It’s Video Wednesday and we’re off to St. Lawrence Market in Toronto with Wendy Furtenbacher aka Curdy Girl, one of our favourite bloggers. There’s no doubt about it, Wendy is head-over-heels in love with cheese. Today, she talks with Elisabeth Bzikot of Best Baa Dairy about the wonderful sheep-milk cheeses made by the Bzikot family near Conn, Ontario.
Despite multiple entries from large cheese producers such as Saputo and Agropur, Quality Cheese of Vaughan, Ontario, collected the most first-place ribbons—four in all—with Zerto Fresh Mozzarella, Ricotta, Borgonzola and Burrata.
Perhaps as an indication of things to come, a new artisan cheesemaker, Primeridge Pure of Markdale, Ontario, won a second and a third with Grey Rush, a creamy dessert cheese.
The Grand Champion, Aged Lankaaster, is matured to a minimum of 10 months. Margaret Peters-Morris tells CheeseLover.ca. The cheese entered in the competition was made in June, 2010, therefore, it was 16 months mature.
Aged Lankaaster is a firm cheese, traditional rind, characteristic gouda “eyes” present, paste is dark, laden with crystals, with lovely butterscotch, pineapple and lactic notes, the veteran cheesemakers says. This cheese lingers in one’s mouth and is very suitable to use as cheese to make any “gratin” in culinary preparations.
Here are the top three in the variety class of the annual competition:
Canadian cheesemakers did remarkably well at the 2011 American Cheese Society Conference and Competition in Montreal this week, winning close to one-quarter of ribbons up for grabs. Best of all, Mariposa Dairy with Lindsay Bandaged Goat Cheddar and Fromagerie du Presbytère with Louis d’Or won Best of Show honors.
D. AMERICAN MADE / INTERNATIONAL STYLE
Cheeses modeled after or based on recipes for established European or other international types or styles – Beaufort, Abondance, Gruyère, Juustoleipa, Caerphilly, English Territorials, Leyden, Butterkäse, Monastery styles, etc.
3rd Cabot Creamery Cooperative, MA
Cabot Unsalted Butter
S. CHEESE SPREADS
Spreads produced by grinding and mixing, without the aid of heat and/or emulsifying salts, one or more natural cheeses
SA: Open Category made from all milks – Spreads with flavors using a base with moisture higher than 44%
3rd Appleton Creamery, ME
Chevre Wrapped in Brandied Grape Leaf
V. WASHED RIND CHEESES
Cheeses with a rind or crust washed in salted brine, whey, beer, wine, other alcohol, or grape lees that exhibit an obvious, smeared or sticky rind and/or crust – Limburger, Pont l’Evêque, Chimay, Raclette, Swiss Appenzeller or Vignerons-style, etc.
A 90-minute nap was in order after three hours of grazing at the fourth annual Slow Food/Evergreen Picnic at Brick Works in Toronto today. A capacity crowd of 1,200 sampled the best of Ontario’s sustainable harvest as presented by top chefs and leading producers, supported by a bevy of winemakers, craft brewers and producers of fruit wine and hard cider.
Here’s how the Brick Works Picnic works: A chef, such as Giacomo Pasquini of Vertical Restaurant creates a dish—Tortello, in this example—using fresh ingredients from Bzikot-family run Best Baa Farm—sheep’s milk ricotta and a brebis frais filling—with a light lamb jus and vegetables—dried organic veggies and live kale sprouts—grown by Pfenning family-run Pfenning’s Organic Farm.
The tortello is served in a simple presentation mere seconds after it is made by the chef’s crew in one of 66—Yes, 66!—food stations spread through the renovated Brick Works, a singular cultural showcase devoted to urban sustainability and green living.
Monforte Dairy provided the Toscano cheese that was at the heart of the savoury thyme pound cake created by Table 17.
Fifth Town Artisan Cheese was the only cheesemaker with a display of its own. Petra Cooper (at left) spread the gospel while Ezra Title of Chez Vous presented double-baked fingerlings made with double-smoked bacon and three Fifth Town cheeses, Cape Vessey, Chevre and Plain Jane.
At the Cheese Boutique display, Afrim Pristine was kept busy cutting a 10-year-old cheddar that the cheese shop purchased from historic Forfar Dairy before it churned its last curds in 2008.
But cheese played only a small role in the event overall as some of the best cooks in Ontario showed their mastery of a wide variety of agricultural products from close to home. Among the many stand-outs: