{"id":242,"date":"2009-12-30T19:50:03","date_gmt":"2009-12-31T00:50:03","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=242"},"modified":"2009-12-30T19:50:03","modified_gmt":"2009-12-31T00:50:03","slug":"twelve-cheeses-of-christmas","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2009\/12\/30\/twelve-cheeses-of-christmas\/","title":{"rendered":"Twelve Cheeses of Christmas"},"content":{"rendered":"
\"\"
Pied-de-Vent from the Magdalen Islands in the Gulf of St. Lawrence.<\/figcaption><\/figure>\n

With 12 outstanding cheeses to enjoy during the holidays, we’ve never had a Christmas quite like this one.<\/strong><\/p>\n

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\u2019s what we tasted (after spending a small fortune on almost eight kilograms of cheese), sort of in the order of our preference:<\/p>\n

1) Beaufort Chalet d\u2019Alpage<\/a><\/strong><\/p>\n

After we finished our list of planned purchases at Chris\u2019s Cheesemongers<\/a> in Toronto\u2019s St. Lawrence Market, we asked, Geoff, our favorite cheesemonger there, what he\u2019d recommend that would blow our socks off. He didn\u2019t hesitate: \u201cBeaufort,\u201d and gave us a taste. As soon as the cheese melted in my mouth, I didn\u2019t hesitate either. \u201cWe\u2019ll take it,\u201d I said, motioning to the slab he held in his hand, not even asking what the weight and cost were.<\/p>\n

Beaufort, specifically Beaufort Chalet d\u2019Alpage, 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<\/a> that graze in mountain pastures above an altitude of 1,500 metres, with the milk coming from a single herd in the chalet property.<\/p>\n

\"\"
Beaufort Chalet d'Alpage from Haute-Savoie.<\/figcaption><\/figure>\n

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\u2019s 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.<\/p>\n

2) Epoisses Berthaut<\/a><\/strong><\/p>\n

When we weren\u2019t certain of finding Pied-de-Vent, one of our favorites, we asked Christie at Leslieville Cheese Market East<\/a> in Toronto what she would recommend as a substitute.<\/p>\n

Epoisses, from Burgundy in France, was an excellent choice for something creamy and powerful. It\u2019s a washed-rind cow\u2019s milk cheese with a natural red tint and it\u2019s own rich and penetrating aroma to which it owes its renown. The mouth waters as I type.<\/p>\n

3) Pied-de-Vent<\/a><\/strong><\/p>\n

We\u2019ve been huge fans of Pied-de-Vent even before we visited the enchanting Magdalen Islands<\/a> in the Gulf of St. Lawrence. Smelly, creamy and tasty, Pied-de-Vent is our idea of the perfect cheese.<\/p>\n

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.<\/p>\n

As our friend Matt said, Pied-de-Vent is \u201cgreat on its own but ignited when paired with pears or fig jelly.\u201d<\/p>\n

4) Blue Benedictin
\n<\/a><\/strong><\/p>\n

In the words of Matt\u2019s brother Will, \u201cThis is perhaps the best blue I have ever had!\u201d As Matt himself said, \u201cIt\u2019s a beautiful, mild blue, great on its own but divine with honey.\u201d<\/p>\n

Made by the monks at Abbaye Saint-Benoit-du-Lac<\/a> 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.<\/p>\n

Let it melt on your tongue and you\u2019ll 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.<\/p>\n

\"\"
Abbaye Saint-Benoit-du-Lac, home of Benedictine Blue (and the milder l'Eremite).<\/figcaption><\/figure>\n

5) Blue Haze<\/a><\/strong><\/p>\n

Blue Haze is also made by the monks at St. Benoit du Lac, aged at Provincial Fine Foods<\/a> in Toronto, and then smoked by Hansen Farms in Cayuga, Ontario. It\u2019s essentially the same cheese as Blue Benedictin but the end result is a testament\u00a0 to how the aging process\u2014affinage\u2014is everything when it comes to cheesemaking.<\/p>\n

\u201cIf cheese could walk, Blue Haze would swagger,\u201d Sue Riedl famously wrote in The Globe and Mail<\/a>. \u201cThe 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 \u2018crust\u2019 with a burnt caramel quality. The sweetness of the smoke is a perfect counterpart to the salty, buttermilk quality of the blue.\u201d<\/p>\n

Blue Haze might be a bit strong for the lightweights among cheese lovers.<\/p>\n

6) Midsummer\u2019s Night<\/a><\/strong><\/p>\n

\u201cMidsummer\u2019s Night, what kind of cheese is that?\u201d you ask. It\u2019s a caraway-speckled fresh cheese that I make at home.<\/p>\n

In Latvian, my native language, it\u2019s called \u201cJanu siers\u201d, literally, John\u2019s cheese in English. In Latvia<\/a>, for more than a thousand years, it has been made at the summer solstice to mark the midsummer festival of Jani<\/a>. For this Christmas, I decided to start a new tradition and make it also on the winter solstice. It\u2019s too good to eat only once every year. More, in a later post.<\/p>\n

7) Migneron<\/strong>
\n8\u00a0 Ciel de Charlevoix<\/strong>
\n9) Secret du Maurice<\/strong><\/p>\n

It wasn\u2019t 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<\/a> dominated the pickings. And for good reason.<\/p>\n

When affineur Maurice Dufour introduced Migneron in 1995, it\u2019s popular success was key to launching the artisan cheese revolution in Quebec. It\u2019s smooth as ivory, rich and buttery, tasting of the pastoral Baie-Saint-Paul region of Quebec.<\/p>\n

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.<\/p>\n

But the big find\u2014thanks to Jeremy at A Taste of Quebec<\/a> in Toronto\u2019s Distillery District\u2014was a unique goat\u2019s milk cheese, Le Secret de Maurice.<\/p>\n

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.<\/p>\n

\u201cWhat fun!\u201d said friend Matt. \u201cThis 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.\u201d<\/p>\n

10) Grey Owl<\/a><\/strong><\/p>\n

Another fine goat\u2019s milk cheese from Quebec, Grey Owl provides a brilliant, strong flavor, not quite as sharp as Blue Haze or as rich as Le Secret.<\/p>\n

It\u2019s a striking cheese to add to a spread, and not only on account of it\u2019s punchy taste. It\u2019s a thing of beauty because of the way the white interior paste contrasts with the grey ash-covered rind\u2014and thus gives the cheese its name.<\/p>\n

11) Pag<\/a><\/strong><\/p>\n

Don\u2019t look for Pag at your cheesemonger. You need Croatian friends, like our Ivan and Maria, to bring it over.<\/p>\n

It\u2019s a lovely sheep\u2019s milk cheese that comes from the windswept island of Pag<\/a> 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.<\/p>\n

It\u2019s said to be the best cheese of Croatia and, at least by Croatians, to be one of the best cheeses in the world.<\/p>\n

12) Oka<\/a><\/strong><\/p>\n

\"\"
Oka, my first love in cheese.<\/figcaption><\/figure>\n

Yes, I know. What\u2019s an industrial product (as opposed to hand-made cheese) doing on a cheese lover\u2019s 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.<\/p>\n

There you have it, the 12 cheeses of Christmas at our house this year.<\/p>\n

Leave a comment, if you like, about the memorable cheeses of your Christmas.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,49,50,101,117,118,146,200,293,294,307,319,325,365,381],"tags":[],"brand":[],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-beaufort-chalet-dalpage","category-blue-benedictin","category-blue-haze","category-cheese-plates","category-christmas","category-ciel-de-charlevoix","category-epoisses-berthaut","category-grey-owl","category-midsummers-night","category-migneron","category-oka","category-pag","category-pied-de-vent","category-secret-du-maurice","category-sue-riedl"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/242","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=242"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/242\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=242"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}