~ 100g. As all of our cheese/deli/butcher items are hand-cut and weight-variable, customer will be notified via email after price is confirmed in-house for final total.

Blending old world traditional cheese making with the heat and fire of inspiration – we pose a challenge to our most adventurous cheese eaters: Can you handle the heat?

Cheesemaking has existed for centuries. It’s a craft built on technique and tradition. We honour these principles to bring you the best cheese on earth. We take inspiration from the land and sea that surrounds us, and partner with local farmers who care for the animals producing our milk. Without tradition, we are nothing.

But sometimes you must part with tradition – to make way for something new, something a little more daring.

Today we introduce our boldest new creation: Pacific Wildfire Verdelait.

You may have tried smoked cheeses in the past, and this is where we start. You’ll first notice the rich and complex smoke flavour, contrasted by the creaminess of our cheese blend. Then the heat kicks in. 

To imbue this new creation with heat, we chose locally grown hot peppers from family run Seal Bay Farm. This farm is run by the Lightfoot family, known for their hot sauces and pepper jellies. Their hot habanero is the one we chose for Pacific Wildfire – a fiery, fruity, and delicious pepper that packs a spicy punch.

To balance the heat from the peppers, we blend with our unique verdelait cheese, which has a hint of cheddar, raclette, and gouda. We finish with a touch of black pepper to accentuate the bold smokiness and turn up the flavour dial on the peppers. Believe us – you won’t find anything on the market quite like this. 

Pacific Wildfire. It’s vibrant and sassy, evocative with a lingering finish. It’s a bold cheese made for the very brave.