Archive for ‘Curd on the Street’

Our BIG CHEESE News!

Posted by Debbie

Tuesday, December 15th, 2015
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ANNOUNCING: New cheese-of-the-month club delivers hard-to-come-by Canadian artisan cheeses Savvy Company launches ‘Savvy Cool Curds’.

Ottawa-based Savvy Company just made it easier for cheese lovers to enjoy the growing number of artisan cheeses being produced across Canada. Today Savvy Company has launched Canada’s first cheese-of-the-month club that hand delivers ready-to-enjoy Canadian artisan cheeses to your doorstep. Known for its wine & craft beer expertise and innovative Taste and Buy events, Savvy Company has expanded its business to work with cheesemakers, creating yet another innovative way of connecting consumers with producers with this new service.  Well-known Savvy Company Cheese Sommelier, Vanessa Simmons, will curate Savvy Cool Curds.

CoolCurds_mail-2“The artisan cheese industry in Canada is growing tremendously and making an incredible impression on the world stage.  Just last week at the World Cheese Awards, Prince Edward Island’s Cow’s Creamery won SuperGold in the Vintage Cheddar category for its Avonlea Clothbound Cheddar and it was named one of the top 16 cheeses in the world! In August, Ontario’s Glengarry Fine Cheese was awarded Best of Show for its Celtic Blue Reserve at the 2015 American Cheese Society Awards,” says Savvy Company president and sommelier Debbie Trenholm.

“Artisan cheese is a perfect pairing with wine or craft beer.  We offer Savvy Selections wine-of-the-month club and Savvy Hip Hops craft beer-of-the-month club which have both become the largest in Ontario.  Launching Savvy Cool Curds was a natural progression, seizing yet another opportunity to wave the Canadian flag.”

savvy_coolcurds_ColourEvery month Savvy Cool Curds subscribers will receive a parcel hand-delivered on the Wednesday closest to the 15th of the month.  A delivery of Savvy Cool Curds will contain 4 to 5 different wedges and rounds between 200 to 250 grams each.  A variety of farmstead and artisan cheeses have been hand-selected by Simmons and the month’s featured cheesemaker to ensure seasonality and peak ripeness for immediate enjoyment.  From fresh to washed or aged and made using various milks – cow, goat, sheep and on occasion – buffalo; all told, the parcel will be approximately 1 kilogram of delicious Canadian artisan cheese.

To further the enjoyment & discovery of the featured cheeses, subscribers will receive the Curd on the Street eZine – a monthly mini magazine with the insider scoop, Cheese Sommelier’s tasting notes, tips & tricks along with cheese-laden recipes.

“Savvy Cool Curds is hands-down a great idea. There is no one better suited than Vanessa Simmons to select the best in Canadian cheese to discover each month. I’m sure the cheese-of-the-month club will succeed because consumers want local…they want Canadian,” says Georgs Kolesnikovs, Founder of The Great Canadian Cheese Festival held annually in Picton, Ontario.

“The team at Savvy Company is great & having this opportunity to be featured in Savvy Cool Curds is exciting for us. Anyone who has met Vanessa Simmons quickly sees that she is passionate about Canadian cheese. She has developed strong ties to the cheesemakers & has made countless contributions to promoting local, regional, provincial & national cheesemakers.  Subscribers to Savvy Cool Curds will benefit from her personal connections…the best part is that all of the cheese discoveries will be Canadian,” glows Maggie Paradis, owner & cheesemaker, Fromagerie Les Folies Bergères in Quèbec.

The feature cheesemakers to date for 2016 include:Vanessa Simmons - Savvy Company Cheese Sommelier

January Gunn’s Hill Artisan Cheese, Woodstock (ON)
FebruaryCow’s Creamery, Charlottetown (PEI)
MarchBack Forty Artisan Cheese, Lanark (ON)
April Fromagerie Les Folies Bergères, St-Sixte, (QC)
May Lighthall Vineyards & Dairy, Prince Edward County (ON)

To subscribe for four, six, 12 months or longer, visit www.savvycoolcurds.ca.
Holiday Promo – subscribe for 6 or 12 months before December 30th & the subscription cost will be $55 per month (regular $60).

“As soon as Debbie told me about Savvy Cool Curds, I wanted to be featured. In fact, a cheese-of-the-month club is so incredible, that I am going to subscribe!” supports Glenn Symons, owner, winemaker & assistant cheesemaker, Lighthall Vineyards & Dairy.

“Consumers have fallen in love with artisan cheese. It is amazing. We have people who have subscribed to both our wine & craft beer of-the-month-clubs.  Now, their fridge will be full!’ exclaims Trenholm.

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More about Savvy Company

Savvy Company specializes in creative social experiences – whether making the enjoyment of wine accessible to all, exploring the worlds of craft beer or discovering artisan cheeses. Their team of accredited Sommeliers delight in designing wine, beer and artisan events, shining the spotlight on the people who make them.  Their Savvy Selections wine-of-the-month club is Ontario’s largest featuring Ontario wines not available in the LCBO, while Savvy Hip Hops has rapidly grown to be Ontario’s largest craft beer-of-the-month club.  Recently Savvy Company launched Savvy Cool Curds – Canada’s first artisan cheese-of-the-month club. Visit www.savvycompany.ca, follow @SavvyCompany or @SavvyVanessa on Twitter.

 

Media Contact:
Debbie Trenholm
Founder & Sommelier
Savvy Company
debbie@savvycompany.ca
@savvydebbie
613.SAVVYCO (613.728.8926)
cell: 613-851-1785

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12 Outstanding Cheeses of 2014

Posted by Vanessa

Friday, January 16th, 2015
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Love cheese?  You’ll love this shopping list!  Our Cheese Sommelier Vanessa Simmons compiled this list of her ‘top cheeses of 2014’ for www.cheeselover.ca.  It is so delicious that we’re sharing it with you!

Keep this handy for your next visit to one of these artisan artisan cheese shops.

Celtic Blue Reserve

Glengarry Celtic Blue Reserve

Glengarry Fine Cheese has made another winner!  Located in Eastern Ontario just north of the village of Lancaster, they specializing in fine artisan style cheeses from cow & goat milk. This results in delicious, fine cheese that is unlike anything you’ve ever tasted!

Vanessa’s tasting Notes: This reserve blue cheese is even more robust, buttery than the regular Celtic Blue we know and love from Glengarry Fine Cheese

Taliah

Taliah is a finished cotton cheddar aged 1 year, manufactured by Olivier Ducharme of Fromagerie Du Charme in St-Rémi-de-Tingwick, Québec

Taliah

Taliah has a welcoming aroma that is clean and earthy. Made from unpasteurized milk (not raw but thermized, meaning it undergoes heat treatment but not at high temperatures as in the pasteurization process). The wheel is aged 10 months to a year. There is a smooth richness in each bite, with the added bonus of those crunchy tyrosine crystals one finds in a the classic Italian Parmigiano-Reggiano.

Vanessa’s tasting Notes: Sweet, clean milk notes woven with a gentle tanginess and a good balance of salt. The finish mirrored what I love in a good, aged sheep’s-milk cheese – mellow, creamy notes that have complexity and length. The texture clinched the deal, crumbly but not dry.

Lenberg Farms Classic Reserve by Celebrity Lindsay Bandaged Cheddar

Lenberg Classic ReserveA special creation from Mariposa Dairy located near Lindsay, Ontario in the City of Kawartha Lakes. This award winning cheese is handcrafted in small batches using premium Ontario goat’s milk, resulting in a unique and delightful cheese. Once the wheel has been crafted, it is carefully wrapped in its bandage to preserve freshness and flavor. After aging in a humidity controlled room for 12 months, the cheese is ready to enjoy.

Perfectly creamy and buttery, with the slight tang of goat’s milk and a hard, crumbly texture, this cheese is a perfect alternative to cow’s milk cheddars.

Vanessa’s tasting Notes: Continues to wow me year after year. Tangy, fruity, yet clean.

Bonnechere

OLYMPUS DIGITAL CAMERAThe signature cheese from Back Forty Artisan Cheese  – a small farm nestled in the heart of the Lanark Highlands.  Cheesemaker Jeff Fenwick and his original raw ewe milk cheeses have grown to become favorites of top chefs and cheese lovers alike.

A distinct feature of Bonnechere cheese is the rind that is toasted over an open flame before aging. This painstaking process, traditional for certain Basque cheeses, imparts a delicious caramel essence which permeates the body of the cheeses as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese.

Vanessa’s tasting Notes: One-of-a-kind and very rare to find aged. Packs a punch of flavour with awesome bite on the finish.

Magie De Madawaska

Produced by Fromagerie le Détour in Témiscouate-sur-le-lac in Québec

Magie de MadawaskaThis soft, washed-rind cheese is made with pasteurized whole milk that comes exclusively from Jersey cows from the Témiscouata region. Its orange rind is shiny, soft and sticky, sometimes displaying white moss spots. Like the rind, the ivory-coloured interior is sticky. It is chalkier at the centre and smoother towards the exterior. Its texture is supple even when the cheese is young, but as it ages, its chalky part fades and the interior becomes smooth and runny.

When it is older, it becomes so runny that it might call for a spoon. Magie de Madawaska has a mild, lactic, woody and earthy aroma that becomes more pronounced with age. Its taste varies from mild to strong, with an earthy, roasted hazelnut and lactic (melted butter) flavour.

Vanessa’s tasting Notes: Runny, lucious, creamy, buttery, nutty and ooey-gooey good when perfectly à point (cheese-speak: fully ripened).

Bella Casara Mascarpone

Canadian Cheese AwardsCrafted by Quality Cheese who specialize in fine soft cheeses – Boccancini, Borgonzola, Mozarella, Riccotta as well as select semi-soft & hard cheeses.

Vanessa’s tasting Notes: Rich, and oh so sinful, with flavors of butter, cream and a hint of sweet dulce de leche (to quote myself!). Hard not to eat right from the spoon.

 

Quality Cheese burrataQuality Cheese Hand-Pulled Burrata

Another winner by Quality Cheese.

Vanessa’s tasting Notes: Heaven. Pure indulgence. Need I say more?

 

Sylvan Star Natural Smoked Gouda

Sylvan Star Farms smoked goudaSylvan Star Cheese Farm, of Red Deer Alberta, makes their cheese from heat-treated milk which contains no additives, no antibiotics and is lactose free. They produce Gouda, Edam, sheep Manchego & Gruyere cheese at their farm.  They smoke their Goudas to perfection in their own smokehouse – mild or medium, take your pick.

Vanessa’s tasting Notes: Surprising! Hints of bacon, maple and smoke, with an overlay of butter and nut rounding out its smooth and supple texture.

Chever a ma maniereChèvre a Ma Maniere

Made by Fromagerie L’Atelier is located in central Quebec and specializing in goat and cow milk cheese.

Vanessa’s tasting Notes: Elegant, delicate, tender, yeasty, gorgeous!

 La Madeleine

La madelaine cheeseIn 2009, Jean-Paul and Marie-Chantal Houde (brother and sister) decided to join forces to develop a dairy barn project and cheese that is structured and rewarding for the family farm, Fromagerie Nouvelle FranceSince opening in 2010, Fromagerie Nouvelle France has won more than 18 awards in various competitions, including the Best Cheese From Québec in 2011 and 2014 for their signature Zacharie Cloutier.

Vanessa’s tasting Notes: Soft and sweet, with a hint of sour finish.

Pont Blanc

Au Gres des ChampsProduced by Au Gré des Champs in Québec, is a farmstead artisan-made cheese that is ladled into a mold. It is a month the first raw milk cheeses aged under 60 to be made in Canada.

Vanessa’s tasting Notes: Texture of soft ice cream sandwich with flavours and aromas of fresh sweet milk and grass that lingers and lingers.

Laliberté

laliberteIn 2005 the old presbytery at Sainte-Elizabeth-de-Warwick was transformed into a cheese production site, Fromagerie du Presbytere…making outstanding artisanal cheeses. The milk from the farm only has to cross the road to get to the fromagerie, which operates 7 days/week.

Laliberté is a triple cream cheese, made with whole milk. Its wonderful bloomy rind surrounds a melting paste with an exquisite creamy mushroom flavour & its name comes from the name of the sculptor, Alfred Laliberté.

Vanessa’s tasting Notes: Cheesecake-like luxury, silky, creamy, melt-in-your-mouth delicious.

 

Pace yourself this is a cheese smorgasbord for anyone.
Bon appetite!

 

Photo credits: Thanks to Cheese Sommelier Vanessa Simmons, CheeseLover.ca as well as the cheese producers for these photos.

 

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Tips & tricks for this weekend’s Cheese Festival

Posted by Vanessa

Tuesday, June 3rd, 2014
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Are you whey keen on cheese? With the largest cheese festival in Canada coming up this weekend (June 7 & 8), we want to help make your visit to The Great Canadian Cheese Festival the best experience yet. You will discover that Canadian cheese is so MUCH more than just cheddar! It will be a fun day meeting & learning from the dynamic people who put their heart & soul into crafting the cheeses. And new this year is a post-fest party Makers+Mongers that we are proudly sponsoring.  It will be a fun (and delicious) way to unwind after the festival and mix & mingle with those involved in the cheese biz.

cheese festival logoWith so much to see & do, it’s easy to be overwhelmed…so here are a few ‘cheesey’ tips to help you prep for the fest:

Tip #1 – How to Get There?

Hop on the Savvy Bus bound for The County stopping in at The Great Canadian Cheese Festival for the afternoon, then onwards to visit 2 wineries, then have dinner under the stars at the Makers+Mongers event.  Sit back & relax.  Let our Savvy Sommeliers take care of all of the details of this marvelous day trip.  Pick up points in Ottawa (downtown & west end) as well as Brockville & Kingston.  Only 6 spots left.  Book your spot on the Bus >>

Tip #2 – Make your ‘Must Try’ list

While you may be blown away with the numbers of different cheeses on display at Cheese Festival, the obvious question is: Where to Start?

Here the list of cheese makers by province to help you map out your trip around the festival.

Tip #3 – How to taste a cheese

Holiday-Cheese-BoardIt’s certainly not rocket science, yet here is how the pros do it – as easy as Eyes, Nose & Mouth:
EYES – Admire the rind (outside) & paste (inside), the color & texture
NOSE –Take a big sniff – what does the aroma remind you of…A barn? fruit? nuts? earth?
MOUTH –Take a nibble – Do it taste like mushrooms? sour milk? grass?  Saltiness? Herbs? Bitterness?
REPEAT & ENJOY of course…

 Tip #4 – Be on the look out for these cheeses!

There will be over 200 cheeses…yes you read that right 200! Be forewarned and don’t try to sample them all. In addition to the recent award winners from the All Canadian Cheese Awards, here some to be sure to try at either the Cheese Festival or make sure to seek them out at your local cheese store.

Ricotta – Quality Cheese

Best of Show: 2013 Canadian Cheese Grand Prix Grand Champion
2013 American Cheese Society Category Winner. 

Ricotta in Italian means re-cooked.  This cheese is made from the leftover whey after making other cheese. This Ricotta reigned supreme, winning against over 225 of Canada’s best cheeses, a first ever for both an Ontario cheese, & fresh category cheese.

My Notes: Fresh, creamy, melt in your mouth.  Very light, but rich & very versatile as a simple cheese to eat with a variety of garnishes/ condiments or used in cooking.

Le Sabot de Blanchette – La Suisse Normande

sabot2013 Selection Caseus Goat’s Milk Cheese, Laureate 

Inspired by their Swiss & French cultures, the resulting products are a marriage made in heaven & leaving their mark in Quebec.  Cheeses are made from goats raised on the farm, in true “fermier” fashion.

My Notes: This soft-surface-ripened goat’s milk cheese has a unique pyramid shape, with a lovely, natural, slightly wrinkled, soft moldy rind, that on occasion displays spots of blue.  The paste is creamy, velvety, firm towards the center & slightly softer closer to the rind.  It has a fresh aroma, with a light acidity.

 

Pont Blanc – Fromagerie Au Grés Des Champs

Pont Blanc cheese2013 Selection Caseus Cow Milk Cheese, Fresh/Soft Paste, Laureate 

Organic farming techniques contribute to the aromas & flavors in their cheeses, as cows feed from forage fields of aromatic plants & flowers & care is taken to preserve flavors through the milking, handling & cheesemaking processes. One of the only producers of raw milk cheeses aged less than 60 days in Canada.

My Notes: Soft, lactic, surface ripened cow milk cheese.  A rare find. The skin-like rind reminds Vanessa of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich or cheesecake.  Note pronounced flavors & aromas of fresh sweet milk & grass that linger and linger.  Finger licking good!

 

Alfred Le Fermier – Fromagerie La Station de Compton

Alfred le Fermier cheese2013 Selection Caseus Longaevi 

Famous among Quebec cheeses, having won more awards over the years than one can keep track of.  Simon Pierre, master cheese maker started off helping out & never left the business! Named as a tribute to his grandfather Alfred Bolduc who started the business 80 years earlier – as shown in the beautiful imprint inset into the rind of the cheese. 

My Notes: A true, rustic, organic, raw cow’s milk farmstead cheese made in small batches, pressed & cooked, washed/turned by hand. It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region (terroir!). Note heavy woodsy, herbal & floral aromas, with layers of milky, grassy & buttery complexity on the palette, more pronounced with age.

 

Mont Jacob – Fromagerie Blackburn

Mon Jacob cheese2013 Selection Caseus Silver 

Named for a mountain across from the cheese shop, not surprisingly big on taste! 

My Notes:  A semi-firm, farmstead, pale blush-colored washed-rind cheese whose ivory paste becomes suppler with age – softening closer to the rind. Aromas are pronounced at room temp & on the palate experience fruity, salty flavors, sweet & sour cooked milk. Dense texture is perfect for snacking, or melted as grilled cheese.

 

Old Grizzley – Sylvan Star Cheese Ltd.

Old Grizzly cheese2013 Canadian Cheese Grand Prix Category Winner: Gouda & Farmhouse Cheese 

Owner Jan Schalkwijk, has been making cheese for over fifty years, from The Netherlands to Canada, has always been a dairyman, focusing on cows as a hobby. 

My Notes: Named for power & strength, naturally ripened & touted as “lactose-free” after one week due to the cultures used & the varying of temperature from room to higher than average during the first stages of affinage. Aged for two years, it has strong flavors of nut combined with a smooth creamy texture.

 

Lankaaster Aged – Glengarry Fine Cheese

Lankaaster from Glengarry Fine Cheese2013 Global Cheese Awards – Supreme Global Champion 

Named for its local region (“kaas” the Dutch word for cheese), aged for 14 to 24 months, this extra old batch of Lancaster is from gourmet artisan cheese maker pioneer Margaret Morris. 

My Notes: Firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind is a Gouda-style after Dutch farmstead cheese. It’s rich, dense & chewy with intense buttery, fruity, caramelized nutty flavors that linger forever.

 

Bleu D’Élizabeth – Fromagerie de la Presbytere

Bleu D'Elizabeth, Fromagerie de la Presbytere by Vanessa Simmons2013 Canadian Cheese Grand Prix Category Winner: Blue Cheese & Organic Cheese
2013 Sélection Caseus, Quebec Fine Cheese Awards Best of Show Winner: Gold, Emeritus & Blue-Veined Cheese Category
 

My Notes: A beautiful, semi-soft, raw organic cow’s milk blue cheese, it has a natural rind with spots of dark clay.  The creamy, silky, straw-colored paste is speckled with slate & blue-green veins throughout. Rich in flavor, with a hint of sweetness, spice & salt, it pairs beautifully with iced wine, cider or port.

 

TIP #5 – Stay for dinner at Makers+MongersMakers & Mongers dinner logo

New this year we are sponsoring the post-festival party called the Makers+Mongers serving up even more opportunity to mix & mingle with folks in the cheese biz while noshing on gourmet creations.  Each dish will feature one of the top winning cheeses from the Canadian Cheese Awards.

Everyone welcome to join the fun.

Buy your tickets in advance or at the door >>

 

 

 

BONUS TIP #6 – Even more ways to learn about cheese

And be sure to take part in the seminars too – including a Craft Beer & Cheese tasting by our own Savvy Sommelier Debbie Trenholm. And my seminar: The People’s Choice Awards to select your favorite Canadian cheese.

vanessa-bioYou be the Judge – tutored tasting hosted by Vanessa Simmons & Janice Beaton

Saturday at 10:00 am to 1:00 pm
The tables are turned…this time you will be the judge as you taste & score Canadian Cheese Awards winners to select People’s Choice for Canadian Cheese of the Year.

Here is your chance to sample the 16 best artisan cheeses made in Canada in a three-hour marathon tasting. Yes…3 hours of nothing but cheese! Evaluate and score them just like a judge would in a competition.  You’ll be guided by two experts who served as judges at the Canadian Cheese Awards earlier this year, Vanessa Simmons cheese sommelier at Savvy Company and Janice Beaton, owner of Janice Beaton Fine Cheese and FARM Restaurant, Calgary. Your scores will be tabulated on the spot to then determine the People’s Choice Canadian Cheese of the Year. It will be interesting to compare your choice against the cheese the professional judges named at the REAL Canadian Cheese Awards on April 7 2014 in Toronto.

Tickets: ORDER NOW

  

Debbie TrenholmWine or Beer, Which Pairs Better with Cheese? – tutored tasting hosted by Debbie Trenholm

Saturday at 2 p.m.
We’ve all been to a Wine & Cheese . . . but might Beer & Cheese be a better taste match?

Join Debbie Trenholm, Sommelier at Savvy Company and founder of Savvy Hip Hops Ontario craft-beer-of-the-month-club as she puts fine wines and craft beers to the taste test.  The winning verdict of this Battle of the Taste Buds will be determined after enjoying many chunks of award-winning Canadian cheese paired with outstanding Ontario wines and craft beers. It’s not easy being cheesy, yet one thing is for sure, this tasting will be delicious!

Bonus: All participants will take home complimentary wine and beer tasting glasses.

Tickets: still a few spots left – ORDER NOW

We make it easy to be cheesey!

See you at the fest!

-Vanessa

 

 

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Finding your Whey with local artisan cheese

Posted by Vanessa

Tuesday, May 6th, 2014
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Hot off the press!  This cheese-y article appeared in the latest issue of Grapevine Magazine loaded with our Cheese Sommelier – Vanessa SimmonsTop 10 Tips on where to find, how to buy & tasting tips on enjoying artisan cheeses.

Navigating the world of artisan cheese is something like dating.  You never truly know what you’re getting into until you spend the time, experiment and have several encounters, noticing the person’s character traits, appearance and mannerisms in a variety of situations.  Only then do you discover the true personality of an individual or, in this case…a piece of cheese.

Here are 10 ways to really get to know your cheese better:

Vanessa Simmons - Savvy Company Cheese SommelierSpend time at your local farmer’s market

Chances are you’ll find a cheesemaker at most Ontario farmer’s markets.  Visit often, ask a lot of questions and taste something new each time.  Seek out jams, jellies, chutneys, honey, charcuterie, pates, artisan breads and crackers as well as ripe, in season produce to complement your cheese.  Inquire whether there might be a wheel specially aged or a new cheese in development to test. Experiment.

Visit a local cheesemaker at their production facility

Call first to introduce yourself and confirm availability. If it’s your lucky day, you’ll be able to actually see cheese being made and perhaps participate.  One of my earliest and most memorable WOW cheese moments was scooping warm, fresh, soft, moist, silky cheese curds right out of the vat with my bare hands and slurping them up.  Pure heaven.  To this day I remember the cheesemaking experience at Fifth Town Cheese in Prince Edward County that gave me a true appreciation for the work that goes into producing artisan cheese.

Try a variety of milk types and categories of cheese

Fresh cheeses taste most like the real milk flavor of cow, sheep, goat or even water buffalo milk.  Cheeses that are aged longer are more complex with developed flavors that give character.  In Canada alone there are over 2000 types of cheese ranging from fresh, soft and un-ripened, soft and ripened to semi-soft, firm, washed rind, cheddar, hard and blue cheeses.  Be sure to nibble on them all (even the blues).  If you don’t like the cheese’s appearance, close your eyes and taste.

Compare “grocery store” generic brand cheese with artisan cheese

Upper Canada Cheese Co Niagara Gold by Vanessa Simmons largeCheck the same category of cheese you would buy at the grocery store with what an artisan cheesemaker produces.  Note the flavors, texture and characteristics, or more commonly, lack thereof.  Read labels to confirm the cheese is made with 100% natural Canadian milk and doesn’t contain modified milk ingredients.  You’ll quickly realize the differences and merit of choosing local artisan cheese.

Buy the same cheese from various sources

cheese-of-the-year-1000-mar-19-copyThere are so many opportunities to buy cheese…at the market, cheesemongers, or direct from the manufacturer, to get a sense of what is normal for a particular cheese.  Not all cheeses are handled properly through the supply chain and even cheese has a bad or off day every once and a while that will affect flavor, aroma, texture and appearance.  My experience judging the Canadian Cheese Awards was a good example of this – some submissions weren’t truly at their best.  Buying direct from the cheesemaker will give you a good benchmark to measure against over time.

Track your tastings and do some research

Keep a cheese journal.  Note date purchased, date made/age (ask), where you bought it, price, amount, and your thoughts.  Record what you see, smell, feel and savor over time (size, colors, texture, distinguishing features, ripeness).  List words you use as descriptors such as mushroomy, velvety, creamy, buttery, grassy, vegetal, barny, oozy, gritty, pasty, chalky, smooth, sweet and fruity.  Not sure how to describe?  Close your eyes and picture yourself in a farmer’s field with the sun shining and see what comes to mind.  Check websites and reviews (but be cautious, much of what is published can be re-postings of the content of others).  In some cases reviewers are writing about cheeses and pairings they’ve never tasted themselves.

Pair with wine (don’t forget bubbly & rosé), local beer & even cider!

beercheeseGather friends, fabulous fromage and your favorite local wine, craft beers and ciders.  Conduct a tasting of the cheeses first then mix n’ match with your bevvies and let the games begin.  Note popular pairings and throw standard pairing rules out the window.

Sample the same cheese over time

Taste at the beginning of summer, middle/end of summer and over the winter months.  Do you notice a difference in flavor, complexity or terroir (reflection of the milk by region)?  Record your findings.

Hang out with cheesy peoplecheese festival logo

If you’re really passionate about Canadian cheese get your curd loving self to The Great Canadian Cheese Festival June 7/8 in Prince Edward County.  Canada’s largest gathering of artisan cheese producers offers the best chance to do some serious experimentation with 4000+ cheesy friends.  I’ll be there with the Savvy Company team. Track down Canadian Cheese Award winners. While in town visit Black River Cheese, Ontario’s oldest diary co-op.  Sample their new-on-the-market honey and wine-soaked cheddars, and popular maple cheddar.  Also make it a point to drop by Fifth Town Cheese, who are now under new management and warrant a stop for local products.

Taste, taste, taste!

Celtic blueOf all ten tips, this is the most important in truly getting to know your artisan cheese. Pick a handful of your favorite cheeses and make it a priority to really be mindful and fully aware (like yoga for cheese) of your experience with that cheese over a period of one-year minimum.

How do you know you’ve found “the one”? Keep trying until a cheese gives you an OMG reaction where your eyes pop out of your head, your heart sings, and you experience that oh-so-orgasmic feeling on your palate right down to the tips of your toes.  Then repeat & share with friends.

At the end of all of that hard work, you’ll have discovered the cheese love of your life and can continue your journey to explore new artisan cheeses.

 

This article has been reposted with the permission of Grapevine Magazine.

More about Vanessa Simmons – our Savvy Cheese Sommelier 

Vanessa Simmons is the cheese sommelier at Savvy Company in Ottawa, spending countless hours with regional cheese mongers and cheesemakers.  Vanessa has studied with Cheese Education Guild (Level 2), Toronto, and Le Cordon Bleu Culinary Arts Institute, Basic Cuisine Certificate, Ottawa; has worked as a chef and her popular tasting seminars & speaking events throughout Ontario make for a delicious discovery of Canadian artisan cheeses.

She’s been seen & heard on Rogers TV Daytime, CTV Morning Live, CBC Radio & Radio Canada, RubyTV, has been a keynote presenter at The Great Canadian Cheese Festival year over year, a judge at the 2013 Selection Caseus – Le Concours de Fromages Fins de Quebec & inaugural 2014 Canadian Cheese Awards and it’s been noted by The Toronto Star that she is “openly fanatical about artisan cheese”. Follow Vanessa @savvyvanessa or read her popular “Curd On the Street” blog posts.

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Wheying in on Quebec’s top cheeses

Posted by Vanessa

Tuesday, April 29th, 2014
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Have you ever tasted cheese? I mean really tasted it. Rolled it around with your tongue and let it linger on the roof of your mouth? Cheese eating is a sensual and sensory pleasure according to Cheese Sommelier Vanessa Simmons. “You want the cheese to go right to the back of your mouth, popped up where the peanut butter used to get stuck when you were a kid, and swish it all the way around so you are absolutely coating your palate and getting all of your taste buds working,” she advises.

Vanessa Simmons is openly fanatical about artisan cheeses

Vanessa Simmons - Savvy Company Cheese SommelierI met Simmons at a tutored tasting for Quebec cheeses at The Great Canadian Cheese Festival in Picton, Ontario, in June. The Festival, showcasing the best Canadian cheeses under one roof, attracted 4,000 cheese lovers this year. Artisan cheeses from Ontario, Quebec, British Columbia, Newfoundland, Prince Edward Island, Nova Scotia, Manitoba and Alberta were all on offer.

One-third of the producers were from Quebec, Canada’s leading cheese-making region. According to Simmons, Quebec cheese makers are well organized and funded, share knowledge, are well informed by international research and display superior craftsmanship.

Tasting – REALLY tasting – your cheese

Simmons is passionate about cheese and even has a cow named after her. She led a two-hour Quebec cheese tasting and advised on proper tasting technique. The cheeses on our plates ranged from light to robust. We were given three choices for pairing — Keint-He Winery’s 2010 Pinot Squared, Stanners Vineyards 2010 Lincoln Lakeshore Chardonnay or Beau’s Beaver River beer. “At the end of the tasting you should not just taste cheese on the back of your palate, otherwise your wine is not bold enough to stand up to that cheese. If all you taste is wine or beer, there’s not enough going on with that cheese — it’s not big enough,” she said.

Premium Goat Milk Cheddar, Back Forty Artisan Cheese Co. and Black River Cheese CompanySimmons encouraged us to get physical with our cheese, to rip each piece in two and examine the formation of the curds inside. We noted whether the cheese broke evenly or if there was a jagged edge. We considered whether the cheese was made from a mould or hand crafted with care. We examined the outside, inside, colour and texture and noticed if the cheeses were creamy, hard, glistening or runny.

Then we savoured the fabulous cheeses of popular producers such as Fromagerie Médard, Fromagerie du Presbytère, Fromagerie Nouvelle France and Fromagerie du Pied-de-Vent.

Fromagerie Médard: Saguenay–Lac-Saint-Jean Region

Normand Côté is the fifth generation owner of Domaine de la Rivière, a farm in Saint-Gédéon, Québec, two hours north of Montreal. The dairy, Fromagerie Médard, named after Médard Côté, the son of the original landowner, uses milk from the farm’s Brown Swiss cows. Fromagerie staff member Diane Paget explained that the taste of the cheese varies depending on what the cows ate: “Was it just pasture or was it augmented because of a sparse year?”

Belle mère cheese Fromagerie MédardOn hand at the Festival were two Fromagerie Médard cheeses. The first one, Belle-Mère (in photo at left), an orange-brown washed rind semi-firm cheese was made from pasteurized milk and aged for three months. Washed rind cheeses are bathed in liquid, usually salted water, wine, brandy, local spirits, or herbs making them susceptible to bacteria that break down the curd from the outside, resulting in a more pungent flavour. The Belle-Mère with big buttery notes and aromas of lilac and lavender won a 2012 Selection Caseus award in the semi-firm, cow’s milk cheese category. Also made with pasteurized cow’s milk, 14 arpents, aged 30 days, was creamy and full of flavour, with the slight taste of hazelnut.

Fromagerie du Presbytère: centre-du-Québec Region

The Morin family has operated the Louis d’Or farm in Warwick, Quebec for four generations. In 1980, the farm went organic. Holstein and Jersey cows chow down on dry hay, clover, timothy grass, bluegrass and other organic grains and are not injected with antibiotics or hormones. “This dairy really pushes the envelope with raw cheese and more layers of complexity. They are more true to traditional cheese making,” says Simmons. A renovated church rectory built in 1936 houses the dairy. Friday nights are a celebration of cheese and community. Visitors converge on the rectory lawn with bottles of wine and beer to enjoy fresh cheese, music and bread.

bleu elizabethFromagerie du Presbytère took three awards at the 2013 Canadian Cheese Grand Prix, Best Blue and Best Organic for Bleu d’Élizabeth (photo at left) and Best Swiss-type Cheese for Louis d’Or, aged for 18 months. I sampled four Fromagerie du Presbytère cheeses.

The Brie Paysan, a pasteurized cow’s milk cheese had a bloomy rind and soft paste that melted in my mouth. Bloomy rind cheeses are covered with Penicillium candidum forming a white casing causing the cheese to ripen from the outside and become soft and runny on the inside. The vegetal, grassy and fungal notes offered an amazing expression of terroir.

Laliberté is a triple cream cheese, made with whole organic milk and aged for 45 days. The bloomy rind surrounds a soft paste with mushroom flavour and a creamy mouthfeel.

Louis d'Or cheeseLouis D’Or, made from raw organic cow’s milk is crafted in 40-kilogram wheels and develops complex flavours after nine months of ripening. This washed rind, firm pressed, cooked paste cheese has nutty and fruity aromas.

Bleu d’Élizabeth is a semi-soft fruit-flavoured cheese made from non-pasteurized milk, displaying blue and greenish veins resulting from the presence of Penicillium roqueforti.

Fromagerie Nouvelle France: Eastern Townships

A young brother and sister team, Marie-Chantal and Jean-Paul Houde, started a sheep farm and a cheese-making operation, the Fromagerie Nouvelle France in 2010. Jean-Paul tends to a herd of over 200 East Friesian sheep on the 250-acre farm in the village of Racine. Marie-Chantal makes cheese.

Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634. This ancestor is also said to be a distant relative of Céline Dion. In its first appearance at the 2011 Selection Caseus awards, Zacherie Cloutier won gold for the best cheese in Quebec in all categories. This orange washed rind, firm pressed cheese, aged for six months, exudes aromas of butter and caramel.

Le pionnier cheeseLe Pionnier, a cheese-making partnership between Fromagerie Presbytère and Fromagerie Nouvelle France is a 40-kilogram wheel made of raw sheep’s and cow’s milk coming from the cheese maker’s herds. The cheese is a “great marriage of cow’s milk cheese according to Morin’s tradition, and sheep’s milk cheese, according to Houde’s tradition,” offers Simmons. Le Pionnier is a firm cheese with a bit of washed rind, a dense cheese texture and some earthiness, and is very robust. Aged for 10 to 12 months, Le Pionnier displays complex aromas of butter, brown sugar and macadamia nuts with a delicate floral note. As Simmons says, “This cheese says ‘look at me’ and is very indicative of their personalities. They are very outspoken cheese makers.”

Fromagerie du Pied-de-Vent: Iles de la Madeleine

In 1998, Jérémie Arseneau brought over a herd of Canadienne cows, a small black heritage breed, from Saint-Simon-de-Rimouski and l’île Verte to Îles-de-la-Madeleine. He launched the Fromagerie du Pied-de-Vent and began cheese production on islands traditionally known for a strong fishing industry.

Pied du Vent cheesePied-du-Vent (photo at left) is a whole milk, soft surface-ripened cheese with a bloomy natural rind and a dominant flavour of hazelnuts. Surface-ripened cheeses have mould on the rind, ripening the surface first and then the inside.

Tomme Des Desmoiselles is a raw milk thermalized cheese in a gouda-like style with a washed rind. The cheese is full and robust with a fruit aroma. You get a bit of salt in the cheese because the cows graze on hay and grasses around the edge of the island and right on the border of the St. Lawrence River. Two beautiful small hills on the Havre Aubert landscape inspired the fromagerie in the creation of this cheese.

Plan your route of Quebec cheeses from east to west

To sample some stellar cheeses, take a tour on La Route des Fromages du Quebec linking producers across the province. Enjoy the ride through Quebec’s scenic countryside. Many barns are open, allowing direct access to goats, sheep, cows or calves.

Ontario cheese tasting trails

In Ontario, check out Oxford County’s new cheese trail to see a life-sized statue of record-setting milk producer Springbank Snow Countess, or be a cheese maker for a day. Or head for the Taste Trail in Prince Edward County for a quick calcium fix. You’ll develop a whole new appreciation for fromage.

 

This article was written by Merle Rosenstein, a freelance travel, food and beverage writer.
Click here to see this article as it appeared in
Quench Magazine.

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These Canadian cheeses are medal worthy!

Posted by Debbie

Wednesday, February 19th, 2014
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This week our Cheese Sommelier Vanessa Simmons is one of 10 judges in the first Canadian Cheese Awards Surrounded by over 250 wedges of cheeses & sampling all day long is hard job. . .  but Vanessa is happy to do it!

“I am delighted & honoured to be a judge for this brand new competition of Canadian cheeses.  There are many Canadian artisan cheeses that win international awards, the time is ripe to have the Canadian Cheese Awards,” shares Vanessa.

Neal's Yard Dairy: Mecca for cheese lovers. Photo: Julia Rogers.Georgs Kolesnikovs from CheeseLover.ca and the organizer of the Great Canadian Cheese Festival is the main man behind the scenes of this ground breaking competition.   While organizing the awards, Georgs called out to his cheese industry friends (including Vanessa) asking them for their top cheese picks of the year.  Here’s the Best Bites: Outstanding cheeses of 2013 as published on CheeseLover.ca.

Only one imported cheese – Taleggio – made the 2013 most memorable list, Julia Rogers offers this ‘shopping tip’, “As far as international picks go, I’d suggest that any cheese lover make a pilgrimage to Neil’s Yard Dairy in London (photo left ). The pleasures are too many to enumerate, but this is mecca, without a doubt. And, yes, I tasted virtually everything in this photo! – Julia Rogers, Cheese Educator, Cheese Culture

 

Drumroll please…Outstanding cheese of 2013

The cheeses are listed in alphabetical order, so consider this as your ABC’s of artisan cheese!

Alfred Le Fermier (24 months), Fromagerie La Station de Compton
Alfred Le Fermier is a true, rustic, organic, raw cow’s milk farmstead cheese made in small batches, pressed and cooked, washed/turned by hand, as a way of life on the farm. It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region. Note heavy woodsy, herbal and mild floral aromas, with layers of milky, grassy and buttery complexity on the palette, more pronounced when aged for 24 months. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Beau’s Abbey Style Cheese, Gunn’s Hill Artisan Cheese
A delicious marriage of Gunn’s Hill Artisan Cheese of Woodstock, Ontario, with Beau’s All Natural Brewing of Vankleek Hill, Ontario. This sumptuous semi-soft cheese is washed with a seasonal beer from Beau’s. Beer and cheese together, pure bliss! – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Brebichon, Les Fromages du Verger
I simply adore Brebichon, a farmstead sheep milk cheese that is oh so creamy, delicate and lucious. This apple juice washed cheese is an absolute must buy on every stop I make at Fromagerie Atwater in Montréal. – Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Chemin Hatley, Fromagerie La Station de Compton
Made with organic raw milk from a closed herd of fourth-generation family-farmed cows, this cheese readily fulfills its potential. Supple and fragrant, with yeasty and savoury aromas, and a long layered finish. – Julia Rogers, Cheese Educator, Cheese Culture

Crottin à ma Manière, Fromagerie L’Atelier
The goat’s milk cheese Crottin à ma Manière from Simon Hamel at Fromagerie l’Atelier in the Bois-Francs region of Québec surpasses famed Chavignol of France, is much cheaper and it’s federally licensed. – Alain Besré, Fromagerie Atwater and Aux Terroirs

Dragon’s Breath Blue, That Dutchman’s Cheese Farm
A rare find and 2013 Canadian Cheese Grand Prix finalist, Dragon’s Breath Blue is a closely guarded family secret. Unique in shape and size, these small cylinders of blue cheese are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges! – Vanessa Simmons, Cheese Sommelier, Savvy Company

Figaro from Glengarry Fine Cheese. Photo: Vanessa Simmons.

Figaro, Glengarry Fine Cheese (left)
I choose Figaro from Glengarry–not that I don’t love (and love the Global award!) for the Lankaaster Aged but I kind of forgot about the amazingly fresh and delicate qualities. And we found each other again this year–lucky for me. – Sue Riedl, Cheese Columnist, The Globe and Mail 

Fleur des Monts, La Moutonnière
Not as consistent as one might want, though still an ambitious and expressive farmstead cheese modeled loosely after Manchego, but more floral, bright and pungent. – Julia Rogers, Cheese Educator, Cheese Culture 

Grizzly Gouda, Sylvan Star Cheese
I’ve served the Grizzly Gouda from Sylvan Star many times at events or at home this year and it is outstanding in its complexity, looooong finish and “ability to wow” factor. – Sue Riedl, Cheese Columnist, The Globe and Mail 

La Sauvagine Réserve, La Maison Alexis de Portneuf
Somehow the cheesemakers at Alexis de Portneuf improved their already mouth-watering, soft, mixed rind La Sauvagine cheese. What did they do? Add cream to it, making it a triple crème. Grab some of this cheese while you can. A limited amount of this OMG mouth experience was created. – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Laliberté, Fromagerie du Presbytère,
 I have to start with Laliberté from Fromagerie du Presbytere–the triple cream that I could not stop eating, and made from organic milk to boot. – Sue Riedl, Cheese Columnist, The Globe and Mail

Lankaaster Aged, Glengarry Fine Cheese
Supreme Global Champion at the 2013 Global Cheese Awards, this firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind, and is a Gouda-style after Dutch farmstead cheeses. It’s a rich, dense, chewy cheese with intense buttery, fruity, caramelized nutty flavors that linger forever. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Le Vlimeux, Fromagerie Le Mouton Blanc
It’s not hard to see how this multiple Caseus award-winning cheese is smokin’ hot! Vlimeux is a firm, pressed, uncooked raw sheep’s milk cheese, with a hard, waxy, glossy, caramel-hued rind. Smoke, salt and nut permeate the interior overlaying the cheese’s natural sweet milky flavors in a perfect complement. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Maple Cheddar, Black River Cheese
 What could be more Canadian than Black River’s Maple Cheddar? This cheese provides a bite that is perfectly balanced between sweet and savoury, and just —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Parmigiano-Reggiano rinds
Okay, this is part of the cheese but my wife and I cannot resist adding small cubes of it into our soups, chili, tomato sauce and risotto. The dried rind softens in the broth, releasing its flavour and becomes chewable. We love it so much that we actually have to buy some from our local grocery store. – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Pont Blanc, Fromagerie Au Grés Des Champs
Pont Blanc is a soft, lactic, surface ripened cow milk cheese. A rare find outside the farmstead retail store, the skin-like rind on this beauty reminds of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich and moist piece of cheesecake. Note pronounced flavors and aromas of fresh sweet milk, and grass that linger and linger. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Ricotta, Quality Cheese
The 2013 Canadian Cheese Grand Prix Grand Champion, the humble Ricotta from Quality Cheese reigned supreme, winning against more than 225 of Canada’s best cheeses, a first ever for both an Ontario cheese and a fresh category cheese. Fresh, creamy, melt in your mouth Ricotta (which means re-cooked in Italian, as it’s made from the leftover whey after making other cheese). Very light, but rich, and very versatile as a simple cheese to eat with a variety of garnishes/condiments or used in cooking. – Vanessa Simmons, Cheese Sommelier, Savvy Company 

Taleggio, Northern Italy
Taleggio (1996 Italian DOP) has and will always be in my Top 10. It’s a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio where it has been made since the 10th century. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. – Alain Besré, Fromagerie Atwater and Aux Terroirs

Water Buffalo Mozzarella, Old West Ranch

James Meservy deserves a medal for perseverance! He has faced many challenges in the last two years in his attempt to bring high quality Old West Ranch Water Buffalo Mozzarella to the artisan Canadian cheese market. When it is in its finest form, it is dense and velvety without being the least bit rubbery and sweetly milky with a tangy underpinning that keeps us reaching for more. – Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

 

 

Flavoured cheeses

It is surprising, even to me, that two of my three faves of 2013 are flavoured cheeses, which to me is a testimony to high-quality cheesemaking. Flavours that meld with the cheese substrate where the cheese and the flavour counterpart do a sublime dance.  – Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

Ruckles, Salt Spring Island Cheese Company David Wood knocks it out of the park, again. In a sea of so many pedestrian offerings of marinated goat cheese, Ruckles is in class all its own. Firm yet silkily textured cylinders of cheese are bathed in grapeseed oil which is speckled with a mix of thyme, rosemary, chives and garlic, in perfect proportion.

Chili Pecorino, The Cheesiry The Chili Pecorino is one of my favourite offerings from Rhonda Zuk Headon’s repertoire. The balance of chilis embedded in this toothsome cheese provides a gentle heat that lingers on the palate while the nutty, olive flavour of this sheep milk cheese still holds its own. Not an easy accomplishment but Rhonda pulls it off!

Cheese fondues

Cheese fondue, the melted-cheese dish popular some years ago, is making a comeback—but without the classic ingredients of Comté, Beaufort, Gruyere or Emmental.

Four new ready-to-eat Cheese Fondues arrived on the market in 2013. All amazing, with either Louis d’Or, 14 Arpents or Victor et Berthold or the one from Charlevoix with both 1608 and Hercule in the box!  – Alain Besré, Fromagerie Atwater and Aux Terroirs

One of my best bites was a fondue made from Victor et Berthold, a beautiful washed rind from Fromagerie Du Champ a la Meule in Québec. This cheese made one of the most delicious fondues of all time. It made me very happy. – Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

 

Spend a day with Vanessa & learn all about cheese!

Vanessa Simmons - Savvy Company Cheese SommelierThis is every cheese lover’s dream – join us for a fun-filled day with our Cheese Sommelier Vanessa Simmons. Nibble & nosh all day as Vanessa introduces you to cheeses from around the world, share stories about cheesemakers & show you the ‘whey’ as you learn cheese-y lingo, how artisan cheese is made, tips on buying cheese. . . and loads more!

To top it all off, your tastebuds will be put to the ‘test’ by sampling wines & craft beers to decide which really is the best pairing with cheese.

Date: Saturday March 22 – 10:30am to 4:30pm
Location: MUST Kitchen & Wine Bar – Ottawa
Savvy Special: $140 before March 15 (reg $155).  Includes everything as well as gourmet lunch

This Cheese ‘Class’ will sell out fast! > >

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Talking about Canadian artisan cheese on CBC!

Posted by Vanessa

Thursday, October 17th, 2013
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Savvy Company‘s ‘BIG Cheese’ – Vanessa Simmons – (aka our Cheese Sommelier) hit the airwaves!  She was recently called in to be interviewed (in French no less!) on CBC Radio Canada.  Even over the radio & en francais, you can detect that her passion for cheese oozes over. I wanted to share the highlights from her conversation with CBC’s host Anne Michaud – another Canadian cheese enthusiast. Listen to the CBC Radio Canada interview 

They chatted endlessly about all kinds of artisan cheeses.  Anyone listening would quickly learn that Canada makes more than just cheddar.

Vanessa certainly knows her cheese! She trained with the Cheese Education Guild in Toronto – Canada’s only comprehensive cheese appreciation program –  and spends countless hours with local cheesemongers & cheesemakers. And she shares her discoveries in her blog: Curd on the Street and hosts special artisan cheese tasting events.  Tip: next one is on Tuesday October 22 featuring award winning cheeses from across Canada.  More info & to buy tickets >>

“Cheese is my passion”, states Vanessa as she gets warmed up on-air to show Anne & the others in the studio the ‘whey’ around the cheese board overflowing her handpicked selection.

Vanessa tells us about the enormous energy & passion in the people she has got to know who produce artisan cheeses, just the way the Savvy Sommeliers pick up on the enthusiasm of winemakers. Same keeners – different biz.  Vanessa successfully conveys their enthusiasm when talking about cheese & cheesemakers from all over Canada. “We have so many cheeses to be proud of ” exclaims Vanessa “that of course I want to tell the world about them!”

It is tough to talk about cheese over the airwaves and not make listeners hungry! Everyone in the CBC Radio studio tasted, ooohed & aaahed as Vanessa passed around the cheese board & described each cheese.  This is indeed majestic with the full gammet of cheeses  – white, yellow, blue, creamy, hard, even smelly – each made with either goat, buffalo, cow & sheep milk.

At the beginning of her interview, Anne Michaud introduces the concept of Savvy Company describing how we specialize in the world of wine, craft beer & artisan cheese by creating social events.  Then Anne dives into the cheese chat with Vanessa (I translated the interview into English for you)…

Listen to the CBC Radio Canada interview >>

 

Anne Michaud – What is your role as Savvy Company’s Cheese sommelier?

Vanessa Simmons – I complement our Team of Savvy Sommeliers who focus primarily on wine. Just as every wine has a story, so does every cheese. I take great joy in sharing the stories behind the cheeses—where they come from, how they’re made and who made them. There’s a little bit of science and a lot of love that goes into artisan cheeses. Their makers are nurturing by nature: they create these delights for others to enjoy. It’s my job to help spread the enjoyment of wine and cheese.

AM – Are there any good cheeses made in Ontario?

VS – There are soooo many wonderful cheeses made here in our own back yard and yet many people don’t know about them.  I love going out to the country and meeting with the cheese makers and sampling their tasty produce.  Hopefully with time consumers will realize all the time & effort that goes into making a great cheese and that you don’t have to buy cheese at the supermarket, in fact it tastes better if you don’t!

 AM – What is the evolution of Ontario cheese?

VS – It’s amazing how in last few years so much cheese production has become artisanal and there is a love of cheese that goes into the making of it, rather than mass-produced factory cheese.  These days,  cheesemakers are so much younger than you’d think – they are in their 20s & 30s. This business has a community ot young people starting out as farmers then beginning to manufacture cheese – it’s great to watch.

AM – Are these artisan cheeses the same price as manufactured cheeses?

VS – Really there isn’t that much difference between them – but you sure can taste the difference in the quality. A piece of artisan cheese (150g-200g) will be in the neighborhood of $7-$10.  Once you start buying – and eating – artisan cheese, you really won’t be able to go back to “regular” cheese.


AM – What’s on your cheeseboard today?

VS – I chose these 5 cheeses to show you the broad spectrum of Ontario’s artisan cheese production, from fresh to hard to blue cheeses. You should always start with the softest and most light-weight cheese so as not to overwhelm your palate. And then slowly work your way towards stronger cheeses.

Cheese #1 – Bella Casara

Quality Cheese of Vaughan, Ontario, won the Canadian Cheese Grand Prix with its cow’s milk Ricotta, won the category of fresh unripened cheese made from sheep or mixed milk with its Bella Casara Buffalo Ricotta. I call it ‘pure happiness’, creamy & delicious!

Cheese #2 – Bliss

“Bliss from Monteforte Dairy is a soft, bloomy rind cheese made of sheep milk and enriched with cow’s cream…and though you wouldn’t walk around with a bottle of cream tucked in your lunch bag, you can get the same pleasure from a wedge of Bliss – just packaged more practically.

Ruth Klahsen is a pioneer in Ontario cheese-making; she has created this soft & creamy cow’s milk cheese like a Brie which  smells of wild mushrooms with a  buttery & salty flavor to it…as we all say:  “it’s pure happiness.”

Cheese #3 – Bonnechere

Back Forty Artisan Cheese also has new & very young cheesemakers, they’ve been in the cheeze biz for just over a year. Bonnechere is a semi-firm, pale yellow cheese. Pay special attention to the  ‘special’ crust this cheese has with striking textured mahogany brown rind & some quite pungent aroma of smouldering wood, caramel odors. It’s a a gentle but expressive cheese.

Cheese #4 – Gunn’s Hill 

Gunns Hill Artisan Cheese by Five Brothers – cheddar style, see the fancy skin yellow; another cheese winner Grand Prize Winner Farm Cheese, done with brothers. “This is a hand crafted washed rind cow’s milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller. It is available at 8 months old and in the future we will offer an 18 month old version. It is delicately aged on cedar wood planks adding robust flavors to the cheese. It has creamy and rich flavors with sweeter overtones and distinctive eyes throughout the body of the cheese

Cheese #5 – Celtic Blue 

The interview was about to wrap when they got around to the blue cheese, so suffice it to say this one is delicious cheese and even the photo makes you want to try Celtic blue from Glengarry Fine Cheese – the typical blue taste is mild and not aggressive and is softened by a nice buttery aroma, really creamy!

 

Here are some of Vanessa’s Cheese Tips:

Yes, you can eat the rind! Cheese rind is meant to be enjoyed – unless it’s red and made of wax.

When it comes to cheese, don’t be shy – taste before you buy.

There’s a world of cheese beyond the grocery store – explore!

Store cheese cold but serve at room temperature.

Cheese and wine pair beautifully. Explore, experiment and find the right balance….

Cheese is a magical thing.

 

Calling all Cheese Lovers!

Join Vanessa on Tuesday October 22 when she hosts ‘Canada’s Greatest Chunks of Cheese’ event.  This is the first-of-its-kind artisan cheese tasting featuring 2013 award winning cheeses that she has discovered from coast to coast.

Special price $55 until the end of the weekend.   Attention cheese lovers – you don’t want to miss out!

Ottawa – Tuesday October 22 7pm
There are only 6 seats left
Buy your tickets > >

 

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Vanessa is hosting a Cheesey Picnic!

Posted by Vanessa

Thursday, July 4th, 2013
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It is picnic season! Time to pack your favorite finger foods & blanket to head out to a park or take a drive to the countryside.  If you have cheese in your basket, you will need to be weary as to which ones will melt in the heat along the way.  Which cheeses are best for a picnic?  Hop down to The Ottawa Farmer’s Market  on Sunday July 14th  for a  “Cheesy Picnic” at Brewer Park with Savvy Cheese Sommelier Vanessa Simmons. Vanessa will share her tasty tidbits.

At this event, discover with Vanessa what’s hot in our local region and learn the “whey” to uncover the best of summer cheeses by sampling and hearing the stories behind these fabulous fromages.  Artisan cheese makers in the Ottawa region are producing some of the best-tasting cheeses in the land, be at The Ottawa Farmers Market to find out why.

See you there!

 

 

 Who is Vanessa?

She is the Cheese Sommelier for Savvy Company.  Her tasting seminars and speaking events throughout Ontario make for a delicious discovery of artisan cheeses from across Canada. Vanessa spends countless hours with regional cheese mongers and cheesemakers and has trained formally at the Cheese Education Guild in Toronto and at Le Cordon Bleu in Ottawa.

Her passion for cheeses oozes and her knowledge will melt away all notions that Canada only makes cheddar.  She’s been seen & heard on Rogers TV DaytimeCTV Morning LiveCBC RadioRubyTV, is a keynote presenter at The Great Canadian Cheese Festival year over year, a judge at the 2013 Selection Caseus – Le Concours de Fromages Fins de Quebec.

It has been noted by The Toronto Star that she is “openly fanatical about artisan cheese”. During her seminars, Vanessa will show you the ’whey’ – introducing you to the fun-damentals of cheese appreciation in an informative and lively format while showcasing the best that Canada has to offer.

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Soft Chèvre Superb for a Spring Menu

Posted by Vanessa

Friday, May 3rd, 2013
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My cheese pick this week hails from Canada’s West coast, as a tasty way to swing into spring.  Soft Chèvre is only one of many unique, handcrafted goat and sheep milk cheeses from David Wood’s Salt Spring Island Cheese Company, nestled among the Gulf Islands between Vancouver Island and the mainland of British Colombia.  Having discovered this quaint, artisan community almost 20 years ago while on a chartered sailing adventure, I experienced firsthand how lifestyle is the order of the day for the local residents.

Beautifully packaged, the very small round containers are designed to show off a variety of flavors & garnishes including red peppercorns, edible flowers, roasted garlic, rosemary and basil to name a few.  Inside you’ll find a soft, pasteurized, unripened goat’s milk chèvre that is smooth & creamy with a hint of tanginess.  Festive and fabulous for entertaining – serve on homemade crackers, spread on crispy baguette with smoked salmon, melt over grilled vegetables, fold into omelets, mash into potatoes, crumble on salad or toss into fresh pasta.   Makes a great “alternative” hostess gift.  Find at Jacobson’s Gourmet Concepts in Ottawa’s East end or if you happen to be in BC, stop by the Salt Spring Island Saturday market to sample their fresh never packaged chèvre for a not to miss experience.

Factbox:

Cheese:  Soft Chèvre
Producer: Salt Spring Island Cheese Company
Interesting Fact: Fresh chèvre has a higher level of acidity than found in all other cheeses.

 

 

 

 

PHOTO CREDIT: Soft Chèvre by Vanessa Simmons

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Fabulous Farm Fresh Feta Most Versatile of Cheeses

Posted by Vanessa

Saturday, March 23rd, 2013
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My longing for spring to hurry up and arrive inspires this week’s cheese pick.  I dream of radiant sunshine, colorful tulips & daffodils, picnics, fresh local produce, farmers’ markets, and FETA.  One of the most versatile of cheeses, it gives an added zing to spring & summer dishes; think salads, pizzas, burgers, wraps.

Sticking to tried and true traditional cheesemaking, Jeff & Jenna Fenwick, the new owners of Back Forty Artisan Cheese are carrying on the spirit of old world methods using 100% raw ewe’s milk in the production of their hand-lovingly crafted, small batch artisan cheeses.

Flower Station, one of the little known Back Forty Artisan Cheeses is a fresh, un-ripened, semi-firm, Mediterranean-style raw sheep’s milk feta.  Stored in it’s own whey, you’ll find slightly crumbly texture with mild citrus flavor combined with a good balance of salt and fresh milk flavors from these little ivory wedges.

Spring is in the air & as the weather warms up you’ll see them soon at the Carp Farmer’s Market. Find their other popular cheeses Madawaska, Highland Blue & Bonnechere on the board at local restaurants, Foodsmith’s in Perth, The Piggy Market and Serious Cheese, while available.

Factbox:

Cheese:  Flower Station
Producer: Back Forty Artisan Cheese, Lanark County, Ontario
Interesting Fact: Feta falls into the fresh, un-ripened cheese category, which are cheeses that receive minimal or no aging.  It has a longer shelf life when persevered in it’s own brine.

 

 

 

PHOTO CREDIT: Flower Station by Vanessa Simmons

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