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