Wild Wood is a farmstead cheese made from unpasteurized cow's milk, also inspired by the Appenzeller. Its crust has a nice amber hue and typical washed rind arhomas, while its off-white paste gives a creamy and rich mouthfeel. During tasting, you may find it offers vegetal and zesty arhomas. 

This cheese got its name from the dam in St. Mary's, another tribute to the cheese plant's location. 

Cheesemaker

Hans and Jolanda Weber, both natives from Switzerland, moved to Canada in 1996, bringing along their family with them. It is in St. Mary’s, Ontario, that they decided to start their own dairy farm, and have been milking Holstein cows since then. Having experience in Swiss cheese plants, the couple had always cherished the idea to one day transform their own milk into alpine style cheeses. This dream came true with the arrival of Ramon Aberle, also from Switzerland, who came to St. Mary’s and helped the family business grow into cheesemaking. They’ve been doing farmstead unpasteurized milk cheeses from their own herd of about 120 cows since then, with utmost care to quality and detail, which is why no additives are added to the milk. Aux Terroirs distributes four of them, which are the Grand Trunk, Wildwood, Amazing Grey and Capri Ella.