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

http://www.flightcheeseshop.com/

Flight Cheese Shop, 2789 Princess Street, Kingston, ON (2026)

05/26/2026

ARRIVAL ALERT!!!

Writing this post and receiving this product has shocked me as much as I'm sure it's shocking you right now.. but since the dawn of time I've lauded 34° crackers as the best cheese cracker out there.. and now that first place position is being shared because I just can't pick between these two!

This is the Bornholmer Biscuits from Bornholmer Bakery in Denmark. First introduced in 1924, these biscuits/crackers were originally born from a German recipe for rye crackers that could be baked utilizing the residual heat of the bakery's large stone ovens after the day's rye bread production was complete. They're made with a slow baking process and a unique layering technique that creates 24 paper thin layers in the biscuit, giving it its characteristic flaky, yet sturdy texture.

The main reason I love 34° crackers is because they're soooo thin and crispy, while also being super plain so as to not overpower the flavour of cheeses. Their flaw, though, is that they're SO thin that they can't really stand up to much. These, however, are nice and thick, perfect for spreading cheeses or dips, and having a delicious nutty flavour from the sesame and chia seeds. They are also made with entirely plant based ingredients, so they're suitable for those with sensitivities and allergies as well!

These crackers couldn't be MORE different from the 34° ones, but they are so outstandingly delicious they're hard to resist. AND LOOK AT THOSE LAYERS!

05/21/2026

ARRIVAL ALERT!!!

Now that we've had some warmer weather, I don't know about you but I've been back out at the BBQ grillin' up a storm! And what better thing to grill than CHEESE!!!

Coming from le Fromagerie Nouvelle France in the Eastern Townships of Quebec, Grillou Halloumi is the perfect grilling cheese!!

You may have had halloumi before on BBQ skewers - it's a firm, squeaky, salty cheese that when grilled/fried gets a beautifully golden crust which is just delectable. Cut it into cubes to fry it up, or slices to place on the grill, and you'll have a ridiculously delicious snack! Dip in some balsamic and EVOO for a real summery treat.

Have you ever wondered why Halloumi doesn't melt at high temperatures? It's because during production, the curds are actually heated twice: the first time to separate the curds and whey (like every other cheese!) and then the second time those curds are reheated in clarified whey for an extended amount of time. This causes the protein network of the milk to strengthen and retract, helping it keep its shape. For a typical cheese to melt, there needs to be a looser structure to let the fat render out first, which doesn't happen as easily in such a tightly structured cheese such as this one! It's not that halloumi *doesn't* melt, it's that its melting point is significantly higher than most other cheeses.

Think of it like a fried egg versus a poached egg: when the raw egg touches the hot pan, it immediately coagulates on the spaces that touch, but the rest of it remains raw for a short period of time, allowing it to spread. When you poach an egg, however, the heat surrounds the raw egg and keeps everything contained until it cooks all the way through. In the context of the cheese, as it's "poached", it allows the network to retract and solidify from within, giving it it's squeaky, dense texture!

05/14/2026

ARRIVAL ALERT!!!!!

I've said it before and I'll say it again... some people have sweet tooths.. (teeth?) but that ain't me. I have a SALT tooth. And for those of you who feel the same, this one is for you.

MALDON SALT HAS NEW FLAVOURS!!!!!!!!!!!!!!!!!!!!!!!!!!!

If you know, you know, and I need not say more, but if you DON'T KNOW!!! Buckle in.

To me, there are two types of salts: salt for cooking (think kosher, sea salt) and salt for finishing (think on top of a crusty bread, on a slice of steak). Of the finishing salts, Maldon is my favourite, and one of the most popular worldwide!

The Osborne family has been harvesting this salt in the UK since 1882, and what makes it super unique is its pyramid shaped crystals which gives it a crunch unlike any other. As they evaporate seawater in salt pans, delicate crystals rise and stack, layer upon layer, into pyramids. It’s this slow, artisan process that gives Maldon Sea Salt it’s unmistakable crunch, pure taste, and flaky texture.

And now, with the addition of wild and roasted garlic or birdseye and Aleppo chilis, these salts will add an amazing crunch and flavour boost to your dishes!

05/13/2026

ARRIVAL ALERT!!!

I think I've decided that this cheese is in my top 3..... it's so good and I just love it SO MUCH.

This is SCAMORZA AFFUMICATA, a smoked stretched-curd cheese from Caseifico Preziosa in the North of Italy!

Stretched curd cheeses are ones that (shockingly) have the curds stretched in hot water before "finishing" - Mozzarella and Burrata are two of the most common ones, but Caciocavallo and Provolone are too! With Scamorza, during that stretching/kneading phase, most of the moisture is "kneaded" out, making this cheese suuuper dense and concentrated. It's a lot like mozzarella, but all the good, deliciousness is concentrated into even more good deliciousness. It's outrageous.

Since it's a stretched curd cheese, Scamorza melts like a DREAM. I personally love it for eggs in the morning (scrambled or omelette) or on something like a flatbread or pizza... or if you're like me, just cut into pieces and snacked on all day longgggg

The smoke is also TO DIE FOR... if you like smoke cheeses, of course. It's strong, without being sickly, and it has an almost meaty kind of vibe to it - think like smoked bacon or pulled pork... just a deep, savoury, umami goodness with a salty, stretchy, squeaky bite. Outrageous.

05/08/2026

ARRIVAL ALERT!!!

Some ultra-creamy Italian faves are back in town!!!

For those who aren't familiar, this is the TOMASONI SPALMABILE (spreadable) CHEESES!!! Maybe not the most eloquent or fancy name, but neither is this cheese. It's just plain. solid. deliciousness.

These cheeses are fresh cheeses (formaggio fresca) that are made with decadent flavours: in this case, Truffles and Gorgonzola! Think along the lines of cream cheese, but with an extra smooth (but not quite whipped) texture. They have a really pleasant freshness to 'em, which makes a usually rich cheese nice and smooth and not overbearing.

The Truffle variety has a gorgeous velvety texture and bold truffle flavour that's absolutely decadent, and the Gorgonzola is a super smooth, sweet and creamy version of the blue cheese we all know and love!

This cheese is FANTASTIC for snackin', dippin', cookin' or sharin' - add it wherever you feel you need some creaminess to upgrade your meal or eat it with a spoon for a snack.

05/05/2026

ARRIVAL ALERT!!! AND HAPPY CINCO DE MAYO!!!

For today's cheese, I wanted to feature something that could work with the tacos you're having tonight for dinner in honour of Cinco de Mayo!

This is RICOTTA SALATA - a firm, crumbly, salty cheese that's kind of close to feta or cotija cheese!

The word "Ricotta" means re-cooked and "Salata" means salted. This cheese is from the whey from sheep milk which is pressed, salted and aged for at least 90 days. It's milky white with a firm texture and salty taste, and it does have a little bit funkier of a flavour profile than your "typical" fetas.. but if you like a pungent, true Greek feta, this will be right up your alley!

Use this on your tacos, elotes/street corn, or enchiladas tonight for a fusion flavour that'll change the game! 💪🇲🇽🌮🌶

05/01/2026

ARRIVAL ALERT!!!

SPRING HAS DEFINITELY SPRUNG AND BURRATA IS HERE BABY!!!

Burrata is one of my favourite Italian cheeses. It’s fresh, light, sweet & salty and absolutely perfect for springtime!

Burrata is a Pasta Filata cheese, meaning that the “dough” is “kneaded” (just like mozzarella!) before being filled with delicious straciatella & cream, giving it its ooey gooey, light & fresh texture. Straciatella is essentially strings of mozzarella mixed with heavy cream. It reminds me a lot of ✨fancy cottage cheese✨, and is just as delicious as it is beautiful.

Being that the cheese is SO fresh, it has a really short shelf life - the cheese that landed in Canada early this week would have been made within the last 10 days before being put on a plane! This cheese comes right from Puglia and absolutely cannot compare to the generic grocery store burratas. You can taste the difference in freshness & quality! AND at last check, these burratas are even CHEAPER than the ones at the grocery store!

Note: the second photo is of a larger burrata from a previous shipment - the ones I currently have in stock are about half the size of that one, but just as much flavour!

Want to be notified when our Fresh Italian Cheeses land? Join our mailing list here: https://forms.gle/W2wLEtyg5diHsRgX7

04/30/2026

ARRIVAL ALERT!!!

The email list heard it first 👀

TIS THE SEASON FOR FRESH ITALIAN GOODIES!!!!!!

This is MOZZARELLA DI BUFALA CAMPANA PDO - a whole lotta words that carry a lot of power. This is a Buffalo Mozzarella that is PDO designated, meaning it has a ton of rules it needs to follow to achieve this name!

Ponte Reale is a family run producer that's been around since 1993 making Mozzarella the way it has been done for centuries. The Rega Family includes 1500 buffaloes that graze in the Matese Regional Park. They pride themselves in low-intervention, organic processes - specificially on their website, they say "...like any self-respecting debtor, we don't force anything: the less we touch it, the more it rewards us." which is incredibly evident in the quality of this cheese.

It's so fresh, milky, salty and full of flavour, which is not common with such "mild" cheeses. This particular Mozzarella really is a luxury, and one you will not regret trying!

If this gloomy, rainy weather has been getting you down, I think it sounds like time for some homemade pizza... don't ya think?

Want to be the first to know when Fresh Italian Cheeses land? Join our mailing list here: https://forms.gle/W2wLEtyg5diHsRgX7

04/29/2026

ARRIVAL ALERT!!

It's not too often I get the chance to carry BUFFALO MILK cheeses, but we caught one!

This is Buffalo on the Vine, a gouda-style cheese made with (you guessed it!) buffalo milk and soaked in Marquette wine, a wine that is kind of like a "descendant" of Pinot Noir that thrives in cooler climates, such as this one from Huron County! The cheese itself is made by Kampkreek Dairies near Stratford, ON.

It's a younger/milder cheese with a gorgeous light & sweet flavour that is balanced perfectly with the fruity acidity from the wine. Notes of grapes, cherries, berries and milk make for a very people-friendly cheese that's hard not to love.

Plus, its bright purple rind makes it a real showstopper on a board!

04/28/2026

ARRIVAL ALERT!!!

This creamy, gooey cheeses is none other than Brillat Savarin, a Triple Cream Brie from Burgundy, France.

Not unlike other cheeses of this type, the inner paste is like a velvety, savoury buttercream icing wrapped in a delicate bloomy rind. It has flavours of butter, cream, and yogurt, as well as notes of mushroom, hazelnut and earthiness that are pretty typical of bloomy rinds.

Made by Fromagerie Delin, this cheese is made following traditional recipes, including the process of adding extra cream to the paste to give it its incredibly high fat and moisture content!

What's the difference between this and Chateau de Bourgogne?
Not quite as dense and rich as Chateau, Brillat-Savarin is a little lighter and has a bit more of a tang to it to keep things light! It's also a little more structured, so where Chateau can be oozey and gooey, Brillat-Savarin slices into pieces a little bit nicer and can keep its shape much better while maintaining it's ultra creamy texture.

Which Triple Cream is your favourite?

Flight Cheese Shop

05/26/2026

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