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