“THE BEST SELECTION OF FINE CHEESES IN THE SOUTH SHORE”
We love cheese. We know you will love our selection of the finest international and Canadian cheeses. Stop by and explore! We know you’ll find a cheese you’ll love for your next get together!
This love affair with cheese spans cultures and generations, from creamy bries to sharp cheddars, each variety offering a unique taste experience. It highlights the joy of discovering new flavors, the art of pairing, and the simple pleasure of indulging in one of the world’s most beloved comfort foods. Whether melted, sliced, or crumbled, cheese remains a true culinary treasure that brings people together.
Please note our Cheese Selection varies often. Visit us often to find out our newest selections.
Saint Agur is a blue-veined cheese made from pasteurized cow's milk in the village of Beauzac in the mountainous French region of Auvergne. Since 1988, the Bongrain cheese company, now known as Savencia Fromage & Dairy, has been producing this double-cream cheese.
Ripened for 60 days in controlled temperature and moisture conditions, it develops a creamy texture with a sharp, fruity yet mellow taste. Its creaminess allows it to melt and spread easily, making it ideal as a dip for crunchy vegetables or in gourmet sauce recipes.
Sartori Reserve Merlot BellaVitano. Merlot BellaVitano is a unique Cheddar -Parmesan inspired Italian farmstead cow's cheese immersed in fine Merlot wine to give it extra tang and a delicious merlot flavour. The liquor marination adds hints of berry and plum to the nutty, fruity flavours of the rich, creamy BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated silver medal winner at the 2014 World Cheese Awards.
This artisan cheese tastes delicious with dried nuts, dried fruits, crusty Italian bread and crusty French bread. Try pairing the cheese with wines such as Shiraz, Merlot and Pinot Noir. You can also pair India pale ale, hoppy pilsners or wheat beers with the cheese for a great combination.
Made from pasteurized cow's milk
Country of origin: United States
Region : Wisconsin
Family: Brie
Type: semi-hard, artisan
Texture: creamy and crystalline
CHEMIN HATLEY ROAD (Gruyere)
Made from organic thermized milk and matured for three months, this firm farmhouse cheese has pronounced floral and fruity aromas. The milk comes from the family farm's herd of Holstein cows, which holds organic accreditation. Starting in mid-May, the cows are fed on fresh grass in pastures with a variety of species, such as white clover, wild clover, trefoil, alfalfa, as well as grasses such as timothy and brome. This living agriculture gives the cheese specific tastes of the Estrie terroir, a region dotted with steep hills, valleys and mountains.
Silver medal at the 2015 World Cheese Awards, Firm Farmhouse Cheese category.
Made from unpasteurized cow's milk
Country of origin: Canada
Region : Quebec
Family: Gruyere
Type: firm, artisan
Texture: melty interior, aroma of hazelnut
P'tit Basque is a semi-soft, pasteurized sheep's milk cheese from France's Basque region in the Pyrenees Mountains. Traditionally, shepherds handcrafted it from leftover curds after milking their ewes, and this method is still used today. During aging, it develops a basket-weave pattern similar to Manchego cheese but has a milder and more delicate flavor. P'tit Basque is creamy and sweet cheese with a nutty finish, featuring a smooth texture and the distinctive aroma of sheep's milk.
P'tit Basque can be enjoyed as a snack with fruits, grilled vegetables, berries, cured meats, and even salads.
The famous Spanish Manchego cheese, a nutty, and firm with streaks of truffle throughout.
Manchego cheese, a popular type of cheese that originates from Spain, is a true culinary delight. Named after the region of La Mancha, which is famous for its sheep and dairy products, this cheese is made from the milk of Manchega sheep. It boasts a rich and unique flavor that many cheese lovers find irresistible.
Features a distinctive basket-weave (zigzag) pattern on its rind. The younger, milder versions are often used in dishes like grilled cheese sandwiches, while the older varieties develop a more intense flavor and are enjoyed with fruits and wine.
Made from pasteurized sheep's milk
Country of origin: Spain
Family: Manchego
Type: semi-hard, artisan
Texture: buttery, nutty
STILTON (ONTARIO)
The cheese's rich and creamy texture, coupled with its crumbly and slightly tangy taste, is a true indulgence for cheese enthusiasts. Its intense and pungent aroma, a delightful blend of sweet, savory, flavors, makes it a must-try for any cheese lover.
Stilton also has a hint of earthiness, with notes of blue mold that add depth to its taste. The blue veins running through the cheese contribute to its complex flavor, providing a delightful contrast to the creamy base.
Stilton is a blue cheese, and like other blue cheeses, it contains very little lactose, usually less than 0.5%.
Made from pasteurized cow's milk; lactose free
Country of origin: Canada
Region : Ontario
Family: Blue
Type: soft, blue-veined
Texture: creamy, rich, mellow and smooth
Saint André cheese is a triple-cream cow's milk cheese from the Normandy region of France, named after the town of Saint-André-sur-Orne. It is a soft, triple-cream cheese with a smooth, velvety texture and a high-fat content of 75%, attributed to the addition of cream. This richness makes it dense, buttery, and flavorful with a hint of tanginess. The pale ivory-coloured cheese is covered with a thin, edible, bloomy rind. Saint André is not aged for an extended period; it is a fresh cheese meant to be enjoyed relatively young.
This cheese pairs well with fresh fruits, crusty bread, and sparkling wines.
ALPAGE
Alpage cheeses are made only during the warmer months of the year - generally from June to September - when the cows can graze on the grasses and wildflowers of the alpine pastures.
A sweet, nutty, and creamy cheese from Emmental, Switzerland, is made from unpasteurized Simmentaler cow's milk is washed with pure water from the river Aare. It is playful on the palate, evoking memories of fresh spring meadows, and is complemented by a light buttery taste.
For breakfast, try Aarewasser with honey roast ham in a savory croissant. Pair it with a creamy New World Chardonnay, particularly from Chile, which offers some exceptional options.
Made from pasteurized cow's milk
Country of origin: Switerland
Family: Emmental
Type: semi-soft, artisan
Texture: buttery
Rich, luscious triple crème. The cheese was once called Excelsior but was then changed to honor Jean Anthelme Brillat-Savarin. Extra rich, extra buttery, extra silky. This cheese is best complimented by champagne and fresh fruits of all kinds.
This very onctuous, fat and delicious cheese was created when milk fat was considered nutricious, tasty and beneficial. This cheese would be the center of high gastronomy meals and was described as the "foie gras of cheese".
It's a triple cream, a soft cheese registered since January 2017 in the register of Protected Geographical Indications (GPI), European sign of guaranteed quality and origin.
Made from pasteurized cow's milk; lactose free
Country of origin: France
Type: soft, artisan
Texture: buttery, nutty
WE ♥ CHARCUTERIE BOARDS
Do you have a special day that needs that extra special touch? We can help. We love creating charcuterie boards with the finest cheese, charcuterie meats, crackers, fruits, nuts and more. Call us - we can help!
☎ 514-436-0345
We are dedicated to crafting dishes that celebrate both local and exotic ingredients. We cook from scratch combining diverse flavors, resulting in a delightful HodgePodge that caters to all.
We promise a memorable experience. Whether you're seeking heart warming comforts or adventurous tastes, our menu is designed to satisfy every palate.
ABOUT MARY L. MILLS
I’ve been blessed since starting HodgePodge in Lunenburg.
In my early days, I lived in Montreal & Mexico working in well known kitchens being mentored by some very talented chefs. I’ve also been blessed to work at Julien’s Bakery in Chester which has been a life-long influence.
In 2018, I moved home to the South Shore and started, what is now known, as HodgePodge Lunenburg Eatery.
My entrepreneurial journey has included catering for the Oak Island series on the History Channel for 5 years, where I brought my culinary expertise and creative vision.
Creating flavour and standing out from the crowd is my passion. I am very thankful for my family, friends and the South Shore community where they have supported my team and I since the beginning.
