{"id":1932,"date":"2010-12-31T13:59:54","date_gmt":"2010-12-31T18:59:54","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1932"},"modified":"2010-12-31T13:59:54","modified_gmt":"2010-12-31T18:59:54","slug":"outstanding-cheese-bites-of-2010","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/12\/31\/outstanding-cheese-bites-of-2010\/","title":{"rendered":"Outstanding cheese bites of 2010"},"content":{"rendered":"

<\/strong><\/p>\n

\"\"<\/a><\/strong><\/strong>
Deservedly, Vacherin Mont d'Or sits front and center at a cheese tasting also featuring Fritz Kaiser's Miranda, a seven-year-old Empire Cheddar and Celtic Blue from Glengarry Fine Cheese.<\/figcaption><\/figure>\n

There\u2019s nothing quite as exciting as tasting an outstanding cheese for the first time: Whoa! What aroma! What flavour! What texture! Where have you been all my life?<\/strong><\/p>\n

We bring the curtain down on 2010 with friends in fromage recalling the memorable cheeses that crossed their palates this year.<\/p>\n

Avonlea Clothbound Cheddar, Cows Creamery<\/a>:<\/strong>
\nLots of typical aged Cheddar flavour with sweet and spicy notes. Very firm and dry.
\n\u2014Art Hill, professor, Dairy Science and Cheese Technology<\/a>, University of Guelph<\/p>\n

Louis d\u2019Or, Fromagerie du Presbyt\u00e8re<\/a><\/strong>:
\nAn 18-month-old, 40kg organic raw milk pressed cheese that won the Gold Medal at 2010 Quebec Caseus Awards<\/a>. Federally licensed.
\n\u2014Alain Besr\u00e9<\/a>, Fromagerie Atwater, often called the godfather of the Qu\u00e9bec artisan cheese movement<\/p>\n

Brebichon, Les Fromages du Verger<\/a><\/strong>:
\nA young 350g farmstead sheep milk cheese made with apple juice added to the curd and washed with apple juice from their own orchard. First prize in washed rind cheese category at 2010 Quebec Caseus Awards<\/a>. Provincially licensed.
\n\u2014Alain Besr\u00e9<\/a>, Fromagerie Atwater, often called the godfather of the Qu\u00e9bec artisan cheese movement<\/p>\n

Jersey Blue, St\u00e4dtlich\u00e4si Lichtensteig<\/a><\/strong>:
\nA 100% Jersey cow\u2019s milk cheese from Switzerland made by Willi Schmid. So beautiful you almost don’t want to eat it, just gaze at it. But, mamma mia, when it gets into your mouth! What a cheese, WHAT a cheese! \u2014Russell Gammon, Executive Secretary, Jersey Canada<\/a><\/p>\n

Cone de Port Aubry and Vacherin de Savoie, Maison Mons – Fromager Affineur<\/a><\/strong>:
\nTwo treasures from ma\u00eetre affineur Herv\u00e9 Mons.
\n\u2014Julia Rogers, Cheese Educator, Cheese Culture<\/a><\/p>\n

Le Foin d’Odeur, La Moutonniere<\/a><\/strong>:
\nSoft surface-ripened sheep’s milk, sweet, mushroomy and herbacious. When ripe, like licking buttered popcorn from your fingertips!
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/a><\/p>\n

Monforte Dairy Cottage Cheese<\/strong>:
\nGeorgous small cream colour curds that play on your tongue like caviar and are so fresh they sqeek lightly on your teeth.
\n\u2014Andy Shay<\/a>, Cheese Consultant<\/p>\n

At CheeseLover.ca, the most memorable moment in cheese of 2010 came when we first tasted Vacherin Mont d\u2019Or<\/a>, a singular seasonal cheese of Switzerland that delivers an amazing explosion of aroma and taste\u2014so rich, so gooey.<\/strong><\/p>\n

Other taste hits:<\/p>\n

Miranda, Fromagerie Fritz Kaiser<\/a>:<\/strong>
\nCheesemaker Fritz Kaiser, who kick-started the Quebec artisanal cheese movement in the 1980s, says Miranda is one of the many cheeses he produces that he’s most proud of. That says a lot, when one considers he makes Le Douanier, Port Royal, Raclette, La Soeur Angele, Le Saint Paulin, among others. We especially liked the rustic flavours of Miranda.<\/p>\n

Celtic Blue, Glengarry Fine Cheese<\/a>, and Bleu d\u2019Elizabeth, <\/strong> <\/strong>Fromagerie du Presbyt\u00e8re<\/a><\/strong>: Two very different blue cheeses that demonstrate how far blues made in Canada have come since the days Roquefort ruled. Three cheers for Blue Canada!<\/p>\n

Empire Cheddar, 7-year, Empire Butter & Cheese<\/a><\/strong>:
\nThere are so many fine older cheddars made in Canada, but Empire\u2019s oldest offering stands out in memories of cheese tasted during 2010.<\/p>\n

\u2014Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca,<\/em> wonders what outstanding cheeses he’ll encounter in the New Year.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s nothing quite as exciting as tasting an outstanding cheese for the first time: Whoa! What aroma! What flavour! What texture! Where have you been all my life? We bring the curtain down on 2010 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,79,144,161,168,172,174,192,205,224,240,258,279,296,352,396],"tags":[],"brand":[],"class_list":["post-1932","post","type-post","status-publish","format-standard","hentry","category-andy-shay","category-awards","category-celtic-blue","category-empire-cheese-butter-co-op","category-foin-dodeur","category-fromagerie-du-presbytere","category-fromagerie-fritz-kaiser","category-fromagerie-la-moutonniere","category-glengarry-fine-cheese","category-guelph-food-technology-centre","category-julia-rogers","category-la-fromagerie-atwater","category-le-bleu-delizabeth","category-louis-dor","category-monforte-dairy","category-roquefort","category-university-of-guelph"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1932"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1932\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1932"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=1932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}