Posts Tagged ‘Laliberté’

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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These Canadian cheeses are medal worthy!

Posted by Debbie

Wednesday, February 19th, 2014
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This week our Cheese Sommelier Vanessa Simmons is one of 10 judges in the first Canadian Cheese Awards Surrounded by over 250 wedges of cheeses & sampling all day long is hard job. . .  but Vanessa is happy to do it!

“I am delighted & honoured to be a judge for this brand new competition of Canadian cheeses.  There are many Canadian artisan cheeses that win international awards, the time is ripe to have the Canadian Cheese Awards,” shares Vanessa.

Neal's Yard Dairy: Mecca for cheese lovers. Photo: Julia Rogers.Georgs Kolesnikovs from CheeseLover.ca and the organizer of the Great Canadian Cheese Festival is the main man behind the scenes of this ground breaking competition.   While organizing the awards, Georgs called out to his cheese industry friends (including Vanessa) asking them for their top cheese picks of the year.  Here’s the Best Bites: Outstanding cheeses of 2013 as published on CheeseLover.ca.

Only one imported cheese – Taleggio – made the 2013 most memorable list, Julia Rogers offers this ‘shopping tip’, “As far as international picks go, I’d suggest that any cheese lover make a pilgrimage to Neil’s Yard Dairy in London (photo left ). The pleasures are too many to enumerate, but this is mecca, without a doubt. And, yes, I tasted virtually everything in this photo! – Julia Rogers, Cheese Educator, Cheese Culture

 

Drumroll please…Outstanding cheese of 2013

The cheeses are listed in alphabetical order, so consider this as your ABC’s of artisan cheese!

Alfred Le Fermier (24 months), Fromagerie La Station de Compton
Alfred Le Fermier is a true, rustic, organic, raw cow’s milk farmstead cheese made in small batches, pressed and cooked, washed/turned by hand, as a way of life on the farm. It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region. Note heavy woodsy, herbal and mild floral aromas, with layers of milky, grassy and buttery complexity on the palette, more pronounced when aged for 24 months. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Beau’s Abbey Style Cheese, Gunn’s Hill Artisan Cheese
A delicious marriage of Gunn’s Hill Artisan Cheese of Woodstock, Ontario, with Beau’s All Natural Brewing of Vankleek Hill, Ontario. This sumptuous semi-soft cheese is washed with a seasonal beer from Beau’s. Beer and cheese together, pure bliss! – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Brebichon, Les Fromages du Verger
I simply adore Brebichon, a farmstead sheep milk cheese that is oh so creamy, delicate and lucious. This apple juice washed cheese is an absolute must buy on every stop I make at Fromagerie Atwater in Montréal. – Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Chemin Hatley, Fromagerie La Station de Compton
Made with organic raw milk from a closed herd of fourth-generation family-farmed cows, this cheese readily fulfills its potential. Supple and fragrant, with yeasty and savoury aromas, and a long layered finish. – Julia Rogers, Cheese Educator, Cheese Culture

Crottin à ma Manière, Fromagerie L’Atelier
The goat’s milk cheese Crottin à ma Manière from Simon Hamel at Fromagerie l’Atelier in the Bois-Francs region of Québec surpasses famed Chavignol of France, is much cheaper and it’s federally licensed. – Alain Besré, Fromagerie Atwater and Aux Terroirs

Dragon’s Breath Blue, That Dutchman’s Cheese Farm
A rare find and 2013 Canadian Cheese Grand Prix finalist, Dragon’s Breath Blue is a closely guarded family secret. Unique in shape and size, these small cylinders of blue cheese are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges! – Vanessa Simmons, Cheese Sommelier, Savvy Company

Figaro from Glengarry Fine Cheese. Photo: Vanessa Simmons.

Figaro, Glengarry Fine Cheese (left)
I choose Figaro from Glengarry–not that I don’t love (and love the Global award!) for the Lankaaster Aged but I kind of forgot about the amazingly fresh and delicate qualities. And we found each other again this year–lucky for me. – Sue Riedl, Cheese Columnist, The Globe and Mail 

Fleur des Monts, La Moutonnière
Not as consistent as one might want, though still an ambitious and expressive farmstead cheese modeled loosely after Manchego, but more floral, bright and pungent. – Julia Rogers, Cheese Educator, Cheese Culture 

Grizzly Gouda, Sylvan Star Cheese
I’ve served the Grizzly Gouda from Sylvan Star many times at events or at home this year and it is outstanding in its complexity, looooong finish and “ability to wow” factor. – Sue Riedl, Cheese Columnist, The Globe and Mail 

La Sauvagine Réserve, La Maison Alexis de Portneuf
Somehow the cheesemakers at Alexis de Portneuf improved their already mouth-watering, soft, mixed rind La Sauvagine cheese. What did they do? Add cream to it, making it a triple crème. Grab some of this cheese while you can. A limited amount of this OMG mouth experience was created. – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Laliberté, Fromagerie du Presbytère,
 I have to start with Laliberté from Fromagerie du Presbytere–the triple cream that I could not stop eating, and made from organic milk to boot. – Sue Riedl, Cheese Columnist, The Globe and Mail

Lankaaster Aged, Glengarry Fine Cheese
Supreme Global Champion at the 2013 Global Cheese Awards, this firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind, and is a Gouda-style after Dutch farmstead cheeses. It’s a rich, dense, chewy cheese with intense buttery, fruity, caramelized nutty flavors that linger forever. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Le Vlimeux, Fromagerie Le Mouton Blanc
It’s not hard to see how this multiple Caseus award-winning cheese is smokin’ hot! Vlimeux is a firm, pressed, uncooked raw sheep’s milk cheese, with a hard, waxy, glossy, caramel-hued rind. Smoke, salt and nut permeate the interior overlaying the cheese’s natural sweet milky flavors in a perfect complement. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Maple Cheddar, Black River Cheese
 What could be more Canadian than Black River’s Maple Cheddar? This cheese provides a bite that is perfectly balanced between sweet and savoury, and just —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Parmigiano-Reggiano rinds
Okay, this is part of the cheese but my wife and I cannot resist adding small cubes of it into our soups, chili, tomato sauce and risotto. The dried rind softens in the broth, releasing its flavour and becomes chewable. We love it so much that we actually have to buy some from our local grocery store. – Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Pont Blanc, Fromagerie Au Grés Des Champs
Pont Blanc is a soft, lactic, surface ripened cow milk cheese. A rare find outside the farmstead retail store, the skin-like rind on this beauty reminds of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich and moist piece of cheesecake. Note pronounced flavors and aromas of fresh sweet milk, and grass that linger and linger. – Vanessa Simmons, Cheese Sommelier, Savvy Company

Ricotta, Quality Cheese
The 2013 Canadian Cheese Grand Prix Grand Champion, the humble Ricotta from Quality Cheese reigned supreme, winning against more than 225 of Canada’s best cheeses, a first ever for both an Ontario cheese and a fresh category cheese. Fresh, creamy, melt in your mouth Ricotta (which means re-cooked in Italian, as it’s made from the leftover whey after making other cheese). Very light, but rich, and very versatile as a simple cheese to eat with a variety of garnishes/condiments or used in cooking. – Vanessa Simmons, Cheese Sommelier, Savvy Company 

Taleggio, Northern Italy
Taleggio (1996 Italian DOP) has and will always be in my Top 10. It’s a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio where it has been made since the 10th century. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. – Alain Besré, Fromagerie Atwater and Aux Terroirs

Water Buffalo Mozzarella, Old West Ranch

James Meservy deserves a medal for perseverance! He has faced many challenges in the last two years in his attempt to bring high quality Old West Ranch Water Buffalo Mozzarella to the artisan Canadian cheese market. When it is in its finest form, it is dense and velvety without being the least bit rubbery and sweetly milky with a tangy underpinning that keeps us reaching for more. – Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

 

 

Flavoured cheeses

It is surprising, even to me, that two of my three faves of 2013 are flavoured cheeses, which to me is a testimony to high-quality cheesemaking. Flavours that meld with the cheese substrate where the cheese and the flavour counterpart do a sublime dance.  – Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

Ruckles, Salt Spring Island Cheese Company David Wood knocks it out of the park, again. In a sea of so many pedestrian offerings of marinated goat cheese, Ruckles is in class all its own. Firm yet silkily textured cylinders of cheese are bathed in grapeseed oil which is speckled with a mix of thyme, rosemary, chives and garlic, in perfect proportion.

Chili Pecorino, The Cheesiry The Chili Pecorino is one of my favourite offerings from Rhonda Zuk Headon’s repertoire. The balance of chilis embedded in this toothsome cheese provides a gentle heat that lingers on the palate while the nutty, olive flavour of this sheep milk cheese still holds its own. Not an easy accomplishment but Rhonda pulls it off!

Cheese fondues

Cheese fondue, the melted-cheese dish popular some years ago, is making a comeback—but without the classic ingredients of Comté, Beaufort, Gruyere or Emmental.

Four new ready-to-eat Cheese Fondues arrived on the market in 2013. All amazing, with either Louis d’Or, 14 Arpents or Victor et Berthold or the one from Charlevoix with both 1608 and Hercule in the box!  – Alain Besré, Fromagerie Atwater and Aux Terroirs

One of my best bites was a fondue made from Victor et Berthold, a beautiful washed rind from Fromagerie Du Champ a la Meule in Québec. This cheese made one of the most delicious fondues of all time. It made me very happy. – Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

 

Spend a day with Vanessa & learn all about cheese!

Vanessa Simmons - Savvy Company Cheese SommelierThis is every cheese lover’s dream – join us for a fun-filled day with our Cheese Sommelier Vanessa Simmons. Nibble & nosh all day as Vanessa introduces you to cheeses from around the world, share stories about cheesemakers & show you the ‘whey’ as you learn cheese-y lingo, how artisan cheese is made, tips on buying cheese. . . and loads more!

To top it all off, your tastebuds will be put to the ‘test’ by sampling wines & craft beers to decide which really is the best pairing with cheese.

Date: Saturday March 22 – 10:30am to 4:30pm
Location: MUST Kitchen & Wine Bar – Ottawa
Savvy Special: $140 before March 15 (reg $155).  Includes everything as well as gourmet lunch

This Cheese ‘Class’ will sell out fast! > >

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