Slightly milder than Cheddar cheese, our brick cheese has a light, sweet flavour with buttery accents. Its white body has small irregular openings and an elastic texture.
Pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme.
In 1954 the Saputo family brought the secrets of Italian cheese-making to Canada. We've been making since then a variety of italian and mediterranean style cheeses.