RDB

RDB is inspired by the classic French Reblochon, and is aged for between one to two months. Regular washing helps to soften the paste and give the rind a reddish tint.  This cheese is named for our Head Cheese Maker’s Maternal Grandfather, who was a dairy farmer in Quebec from the 1940’s to the 1960’s

It is believed to be the first Washed Rind Cheese made on a full-time basis in Alberta.

AWARDS

Second Place in the “Soft-Ripened Washed Rind – High Moisture over 42% – All Milks” Category –  2017 American Cheese Society Judging and Competition – Denver Colorado