We bring the curtain down on 2011 with friends in fromage recalling the memorable cheeses that crossed their palates this year. It’s a tradition at CheeseLover.ca we started last year.
Interestingly, two friends selected the same stand-out:
Lindsay Bandaged Cheddar, Mariposa Dairy:
Lindsay Clothbound was the best new Ontario cheese I tasted this year. Beautifully balanced flavour, everything you would expect in a great clothbound cheddar in texture and flavour—with a terrific goat bonus at the end. —Andy Shay, Cheese Buyer, Sobeys Ontario
Lindsay Bandaged Cheddar, Mariposa Dairy:
New to Ontario’s cheese scene and winning awards already, Mariposa’s twist on bandaged cheddar is an aged hard goat’s milk cheese, slightly dry and crumbly, with significant earthy, but distinct “meaty” flavor. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Vanessa named three other memorable cheeses of 2011:
Jersey du Fjord, Les Bergeries du Fjord:
My memorable cheese this year is definitely the Jersey du Fjord, aged 10 months, a 20-kg English Cheshire-inspired cheese that was one of the 16 Champions at the Canadian Cheese Grand Prix, a first prize and silver medal overall at the Quebec Caseus Awards. —Alain Besré, Fromagerie Atwater and Aux Terroirs
2011 was my year to celebrate Old World classics. Iconic Spanish cheeses, such as sultry smoky Idiazábal and cool minerally Valdeón were big hits, as were rare treasures from tiny shops in Toronto, including Danish Esrom (Stinky! Umami!) and Portugal’s Serra da Estrela—a tangy, wobbly, grassy wonder. —Julia Rogers, Cheese Educator, Cheese Culture
Hail to the blues!
At what point do we stop developing our taste buds? For years, I have fought with the blues, only to find it actually works to try something 25 times! I have now come to the other side and crave the blues. No cheese board is complete without them. So what blue converted me? Saint Agur. How can you resist that double creamy, lovely balanced blue served with a beautiful glass of Karlo Estates Van Alstine Port. Hail to the blues! Bring them on in 2012! —Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival
Lady Jane, Farm House Natural Cheeses:
I first fell in love with this cheese at The Great Canadian Cheese Festival in Picton when I tried it during one of the pairing sessions. It looks like the best, most beautiful buttermilk-y cheesecake, with a texture that is such heaven in your mouth. Lady Jane is one of my favourite new finds of 2011. —Wendy Furtenbacher, Blogger, CurdyGirl
At CheeseLover.ca, the most memorable moment in cheese of 2011 came when we first tasted Laliberté, the triple-cream cheese made with whole organic cow’s milk at Fromagerie du Presbytère. Such rich dairy delight!
Other taste hits of the year just ending:
Bliss, Monforte Dairy:
Cheesemaker Ruth Klahsen never ceases to amaze with her creations. This Brie-style pasteurized sheep’s milk is pure bliss.
Goat Cheese Curds, Monforte Dairy:
Be prepared for bursts of farm flavours when you pop these squeaks into your mouth.
14 Arpents, Fromagerie Médard:
Every time we taste this soft-ripened cheese we get religion and want to make a pilgrimage to the Lac Saint Jean in Quebec where Rose-Alice Boivin Côté and her family work wonders.
—Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, wonders what outstanding cheeses he’ll encounter in the New Year.
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.