Canadian cheese trail: the best artisan cheeses across the country

Canada is a serious cheese country

Most visitors arrive with no idea that Canada produces world-class artisan cheese. This is partly a branding problem — French and Italian cheeses dominate the imagination — and partly because Canada’s best cheeses rarely leave the country. The combination of excellent dairy regions, European farming traditions, and protective import rules has produced a cheese culture of genuine quality, particularly in Quebec.

Quebec alone produces over 500 distinct cheeses, many of them made by small producers using raw milk and traditional methods. Ontario has a 150-year-old cheddar tradition. BC’s island and valley farmsteads make goat and sheep cheeses that stand up internationally. This guide tours the country by region and highlights the cheeses and places worth seeking out.

Quebec — the artisan capital

Quebec’s cheese scene is the closest Canada comes to a French regional cheese culture. Over 500 cheeses, more than 100 active cheesemakers, and a tradition of raw-milk production distinguish Quebec from the rest of Canada.

The classics

Le Riopelle de l’Isle — A triple-cream bloomy rind from Île aux Grues, named after the painter Jean-Paul Riopelle. Rich, buttery, and reliably excellent.

Oka — A semi-soft washed-rind cheese originally made by Trappist monks at Oka Abbey in 1893. The most internationally recognised Canadian cheese, though the commercial version today has evolved from the original monastery recipe.

Le 1608 — A washed-rind cheese from Charlevoix, made from the milk of Canadienne cattle (a breed brought to Quebec in the 1600s). Meaty, savoury, and distinctive.

Louis d’Or — A firm, alpine-style aged cheese from the Eastern Townships. Nutty and complex.

Bleu Bénédictin — Blue cheese from the Benedictine Abbey of Saint-Benoît-du-Lac in the Eastern Townships. Mild and balanced.

Where to taste in Quebec

Marché Jean-Talon and Marché Atwater (Montreal) — Major markets with multiple excellent cheese counters.

Fromagerie Hamel (Montreal, multiple locations) — The reference address for Quebec cheese in Montreal.

Marché du Vieux-Port (Quebec City) — Features regional cheese producers.

Route des Fromages de Charlevoix — A dedicated cheese route through the Charlevoix region, visiting working dairies and cheesemakers.

See the Quebec cheese trail for a detailed regional itinerary, the Quebec food deep dive for broader context, and food markets in Quebec for market locations.

Ontario — cheddars and Niagara farmsteads

Ontario’s cheese tradition centres on cheddar and has done so for over 150 years. Settler dairy farms across southern Ontario developed a strong aged-cheddar tradition, and the province still produces some of the world’s best aged farmhouse cheddars.

The classics

Black River Cheese (Prince Edward County) — Known for their five-year aged cheddar, one of the most acclaimed cheddars in North America.

Balderson (Ottawa Valley) — Large-scale but respected aged cheddars, with extra-old and heritage-aged varieties.

Pine River (Bruce County) — A cooperative producing excellent aged cheddars.

Gunn’s Hill Artisan Cheese (Oxford County) — Alpine-style cheeses made from cattle on a single farm.

Thornloe (Northern Ontario) — Classic aged cheddar from the Temiskaming region, where Ontario’s cheese industry was born.

Niagara and Prince Edward County farmsteads

The Niagara Peninsula has become a strong artisan cheese region, with producers pairing cheese with the regional wine scene. Prince Edward County has followed the same pattern — small farms, careful production, and a strong food tourism scene.

Where to taste in Ontario

St. Lawrence Market (Toronto) — Multiple cheese counters with Ontario selections.

Cheese Boutique (Toronto) — Extensive Canadian and international selection, including aged cheeses in their underground cave.

Prince Edward County — Multiple farmsteads open to visitors, often paired with a winery visit.

Niagara wine country — Several cheesemakers open to visitors along the Niagara wine route.

See Niagara wineries guide for combining wine and cheese visits.

BC — goat, sheep and island farmsteads

BC’s artisan cheese scene emerged later than Quebec or Ontario but has carved out a distinct identity around goat and sheep cheeses, with the Gulf Islands and Okanagan Valley as the main production areas.

The producers to know

Salt Spring Island Cheese — Goat and sheep cheeses from Salt Spring Island, widely available in BC and often paired with BC wine.

Natural Pastures (Vancouver Island) — Buffalo mozzarella and cow-milk cheeses from the Comox Valley.

Poplar Grove (Okanagan) — Cheese producer and winery combined.

Kootenay Alpine Cheese (East Kootenays) — Alpine-style cheeses produced by a dedicated small farm.

Where to taste in BC

Granville Island Public Market (Vancouver) — Excellent cheese stalls with BC selections.

Salt Spring Island Saturday Market — Direct from producers at one of Canada’s best farmers markets.

Okanagan wine tours — Many Okanagan wine tours now include a cheese stop.

Browse Vancouver food tours and market experiences

Atlantic Canada — smaller scene but worth exploring

Atlantic Canada’s cheese scene is smaller but includes several standouts:

That Dutchman’s Farm (Nova Scotia) — Gouda-style aged cheeses from the Annapolis Valley.

Cows Creamery (PEI) — Better known for ice cream but produces excellent aged cheddar.

Knoydart Farm (Nova Scotia) — Small sheep-milk producer with rotating cheeses.

The Prairie scene

Prairie cheese has historically been industrial but is developing an artisan layer:

Smits and Co. (Alberta) — Gouda-style cheeses from a Dutch immigrant family.

Pic Country Cheese (Saskatchewan) — Traditional aged cheeses.

Bothwell Cheese (Manitoba) — Known for squeaky cheese curds essential for poutine.

How to approach a Canadian cheese trip

Pair with wine regions. Niagara, Prince Edward County, the Okanagan, and Nova Scotia’s wine regions all overlap with cheese producers. Combining the two creates a natural food tourism route.

Visit working dairies. Many Quebec and Ontario producers welcome visitors with farm tours and tastings, usually by appointment.

Visit the markets. Montreal’s Jean-Talon, Toronto’s St. Lawrence, Vancouver’s Granville Island, and Quebec City’s Vieux-Port markets all have excellent cheese counters where you can taste before buying.

Ask about raw milk. Raw-milk cheeses (aged over 60 days per Canadian regulations) are where Quebec’s tradition shines. Ask specifically at good cheese counters.

Seasonal variation. Like in France, spring and autumn milk produces the best cheese. Summer travellers find peak-season selections.

Find Montreal food and market tours

Pairings to try

• Aged Ontario cheddar with a Niagara icewine
• Quebec’s Le 1608 with a microbrew from the Eastern Townships
• Salt Spring Island goat cheese with BC pinot gris
• Oka with a bowl of Quebec pea soup and crusty bread
• Black River five-year cheddar with an Ontario craft cider

Frequently asked questions about Canadian cheese trail: the best artisan cheeses across the country

What is the most famous Canadian cheese?

Oka — a washed-rind semi-soft cheese originally made by Trappist monks in Quebec — is the most internationally recognised Canadian cheese.

Does Canada have raw milk cheese?

Yes. Canadian regulations allow raw-milk cheese aged at least 60 days. Quebec has the country’s strongest raw-milk tradition.

Can I bring Canadian cheese home?

This depends on your destination country’s rules. Many countries restrict or prohibit unpasteurised dairy imports. Vacuum-sealed pasteurised cheeses are usually allowed. Check with your country’s customs in advance.

Where is the best cheese market in Canada?

Marché Jean-Talon in Montreal is Canada’s most impressive cheese market, with multiple dedicated cheese counters and a wide selection of Quebec producers.

Is Canadian cheese expensive?

Artisan Canadian cheeses typically run CAD $30-60 per kilogram at markets, comparable to European artisan prices. Supermarket cheeses are cheaper but rarely at artisan quality.

Are there cheese festivals in Canada?

Yes — the Warwick Cheese Festival in Quebec (June) is the country’s largest, with dozens of producers and extensive tastings. Multiple smaller festivals run across Ontario and Quebec through the summer.

Can I visit cheese producers?

Many Quebec and Ontario cheesemakers welcome visitors by appointment. The Route des Fromages Fins du Québec is a dedicated cheese-tourism trail with mapped producer visits.