Posts Tagged ‘cheeses from Ontario’

12 Outstanding Cheeses of 2014

Posted by Vanessa

Friday, January 16th, 2015
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Love cheese?  You’ll love this shopping list!  Our Cheese Sommelier Vanessa Simmons compiled this list of her ‘top cheeses of 2014’ for www.cheeselover.ca.  It is so delicious that we’re sharing it with you!

Keep this handy for your next visit to one of these artisan artisan cheese shops.

Celtic Blue Reserve

Glengarry Celtic Blue Reserve

Glengarry Fine Cheese has made another winner!  Located in Eastern Ontario just north of the village of Lancaster, they specializing in fine artisan style cheeses from cow & goat milk. This results in delicious, fine cheese that is unlike anything you’ve ever tasted!

Vanessa’s tasting Notes: This reserve blue cheese is even more robust, buttery than the regular Celtic Blue we know and love from Glengarry Fine Cheese

Taliah

Taliah is a finished cotton cheddar aged 1 year, manufactured by Olivier Ducharme of Fromagerie Du Charme in St-Rémi-de-Tingwick, Québec

Taliah

Taliah has a welcoming aroma that is clean and earthy. Made from unpasteurized milk (not raw but thermized, meaning it undergoes heat treatment but not at high temperatures as in the pasteurization process). The wheel is aged 10 months to a year. There is a smooth richness in each bite, with the added bonus of those crunchy tyrosine crystals one finds in a the classic Italian Parmigiano-Reggiano.

Vanessa’s tasting Notes: Sweet, clean milk notes woven with a gentle tanginess and a good balance of salt. The finish mirrored what I love in a good, aged sheep’s-milk cheese – mellow, creamy notes that have complexity and length. The texture clinched the deal, crumbly but not dry.

Lenberg Farms Classic Reserve by Celebrity Lindsay Bandaged Cheddar

Lenberg Classic ReserveA special creation from Mariposa Dairy located near Lindsay, Ontario in the City of Kawartha Lakes. This award winning cheese is handcrafted in small batches using premium Ontario goat’s milk, resulting in a unique and delightful cheese. Once the wheel has been crafted, it is carefully wrapped in its bandage to preserve freshness and flavor. After aging in a humidity controlled room for 12 months, the cheese is ready to enjoy.

Perfectly creamy and buttery, with the slight tang of goat’s milk and a hard, crumbly texture, this cheese is a perfect alternative to cow’s milk cheddars.

Vanessa’s tasting Notes: Continues to wow me year after year. Tangy, fruity, yet clean.

Bonnechere

OLYMPUS DIGITAL CAMERAThe signature cheese from Back Forty Artisan Cheese  – a small farm nestled in the heart of the Lanark Highlands.  Cheesemaker Jeff Fenwick and his original raw ewe milk cheeses have grown to become favorites of top chefs and cheese lovers alike.

A distinct feature of Bonnechere cheese is the rind that is toasted over an open flame before aging. This painstaking process, traditional for certain Basque cheeses, imparts a delicious caramel essence which permeates the body of the cheeses as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese.

Vanessa’s tasting Notes: One-of-a-kind and very rare to find aged. Packs a punch of flavour with awesome bite on the finish.

Magie De Madawaska

Produced by Fromagerie le Détour in Témiscouate-sur-le-lac in Québec

Magie de MadawaskaThis soft, washed-rind cheese is made with pasteurized whole milk that comes exclusively from Jersey cows from the Témiscouata region. Its orange rind is shiny, soft and sticky, sometimes displaying white moss spots. Like the rind, the ivory-coloured interior is sticky. It is chalkier at the centre and smoother towards the exterior. Its texture is supple even when the cheese is young, but as it ages, its chalky part fades and the interior becomes smooth and runny.

When it is older, it becomes so runny that it might call for a spoon. Magie de Madawaska has a mild, lactic, woody and earthy aroma that becomes more pronounced with age. Its taste varies from mild to strong, with an earthy, roasted hazelnut and lactic (melted butter) flavour.

Vanessa’s tasting Notes: Runny, lucious, creamy, buttery, nutty and ooey-gooey good when perfectly à point (cheese-speak: fully ripened).

Bella Casara Mascarpone

Canadian Cheese AwardsCrafted by Quality Cheese who specialize in fine soft cheeses – Boccancini, Borgonzola, Mozarella, Riccotta as well as select semi-soft & hard cheeses.

Vanessa’s tasting Notes: Rich, and oh so sinful, with flavors of butter, cream and a hint of sweet dulce de leche (to quote myself!). Hard not to eat right from the spoon.

 

Quality Cheese burrataQuality Cheese Hand-Pulled Burrata

Another winner by Quality Cheese.

Vanessa’s tasting Notes: Heaven. Pure indulgence. Need I say more?

 

Sylvan Star Natural Smoked Gouda

Sylvan Star Farms smoked goudaSylvan Star Cheese Farm, of Red Deer Alberta, makes their cheese from heat-treated milk which contains no additives, no antibiotics and is lactose free. They produce Gouda, Edam, sheep Manchego & Gruyere cheese at their farm.  They smoke their Goudas to perfection in their own smokehouse – mild or medium, take your pick.

Vanessa’s tasting Notes: Surprising! Hints of bacon, maple and smoke, with an overlay of butter and nut rounding out its smooth and supple texture.

Chever a ma maniereChèvre a Ma Maniere

Made by Fromagerie L’Atelier is located in central Quebec and specializing in goat and cow milk cheese.

Vanessa’s tasting Notes: Elegant, delicate, tender, yeasty, gorgeous!

 La Madeleine

La madelaine cheeseIn 2009, Jean-Paul and Marie-Chantal Houde (brother and sister) decided to join forces to develop a dairy barn project and cheese that is structured and rewarding for the family farm, Fromagerie Nouvelle FranceSince opening in 2010, Fromagerie Nouvelle France has won more than 18 awards in various competitions, including the Best Cheese From Québec in 2011 and 2014 for their signature Zacharie Cloutier.

Vanessa’s tasting Notes: Soft and sweet, with a hint of sour finish.

Pont Blanc

Au Gres des ChampsProduced by Au Gré des Champs in Québec, is a farmstead artisan-made cheese that is ladled into a mold. It is a month the first raw milk cheeses aged under 60 to be made in Canada.

Vanessa’s tasting Notes: Texture of soft ice cream sandwich with flavours and aromas of fresh sweet milk and grass that lingers and lingers.

Laliberté

laliberteIn 2005 the old presbytery at Sainte-Elizabeth-de-Warwick was transformed into a cheese production site, Fromagerie du Presbytere…making outstanding artisanal cheeses. The milk from the farm only has to cross the road to get to the fromagerie, which operates 7 days/week.

Laliberté is a triple cream cheese, made with whole milk. Its wonderful bloomy rind surrounds a melting paste with an exquisite creamy mushroom flavour & its name comes from the name of the sculptor, Alfred Laliberté.

Vanessa’s tasting Notes: Cheesecake-like luxury, silky, creamy, melt-in-your-mouth delicious.

 

Pace yourself this is a cheese smorgasbord for anyone.
Bon appetite!

 

Photo credits: Thanks to Cheese Sommelier Vanessa Simmons, CheeseLover.ca as well as the cheese producers for these photos.

 

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Talking about Canadian artisan cheese on CBC!

Posted by Vanessa

Thursday, October 17th, 2013
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Savvy Company‘s ‘BIG Cheese’ – Vanessa Simmons – (aka our Cheese Sommelier) hit the airwaves!  She was recently called in to be interviewed (in French no less!) on CBC Radio Canada.  Even over the radio & en francais, you can detect that her passion for cheese oozes over. I wanted to share the highlights from her conversation with CBC’s host Anne Michaud – another Canadian cheese enthusiast. Listen to the CBC Radio Canada interview 

They chatted endlessly about all kinds of artisan cheeses.  Anyone listening would quickly learn that Canada makes more than just cheddar.

Vanessa certainly knows her cheese! She trained with the Cheese Education Guild in Toronto – Canada’s only comprehensive cheese appreciation program –  and spends countless hours with local cheesemongers & cheesemakers. And she shares her discoveries in her blog: Curd on the Street and hosts special artisan cheese tasting events.  Tip: next one is on Tuesday October 22 featuring award winning cheeses from across Canada.  More info & to buy tickets >>

“Cheese is my passion”, states Vanessa as she gets warmed up on-air to show Anne & the others in the studio the ‘whey’ around the cheese board overflowing her handpicked selection.

Vanessa tells us about the enormous energy & passion in the people she has got to know who produce artisan cheeses, just the way the Savvy Sommeliers pick up on the enthusiasm of winemakers. Same keeners – different biz.  Vanessa successfully conveys their enthusiasm when talking about cheese & cheesemakers from all over Canada. “We have so many cheeses to be proud of ” exclaims Vanessa “that of course I want to tell the world about them!”

It is tough to talk about cheese over the airwaves and not make listeners hungry! Everyone in the CBC Radio studio tasted, ooohed & aaahed as Vanessa passed around the cheese board & described each cheese.  This is indeed majestic with the full gammet of cheeses  – white, yellow, blue, creamy, hard, even smelly – each made with either goat, buffalo, cow & sheep milk.

At the beginning of her interview, Anne Michaud introduces the concept of Savvy Company describing how we specialize in the world of wine, craft beer & artisan cheese by creating social events.  Then Anne dives into the cheese chat with Vanessa (I translated the interview into English for you)…

Listen to the CBC Radio Canada interview >>

 

Anne Michaud – What is your role as Savvy Company’s Cheese sommelier?

Vanessa Simmons – I complement our Team of Savvy Sommeliers who focus primarily on wine. Just as every wine has a story, so does every cheese. I take great joy in sharing the stories behind the cheeses—where they come from, how they’re made and who made them. There’s a little bit of science and a lot of love that goes into artisan cheeses. Their makers are nurturing by nature: they create these delights for others to enjoy. It’s my job to help spread the enjoyment of wine and cheese.

AM – Are there any good cheeses made in Ontario?

VS – There are soooo many wonderful cheeses made here in our own back yard and yet many people don’t know about them.  I love going out to the country and meeting with the cheese makers and sampling their tasty produce.  Hopefully with time consumers will realize all the time & effort that goes into making a great cheese and that you don’t have to buy cheese at the supermarket, in fact it tastes better if you don’t!

 AM – What is the evolution of Ontario cheese?

VS – It’s amazing how in last few years so much cheese production has become artisanal and there is a love of cheese that goes into the making of it, rather than mass-produced factory cheese.  These days,  cheesemakers are so much younger than you’d think – they are in their 20s & 30s. This business has a community ot young people starting out as farmers then beginning to manufacture cheese – it’s great to watch.

AM – Are these artisan cheeses the same price as manufactured cheeses?

VS – Really there isn’t that much difference between them – but you sure can taste the difference in the quality. A piece of artisan cheese (150g-200g) will be in the neighborhood of $7-$10.  Once you start buying – and eating – artisan cheese, you really won’t be able to go back to “regular” cheese.


AM – What’s on your cheeseboard today?

VS – I chose these 5 cheeses to show you the broad spectrum of Ontario’s artisan cheese production, from fresh to hard to blue cheeses. You should always start with the softest and most light-weight cheese so as not to overwhelm your palate. And then slowly work your way towards stronger cheeses.

Cheese #1 – Bella Casara

Quality Cheese of Vaughan, Ontario, won the Canadian Cheese Grand Prix with its cow’s milk Ricotta, won the category of fresh unripened cheese made from sheep or mixed milk with its Bella Casara Buffalo Ricotta. I call it ‘pure happiness’, creamy & delicious!

Cheese #2 – Bliss

“Bliss from Monteforte Dairy is a soft, bloomy rind cheese made of sheep milk and enriched with cow’s cream…and though you wouldn’t walk around with a bottle of cream tucked in your lunch bag, you can get the same pleasure from a wedge of Bliss – just packaged more practically.

Ruth Klahsen is a pioneer in Ontario cheese-making; she has created this soft & creamy cow’s milk cheese like a Brie which  smells of wild mushrooms with a  buttery & salty flavor to it…as we all say:  “it’s pure happiness.”

Cheese #3 – Bonnechere

Back Forty Artisan Cheese also has new & very young cheesemakers, they’ve been in the cheeze biz for just over a year. Bonnechere is a semi-firm, pale yellow cheese. Pay special attention to the  ‘special’ crust this cheese has with striking textured mahogany brown rind & some quite pungent aroma of smouldering wood, caramel odors. It’s a a gentle but expressive cheese.

Cheese #4 – Gunn’s Hill 

Gunns Hill Artisan Cheese by Five Brothers – cheddar style, see the fancy skin yellow; another cheese winner Grand Prize Winner Farm Cheese, done with brothers. “This is a hand crafted washed rind cow’s milk cheese that combines traits from Gouda and another Swiss variety called Appenzeller. It is available at 8 months old and in the future we will offer an 18 month old version. It is delicately aged on cedar wood planks adding robust flavors to the cheese. It has creamy and rich flavors with sweeter overtones and distinctive eyes throughout the body of the cheese

Cheese #5 – Celtic Blue 

The interview was about to wrap when they got around to the blue cheese, so suffice it to say this one is delicious cheese and even the photo makes you want to try Celtic blue from Glengarry Fine Cheese – the typical blue taste is mild and not aggressive and is softened by a nice buttery aroma, really creamy!

 

Here are some of Vanessa’s Cheese Tips:

Yes, you can eat the rind! Cheese rind is meant to be enjoyed – unless it’s red and made of wax.

When it comes to cheese, don’t be shy – taste before you buy.

There’s a world of cheese beyond the grocery store – explore!

Store cheese cold but serve at room temperature.

Cheese and wine pair beautifully. Explore, experiment and find the right balance….

Cheese is a magical thing.

 

Calling all Cheese Lovers!

Join Vanessa on Tuesday October 22 when she hosts ‘Canada’s Greatest Chunks of Cheese’ event.  This is the first-of-its-kind artisan cheese tasting featuring 2013 award winning cheeses that she has discovered from coast to coast.

Special price $55 until the end of the weekend.   Attention cheese lovers – you don’t want to miss out!

Ottawa – Tuesday October 22 7pm
There are only 6 seats left
Buy your tickets > >

 

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