Fondant du Berger Moléson Signature is a semi hard cheese made from ewe’s milk. The sheep, fed exclusively on natural forage, graze on pastures near the cheese dairy. This cheese has a melting texture, which is why it’s called “Fondant du Berger”, meaning “Shepherd’s Fondant” in French. Its paste is similar to that of a Vacherin Fribourgeois AOP except that it’s made with ewe’s milk. It’s a fresh, soft cheese, with only a slight taste of sheep, as ewe’s milk is naturally mild. It is ripened in cellars for at least 10 days. The riper it is, the stronger the flavour, but it is always very pleasant on the palate. The creamy texture means that the cheese must be wrapped in gauze. This helps it to hold its shape as it ripens. Order Tuesdays before 2 p.m., dispatched Fridays of the same week + Tuesdays and Wednesdays of the following week.