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Posts Tagged ‘Canadian Cheese Guild’

TGIF! Fresh curds best whey to wrap up the week

Posted by Vanessa

Thursday, December 1st, 2011

What better Friday treat for the whole family than farm fresh cheese curds?  This week’s cheese pick, curds from Fromagerie Les Folies Bergères would give Little Miss Muffet a run for her money.  Owner Maggie Paradis says “curds have faithful followers” and are widely loved and versatile – they go anywhere, with anything (and I might add, anyone.)

Cheesemaker expertise and fresh high quality milk are the secret to really good curds.  Maggie’s curds are a little sweeter and don’t have the heavy hit of salt you taste with most cheddar curds.  They’re moist, milky, warm, spongy, springy, softer, and have a less rubbery texture attributed to her patience and hand processing.  And, of course, they have the characteristic “squeak” experienced with fresh cheese curds (no squeak, not fresh!), best eaten within 12-24 hours and before refrigeration.

Find them fresh on Friday afternoons at newly renovated The Piggy Market (Westboro) or in the Savour Ottawa Parkdale Market Field House (until Dec. 17).

Cheese: La Fraîche de St. Sixte
Producer: Fromagerie Les Folies Bergères
Interesting Fact:
Curds are what is produced after milk is coagulated (curdled), and separated from the liquid (whey).  The “squeak” against your teeth from cheese curds is the result of what happens during the chedarring process as the cheese changes in structure.

Enjoy! – Vanessa

Pecorino Classico

Posted by Vanessa

Thursday, November 17th, 2011

I’ve been called fanatical about artisan cheese.  More than once.  I’m especially passionate about our hardworking, creative and talented local artisan cheesemakers. Thus this week’s cheese pick, Pecorino Classico from Canreg Station Farm & Pasture Dairy, in Finch, Ontario.  Styled after one of Italy’s oldest cheeses (and hundreds of varieties), the name means “little sheep”.  Josef Regli’s adaptation is a table Pecorino that farmers produce for their own consumption.

Pecorino Classico is a firm, raw, pressed and cooked sheep’s milk cheese.  Naturally aged for a minimum of two months (better at 4 to 8 months), it has a velvety interior with a striking dark charcoal colored exterior due to being rubbed with virgin olive oil.  This acts as a protectant, keeps the cheese from drying out, helps manage molds and adds distinct flavor.  Flavors are milky, fruity and sweet, fully coating the palate, with a building earthiness closer to the rind.

Find Josef Saturdays on the East side of the Byward Market Square for the winter season.


Cheese: Pecorino Classico
Producer: Canreg Station Farm & Pasture Dairy
Interesting Fact: Most Pecorinos from the Toscana region of Italy are D.O.P. cheeses (Denominazione di Origine Protetta), a mark of distinction and quality.

Enjoy! – Vanessa

Organic Le Baluchon Cheese All Dairy Goodness

Posted by Vanessa

Thursday, October 20th, 2011

Organic products are created through systems and processes that are more sustainable and harmonious with their environments (soil, animals, people, and plants). My cheese pick this week is “Le Baluchon” as an example of the dairy goodness that comes from organic practices, committed to by Fromagerie F.X. Pichet owners Michel Pichet & Marie-Claude Harvey of Sainte-Anne-De-La-Pérade, Québec.  Organic cheese producers generally have lower tech operations and milk sourced from pasture-based farms (if not their own) where animals are free of hormones, antibiotics, and pesticides, herbicides/synthetic fertilizers or chemicals aren’t used on their lands.

Le Baluchon is a farmstead, washed-rind, certified “Québec Vrai” organic raw cow’s milk cheese aged for 60 days. Outside you’ll notice harvest colors of apricot/orange/terracotta in the rind with a thin white dusty layer that develops as the cheese ages. Inside, a bright golden yellow semi-firm creamy paste showing small holes glistens in sunlight. Made OKA-style, Le Baluchon has similar characteristics: a gritty textured rind, toasted hazelnut flavours, and pungent barny aromas.


  Le Baluchon
  Fromagerie F.X. Pichet
Interesting Fact:
  For a cheese to be certified organic in Canada it must be produced in accordance with organic production systems and contain 95% or more organic ingredients.

Enjoy! – Vanessa