Springbank Cheese Co. Crowfoot

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Taleggio

Taleggio

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Hailing from Italy’s Lombardy region, this rich (48 percent fat), semisoft cheese is made from whole cow’s milk. Its flavor can range from mild to pungent, depending on its age. Continue reading “Taleggio” »

Reblochon

Reblochon

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Reblochon was the first cheese of the Savoie region to be granted the AOC certification, in 1976. The cheese is made by mixing the milks of three different breeds of cow : abondance, tarine, and montbéliarde. Continue reading “Reblochon” »

Fourme d'Ambert

Fourme d’Ambert

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Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). Today production is with pasteurised milk. Like its cousin Fourme de Montbrison, it is a blue cheese. The maturing process takes place in aerated, humid cellars. Continue reading “Fourme d’Ambert” »