Posts Tagged ‘Bonnechere Back Forty Artisan Cheese’

Pairing Cheese with Craft Beers

Posted by Vanessa

Thursday, June 28th, 2012
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Amongst the kettles, bags of hops and bottling lines four family run brewpubs and breweries – Kichesippi Beer Company, Ashton Brewing Company, Big Rig Brewery, The Clock Tower Pub celebrated Ontario Craft Beer Week at Savvy Company’s Artisan Cheese & Craft Beer Tasting.  For more pictures of this fun event, visit Savvy Company’s Facebook album.

As Paul Meek, owner of Kichesippi, told the sold out crowd, “while there are lots of beers here, artisan cheese and Cheese Sommelier Vanessa Simmons will be the rockstars”.   I selected regional artisan cheeses that would shine on their own, while provide a delicious compliment to the evening’s feature local brews.

Beer and cheese share a common origin – grain (beer made from grain, barley for example), and grain is fed to dairy animals, so with this cycle, it’s no wonder that the two are a true match. Engrained in ancient history, they are both primal foods: beer as the oldest fermented beverage and cheese with origins dating back to 8000 BCE.

Cheese and beer pairing is refreshing .  Beer balances out the salt content in cheese and cuts through protein/fats that sit on the tongue allowing a better tasting experience. I suggest to pair your cheese with a beer taking into consideration the weight of both, to ensure that one does not overpower the other (heavy beers with stronger cheeses – perfect match!).

 At the event, crowd favorite cheese and craft beer pairings included:

CHEESE: Goat Gouda  from Clarmell Farms, Osgoode, Ontario (goat milk)
BEER: Clocktower Kolsch or Ashton Blueberry Wheat

CHEESE: Bonnechere from Back Forty Artisan Cheese, Lanark, Ontario (sheep milk)
BEER: Big Rig Hefeweizen Wheat

CHEESE: Réserve La Pérade from Fromagerie F.X. Pichet Sainte-Anne-de-la-Pérade, Québec (cow milk)
BEER: Clocktower Red

CHEESE: Gré des Champs from Fromagerie Au Gré des Champs , Saint-Jean-Sur-Richelieu, Québec (cow milk)
BEER: Kichesippi 1855

CHEESE: Avonlea Clothbound Cheddar from Cow’s Creamery, Prince Edward Island (cow milk)
BEER: Ashton Brown Ale

CHEESE: Bleu D’Élizabeth from Fromagerie du Presbytère, Sainte-Élizabeth-de-Warwick, Québec (cow milk)
BEER: Kichesippi Heller High Water or Ashton Brown Ale

 

Where to buy these artisan cheeses?

Here’s my shopping list of where to find the beer friendly cheeses in Ottawa & area:

Goat Gouda – Clarmell Farms/Glengarry Fine Cheese
Available from:  Clarmell Farms/Glengarry Fine Cheese, Serious Cheese Shop, Ottawa Farmer’s Market (Brewer Park), Kanata Farmer’s Market

Bonnechere – Back Forty Artisan Cheese
Available from: FoodSmiths in Perth, Serious Cheese, The Piggy Market, Carp Farmer’s Market

Réserve La Pérade – Fromagerie F.X. Pichet
Available from: La Trappe A Fromage

Gré des Champs – Fromagerie Au Gré des Champs
Available from: La Trappe A Fromage

Avonlea Clothbound Cheddar – Cow’s Creamery
Available from:  Serious Cheese Shop, Farm Boy

Bleu D’Élizabeth – Fromagerie du Presbytère
Available from: La Trappe A Fromage, Ottawa Bagel Shop, Jacobsons Gourmet Concepts

 

Looking to discover more artisan cheeses? Every 2 weeks, I feature a different artisan cheese in my blog: Curd on the Street  Enjoy! 

 

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Smokin’ Hot Bonnechere cheese

Posted by Vanessa

Thursday, April 5th, 2012
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One of my earliest & fondest cheese tasting memories is my cheese pick this week, Bonnechere, from local Back Forty Artisan Cheese, hailing from Ottawa Valley’s own Lanark Highlands.  I was a young, unripened cheese enthusiast when I discovered Back Forty cheeses years ago, made from raw sheep’s milk & hand-crafted in the kitchen of owner Jim Keith.  This special find is named after the rugged Bonnechere River & mysterious cave landmarks of our region.

Bonnechere is one-of- a-kind artisan cheese.  It’s a semi-firm, double pressed and unique both inside and out.  A beautiful, chestnut patterned toasted rind covers the interior smooth ivory paste.  Hand torching gives Bonnechere smoky aromas and a very distinct caramel flavor.  As it ages, these characteristics amplify the tangy, sweet, and fruity body of the cheese.  Sour milk lingers with a slight amount of acidity. Produced in very small quantities with seasonal milk, it’s a hot commodity.  If you see this cheese, don’t blink, don’t hesitate, snap it up immediately.  I suggest The Piggy Market or Serious Cheese as a starting point.  Make these cheesemongers your best friend and you’ll never miss out.

 

 

FACTBOX:
Cheese:  Bonnechere
Producer:  Back Forty Artisan Cheese
Interesting Fact:  Pressing a cheese expels more whey and gives the paste a firm, dense texture.

 

Enjoy! – Vanessa

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