[youtube http://www.youtube.com/watch?v=RHDeEjc5zRY&hl=en_US&feature=player_embedded&version=3]
Welcome to Video Wednesday at CheeseLover.ca!
Today’s clip shows how Avonlea Clothbound Cheddar is made at Cows Creamery in Prince Edward Island under the guidance of head cheesemaker Armand Bernard.
Famously, Cows Creamery has been making ice cream since 1983. In 2006, Cows expanded into cheddar cheese after Cows owner Scott Linkletter visited the Orkney Islands in Northern Scotland where he was taken by the local cheese. A Scottish cheesemaker provided the recipe which became the foundation for Cows signature cheese, Avonlea Clothbound Cheddar. While developing the recipe for the clothbound cheddar, Linkletter and cheesemaker Bernard created a second cheese, PEI Cheddar.
Cows makes Avonlea Clothbound Cheddar in 10 kilograms wheels, and ages it for 12 months. The award-winning cheese gets the “clothbound” name from the traditional cheddar-making technique of wrapping it in cheese cloth, a method that originated in Somerset, England (the town of Cheddar, where cheddar cheese gets its name from is in Somerset). The name Avonlea comes from link between Prince Edward Island and Anne of Green Gables.
You’ll be able to taste—and purchase—Avonlea Clothbound Cheddar at The Great Canadian Cheese Festival where Cows Creamery will be represented by Cole Snell of Provincial Fine Foods.
