Posts Tagged ‘buffalo milk cheese’

Seeing too much white? Try this blue!

Posted by Vanessa

Thursday, February 7th, 2013

Our Cheese Sommelier Vanessa this week picks the perfect choice to beat away the winter blues or blahs, particularly when you’ve worked so hard clearing away that snow & ice over the past weeks.  Your just deserved reward is Glengarry Fine Cheese’s newest blue cheese creation –  Azzuro di Buffala.

Located North of Highway 401 near Cornwall, in Lancaster, Ontario, award winning cheesemaker Margaret Morris and team continue to pioneer, making delicious cheeses from the fresh milk of farmstead Holstein cows, local goat’s milk & now one of Ontario’s only herds of water buffalo. Not your average blue, with this one a little goes a long way.  All you über connoisseurs of blue cheese take note!

I absolultely love this cheese and had the pleasure of tasting the first batch almost a year ago. I find its buffalo milk base like a blank canvas that truly allows the cheese shine.  It’s full of classic characteristics of “blue” molds: piquant/sharp giving a nice bite that stays with you, salty but fully flavorful. The paste is soft, rounding out with age, and aqua/teal blue veining (unlike sister cheese Celtic which is more slate-toned). Nibbling on the thick rind is akin to a thin spread of peanut butter on lightly toasted bread lending mild nutty characteristics with a hint of yeast.

Cheese:  Azzuro di Buffala
Producer: Glengarry Fine Cheese, Lancaster, Ontario

Want to learn more about artisan cheeses?

Join Vanessa for her Great Canadian Cheese Discovery events. On February 19 she will feature artisan cheeses of Quebec, while on March 19 she will feature artisan cheeses of British Columbia, Nova Scotia & PEI.   Tickets are $55 per person & includes samples of 7 to 8 artisan cheeses plus Canadian wines to enjoy.  More details about these events at







Posted by Vanessa

Monday, May 30th, 2011

What do you get when you cross a buffalo with a sheep? Answer: not a Shuffalo, but Finchthaler, Ottawa’s newest cheese scene addition by Canreg Station Farm & Pasture Dairy. My cheese pick this week is a welcome treat, named for the style of cheese (after famous Emmentaler, or popular North American “Swiss”) and its native home of village Finch, Ontario.

Finchthaler is a unique, raw, mixed sheep and buffalo milk cheese. A rich terracotta rind covers a deep yellow open paste completely covered in small eyes (pinholes). Enjoy sweet and fruity aromas with rich, tangy, nutty and buttery flavors that linger unexpectedly on your palate (a characteristic of raw milk cheeses). Beautifully golden and crusty when broiled, make it your next “au gratin” topping or melt it on BBQ burgers!

Finchtaler Cheese

Canreg Station Farm & Pasture Dairy
Where To Buy:
Ottawa Farmer’s Market (Lansdowne Park, Sundays), Main Street Farmers Market (Saint Paul University, Saturdays), Kanata Farmers’ Market (Kanata, Saturdays)

Interesting Fact:The holes or (eyes) in the cheese are created by carbon dioxide gas bubbles released during the ripening process.

Enjoy! – Vanessa