“THE BEST SELECTION OF FINE CHEESES ON THE SOUTH SHORE”
We love cheese. You will love our selection of the finest international and Canadian cheeses. Stop by and explore! We know you’ll find a cheese you’ll love for your next get together!
This love affair with cheese spans cultures and generations, from creamy bries to sharp cheddars, each variety offering a unique taste experience. It highlights the joy of discovering new flavors, the art of pairing, and the simple pleasure of indulging in one of the world’s most beloved comfort foods. Whether melted, sliced, or crumbled, cheese remains a true culinary treasure that brings people together.
Please note our Cheese Selection varies often. Visit us often to find out our newest selections.
St. Agur
St. Agur is a cow’s milk blue cheese from the Auvergne region of central France.
It has a rich, creamy texture with bold blue veining. The flavor is buttery, slightly tangy, and pleasantly salty, and it is generally milder and smoother than many traditional blue cheeses.
Lactose content:
St. Agur is not labeled lactose-free, but like most aged blue cheeses, it contains very low levels of lactose because the aging process breaks down much of the lactose. Individuals with lactose sensitivity often tolerate it well, but it is not officially certified lactose-free.
Pied de Vent
Pied-De-Vent is a cow’s milk semi-soft cheese from the Îles-de-la-Madeleine, Québec, Canada.
Made from milk produced by Canadienne cows (a heritage Canadian breed), Pied-De-Vent has a washed rind and a supple, creamy texture. The flavor is buttery and slightly nutty with subtle salty notes and a mild earthy finish influenced by the island terroir.
Lactose content:
Pied-De-Vent is not labeled lactose-free, but as a semi-soft aged cheese, it contains low levels of lactose due to the fermentation and aging process. It is not officially certified lactose-free.
Château de Bourgogne
Château de Bourgogne is a cow’s milk triple-cream soft cheese from the Burgundy (Bourgogne) region of France.
It has a bloomy white rind and an ultra-creamy, almost buttery interior. The flavor is rich and indulgent, with mild mushroom notes, subtle tanginess, and a smooth, lingering finish. As it ripens, the texture becomes even softer and more luscious.
Lactose content:
Château de Bourgogne is not labeled lactose-free, but as a ripened soft cheese, it contains low levels of lactose due to fermentation and aging. It is not officially certified lactose-free.
Brie aux Truffes
Brie aux Truffes is a cow’s milk soft-ripened cheese traditionally from France, most commonly associated with the Île-de-France region, where classic Brie originates.
It features a white bloomy rind and a soft, creamy interior layered or infused with black truffles. The flavor is rich and buttery with earthy, aromatic truffle notes that intensify as the cheese ripens. The texture becomes increasingly silky and spreadable at peak maturity.
Lactose content:
Brie aux Truffes is not labeled lactose-free, but as a ripened soft cheese, it contains low levels of lactose due to fermentation and aging. It is not officially certified lactose-free.
Petit Basque
Petit Basque is a sheep’s milk semi-firm cheese from the French Basque region (southwestern France, near the Pyrenees).
It has a smooth, supple texture with a natural rind. The flavor is mild and nutty with subtle caramel and buttery notes, and it becomes slightly more pronounced with age. Compared to many sheep’s milk cheeses, Petit Basque is approachable and balanced rather than sharp.
Lactose content:
Petit Basque is not labeled lactose-free, but as a semi-firm aged cheese, it contains very low levels of lactose due to the fermentation and aging process. It is not officially certified lactose-free.
Manchego
Manchego (12-Month) is a sheep’s milk firm cheese from the La Mancha region of Spain.
It is traditionally made from the milk of Manchega sheep and is known for its distinctive herringbone-patterned rind. The texture ranges from semi-firm to firm depending on age. Young Manchego is mild, buttery, and slightly tangy, while aged versions develop deeper nutty, caramelized, and savory notes with a firmer, more crystalline texture.
Lactose content:
Manchego is not labeled lactose-free, but as a firm aged cheese, it contains very low levels of lactose due to extended aging. It is not officially certified lactose-free.
Roquefort
Roquefort is a sheep’s milk blue cheese from the Occitanie region of southern France, specifically aged in the natural caves of Roquefort-sur-Soulzon.
It has a moist, crumbly texture with striking blue-green veining. The flavor is bold, tangy, and salty with a distinct sharpness balanced by a creamy mouthfeel. Compared to cow’s milk blue cheeses, Roquefort tends to be more intense and complex.
Lactose content:
Roquefort is not labeled lactose-free, but as a well-aged blue cheese, it contains very low levels of lactose due to fermentation and maturation. It is not officially certified lactose-free.
Fourme d’Ambert
Fourme d’Ambert is a cow’s milk blue cheese from the Auvergne region of central France.
It has a cylindrical shape and a creamy, supple texture with delicate blue veining. Compared to stronger blue cheeses, Fourme d’Ambert is mild and balanced, offering earthy mushroom notes, gentle tanginess, and a smooth, slightly sweet finish.
Lactose content:
Fourme d’Ambert is not labeled lactose-free, but as a naturally aged blue cheese, it contains very low levels of lactose due to fermentation and maturation. It is not officially certified lactose-free.
Aged Cheddar
7-Year Aged Cheddar (Québec) is a cow’s milk firm cheese from Québec, Canada.
Aged for seven years, this Cheddar is very firm and crumbly with pronounced calcium lactate crystals that create a pleasant crunch. The flavor is intensely sharp and complex, with deep nutty, caramelized, and savory notes and a long, lingering finish. Québec’s traditional Cheddar-making heritage gives it a rich, full-bodied character.
Lactose content:
Seven-year aged Cheddar is not labeled lactose-free, but due to its extended aging, it contains virtually no lactose. Most lactose is broken down during fermentation and maturation, making it generally well tolerated by individuals with lactose sensitivity, though it is not officially certified lactose-free.
Beemster
Beemster is a cow’s milk firm cheese from the North Holland region of the Netherlands, produced in the Beemster polder (a UNESCO-recognized reclaimed land area).
Made from milk sourced from local Dutch cows, Beemster is known for its smooth yet dense texture and rich flavor. Depending on age, it ranges from creamy and buttery (young) to deeply nutty, caramelized, and slightly sweet with crunchy protein crystals (aged varieties like Beemster XO).
Lactose content:
Beemster is not labeled lactose-free, but as an aged firm cheese, it contains very low to virtually no lactose due to the fermentation and aging process. It is not officially certified lactose-free.
Charcuterie
Champagne
Rosette de Lyon – Marc de Champagne - Papille is a dry-cured pork salami from the Champagne region of northeastern France.
It is made from coarsely ground pork, seasoned with salt, pepper, and subtle spices, then slowly air-dried to develop its characteristic flavor and texture. Larger in diameter than many traditional salamis, Rosette has a natural casing and a firm yet tender slice.
The flavor is savory and well-balanced, with gentle pepper notes, mild sweetness, and a clean, refined finish typical of classic French charcuterie.
Pepper Noir
Rosette de Lyon – Pepper Noir – Papille is a dry-cured pork salami from the Lyon region of France, crafted in the traditional Lyonnaise charcuterie style.
Made from coarsely ground pork and seasoned generously with cracked black pepper, this rosette is slow-cured to develop a firm yet tender texture. The larger diameter gives it a satisfying bite while maintaining a smooth slice.
The flavor is savory and robust, with pronounced black pepper heat balanced by natural pork sweetness and a clean, well-rounded finish. It’s ideal for classic charcuterie boards and pairs beautifully with firm cheeses and crusty bread.
Vin Rouge
Rosette de Lyon – Vin Rouge – Papille is a dry-cured pork salami from the Lyon region of France, inspired by traditional Lyonnaise charcuterie.
Made from coarsely ground pork and seasoned with red wine (vin rouge), it is slowly air-dried to develop depth and character. The larger rosette format provides a firm yet tender texture with a satisfying slice.
The flavor is savory and aromatic, with subtle wine-infused fruitiness layered over rich pork notes and gentle spice. The red wine adds roundness and complexity without overpowering the natural meat flavor, making it an elegant addition to a charcuterie board.
Chorizo
Rosette de Lyon – Chorizo – Papille is a dry-cured pork sausage crafted in the Spanish-style chorizo tradition, typically produced in France under the Papille label.
Made from coarsely ground pork and seasoned with paprika (often smoked), garlic, and select spices, it is slowly air-dried to develop a firm yet sliceable texture.
The flavor is bold and savory, with warm paprika spice, subtle garlic notes, and a slightly smoky finish. It delivers balanced heat and rich pork character, making it ideal for charcuterie boards, tapas-style servings, or pairing with aged cheeses and crusty bread.
WE ♥ CHARCUTERIE BOARDS
Do you have a special day that needs that extra special touch? We can help. We love creating charcuterie boards with the finest cheese, charcuterie meats, crackers, fruits, nuts and more. Call us - we can help!
☎ 514-436-0345
We are dedicated to crafting dishes that celebrate both local and exotic ingredients. We cook from scratch combining diverse flavors, resulting in a delightful HodgePodge that caters to all.
We promise a memorable experience. Whether you're seeking heart warming comforts or adventurous tastes, our menu is designed to satisfy every palate.
ABOUT MARY L. MILLS
I’ve been blessed since starting HodgePodge in Lunenburg.
In my early days, I lived in Montreal & Mexico working in well known kitchens being mentored by some very talented chefs. I’ve also been blessed to work at Julien’s Bakery in Chester which has been a life-long influence.
In 2018, I moved home to the South Shore and started, what is now known, as HodgePodge Lunenburg Eatery.
My entrepreneurial journey has included catering for the Oak Island series on the History Channel for 5 years, where I brought my culinary expertise and creative vision.
Creating flavour and standing out from the crowd is my passion. I am very thankful for my family, friends and the South Shore community where they have supported my team and I since the beginning.
