Combine 2 cups (500 mL) of shredded Canadian Old Cheddar with 1/4 cup (50 mL) softened butter and 1 tbsp (15 mL) finely chopped green onion. Add 2 tbsp (30 mL) sherry. Spread on slices of cucumber or zucchini. Garnish with sweet red pepper, paprika or olives.
With a small knife, carve a small hole in each cube of Canadian Gouda and insert a raisin, nut, olive or sun-dried tomato to create a variety of canapés. Place each stuffed cheese cube on a cracker.
Place on a fresh herb leaf, such basil or sage.
Thread cubes of Canadian Provolone on skewers with cantaloupe wrapped in thin slices of prosciutto, and black olives. Sprinkle with olive oil and pepper before serving.
Combine 1 cup (250 mL) shredded Canadian Swiss with 1 tbsp (15 mL) of softened butter. Remove stems from 18 to 20 button mushrooms. Stuff mushroom caps with cheese mixture. Place on greased cookie sheet and broil about 6 inches (15 cm) from broiler until mushrooms are cooked and the cheese melted (2 to 3 minutes). Serve hot.