We strive to bring you a selection of the greatest cheeses from around the world, while always offering the friendliest service by our knowledgeable staff!
We also offer some wonderful artisan cured meats – what the French call charcuterie and the Italians call salumi. Try our delicious prosciutto, delectable parmacotto ham or Porchetta Toscana arrosto (Tuscan roast suckling pig).
Make your entertaining a breeze by having our staff prepare an artful cheese presentation using seasonal fruits, crackers, compotes and olives. We can even rent cheese boards and accessories to make your wine & cheese an elegant expression of your style and taste!
Harry’s Cheese Boards
Available in several sizes, these lovely handcrafted boards are made of local Black Cherry, by Herma’s husband, Harry. Each of them are carefully hand-rubbed, oiled and branded.
Cheese Basics.Look like a pro and your party will be the talk of the town — or the kitchen. Read more…
Herma’s Signature Products
Each of these products are meticulously made by hand in small batches in our kitchen. We purchase the best , fresh ingredients possible so that you , our wonderful customers will be proud to serve your family and friends. This ensures the best quality, and of course, the best flavours! We sincerely hope you’ll stop by and try these wonderful creations! We will always be trying new things and providing you with new exciting products in the future!
It is important to note that not all cheeses are available at any given time. If we don’t have a particular cheese you are looking for our staff will be pleased to help you find an alternative or similar cheese.
Back Forty was founded in 2000 and in 2012 Jeff and Jenna Fenwick took over the farm and business. They craft their cheeses in small batches, using old-world methods and unpasteurized sheep’s milk. They carefully tend to each variety for the two to nine month aging process.
Back Forty’s four cheeses are made with unpasteurized ewe’s milk produced from a small flock of meticulously kept British Milk Sheep.Sheep’s milk is one of the best cheese-making milks, due in part to its subtle, clean taste and higher fat content. It is also higher in nutrients and protein and is easier to digest than cow’s milk. By not pasteurizing the milk, the complex flavours, nutrients and beneficial microorganisms are retained. Any unwanted bacteria perish during the aging process (a minimum of sixty days). Back Forty’s cheeses are phenomenal.
The names of the four cheeses are taken from some of the landmarks in the county:the Madawaska and Bonnechere Rivers, Flower Station and Lanark Highlands. Their best known offering is the semi-firm Bonnechere, with its chestnut patterned toasted rind and smooth interior paste. The smoky aroma and caramel colour are the result of hand torching. They also offer Flower Station (an unpasteurized feta), Highland Blue (a Royal Winter Fair ribbon winner), and Madawaska (a creamy, soft cheese).