Cheese enthusiasts may want to keep an eye out for hampers containing Devil's Rock Creamy Blue Cheese.

The dairy product is the result of a specially devised recipe, adjusted to create a higher-fat, smoother alternative to the traditional style blue.

Sue Riedl from the Globe and Mail praised it for its "flavour ranging from salty to sweet, with an overall tangy freshness".

"But the creamy texture is what you'll remember," she said. "Its buttery finish made me think of dessert."

During production it isn't pierced as regularly as other cheeses of its kind, restricting the oxygen from entering its interior and creating fewer blue veins.

The makers are currently working on new packaging, after the wax exterior of initial batches was damaged by the shrink-wrapping process.

Thornloe Cheese has a workforce of 19 people and puts its 70 years of success down to old-fashioned produce and local fresh milk.