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Tuesday 11am - 5pm Wednesday 11am - 5pm Thursday 11am - 6pm Friday 11am - 5pm Saturday 10am - 3pm

Flight Cheese Shop

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Kingston, ON
Flight Cheese Shop

WEST END KINGSTON'S CHEESIEST DESTINATION! Located inside of Homecraft Brew & W**e (W**expert)

10/08/2026

ARRIVAL ALERT!!!

We've STOCKED UP on everyone's favourite ooey gooey Brie for Thanksgiving!

But in case you live under a rock, this is CHATEAU DE BOURGOGNE, a Triple Cream Brie from Burgundy. One of, if not THE BEST triple cream brie out there! This cheese is pure luxury. Unlike a double cream brie, this cheese CANNOT be cut into slices or bites.. it's just too creamy! I almost like to describe its texture as a savoury whipped cream - it's thick, spreadable, ooey and gooey and near impossible to stop eating!!!

It's SO DELICIOUS I've actually had a couple of people tell me this cheese has been LIFE CHANGING, that's how good it is! Cream forward, slightly sweet, slightly salty, and overwhelmingly delicious, you can't go wrong with a good Brie!

I also often say that if you're planning on making a baked brie with jellies or a puff pastry crust that this is NOT the cheese to do that with. When you add all that other, delicious stuff you're creating something tasty, sure, but with this cheese it's best to let it shine as it is. After all, if you're paying a premium for premium cheese, you might as well eat it at its full potential! For baked brie, double cream Brie or Camembert is best!

10/06/2026

A little bit different of an ARRIVAL ALERT, but a delicious alert nonetheless!

These are FRIED MARCONA ALMONDS WITH TRUFFLE from Antonio Romero.

Marcona Almonds are a sweet, gourmet type of almond grown in Spain that has a growing popularity around the world, but more specifically in the Mediterranean. Their texture is almost closer to that of a macadamia nut, and they're shaped a little differently from your "standard" almonds. Nutritionally, there is a minimal difference between Marcona and regular almonds, but in FLAVOUR?! Now that's a whole other story.

Marcona almonds are much sweeter, more moist, and softer than your typical almond, and it has a more buttery flavour. When paired with the dusting of truffle salt on these bad boys. O.M.G. is it amazing!!!

It’s been a while since these goodies have been in stock, and I had a few the other day and forgot how darn delicious they are.

Perfect for snacking, on a cheese board for some crunch, or roughly chopped to put on top of a pasta dish, these are truly incredible, and would be perfect for your Thanksgiving charcuterie board!

09/23/2026

UPDATE ALERT!

After Thanksgiving, I’ll be stepping away from Flight Cheese Shop – not closing, but stepping away. Flight will continue on, but it’s going to look a little different, and it won’t be me standing behind the counter when you come in for goodies.

Starting October 13th, Flight Cheese Shop will transition to an exclusively retail-style shop. Instead of cutting cheese to order directly from the wheel, I’ll be cutting wheels in advance each week to maintain freshness, vacuum sealing them, and making them available alongside regular retail packages.

You’ll still be able to shop all of your favourite cheeses, and our website and in-store iPad will continue to provide descriptions and information to help you find exactly what you’re looking for.

I’ve already placed my holiday pre-order with my supplier, so worry not!! There will still be AMAZING holiday goodies available throughout December, and I also plan to be around during the holidays, although our selection will be a little more limited than it has been in previous years. 🎅🏻🎄⛄

For the time being, charcuterie board and tasting box orders will be on pause while I figure out how to balance Flight with my new position. I’m hoping this will give me some time to find a rhythm that allows me to keep the show going without taking on more than I can realistically manage.

I can’t even express how difficult this decision has been, because running Flight Cheese Shop has been one of the greatest jobs I could ever imagine. I’ve loved meeting all of you, introducing people to new cheeses, and helping you find something special to share with the people you love.

But all of this being said, I’m also learning that sometimes it takes just as much courage to step back as it does to keep moving forward. Sometimes you have to look at the bigger picture, recognize that your path is changing, and make the difficult decision to follow it, even if things aren’t turning out exactly the way you once imagined.

So it’s not a closure.. and not even really a goodbye? It’s just a new version of Flight Cheese Shop and a new chapter for me. And to all of you: thank you for being part of the journey.

09/22/2026

ARRIVAL ALERT!!!

This is a cheese I've had maybe 5-6 requests for in the last few weeks, but haven't carried in YEARS! Can you guess what it is? 👀

No, it's not a cantaloupe... this is MIMOLETTE!

Mimolette is a firm, aged cheese from France that is rumoured to be originally made by the request of Louis XIV who wanted a French product to replace the then popular Edam from the Netherlands! Mimolette is one of the few cheeses in the world that is aged with the presence of cheese mites. These microscopic mites lend Mimolette its characteristic flavour around the rind – but worry not! They’re only present at the beginning of maturation.

The flavour is not unlike a super old Gouda - rich, salty, fudgy, caramelly, butterscotchy with a few crystals scattered throughout. Mimolette is much firmer and crumblier than a typical aged Gouda, but if you're a fan of the Dutch cheeses this one is certainly worth a try!

09/17/2026

B-B-B-BUTTER'S BACK, BABY!

For those of you who aren't familiar, this butter is a PDO (Protected Designation of Origin) butter from Isigny-sur-Mer in the North West of France, and is unlike any other butter you likely would have had before. It has a buttercup yellow colour and slightly hazelnutty flavour profile, and has followed a slow, traditional fermentation process that helps it develop its distinctive aromas and flavours.

What makes this butter different than the butter you're used to? A few things -- the Isigny region has a warm and humid climate, and is close in proximity to the ocean and marshes. The cows, therefore, feed on grass that is rich in iodine, beta-carotene and micronutrients, giving the butter its own unique flavour! This butter is 100% natural, and has a fat content of at least 82% (for reference, Canadian butter is only 80%) with tons of Vitamin A and E. This butter contains no artificial flavours, preservatives or colouring. This butter also goes through a special production process called "tourage" that gives it a malleable yet firm texture, and is favoured by French pastry chefs when making light & airy puff pastries and crispy baked goods with buttery flavour!

Although some people may find this to be too much of a splurge, I think it's a fun way to upgrade something a lot of us have kicking around the kitchen anyways or it makes for a fantastic gift for your foodie friends!

ALSO REMINDER: I'M AWAY THIS SATURDAY SEPTEMBER 19TH!! COME VISIT TOMORROW 11-5 (or 6 if you want to visit Rob ;) )

08/28/2026

It's that time of year! Time for my summer holidays ☀️

Flight Cheese Shop will be closed from Sunday September 6th until Monday September 14th, reopening on Tuesday September 15th at 11am with regular hours.

We've still got lots of goodies currently in stock & a few more fresh ones coming this week to finish off the summer with a bang! 💥

I also need to close the following Saturday September 19th, but I'll likely post a reminder closer to then.

And of course, if you do want to pick something up while I am away, just shoot me a message and I can make sure your order is set aside for you to grab without me.

Thank you for your understanding! ❤️

08/19/2026

ARRIVAL ALERT!!

I tend to order things kind of sporadically.. and for some of those more "out there", different kind of cheeses they tend to come in cycles.. last posted about on August 9th, 2025 (almost EXACTLY one year ago), I carried this guy and I'm kind of surprised I waited a whole YEAR to bring it back!

This is a cheese called I GIOIELLI DI ROCCASTRADA, aka The Jewels of Roccastrada (which is a small town in Tuscany). None of those names really tell you anything about the cheese other than the fact that it's from Tuscany.. so we'll go with PEAR CHEESE.

This is a firm, sheeps milk cheese from Roccastrada with the addition of pears. As you can see from the photo, it isn't necessarily chunks of pears, but even though you cant see them, you can certainly taste them!! This cheese melts in your mouth and is almost like candy - it's sweet, tart, creamy, salty and is packed with so much unique flavour! For such a mild fruit, it's so neat to see how concentrated it can get in a cheese as its being aged!!

This cheese is meant to be savoured, and I think it would be best as an appetizer or dessert cheese, served with something sweet or bubbly.

08/14/2026

ARRIVAL ALERT!!!

I know I've been talking a lot about soft cheeses lately.. so we've got a firmer one that I'm shocked I haven't carried yet before!

This is ETORKI, a Basque Sheeps milk cheese from the South of France. It's made with pasteurized sheeps milk and aged for 7ish weeks. It's smooth, and creamy, yet with a semi-firm texture that's easy to slice, with a flavour not unlike a super young Manchego. It's got a touch of sweetness to its cream-forward paste, and a whisper of sheepiness at the end.

Etorki doesn't really feel like a French word, does it? That's because it's actually BASQUE - not just a region, but a language spoken by about 800,000 people in the South of France and parts of Spain. Etorki means "origin" or "source", which is out of respect to the breed of sheep called Manech that have been native to the area for centuries, and to the shepherds who have been using these cheesemaking techniques in the mountains for just as long.

08/12/2026

ARRIVAL ALERT!!

Soft & funky? Yeah, same.

This is La Maremmana Robiola made with buffalo milk in Tuscany, Italy, where La Maremmana makes some of the finest Buffalo cheeses in the area. The Buffalo roam in a semi-wild state in the region, and we all know happy animals make better cheeses! Ripened with a Geotrichum rind (the white rind that looks like a wrinky brain), this cheese is so fudgy, creamy, velvety and has a lasting texture when you eat it. It does follow the "typical" flavour profile of a Robiola - a whisper of funkiness balanced with the cream and salt of the cheese - but has an insane depth to it as well.

It is also a lactic fermented cheese, which is a slightly different process than "most" cheeses are made. The milk is left to acidify (either on its own or with additions) overnight before it's inoculated with the Geotrichum cultures, allowing the cheese to form gently and over time, as opposed to the quick effects of rennet. This allows a much creamier and softer texture and is a technique that's typically used on softer cheeses such as Robiolas or Chevres.

Buffalo Milk cheeses are also easier on the digestive system because the milk is made up of A2 protein instead of A1 which is generally easier to digest. It also, however, has a higher fat % and lactose % than cows milk which may affect some people differently.

Robiola is slowly becoming one of my favourite styles of cheese - it's soft, creamy, with this insane velvety texture that's just unlike anything else! If you've had La Tur before, you'll already know the vibe. They also have this mild funkiness to them that grows on you as you eat it.. and before you know it the whole little wheel is gone!

07/29/2026

ARRIVAL ALERT!!!

Do you recognize this guy 👀🧄

This is Oveja con Ajo Negro, aka Manchego with Black Garlic. The Oveja line from the producer Vega Sotuelamos is one of my favourites, because they're just so darn pretty!

Oveja means "sheep" in Spanish, and that's exactly the type of milk these cheeses are made from. Made with the same process as Manchego, this particular cheese is layered with beautiful veins of Black Garlic paste to give it a really smooth, slightly sweet flavour to the sharp and salty cheese.

Black Garlic, for those who have never tried it before, is fresh garlic that has been aged under controlled heat and humidity, transforming its cloves into a dark, soft, and caramelized version of the original. This process enhances its natural sugars and amino acids, creating a complex flavor profile; it's sweet and tangy, with notes of molasses, balsamic vinegar, tamarind, and garlic (obviously)!

Officially, this cheese is not called Manchego because Manchego is a PDO (protected) cheese which needs to follow rigorous rules to achieve the name. Since this cheese has additional flavours added, it can't be called Manchego at all!

Address

2789 Princess Street
Kingston, ON
K7P2X1

Opening Hours

Tuesday	11am - 5pm
Wednesday	11am - 5pm
Thursday	11am - 6pm
Friday	11am - 5pm
Saturday	10am - 3pm

Website

http://www.flightcheeseshop.com/

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