Here are the cheeseheads who work behind the scenes to make The Great Canadian Cheese Festival happen. From the left, Lin Chong, registration co-ordinator, Jackie Armet, cheese co-ordinator, Becky Lamb, volunteer co-ordinator, Terry Chong, operations manager, Karin Desveaux, executive director, Peta Shelton, Prince Edward County liaison officer, Ivy Knight, cheese gala co-ordinator, and Rebecca Crosgrey, event co-ordinator and assistant to Georgs Kolesnikovs, founder and director.
When they worked up an appetite during a recent planning session, here’s the cheese they dove into for lunch:
Gunn’s Hill Artisan Cheese: Hard and Semi-Hard, two impressive cheeses, the first like a Gruyere, the second like a Gouda, produced by Shep Ysselstein, a young chessemaker, in southwestern Ontario.
Fromagerie Fritz Kaiser: Tomme du Haut-Richelieu, a lovely washed-rind, goat-milk cheese from one of Quebec’s artisan-cheese pioneers.
Brillat-Savarin: A luscious triple-cream Brie with a truffle from France was devoured with much smacking of the lips.
Fromagerie Le Détour: The distinctive Grey Owl—with its dark ash rind—is sweet, tangy and creamy, a terrific example of the high standard of goat-milk-cheese production in Quebec.
Époisses Berthaut: An extraordinary washed-rind cow’s milk cheese with a natural red tint from Burgundy in France is too powerful for some, worshiped by others. Ours came to us courtesy of Glen Echo Fine Foods.
Fan mail, comments and ideas will reach the Festival event staff via cheeseheads @ cheeselover.ca.
Planning is well under way for the first Great Canadian Cheese Festival in 2011. That often means lunch meetings which, happily, means cheese on the table.
I had a chance to meet with Canadian cheese maven Kathy Guidi over lunch at Jamie Kennedy’s Gilead Cafe recently. What a treat it was to talk to Kathy—what with her decades of experience in Canadian cheese—and to enjoy one of Chef’s unique poutines: perfect frites with a healthy dollop of sauce bolognaise laced with Monforte Dairy’s Toscano cheese. I could have easily ordered a second serving but we had decided on a cheese plate for dessert, so I had to hold myself in check.
The cheese plate featured:
Le Rassembleu, an organic farmstead blue cheese from Fromagiers de la Table Ronde in the Laurentides region of Quebec. It has a lively creamy flavour, with the aroma of hay. The producers are fourth-generation cheesemakers.
Mouton Rouge, on the other hand, pleases the nose with a fresh and grassy aroma. A raw sheep-milk cheese created by Ewenity Dairy Co-operative in Southwestern Ontario, it has a lovely buttery taste that plays against the nutty reddish rind.
Grey Owl, a pasteurized goat-milk chèvre from Fromagerie la Detour in the Bas-Saint-Laurent region of Quebec, near the New Brunswick border, looks and tastes outstanding, from its snowy white interior to riper regions to the black ash exterior.
A working lunch in the home office with festival co-ordinator Kip Jacques isn’t half bad either when the cheese plate features:
Pied-de-Vent, from the Magdalen Islands in the Gulf of St. Lawrence, is an an all-time favorite of mine. Smelly, creamy and tasty, Pied-de-Vent is my idea of a great cheese. Despite what some cheesemongers may tell you, it is available in Ontario.
Louis d’Or, a flavourful, complex Gruyere-like washed-rind cheese is made with the raw milk of the cheesemaker’s own Holstein and Jersey cows at Fromagerie du Presbytère in Central Quebec. Quite possibly, it’s Canada’s best “Swiss cheese.”
Le Bleu d’Élizabeth comes from the same Fromagerie du Presbytère and is an outstanding example of a Quebec blue. No, it’s defintely not named after Queen Elizabeth but rather Sainte-Élizabeth de Warwick. The creamery occupies a former rectory in the village.
There is one other cheese plate in my notes from another working lunch but it was so disappointing that the proper thing to do would be to return to the name restaurant for another tasting before naming names.
One name I’d like to mention is Ezra’s Pound, a fair-trade coffee shop on Toronto’s Dupont Street. I’m so glad Andy Shay, a man of many talents when it comes to cheese, suggested we meet there as the croissants are to die for.
Have we mentioned that Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, loves his cheese?
With 12 outstanding cheeses to enjoy during the holidays, we’ve never had a Christmas quite like this one.
It all started when Significant Other and I decided to present cheese plates instead of sweets for dessert at our house, and to take cheese to friends as gifts. As a result, here’s what we tasted (after spending a small fortune on almost eight kilograms of cheese), sort of in the order of our preference:
After we finished our list of planned purchases at Chris’s Cheesemongers in Toronto’s St. Lawrence Market, we asked, Geoff, our favorite cheesemonger there, what he’d recommend that would blow our socks off. He didn’t hesitate: “Beaufort,” and gave us a taste. As soon as the cheese melted in my mouth, I didn’t hesitate either. “We’ll take it,” I said, motioning to the slab he held in his hand, not even asking what the weight and cost were.
Beaufort, specifically Beaufort Chalet d’Alpage, is an amazing raw cow’s milk cheese that comes from the Alpine corner of France bordering Italy. The term “chalet d’alpage” applies to cheese made from summer milk of Tarantaise cows that graze in mountain pastures above an altitude of 1,500 metres, with the milk coming from a single herd in the chalet property.
Beaufort has a natural smear rind and is immediately recognizable by its inwardly-curving sides. While a young Beaufort is said to impart a mild, fruity, sweet flavor, the Chalet d’Alpage variety that we had is aged longer and develops a lovely, rounded, more savory note. It’s rich and flavorful, apparently because the pasturing is done high up in the mountains. Think unpolluted summer pastures scattered with alpine flowers under clear blue skies.
When we weren’t certain of finding Pied-de-Vent, one of our favorites, we asked Christie at Leslieville Cheese Market East in Toronto what she would recommend as a substitute.
Epoisses, from Burgundy in France, was an excellent choice for something creamy and powerful. It’s a washed-rind cow’s milk cheese with a natural red tint and it’s own rich and penetrating aroma to which it owes its renown. The mouth waters as I type.
We’ve been huge fans of Pied-de-Vent even before we visited the enchanting Magdalen Islands in the Gulf of St. Lawrence. Smelly, creamy and tasty, Pied-de-Vent is our idea of the perfect cheese.
When you buy it right at the creamery overlooking the sea, the cheese has a fresh and mild flavor, but distinctive nevertheless. By the time Pied-de-Vent is sold in Ontario, it can be quite strong, almost pungent.
As our friend Matt said, Pied-de-Vent is “great on its own but ignited when paired with pears or fig jelly.”
In the words of Matt’s brother Will, “This is perhaps the best blue I have ever had!” As Matt himself said, “It’s a beautiful, mild blue, great on its own but divine with honey.”
Made by the monks at Abbaye Saint-Benoit-du-Lac in the Eastern Townships of Quebec, Blue Benedictin is our favorite blue. Not as sharp a Roquefort (which we prefer in salads for that reason), but divine in so many ways.
Let it melt on your tongue and you’ll be taken away to the rolling green landscape around the monastery, propped up against a shade tree on a late afternoon in the summer, listening to the rise and fall of the monastic chant during Vespers.
Blue Haze is also made by the monks at St. Benoit du Lac, aged at Provincial Fine Foods in Toronto, and then smoked by Hansen Farms in Cayuga, Ontario. It’s essentially the same cheese as Blue Benedictin but the end result is a testament to how the aging process—affinage—is everything when it comes to cheesemaking.
“If cheese could walk, Blue Haze would swagger,” Sue Riedl famously wrote in The Globe and Mail. “The rock ‘n’ roll-inspired name sets the tone for this blue cheese with a smoky edge and creamy base . . . the golden brown rind that develops when it’s smoked (over cherry and hickory chips) imparts the exterior ‘crust’ with a burnt caramel quality. The sweetness of the smoke is a perfect counterpart to the salty, buttermilk quality of the blue.”
Blue Haze might be a bit strong for the lightweights among cheese lovers.
“Midsummer’s Night, what kind of cheese is that?” you ask. It’s a caraway-speckled fresh cheese that I make at home.
In Latvian, my native language, it’s called “Janu siers”, literally, John’s cheese in English. In Latvia, for more than a thousand years, it has been made at the summer solstice to mark the midsummer festival of Jani. For this Christmas, I decided to start a new tradition and make it also on the winter solstice. It’s too good to eat only once every year. More, in a later post.
7) Migneron 8 Ciel de Charlevoix 9) Secret du Maurice
It wasn’t our plan to select three cheeses from one cheesemaker but when we returned home after shopping at four different cheese shops, we realized that La Maison d’Affinage Maurice Dufour dominated the pickings. And for good reason.
When affineur Maurice Dufour introduced Migneron in 1995, it’s popular success was key to launching the artisan cheese revolution in Quebec. It’s smooth as ivory, rich and buttery, tasting of the pastoral Baie-Saint-Paul region of Quebec.
Ciel de Charlevoix, a silky, earthy blue, is made from the milk of a single herd of cows and aged to perfection by Maurice Dufour. We found it growing stronger and stronger over two weeks in our refrigerator.
But the big find—thanks to Jeremy at A Taste of Quebec in Toronto’s Distillery District—was a unique goat’s milk cheese, Le Secret de Maurice.
When you unwrap it, you’ll see a circle slightly larger than a twoonie in the middle of the small wheel. With a sharp knife, cut out the circle, exposing the cheese. Dip with plain cracker or white bread and enjoy.
“What fun!” said friend Matt. “This cheese (would be) the talk of (any) party with everything but the kitchen sink being dipped into it. Actually, my favorite was dipping cured meats.”
Another fine goat’s milk cheese from Quebec, Grey Owl provides a brilliant, strong flavor, not quite as sharp as Blue Haze or as rich as Le Secret.
It’s a striking cheese to add to a spread, and not only on account of it’s punchy taste. It’s a thing of beauty because of the way the white interior paste contrasts with the grey ash-covered rind—and thus gives the cheese its name.
Don’t look for Pag at your cheesemonger. You need Croatian friends, like our Ivan and Maria, to bring it over.
It’s a lovely sheep’s milk cheese that comes from the windswept island of Pag in the Adriatic Sea. Hard and flaky, it truly melts on the tongue, imparting the taste of sage and cypress, somewhere between an Oka and a Parmigiano Reggiano.
It’s said to be the best cheese of Croatia and, at least by Croatians, to be one of the best cheeses in the world.
Yes, I know. What’s an industrial product (as opposed to hand-made cheese) doing on a cheese lover’s list? Simply because it was my first love almost 50 years ago, and despite the fact Trappists no longer make it, Oka has been my one constant companion all these years. Still mild, still buttery, still nutty, still delightful.
There you have it, the 12 cheeses of Christmas at our house this year.
Leave a comment, if you like, about the memorable cheeses of your Christmas.