FLASHBACK FRIDAY: First posted on January 23, 2010
Generally, I would not post commercials for cheese but this one for Nolan’s Cheese is worth sharing. Click here to view it. Make sure you have the volume turned up. Watch it to the conclusion before reading further.
In case it did not dawn on you, the commercial is faux. There is no such cheese as Nolan’s and no animals were harmed in the production of the short film.
The film-maker is John Nolan, at the leading edge of animatronics, whose work has been utilized in Harry Potter, Where the Wild Things Are, and Clash of Titans.
He trained a mouse for the opening shots, then built a robotic mouse for the rest.
Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, is the founder of Canadian Cheese Awards and The Great Canadian Cheese Festival.
Wilton Cheese is a family tradition built on artisan cheese manufacturing—ensuring old fashioned, full-bodied natural flavours are still present today when you have a bite. With a wide selection of cheddar and variety cheeses, each one has been made with the utmost care and attention to ensure a premium product for your palate. It is a taste that has not changed since Wilton started making cheese in 1867.
The Jensen family purchased Wilton Cheese, originally operated as a Farmer’s Cooperative, in the 1970s when one of the stipulations of the purchase was that the factory maintains its original name. The Jensen family has honoured that request. Still quaint in size, production in Odessa is rather large for this well-known cheese factory catering to retail outlets across Eastern Ontario and restaurants in Kingston.
A popular choice by many in the area, such as Chef Eric Brennan of Le Chien Noir Bistro in Kingston, the Wilton cheese curd is like no other with its creamy texture. Perfect to nibble on its own or indulge in a gooey poutine with shredded duck confit, the options are almost endless and we say it is darn good! But let’s not forget the aged cheddars that Wilton is also most commonly known for. Our favourite is Wilton’s aged white cheddar, a cheese that is aged naturally as it is placed underground in temperature-controlled storage coolers. A true delight, like wine, cheese generally improves with age.
A day trip to Wilton Cheese is well worth the journey along the Cheddar and Ale Trail, as it still remains one of Canada’s oldest cheese factory—using real milk, guided by master cheesemakers. As a culinary tourist who relishes in locavorism, do make sure to experience the several other artisanal variety cheeses such as Brick with Hot Pepper, Brick with Onion & Garlic, Brick with Olives, Colby and good old Marble! A key aspect to take note of is that Wilton Cheese does not use artificial dyes to add colour to the cheese. Instead, the pulp from the Annatto plant is used to give their cheddar the orange colour. How neat!
Don’t forget to visit Wilton this coming weekend as it will be one of three dozen artisan cheese producers sampling and selling cheese at The Great Canadian Cheese Festival in Picton. For complete information and tickets, please visit cheesefestival.ca.
—Rosalyn Gambhir A food writer and photographer who calls Kingston home. She blogs about food, fashion and other good things life at www.rosalyngambhir.com.
Even though it was up against Canadian cheese giant Agropur, Empire Cheese & Butter Co-op won two firsts, two seconds and two thirds in the cheddar competition at the Royal Agricultural Winter Fair—the best showing by an artisan producer. In fact, Empire’s Mild Cheddar was named Reserve Grand Champion in the judging, runner-up to Agropur Grand Cheddar 2 Year.
The Campbellford, Ontario, cheese producer, where Mark Erwin is the cheesemaker, took the following honours:
Empire Mild Cheddar – Reserve Grand Champion
Empire Mild Cheddar – First in class, Mild Cheddar 2-4 months
Empire Extra Mature Cheddar – First in class, Extra Mature Cheddar
Empire Medium Cheddar – Second in class, Medium Cheddar 6-8 months
Empire Extra Mild Cheddar – Second in class, Extra Mild Cheddar 1-2 months
Empire Marble Cheddar – Third in class, Marble Cheddar any age
Empire Stilton Shaped Cheddar – Third in class, Stilton Shapped Cheddar.
Maple Dale Stilton Shaped Cheddar – Second in class, Stilton Shapped Cheddar
Maple Dale 2 year – Third in class, Extra Mature Cheddar.
Ivanhoe Cheese of Madoc, Ontario, won second in the Extra Mature Cheddar class with Ivanhoe Classic Cheddar made May 15, 2011.
Four of the seven cheddar classes were won by Agropur, one of Canada’s biggest co-operatives owned by 3,400 dairy farmers. Among its 15 dairy divisions is Oka, Canada’s iconic cheese brand that dates back to 1893 when Trappists made it.
For cheese lovers interested in an extra day of cheese-learning and cheese-tasting, a second itinerary has been added to the guided cheese tours offered on the Friday before the third annual Great Canadian Cheese Festival.
The new Quinte Cheese Tour will visit two award-winning cheese producers, Empire Cheese and Maple Dale Cheese, with a lunch stop and tour of Ontario Water Buffalo Company, a pioneering water-buffalo dairy farm. A craft brewery, Church-Key Brewing, and a chocolate maker are also on the itinerary.
The popular County Cheese Tour continues, with stops at Black River Cheese, in operation since 1901, and the new County Cheese Company where cheesemaking will start this summer. Fifth Town Artisan Cheese will be added, if it has re-opened by May 31.
The third annual Great Canadian Cheese Festival takes place Saturday and Sunday, June 1-2, in Crystal Palace on the Prince Edward Fairgrounds in Picton, in the heart of Prince Edward County in Ontario’s Bay of Quinte Region. Cheese tours and a class on cooking with artisan cheese are offered on Friday, May 31.
The Great Canadian Cheese Festival is a multi-faceted event that annually attracts thousands of consumers to meet, learn, taste and buy the best in artisan cheese and fine foods and sample fine wine, craft beer and crisp cider.
Last year, close to 100 exhibitors and vendors and more than 3,000 consumers made the event the biggest cheese show in Canada representing producers from coast to coast. One-third of the participating cheese producers come from Québec, the leading artisan cheese region in Canada.
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.
I’m not a cheese snob. Sure, I have a preference for farmstead and artisan cheese, but several industrial cheeses are among my favourites. Having said that . . . here comes the big BUT:
All cheese is not created equal. Two restaurants recently demonstrated that.
At Currah’s Cafe & Restaurant in Picton, Ontario, we ordered baked brie. The menu said the brie was Canadian, so we asked the waiter who the producer was. At first he said he did not know. We had to prod him to ask the kitchen. Off he went, and back he came: “It’s Danish brie.”
“Oh,” we said, “the menu says it’s Canadian.”
“No, it doesn’t,” he replied.
“Oh, yes, it does,” we insisted, and off he went to look at a menu.
“You’re right,” he said. “Someone in the kitchen lied.”
“Well . . . could you please ask who the producer is? We like to know what we’ll be eating.”
After a few minutes, he returned with the news: “It’s from Montreal.”
“OK, that’s a big city. Who or where in Montreal?”
“All they know is it says ARS on the package.”
Hmmm, never heard of a cheesemaker in Quebec called ARS. (Later, thanks to Google, we discover ARS Foods, a specialy foods supplier.) When the dish arrived, the presentation was lovely and the onion marmalade quite nice, but the cheese was, well, pedestrian.
With so many stunning soft cheeses in Quebec that will easily match genuine Brie from France, why would Currah’s, which clearly aims to play with the big boys on the resto scene in Prince Edward County, chose to go with a no-name pretender?
In Campbellford, a half-hour north of Picton, Rubbs Barbecue Bistro serves a good-looking poutine. The fries are chunky, the gravy beefy, and the cheese curds are layered through the dish. Here’s the but again: When one asks about the source of the cheese, “Sysco” is the response.
Now, there is absolutely nothing wrong with Sysco, which helps serve millions of meals in restaurants, hotels and others across Canada, but just a few minutes down the road from Rubbs is one of the finest producers of cheese curd and cheddar in Ontario: Empire Cheese & Butter Co-op.
At Empire, which dates back to 1870, cheese is made in the traditional way in open-style vats, with no additives to boost production and no flavours added.
All cheese is not created equal. All restaurants are not either.
Georgs Kolesnikovs, Cheesehead-in-Chief at CheeseLover.ca, will gladly return to Currah’s and Rubbs when they bring the cheese they serve up a notch.
Spending an evening tasting and discussing Ontario artisan cheeses under the guidance of a passionate professional is a wonderfully indulgent experience. Adding expertly paired VQA Ontario wines to the mix only serves to increase the decadence of the experience.
Culinarium hosted an evening of wine and cheese tasting last week that adhered to the Toronto gourmet food shop’s mantra “All Ontario, all the time.” Kathleen Mackintosh, founder of Culinarium, chose the evening’s cheeses, and she guided the eight eager students in attendance through the process of cheese tasting.
The Wine Rack provided the VQA wines, and Sherinne Quartermaine, the store’s manager, selected a variety of Ontario wines to pair with Kathleen’s four cheese choices. Both Kathleen and Sherinne gave their students general guidelines for tasting cheese and wine, but ultimately, they agreed tasting is a personal experience. They encouraged everyone to approach tasting in whatever way worked for them.
We started each pairing by tasting the cheese on its own, then the wine on its own. We discussed the flavours and characteristics of each, and then we tasted the cheese and wine together. First, we had a bite of the cheese followed by a sip of the wine, and we noted the ways in which the flavours changed, became more apparent, or were lost with the pairing. We then reversed the steps, tasting the wine first and then the cheese.
The first cheese we sampled was a sheep’s milk cheese produced by Fifth Town Artisan Cheese in Prince Edward County near Picton, Ontario. The cheese, Lemon Fetish, was a firm, dry, feta-style cheese with citrus flavours.
Lemon Fetish was paired with Strut Sauvignon Blanc. When the cheese was sampled first, followed by the wine, the sauvignon blanc mellowed out the strong citrus flavours in the cheese, while the saltiness of Lemon Fetish made the Strut wine taste sweeter.
The tasting group as a whole agreed that when the approach was reversed, and the wine was followed by the cheese, the subtleties of the wine were lost to the strong flavours of the cheese. This was the case for most of the combinations sampled that evening, with the exception of the second pairing, which featured a bold Inniskillin Two Vineyards Merlot. The merlot was paired with a sharp 5-year cheddar produced by Maple Dale Cheese. The two paired nicely as neither overpowered the other.
During the evening’s tasting, the passion of both Kathleen and Sherinne for the craft of Ontario’s cheese and wine producers became apparent. Kathleen explained the human quality of artisan cheesemaking, describing it as a “hand-touched” and “human-tended” craft that required patience and care on the part of the cheesemaker.
Kathleen insisted this handcraft deserved the respect of the taster.
She argued that a taster should never ignore the rind of a cheese. As the only part of the cheese the maker can really affect, Kathleen believes we should taste the rind of every cheese we buy, out of respect for the cheesemaker.
We all gamely tried the rind of the Comfort Cream Camembert made by Upper Canada Cheese in the Niagara Peninsula. The bloomy rind added another dimension to the nutty flavours of this cheese. It was paired with a Jackson Triggs Reserve Cuvee Close, and they worked well together. The cheese made the wine taste creamier and sweeter.
Sherinne told the group of tasters the price of a wine is often a reflection of the care a grape receives. For that reason, she explained, ice wines are often pricier than other varieties. She described the labour of ice-wine making, in which pickers hand pick the frozen grapes in the middle of the night, in temperatures below minus 8 degrees Celsius.
In the case of Inniskillin Vidal Ice Wine, the hard work certainly paid off. The 2006 vintage we sampled is a multiple gold medal winner, and an older vintage of Inniskillin’s Vidal ice wine was served to President Barack Obama at his Nobel Peace Prize Dinner.
The ice wine was paired with Glengarry Fine Cheese’s Celtic Blue. The two paired nicely. While on its own, the ice wine was a bit syrupy and sweet for my liking (with a sugar code of 24), when paired with the sharp, tangy blue, I appreciated the sweetness of the ice wine.
When our four pairings had all gone down, and our taste buds were thoroughly satisfied, the night began to wind down. My tasting companion and I lingered in the store a bit longer, admiring the cheese selection. We finally took advantage of the 10 per cent discount offered to the guests, and picked up Fifth Town’s Lemon Fetish.
Perhaps we will be inspired to experiment with some wine pairings of our own.
Twenty countries entered 2,318 cheeses in the competition. The U.S. swept the lion’s share of gold medals. Canada and the Netherlands tied for second with five golds apiece. Best-of-show honors went to a Gruyere made by Fromagerie de La Brévine in Switzerland.
The Canadian cheeses awarded golds are:
Rindless Swiss-style cheese – La Fromagerie, Saputo Dairy Products Canada of Saint-Laurent, Quebec. The Cogruet scored 99.15 out of a possible 100 points.
Camembert and other surface-ripened cheeses – La Maison Alexis de Portneuf, Saputo Dairy Products Canada, Saint-Laurent, Quebec. The Saint-Honore scored 98.95.
Smear-ripened soft cheese – La Maison Alexis de Portneuf, Saputo Dairy Products Canada won again for it’s Le Sauvagine scoring 99.45.
Cheddar, Mild – Agropur Cooperative of Bon-Conseil, Quebec. Its cheddar scored a 99.45.
Saputo Dairy Products Canada was founded in 1954 in Montreal by an immigrant Italian family headed by cheesemaker Giuseppe Saputo. It processes 6 billion litres of milk annually in 46 plants in Canada, the U.S., Argentina, Germany and the United Kingdom, with 26 plants in Canada. Saputo products are sold in more than 40 countries under brand names such as Saputo, Alexis de Portneuf, Armstrong, Baxter, Dairyland, Danscorella, De Lucia, Dragone, DuVillage 1860, Frigo Cheese Heads, Kingsey, La Paulina, Neilson, Nutrilait, Ricrem, Stella, Treasure Cave, HOP&GO!, Rondeau and Vachon.
Founded in Quebec in 1938, Agropur Cooperative has 3,533 members and 5,225 employees at 27 plants and distribution centres and offices across Canada, the U.S. and Argentina. It processes 3.1 billion litres of milk on an annualized basis and offers products such as Québon, Oka, Sealtest, Natrel, Island Farms, Yoplait, La Lacteo, Trega and Schroeder.
Significant Other has found a mouth-watering way for us to polish off that block of Kraft Cracker Barrel that we purchased for a ridiculously low price at Wal-Mart. (That’s the Kraft “aged cheddar” involved in the cheddar chowdown we described earlier.)
For breakfast the other day, SO pulled the Cracker Barrel from the cheese bin and and put her own spin on an Impossible Vegetable Pie recipe she found at About.com. She used double-smoked bacon, carmelized onions, two cups of cheddar rather one, and only green onion instead of broccoli as that’s all there was in the fridge at that moment. The result was delicious.
She promises to try other variations of the recipe, using other cheeses, but always with at least a sprinkle of orange cheddar on top for that golden brown look. We may try five-year Wilton on top just to see if one can taste the difference.
Footnote for charcuterie buffs: After years of enjoying bacon smoked by Astra Meat Products on Toronto’s Bloor West Village, we have switched our allegiance to Scheffler’s Delicatessen & Cheese in St. Lawrence Market where, incidentally, we used to shop 25 years ago when it was still owned by Rudy Scheffler. Scheffler’s bacon is not as lean as Astra’s but its double-smoke taste is heavenly.
The bonus of shopping at Scheffler’s is that owners Odysseas and Sandra Gounalakis are friendly, believe in customer service and their cheese selection rivals strictly cheese shops.
Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca.
There’s nothing quite like spending an evening nibbling on cheese and sipping wine with good friends. We invited two couples to join us for a five-course tasting menu last night. Here’s how it went down:
Riopelle de l’Isle:
One of the great cheeses of Canada, it’s made from raw cow’s milk on a small island— Île-aux-Grues—in the middle of the St. Lawrence River about 40 miles down-river from Quebec City. Riopelle de l’Île is named after Quebec’s most famous painter, Jean-Paul Riopelle, who lived on the island for two decades until his death in 2002.
He lent his name to the cheese, and provided the artwork that adorns the packaging, on the condition that one dollar for each wheel sold by Fromageries Île-aux-Grues would be donated to the island youth foundation.
A soft triple-cream cheese with a bloomy rind, Riopelle melts in your mouth and has a wonderful taste of hazelnut, mushroom, a hint of butter and a pinch of salt.
I’m so proud of “my” cheese because the two times I’ve shared it, guests have said it was their favorite. This is the Bonnie & Floyd that I was given in November after spending a day learning how cheese is made at Fifth Town Artisan Cheese in Prince Edward County.
Despite my difficulties in finding a spot in our apartment building to age the cheese at the right temperature and the right humidity, my Bonnie & Floyd turned out to be a real treat. Just like the cheese aged at Fifth Town, mine has a smooth paste with complex yet mild mineral flavours. Barely salty near the rind, and somewhat nutty, it provides almost sweet lactic flavours near the centre.
When I first cut into the wheel, I couldn’t believe how fresh and milky it tasted, a testament to how well the ewes who gave the milk are treated, and the speed with which the milk moves from farm to cheesemaker.
Second course/Warming up
Baked Woolrich Chevrai:
My sister gave us a lovely baking dish for Christmas together with a small log of Woolrich Dairy goat cheese and assorted herbs. After 20 minutes in the oven at 350F, it was a striking addition to the assortment of flavours on our menu.
It was nearing its best-before date, so was well aged, and most of our guests laced it with honey. With a Parisian-style baguette, it was a light and tangy treat.
Third course/Cheddar chowdown
Kraft Cracker Barrel vs 5-year Wilton vs 6-year Black River:
We had purchased the Kraft “aged cheddar” as it was on sale at a ridiculously low price at Wal-Mart but had not yet found a way to eat it; thus, my bright idea of blind-tasting the factory-made cheddar against two artisan cheddars.
It was no contest. Even sitting on the board, it was obvious which was the Kraft, but we proceeded with the blind-tasting anyway as it provided an entertaining twist to the proceedings.
The five-year Wilton is a very nice cheddar. Perhaps because it has rested in our refrigerator for four months, we could spot the occasional crystal developing.
Guernsey Girl is a delightful new cheese that is unique to Canada and deserves its own blog entry (which will come after we have another chance to try frying the cheese. Yes, this cheese is fried or grilled before it is served).
It’s an outstanding creation of Upper Canada Cheese using the rich milk provided by a herd of Guernsey cows on the Comfort family farm near Jordan, a Niagara Peninsula village.
When we think of a rich and powerful cheese at our house, we think Époisses Berthaut from Burgundy in France. It’s a washed-rind unpasteurized cow’s milk cheese with a natural red tint and its own rich and penetrating aroma.
It’s described as an iconic cheese in tasting notes published by Provincial Fine Foods: “Époisses is powerfully scented, soft-to-runny, and can sometimes deter people with its frank, leathery, animal aromas. Once past the lips, Époisses is spicy, earthy, salty and rich, but not nearly as potent as one might expect.”
When Cabrales, the great blue of Spain, is well-aged, it is fully potent—on the verge of overpowering the faint of heart. Our Cabrales was like that, even with a chutney or honey or fig jam, so ripe and so intense.
I had told Geoff, a longtime cheesemonger at Chris’s Cheesemongers in St. Lawrence Market, that we wanted a strongh finish to our evening—and did he deliver! Geoff carved our wedge from a wheel that was obviously fully ripe. Heck, half the piece was dark blue!
Our guests, who were as satiated was we were by evening’s end, barely tasted the Cabrales. Meaning Significant Other and I, over the coming week, must find ways to savour the strongest cheese we’ve ever tasted—or it will simply become too powerful, even for strong cheese lovers like us.
There was a loud groan from our full guests when we presented one additional variation on the evening’s cheese theme—cannoli—but six of the little suckers were devoured within minutes.
For starters, Henry of Pelham Cuvee Catharine Rose Brut and an excellent Pillitteri Gewurtzraminer Reisling. Then, Henry of Pelham Pinot Noir and a delightful Conundrum California White Wine (blend). Concluding with Casa dos Vinhos Madeira and a knockout Cockfighter’s Ghost Shiraz that was a match for our Cabrales.
With plenty of San Benedetto carbonated mineral water to stave off dehydration.
Red pepper jelly, Latvian chutney, Kalamata olives, Ontario honey and fig jam from France. Green grapes and strawberries. Honey dates, dried apricots and walnuts. Kashi crackers, multi-grain flatbreads and plain crackers. Parisian-style baguette and a multi-grain baguette.
We also offered tomato slices drizzled with Spanish olive oil and Modena balsamic vinegar and topped with a fresh basil leaf which worked exceptionally well to counter the buttery richness of Guernsey Girl.
One couple brought us two additions to our menu:
Le 1608 is a relatively new creation of Laiterie Charlevoix. A semi-firm, washed rind cheese, Le 1608 uses milk from Canadienne cows whose ancestors were brought to Canada from France starting in 1608. Most of these hardy animals are unique to the Charlevoix region of Quebec.
As Sue Riedl wrote in The Globe and Mail about a year ago, “Le 1608 develops a pale orange exterior that is washed with brine while ripening. Developing a full, barny aroma, the paste tastes nutty at the rind and has a complex, fruity flavour that emerges from its melt-in-the mouth texture. The pleasant tang of the long finish clinches this cheese’s spot as a new Canadian favourite.”
We couldn’t agree more.
What a mouth-watering, medium-strong, creamy blue cheese made from pasteurized cow’s milk in Auvergne, France!
Saint Agur was the perfect counter-point to our Cabrales. Kind of like a softer and finer Roquefort and, due to its double-cream nature, easy to spread on a plain cracker. (The next day, it tasted even better, leaving an almond-like impression.)
In retrospect, 11 cheeses over five courses were too much of a good thing. Four courses of maybe eight or nine cheeses would have been just fine.
The experts usually say allow for 400 grams of cheese per person when serving cheese as a meal. We provided 485 grams per person. When all was said and done, close to 400 grams were consumed on average per person.
Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca.