{"id":4701,"date":"2013-12-31T11:38:42","date_gmt":"2013-12-31T16:38:42","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=4701"},"modified":"2013-12-31T11:38:42","modified_gmt":"2013-12-31T16:38:42","slug":"best-bites-outstanding-cheeses-of-2013","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2013\/12\/31\/best-bites-outstanding-cheeses-of-2013\/","title":{"rendered":"Best bites: Outstanding cheeses of 2013"},"content":{"rendered":"
\"Ruckles<\/a>
Ruckles from Salt Spring Island Cheese Company. Photo: Bob Chelmick.<\/figcaption><\/figure>\n

<\/b>We bring the curtain down on 2013 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, mainly, here are 22 outstanding cheeses of the year just ending\u2014plus new Canadian fondues and a pilgrimage cheese lovers must make.<\/strong><\/p>\n

Flavoured cheeses<\/strong><\/span><\/p>\n

It is surprising, even to me, that two of my three faves of 2013 are flavoured cheeses, which to me is a testimony to high-quality cheesemaking. Flavours that meld with the cheese substrate where the cheese and the flavour counterpart do a sublime dance.
\n\u2014Janice Beaton, Owner, Janice Beaton Fine Cheese<\/a>, FARM Restaurant<\/a>
\n<\/em><\/p>\n

Ruckles, Salt Spring Island Cheese Company<\/a><\/b>
\nDavid Wood knocks it out of the park, again. In a sea of so many pedestrian offerings of marinated goat cheese, Ruckles is in class all its own. Firm yet silkily textured cylinders of cheese are bathed in grapeseed oil which is speckled with a mix of thyme, rosemary, chives and garlic, in perfect proportion.<\/p>\n

Chili Pecorino, The Cheesiry<\/a><\/b>
\nThe Chili Pecorino is one of my favourite offerings from Rhonda Zuk Headon’s repertoire. The balance of chilis embedded in this toothsome cheese provides a gentle heat that lingers on the palate while the nutty, olive flavour of this sheep milk cheese still holds its own. Not an easy accomplishment but Rhonda pulls it off!<\/p>\n

<\/strong>Cheese fondues<\/b><\/span><\/p>\n

Cheese fondue, the melted-cheese dish popular some years ago, is making a comeback\u2014but without the classic ingredients of Comt\u00e9<\/a>, Beaufort<\/a>, Gruyere<\/a> or Emmental<\/a>.<\/p>\n

Four new ready-to-eat Cheese Fondues arrived on the market in 2013. All amazing, with either Louis d\u2019Or<\/b><\/a>, 14 Arpents<\/b><\/a> or Victor et Berthold<\/b><\/a> or the one from Charlevoix with both 1608<\/b><\/a> and Hercule<\/b><\/a> in the box!
\n\u2014Alain Besr\u00e9<\/a>, Fromagerie Atwater<\/a> and Aux Terroirs<\/a><\/em><\/p>\n

One of my best bites was a fondue made from Victor et Berthold<\/b>, a beautiful washed rind from Fromagerie Du Champ a la Meule<\/a> in Qu\u00e9bec. This cheese made one of the most delicious fondues of all time. It made me very happy.
\n\u2014Wendy Furtenbacher, Blogger, CurdyGirl<\/a>, Cheesemonger, Sobeys Queensway<\/a><\/em><\/p>\n

\u00a0Outstanding cheese of 2013<\/span>
\n<\/b><\/p>\n

Alfred Le Fermier (24 months), <\/b>Fromagerie La Station de Compton<\/b><\/a>
\nAlfred Le Fermier is a true, rustic, organic, raw cow\u2019s milk farmstead cheese made in small batches, pressed and cooked, washed\/turned by hand, as a way of life on the farm.\u00a0It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region. Note heavy woodsy, herbal and mild floral aromas, with layers of milky, grassy and buttery complexity on the palette, more pronounced when aged for 24 months.
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em><\/p>\n

Beau’s Abbey Style<\/b><\/em> <\/i><\/b>Cheese, Gunn’s Hill Artisan Cheese<\/a><\/b><\/em>
\nA delicious marriage of Gunn\u2019s Hill Artisan Cheese of Woodstock, Ontario, with Beau\u2019s All Natural Brewing<\/a> of Vankleek Hill, Ontario. This sumptuous semi-soft cheese is washed with a seasonal beer from Beau\u2019s. Beer and cheese together, pure bliss!
\n \u2014Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies<\/a><\/em><\/p>\n

Brebichon, <\/b>Les Fromages du Verger<\/b><\/a>
\nI simply adore Brebichon, a farmstead sheep milk cheese that is oh so creamy, delicate and lucious. This apple juice washed cheese is an absolute must buy on every stop I make at Fromagerie Atwater in Montr\u00e9al.
\n\u2014Wendy Furtenbacher, Blogger, CurdyGirl<\/a>, Cheesemonger, Sobeys Queensway<\/a><\/em>
\n<\/b><\/p>\n

Chemin Hatley, Fromagerie La Station de Compton<\/a><\/b>
\nMade with organic raw milk from a closed herd of fourth-generation family-farmed cows, this cheese readily fulfills its potential. Supple and fragrant, with yeasty and savoury aromas, and a long layered finish.
\n\u2014Julia Rogers, Cheese Educator, Cheese Culture<\/a><\/em><\/p>\n

Crottin \u00e0 ma Mani\u00e8re, Fromagerie L\u2019Atelier<\/a><\/strong>
\nThe goat’s milk cheese Crottin \u00e0 ma Mani\u00e8re from Simon Hamel at Fromagerie l\u2019Atelier in the Bois-Francs region of Qu\u00e9bec surpasses famed Chavignol of France, is much cheaper and it\u2019s federally licensed.
\n\u2014Alain Besr\u00e9<\/a>, Fromagerie Atwater<\/a> and Aux Terroirs<\/a><\/em><\/p>\n

Dragon\u2019s Breath Blue, That Dutchman\u2019s Cheese Farm<\/a>
\n<\/b>A rare find and 2013 Canadian Cheese Grand Prix finalist, Dragon\u2019s Breath Blue is a closely guarded family secret. Unique in shape and size, these small cylinders of blue cheese are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery\/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges!
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em><\/p>\n

\"Figaro<\/a>
Figaro from Glengarry Fine Cheese. Photo: Vanessa Simmons.<\/figcaption><\/figure>\n

Figaro, Glengarry Fine Cheese<\/a><\/b>
\nI choose Figaro from Glengarry–not that I don’t love (and love the Global award!) for the Lankaaster Aged but I kind of forgot about the amazingly fresh and delicate qualities.\u00a0And we found each other again this year–lucky for me.
\n\u2014Sue Riedl<\/a>, Cheese Columnist, The Globe and Mail<\/a><\/i>\u00a0<\/b><\/p>\n

Fleur des Monts, La Moutonni\u00e8re<\/a><\/b>
\nNot as consistent as one might want, though still an ambitious and expressive farmstead cheese modeled loosely after Manchego, but more floral, bright and pungent.
\n\u2014Julia Rogers, Cheese Educator, Cheese Culture<\/a><\/em>\u00a0<\/em><\/p>\n

Grizzly Gouda, Sylvan Star Cheese<\/a><\/b>
\nI’ve served the Grizzly Gouda from Sylvan Star many times at events or at home this year and it is outstanding in its complexity, looooong finish and “ability to wow” factor.
\n\u2014Sue Riedl<\/a>, Cheese Columnist, The Globe and Mail<\/a><\/i>\u00a0<\/b><\/p>\n

La Sauvagine R\u00e9serve<\/b>, La Maison Alexis de Portneuf<\/strong><\/a>
\nSomehow the cheesemakers at Alexis de Portneuf improved their already mouth-watering, soft, mixed rind La Sauvagine cheese. What did they do? Add cream to it, making it a triple cr\u00e8me. Grab some of this cheese while you can. A limited amount of this OMG mouth experience was created.
\n \u2014Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies<\/a><\/em><\/p>\n

Lalibert\u00e9, Fromagerie du Presbyt\u00e8re<\/a>,<\/b>
\nI have to start with Lalibert\u00e9 from Fromagerie du Presbytere–the triple cream that I could not stop eating, and made from organic milk to boot.
\n\u2014Sue Riedl<\/a>, Cheese Columnist, The Globe and Mail<\/a><\/i><\/p>\n

Lankaaster Aged, Glengarry Fine Cheese<\/a>
\n<\/b>Supreme Global Champion at the 2013 Global Cheese Awards, this firm to hard cow\u2019s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind, and is a Gouda-style after Dutch farmstead cheeses. It\u2019s a rich, dense, chewy cheese with intense buttery, fruity, caramelized nutty flavors that linger forever.
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em><\/p>\n

Le Vlimeux, Fromagerie Le Mouton Blanc<\/a>
\n<\/b>It’s not hard to see how this multiple Caseus award-winning cheese is smokin’ hot! Vlimeux is a firm, pressed, uncooked raw sheep’s milk cheese, with a hard, waxy, glossy, caramel-hued rind. Smoke, salt and nut permeate the interior overlaying the cheese’s natural sweet milky flavors in a perfect complement.
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em><\/p>\n

Maple Cheddar, Black River Cheese<\/a><\/b>
\nWhat could be more Canadian than Black River’s Maple Cheddar? This cheese provides a bite that is perfectly balanced between sweet and savoury, and just \u2014Wendy Furtenbacher, Blogger, CurdyGirl<\/a>, Cheesemonger, Sobeys Queensway<\/a><\/em><\/em><\/p>\n

Parmigiano-Reggiano<\/a> rinds <\/b>
\nOkay, this is part of the cheese but my wife and I cannot resist adding small cubes of it into our soups, chili, tomato sauce and risotto. The dried rind softens in the broth, releasing its flavour and becomes chewable. We love it so much that we actually have to buy some from our local grocery store.
\n \u2014Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies<\/a><\/em><\/p>\n

Pont Blanc, Fromagerie Au Gr\u00e9s Des Champs<\/a><\/b>
\nPont Blanc is a soft, lactic, surface ripened cow milk cheese. A rare find outside the farmstead retail store, the skin-like rind on this beauty reminds of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich and moist piece of cheesecake. Note pronounced flavors and aromas of fresh sweet milk, and grass that linger and linger.
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em><\/p>\n

Ricotta, Quality Cheese<\/a>
\n<\/b>The 2013 Canadian Cheese Grand Prix Grand Champion, the humble Ricotta from Quality Cheese reigned supreme, winning against more than 225 of Canada\u2019s best cheeses, a first ever for both an Ontario cheese and a fresh category cheese. Fresh, creamy, melt in your mouth Ricotta (which means re-cooked in Italian, as it\u2019s made from the leftover whey after making other cheese). Very light, but rich, and very versatile as a simple cheese to eat with a variety of garnishes\/condiments or used in cooking.
\n\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/i><\/a><\/em>\u00a0<\/b><\/p>\n

Taleggio, Northern Italy<\/a><\/b>
\nTaleggio (1996 Italian DOP) has and will always be in my Top 10. It’s a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio where it has been made since the 10th century. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.
\n\u2014Alain Besr\u00e9<\/a>, Fromagerie Atwater<\/a> and Aux Terroirs<\/a><\/em>
\n
\nWater Buffalo Mozzarella, Old West Ranch<\/a><\/b>
\nJames Meservy deserves a medal for perseverance! He has faced many challenges in the last two years in his attempt to bring high quality Old West Ranch Water Buffalo Mozzarella to the artisan Canadian cheese market. When it is in its finest form, it is dense and velvety without being the least bit rubbery and sweetly milky with a tangy underpinning that keeps us reaching for more.
\n\u2014Janice Beaton, Owner, Janice Beaton Fine Cheese<\/a>, FARM Restaurant<\/a><\/em><\/p>\n

Only one imported cheese\u2014Taleggio\u2014made the 2013 most memorable list, but Julia Rogers offers this recommendation:<\/p>\n

As far as international picks go, I’d suggest that any cheese lover make a pilgrimage to Neil’s Yard Dairy<\/a> in London. The pleasures are too many to enumerate, but this is mecca, without a doubt. Here’s just one photo. And, yes, I tasted virtually everything in the shot.
\n\u2014Julia Rogers, Cheese Educator, Cheese Culture<\/a><\/em><\/p>\n

\"Neal's<\/a>
Neal’s Yard Dairy: Mecca for cheese lovers. Photo: Julia Rogers.<\/figcaption><\/figure>\n

See also:<\/p>\n