Cheese treats for Valentine’s Day

We asked our neighbourhood cheesemonger, Tammy Miller at Country Cheese Company, what she would recommend for a cheese board on Valentine’s Day—or any other special occasion.

Here are Tammy’ top five picks:

Farmstead 3-Year Gouda, Mountainoak Cheese

This aged gouda has a wonderful grainy crystaline texture and an intense sweet-savory flavour with a caramel finish. Break it up in rustic chunks and serve with dried cured meats, olives, roasted nuts, mustard and dark bread. #CDNcheese

Adoray, Fromagerie Montebello

A pretty little cheese wrapped in spruce bark is perfect to feature on a cheese board. This rich cheese tastes of salted butter and bit of funky damp hay. The spruce bark strapping adds a pleasant resinous woodsy flavour. Cut the top off and slather on fresh crusty bread. #CDNcheese

Wildwood, Stonetown Artisan Cheese

This firm washed rind has a silky texture and flavours of brown butter and nuts. Serve with a cherry jam like Provisions Montmorency Cherry and Merlot Wine Jam. #CDNcheese

Figaro, Glengarry Fine Cheese

A soft surface-ripened cheese that when served at around six weeks is rich and lactic, with mellow yeasty and vegetal notes. Serve it with dried fruits and nuts, fresh berries, or drizzle with honey. #CDNcheese

Cashel Blue, J&L Grubb

Creamy and salty with the perfect amount of mineral blue tang. Tammy likes to serve this with classic pairings like honey, figs, prosciutto and candied nuts. Imported from Ireland.

Our thanks to Tammy Miller at Country Cheese Company for helping us prepare these recommendations. Click here to see the Valentine’s Day specials she has on offer at her cheese shop in Ajax just east of Toronto on Highway 401.




Cheesemaking technology course goes virtual

Professor Art Hill (right) will present his acclaimed cheesemaking technology course online this year due to COVID-19 restrictions.
The popular Cheese Making Technology short course that Professor Art Hill has conducted annually since 1986 at University of Guelph, Department of Food Science, will be presented online this year on April 12 to 30.
The course—designed for artisan and commercial cheesemakers, cheese hobbyists, and government and sales personnel who work with cheesemakers—focuses on the science and technology of cheesemaking.

“The focus is on understanding the manufacturing principles of technological families of cheese, rather than becoming expert in the manufacture of particular cheese varieties,” says Professor Hill.

Each participant will receive a cheesemaking kit with sufficient tools to make cheese in their home kitchen as part of the course.

For more information and registration:

The University of Guelph has been offering some version of its cheesemaking course since 1893. It’s the second oldest dairy school in Canada.

Professor Art Hill of University of Guelph.

When it comes to dairy and cheese, Art Hill is a man of many talents but his specialty is cheese technology. Over the years, his respected cheesemaking offerings have attracted national and international participants. When time permits from his duties as Professor, Dr. Hill influences government and industry policies on issues such as milk pricing, safety of cheese curds and raw-milk cheese, import of dairy ingredients, and cheese composition standards. He also serves as Chief Judge and head of the Jury responsible for evaluating and scoring cheese at Canadian Cheese Awards, the biggest cheese competition in Canada.

Click here for information about the comprehensive six-course Cheese Maker Certificate offered by University of Guelph.