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Tuesday 11am - 5pm Wednesday 11am - 5pm Thursday 11am - 6pm Friday 11am - 5pm Saturday 10am - 3pm

Flight Cheese Shop

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Kingston, ON
Flight Cheese Shop

WEST END KINGSTON'S CHEESIEST DESTINATION! Located inside of Homecraft Brew & Wine (Winexpert)

08/28/2026

It's that time of year! Time for my summer holidays ☀️

Flight Cheese Shop will be closed from Sunday September 6th until Monday September 14th, reopening on Tuesday September 15th at 11am with regular hours.

We've still got lots of goodies currently in stock & a few more fresh ones coming this week to finish off the summer with a bang! 💥

I also need to close the following Saturday September 19th, but I'll likely post a reminder closer to then.

And of course, if you do want to pick something up while I am away, just shoot me a message and I can make sure your order is set aside for you to grab without me.

Thank you for your understanding! ❤️

08/19/2026

ARRIVAL ALERT!!

I tend to order things kind of sporadically.. and for some of those more "out there", different kind of cheeses they tend to come in cycles.. last posted about on August 9th, 2025 (almost EXACTLY one year ago), I carried this guy and I'm kind of surprised I waited a whole YEAR to bring it back!

This is a cheese called I GIOIELLI DI ROCCASTRADA, aka The Jewels of Roccastrada (which is a small town in Tuscany). None of those names really tell you anything about the cheese other than the fact that it's from Tuscany.. so we'll go with PEAR CHEESE.

This is a firm, sheeps milk cheese from Roccastrada with the addition of pears. As you can see from the photo, it isn't necessarily chunks of pears, but even though you cant see them, you can certainly taste them!! This cheese melts in your mouth and is almost like candy - it's sweet, tart, creamy, salty and is packed with so much unique flavour! For such a mild fruit, it's so neat to see how concentrated it can get in a cheese as its being aged!!

This cheese is meant to be savoured, and I think it would be best as an appetizer or dessert cheese, served with something sweet or bubbly.

08/14/2026

ARRIVAL ALERT!!!

I know I've been talking a lot about soft cheeses lately.. so we've got a firmer one that I'm shocked I haven't carried yet before!

This is ETORKI, a Basque Sheeps milk cheese from the South of France. It's made with pasteurized sheeps milk and aged for 7ish weeks. It's smooth, and creamy, yet with a semi-firm texture that's easy to slice, with a flavour not unlike a super young Manchego. It's got a touch of sweetness to its cream-forward paste, and a whisper of sheepiness at the end.

Etorki doesn't really feel like a French word, does it? That's because it's actually BASQUE - not just a region, but a language spoken by about 800,000 people in the South of France and parts of Spain. Etorki means "origin" or "source", which is out of respect to the breed of sheep called Manech that have been native to the area for centuries, and to the shepherds who have been using these cheesemaking techniques in the mountains for just as long.

08/12/2026

ARRIVAL ALERT!!

Soft & funky? Yeah, same.

This is La Maremmana Robiola made with buffalo milk in Tuscany, Italy, where La Maremmana makes some of the finest Buffalo cheeses in the area. The Buffalo roam in a semi-wild state in the region, and we all know happy animals make better cheeses! Ripened with a Geotrichum rind (the white rind that looks like a wrinky brain), this cheese is so fudgy, creamy, velvety and has a lasting texture when you eat it. It does follow the "typical" flavour profile of a Robiola - a whisper of funkiness balanced with the cream and salt of the cheese - but has an insane depth to it as well.

It is also a lactic fermented cheese, which is a slightly different process than "most" cheeses are made. The milk is left to acidify (either on its own or with additions) overnight before it's inoculated with the Geotrichum cultures, allowing the cheese to form gently and over time, as opposed to the quick effects of rennet. This allows a much creamier and softer texture and is a technique that's typically used on softer cheeses such as Robiolas or Chevres.

Buffalo Milk cheeses are also easier on the digestive system because the milk is made up of A2 protein instead of A1 which is generally easier to digest. It also, however, has a higher fat % and lactose % than cows milk which may affect some people differently.

Robiola is slowly becoming one of my favourite styles of cheese - it's soft, creamy, with this insane velvety texture that's just unlike anything else! If you've had La Tur before, you'll already know the vibe. They also have this mild funkiness to them that grows on you as you eat it.. and before you know it the whole little wheel is gone!

07/29/2026

ARRIVAL ALERT!!!

Do you recognize this guy 👀🧄

This is Oveja con Ajo Negro, aka Manchego with Black Garlic. The Oveja line from the producer Vega Sotuelamos is one of my favourites, because they're just so darn pretty!

Oveja means "sheep" in Spanish, and that's exactly the type of milk these cheeses are made from. Made with the same process as Manchego, this particular cheese is layered with beautiful veins of Black Garlic paste to give it a really smooth, slightly sweet flavour to the sharp and salty cheese.

Black Garlic, for those who have never tried it before, is fresh garlic that has been aged under controlled heat and humidity, transforming its cloves into a dark, soft, and caramelized version of the original. This process enhances its natural sugars and amino acids, creating a complex flavor profile; it's sweet and tangy, with notes of molasses, balsamic vinegar, tamarind, and garlic (obviously)!

Officially, this cheese is not called Manchego because Manchego is a PDO (protected) cheese which needs to follow rigorous rules to achieve the name. Since this cheese has additional flavours added, it can't be called Manchego at all!

07/28/2026

ARRIVAL ALERT!!

Does this weather make you feel.... blue?

WELL CHEER UP! We've got an oldie but a goodie back in stock from Glengarry Cheeses in Glengarry, Ontario! This is Celtic Blue, a firm yet creamy blue cheese that can be described with one word: buttery. This cheese has a natural rind and moderate blue veining, and certainly looks more "blue" than it is. It's light, creamy, BUTTERY, with a mild spice and whisper of a whisper of barnyard that's super enjoyable for blue lovers and newbies alike!

Pair with some honey and dark chocolate and it'll be devoured before you know it ;)

07/25/2026

ARRIVAL ALERT!!

A favourite is baaack!!!

This is MADAWASKA from Back40 Cheeses just North of Kingston in Mississippi Station, Ontario.

This is the most GORGEOUS sheepy bloomy rind cheese and is such a nice, unique option for a summertime cheese board.

The inner paste of this cheese, while still creamy, is super dry and almost chalky in texture, which is a super exciting contrast to the outer cream line that's oozy, ooey, gooey and wet. It's slightly tangy, salty, sheepy, and has a bright flavour that makes you go "umm.. what was THAT? I need more."

Let this cheese sit out for ~30 minutes before eating, and you'll be wondering why you didn't try this earlier. Ridiculous! Pair with a dry riesling or a sparkling wine for a decadent, summer treat.

07/24/2026

ARRIVAL ALERT!!!

This incredibly special, seasonal cheese is a real treat! This is BEEMSTER GRASKAAS from the Netherlands.

This cheese is made from milk from when the cows are first released to pasture in the Spring after spending the winter in the barns. You know that feeling when you start to see the snow melting, grass coming up, buds on trees, robins hopping around? That's how these cows feel when they have their first bite of springtime grass! They say you can taste the cow's happiness in this cheese, a reflection of the care and terroir of this beauty.

With the first milking of Spring, this cheese is the richest, creamiest and sweetest milk of the season. Pair with fresh green veggies, use it shaved in a salad, or on its own with a Rose wine or Wheat beer.

This cheese is on the softer side, with a rich, creamy feel and light and bright flavour. It's milky, salty, savoury, with a touch of sweetness that makes this cheese super easy for snackin'. Yum!

07/16/2026

ARRIVAL ALERT!!!

It's the HEAT of summer, nobody wants to turn their ovens on, and I know I'm craving just the freshest, veggie forward foods these days! And what better cheese pairing than something fresh and Italian?!

Coming from Ponte Reale in Italy, this is the PERLINE BUFFALO MOZZARELLA - small little balls of the most gorgeous Mozzarella out there.

The texture of these little guys is just nuts - it's *almost* like an itty bitty burrata ball. The outer mozzarella has a whisper of a squeak to it, and the inner paste is so soft it just fills you with happiness. PLUS for such a mild cheese, the flavour has so much depth - it's sweet, milky, salty, savoury, and even a little bit grassy. It's the same as the Ponte Reale Buffalo Mozzarella I usually carry, but in gumball sized pieces.

The shape of them make it PERFECT for pizzas, salads, caprese skewers, marinating for an app... literally anything. They're outrageous.

07/08/2026

ARRIVAL ALERT!!

There's been a looooot of talk of gooey, soft cheeses lately and I've kind of been neglecting you "hard and sharp" lovers. This is a really interesting cheese that packs a punch.

This is TRENTINGRANA, a gorgeous mountain cheese made with similar techniques to Parmigiano Reggiano and Grana Padano, but instead of being made in the center of Italy, it's produced in the Trentino mountain valleys. A "GRANA" cheese made in "TRENTINO"... you can see where the name comes from!

This cheese is only made with mountain milk from small to medium sized family-run farms, where cows are fed exclusively with fresh grass, hay, and non-GMO feed. It was originally made to promote the work of three dairies, in the Sole, Val Lagarine, and Primiero valleys with the plan to keep the mountain milk separate and not blend it with any other milk.

It has a lot of similar qualities to a Reggiano, but I find this cheese has such depth and complexity which is likely from it being aged for 30 months compared to the Reggiano 12-24 months we typically see around here.

The flavour is sharp, with strong umami and salt flavour notes, and has a whisper of caramel, grass, herbaceousness, and pepper.

Use this cheese either in place of Parmigiano Reggiano to step it up a notch, or crumbled on a cheese board with some light, fresh fruits such as grapes for a balanced bite.

Address

2789 Princess Street
Kingston, ON
K7P2X1

Opening Hours

Tuesday	11am - 5pm
Wednesday	11am - 5pm
Thursday	11am - 6pm
Friday	11am - 5pm
Saturday	10am - 3pm

Website

http://www.flightcheeseshop.com/

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