Posts Tagged ‘Du Champ a la Mule Victor et Berthold Reserve’

Here’s the Best of the Fest!

Posted by Vanessa

Tuesday, August 2nd, 2016
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Savvy Cool Curds is all about celebrating Canadian artisan cheese and so it’s only fitting to pay homage to my favourite event of summer, The Great Canadian Cheese Festival (#TGCCF). The first weekend of June every year, thousands of die-hard cheese fans flock to Prince Edward County to partake in the largest cheesy party in Canada.

This month’s Savvy Cool Curds showcases a selection of hard to find cheeses sourced from the festival, ripe and ready for you to enjoy, best paired with fun in the sun summer activities.

In your Savvy Cool Curds you will find…TGCCF

… Very special and delicious artisan cheeses including:

– Fromagerie Montebello Rebellion 1837
– Du Champ a la Mule Victor et Berthold Reserve
– Stonetown’s Homecoming

And since the festival took place in Prince Edward County, we thought it was opportune to include some cheeses made in the area:

– Black River Cheddar with Honey
– Black River Maple Cheddar

 

savvy_coolcurds_ColourFlipping for more fabulous cheese festival flavours?
Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers! – Vanessa & the Savvy Team

 

 

Introducing…
Best of Fest 

by Vanessa Simmons, Cheese Sommelier


cheese manThe Great Canadian Cheese Festival, going into its 7th year, is the one place every summer the cheese industry and consumers alike come gather in a celebration of all things Canadian cheese. I’m proud of my good friend, founder and Festival Director, Georgs Kolesnikovs (aka the Big Cheese in photo below) has managed to stay true to the roots of it’s inception in showcasing the very best of Canadian artisan cheese by profiling only cheese producers who use 100% pure Canadian milk, and no additives or modified milk ingredients.

The festival is not only a food or cheese show, it’s hugely important as the glue that binds the Canadian artisan cheese industry, breaking down barriers between provinces, encouraging new relationships, and the inclusiveness of both larger and smaller producers as well as all milk types (cow, goat, sheep and water buffalo) in support of Canadian producers.

#TGCCF is a not-to-miss event on my summer list, having been a presenter, party host, judge, cheese cutter, media personality, MC, and overall go to cheese gal for whatever helping hands have been needed over the years.

 

A feeding frenzy…

Earlier this summer, June 4-5 in Picton, Prince Edward County, the quiet quaint Crystal Palace and Picton Fairgrounds turned into the wildest cheese party in Canada, as over 5300 cheese lovers gathered to make merry over Canadian cheese.

Cheesemakers love it because visitors are true cheese fans. Well educated on the merits of artisan cheese, they come armed with a list, detailed notes & rolling coolers to take home their treasures.  Attendees love it because they have a chance to meet makers and artisan producers and discover new favorites.

Over 130 exhibitors and vendors showcased their wares to taste and buy. 150 different types and styles of Canadian cheese from coast to coast were found: water buffalo aisago, a wide variety and ages of gouda, more ooey gooey soft cheeses than you can imagine, fabulous tasty cheddars and many beaudacious blues to name a few.

Hundreds of artisan food products that go with cheese were discovered: jams, jellies, chutneys, kimchi, pickled everything, charcuterie, cookies, chocolate, honey, salsas, local sodas, crackers, shortbread, olive oil, preserves, condiments of all kinds, and even ice syrup. Also things to add wow to your cheese presentation like live edge boards in a variety of woods, handcrafted boards, and unique serving utensils. And, not to mention the artisan wine, craft beer and cider selections!

 

So much to see and do!

From Jamie Kennedy’s farm to table dinner, the grilled cheese chowdown, St. Albert’s free cheese curd giveaways, water buffalo rides, profiled cheese award winners, the Saturday Raclette rave party, free Dairy Farmer’s of Canada seminars, tutored tastings, celebrity chef cook-off’s, dairy farm displays, food court and local tours there is much to see and do over the weekend as you explore Prince Edward County and take in the festivities.

Never been to the festival? Crack open this month’s Savvy Cool Curds grab your preferred summer sipping wine, beer or cider and settle into a lazy reading spot. My Best of the Fest blog post will whet your appetite and the Best of Show Guide with my top 10 notable noshes will make you wish that the 2017 festival was here already.

Save the date June 3-4, 2017. Any cheese lover worth their curd knows it’s THE place to be the first Saturday in June.  Savvy Cool Curds subscribers get VIP treatment.

See you there!

 – Cheese Tasting Notes –

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Cheddar with honeyCheddar with Honey

“Canadiana” is a familiar term to all of us, referring to things related to the country of Canada. Black River Cheese (recently purchased by Gay Lea) gives a taste of Canadiana as one of the regions oldest farmer-owned dairy co-operatives with over 100 years of cheesemaking experience to their credit.

 Tasting Notes: Black River’s Honey Cheddar cheese is sunny medium cheddar that has been naturally aged (meaning it sits in an aging room for a length of time vs. fake additive flavoring that makes a cheese taste aged), accented with a splash of local honey to contrast a gentle sweetness against a mild salty finish.

 Suggested Pairing: Try it with sparkling summer bubbles or Rose. Shred on grilled veggies or grilled/roasted summer fruit (think plums, peaches, strawberries).

 

Maple CheddarMaple Cheddar

The idea for Black River Cheese Maple Cheddar was born in 2003 to coincide with local Prince Edward County festival “Maple in the County”.  Cheddar is naturally aged for 5-8 months, shredded, mixed with local Fosterholm Farms pure amber Maple Syrup and Maple Sugar, pressed into hoops & then cut into blocks and packaged.

 Tasting Notes: This pasteurized cow’s milk cheese is a great example of what good medium cheddar should be with a surprise flavor twist.  It has a nice, dense, smooth paste (not too dry, soft but still crumbly), milky aromas, clean slightly fruity taste & is accented with true Canadian maple flavor without being overly sweet

 Suggested Pairing: Enjoy with a local microbrew or cider. Add to a burger for a surprise flavor twist. Bake into dessert pastries.

  

HomecomingHomecoming

One of Ontario’s newest “cheeses on the scene”, Stonetown Cheese’s Homecoming is already making headlines as a finalist in the “Best New Cheese” category at the Canadian Cheese Awards. I love the quote on their website “Life is great, cheese makes it better”. We wholeheartedly agree!

 Tasting Notes: Homecoming is a semi-soft, washed rind, Swiss alpine style farmstead cheese. Made with fresh unpasteurized Holstein milk it has mild earthy flavor profile.

 Suggested Pairing: Great as a summer picnic snacking cheese, pair with an unoaked Chardonnay or Semillon.

 

french cheeseVictor et Berthold de Reservé

Fromagerie du Champ a la Meule, located in the south central region of Quebec, pays tribute to the founders who once ran the farm, with Victor et Berthold de Reservé; affiné (cheese speak for aged) an extra 40 days to intensify the flavor.

 Tasting Notes: Victor et Berthold de Reservé has a gorgeous light copper-hued washed rind and smooth, bone-colored paste. Flavors are a mix of milk, cream and butter with a noticeable meaty texture on the palate and slight bite on the finish.

 Suggested Pairing: Appreciate on a summer-grilled cheese with smoky bacon and freshly sliced beefsteak tomatoes. Pair with a light hoppy beer. Also works well with a dollop of Indian Chutney or stone fruit marmalade.

 

Rebellion

rebellion cheese

New blue on the block Rebellion 1837 is named for those who love bold blue cheeses, and those who are considered just that, a little rebellious, after Louis-Joseph Papineau who led as Chef of the Patriots during the famous Quebec rebellion of 1837-38.

Tasting Notes: Shaped into tall, cylindrical wheels Rebellion is a pasteurized cow’s milk cheese with rustic, slate blue veining that concentrates in the center of the wheel. The moist, creamy paste, with rich, velvety, texture gives mild floral & mushroom
y aromas with big ‘shroomy flavor and a light balance of salt.  Delish!

Suggested Pairing: Pair with a Canadian Ice Cider or Sparkling Ice Cider. Enjoy crumbled on fresh summer greens or atop a sizzling rib eye steak, right off the grill!

 

– Recipes to enjoy with the featured cheeses –

 

With Cheddar with Honey…

Cheddar Biscuits with Honey Butter

Recipe & Photo Credit: Cookingwithawallflower.com
Prep Time:  10 minutes
Cook Time:  15 minutes

Ingredientscheddar scones

Cheddar Biscuits

2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 ½ tablespoons granulated sugar
1 stick of butter (4 ounces)
1-cup buttermilk
⅓ cup shredded Cheddar with Honey cheese
¼ cup Cheddar with Honey cheese for topping

Honey Butter

4 Tbsp. butter at room temperature
2½ tsp. honey
¼ tsp. powdered sugar

Method

Preheat the oven to 375F. Line a baking sheet with either parchment paper or with a silicone-baking mat.

In a large bowl, add flour, baking soda, baking powder, salt, and granulated sugar. Mix these ingredients until they are well combined.

Next, add butter to the bowl. Use a pastry cutter or two forks to break the butter apart. Mix the butter with the flour until they become pea size.

Fold in the cheddar cheese until they are well distributed in the dough. Pour in the buttermilk and stir until the ingredients are wet.

Use a ¼-measuring cup to scoop each serving of dough. Place the dough onto the prepared baking sheet.

Sprinkle extra cheddar cheese over each biscuit before placing the baking sheet into the oven to bake for about 12-14 minutes or until the top of the biscuits are golden brown.

While the biscuits are baking, whisk the room temperature butter until it becomes smooth. Add honey and powdered sugar and whisk until the butter becomes smooth.

Once the biscuits are done, allow to cool for a few minutes before serving them with the honey butter.

With Maple Cheddar…                    

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion & Horseradish Mustard

Recipe & Photo Credit: Food Network Canada

Prep Time: 15minutes

Cook Time: 18 minutes

cheeseburgerIngredients

2 lb(s) freshly ground chuck
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns
Horseradish Mustard (recipe follows)
8 leaves Romaine lettuce
Grilled Vidalia Onions (recipe follows)
Dill pickles, sliced
Ketchup

Horseradish Mustard

½ cup Dijon mustard
2 Tbsp. prepared horseradish, drained

Grilled Vidalia Onions

2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 Tbsp. olive oil
Salt and freshly ground black pepper

Method

Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard

Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

 

With Homecoming…

Cheese Pie

Recipe & Photo Credit: Stonetowncheese.com

Prep Time:  15 minutes
Cook Time:  25 minutes

cheese pieIngredients

Pie Crust

2 ready-made puff pastry sheets 

Filling

300 ml whipping cream
2 eggs
100 g Wildwood, grated
100 g Grand Trunk, grated
100 g Homecoming, grated
1 Tbsp. cornstarch
¼ tsp. salt,
Pepper, paprika, nutmeg to taste

Method

Preheat oven to 220 C / 425 F.

Use 2 ready-made puff pastry sheets and place in 8″ pie shell. Cut to size of pie shell and poke the base with a fork.

Put whipping cream and eggs into a bowl, mix well.

Add cheeses, cornstarch, salt, pepper, paprika and nutmeg to bowl, stir.

Add cheese mixture to pie base, spread evenly. Bake: Approx. 25 minutes toward the bottom of the oven (preheated to 220 C/ 425 F). Remove from oven, place pan on wire rack and remove from pie shell and serve

With Victor et Berthold de Reservé…

Strawberry Bruschetta

Recipe & Photo Credit: Food Network Canada

Vanessa adapted this recipe by adding a slice of Victor et Berthold de Reservé for a bit of extra flair!

Prep Time:  6 minutes
Cook Time: 10 minutes

Strawberry BrushcettaIngredients

3 slices (1/2-inch-thick) rustic white bread
2 – 3 Tbsp. unsalted butter
10 strawberries, sliced
3 – 5 tsp. sugar
3 slices Victor et Berthold de Reservé

Method

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side.

Spread the butter over the toasts. Add a slice of Victor et Berthold de Reservé. Arrange the sliced strawberries over the cheese. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes 

With Rebellion…

Roasted Pears with Blue Cheese

Recipe & Photo Credit: Food Network Canada
Prep Time:  20 minutes
Cook Time: 50 minutes

 IngredientsROast pears

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons)
3 oz. coarsely crumbled sharp blue cheese, such as Stilton
¼ cup dried cranberries
¼ cup walnut halves, toasted and chopped
½ cup apple cider
3 Tbsp. Port
⅓ cup light brown sugar, lightly packed
¼ cup good olive oil
6 oz. baby arugula
Kosher salt

Method

Preheat the oven to 375ºF.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.CoolCurds_mail-2

 

Enjoy your Savvy Cool Curds!

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