{"id":5656,"date":"2017-01-01T23:38:16","date_gmt":"2017-01-02T04:38:16","guid":{"rendered":"https:\/\/cheeseloverca.wordpress.com\/?p=5656"},"modified":"2017-01-01T23:38:16","modified_gmt":"2017-01-02T04:38:16","slug":"best-bites-outstanding-cheeses-of-2016","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2017\/01\/01\/best-bites-outstanding-cheeses-of-2016\/","title":{"rendered":"Best Bites: Outstanding cheeses of 2016"},"content":{"rendered":"
\"Bibi,
OMG! Bibi made by Fromagerie Domaine F\u00e9odale in Berthierville, Qu\u00e9bec.<\/em><\/figcaption><\/figure>\n

We bring the curtain down on 2016 with friends in fromage recalling the memorable cheeses that crossed their palates during the past 12 months. In alphabetical order, here is a baker\u2019s dozen of outstanding cheeses of the year\u2014plus a special mention for the 2016 Canadian Cheese of the Year and a word of advice for producers of non-dairy cheeses.<\/strong><\/p>\n

Check out the tasting notes and make up your shopping list for the next visit to a cheese shop<\/a> or, better yet, right to the cheesemaker.<\/strong><\/p>\n

Bibi – Fromagerie Domaine F\u00e9odale, Qu\u00e9bec<\/a><\/span><\/strong><\/p>\n

Bibi is a delicious, oozy, creamy, finger-licking good Camembert-style cheese made by Guy Dessureault and Lise Mercier at Fromagerie Domaine F\u00e9odale. This cheese ranks in my very selective OMG! category. It is best enjoyed and savoured with a very special person. Make the experience part of a road trip as you will have to drive to the fromagerie, halfway between Montr\u00e9al and Trois-Rivi\u00e8res, to buy it. It is a regional treasure! The warm hospitality of the two cheesemakers and their staff, at their recently expanded facility north of Berthierville, will make you feel like you are part of their family.<\/p>\n

\u2014Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies<\/a><\/em><\/p>\n

\"Blossom
Blossom Blue made by Moonstruck Organic Cheese on Vancouver Island.<\/em><\/figcaption><\/figure>\n

Blossom\u2019s Blue \u2013 Moonstruck Organic Cheese, British Columbia<\/a><\/strong><\/span><\/p>\n

Blossom\u2019s Blue is an aged blue cheese made entirely with the unpasteurised, organic milk of Moonstruck Dairy\u2019s own Jersey herd. Its texture is firm and dense, yet slightly crumbly. It is a touch sweet with the rich flavor of Jersey milk and a has great balance of salt and strength.<\/p>\n

\u2014Jonah Benton, Co-owner, Benton Brothers Fine Cheese<\/a>, Vancouver<\/em><\/p>\n

\"Fromagerie
Goats at Fromagerie Au Fond Des Bois near Rexton, New Brunswick.<\/em><\/figcaption><\/figure>\n

Cabrie – Au Fond des Bois, New Brunswick<\/a><\/strong><\/span><\/p>\n

Belgium-born Didier Laurent is cheesemaker and owner at Fromagerie Au Fond Des Bois located, as its French name implies, \u201cdeep in the woods\u201d near Rexton, New Brunswick, on 267 acres of land bordered by the St. Nicholas River. All of Didier\u2019s cheeses are made exclusively from the milk of his own goats with no additives. The 98 dairy goats raised in his goat house include Nubians, Alpines and Saanens. This is a goat’s milk bloomy-rind cheese that could easily pass for cow’s milk cheese with a soft and flowing texture with a rich, salty, earthy flavour. I love this cheese with Pinot Noir or a bubbly.<\/p>\n

\u2014Heather Rankin, Co-owner, Obladee, a Wine Bar,<\/a> Halifax<\/em><\/p>\n

\"Cheesemaker
Cheesemaker Lyndell Findlay at Blue Harbour Cheese in Halifax.<\/em><\/figcaption><\/figure>\n

Electric Blue – Blue Harbour Cheese, Nova Scotia<\/a><\/strong><\/span><\/p>\n

This cheese is a relatively new blue from urban cheesemaker Lyndell Findlay. She is one of the few sheep’s milk cheese producers in Nova Scotia. She purchases her milk from a farm in Stewiack and makes the cheese at her facility on Robie Street in Halifax’s North End\u2014the first of its kind here in the city. The cheese reminds me of a mild Roquefort with a creamy, chalky texture, delicate bite and slightly sweet finish. Perfect for the “blue-fearful” cheeselover, it\u2019s very accessible. It pairs really well with our local, aromatic whites like Tidal Bay, especially those with a touch of balanced sweetness.<\/p>\n

\u2014Heather Rankin, Co-owner, Obladee, a Wine Bar,<\/a> Halifax<\/em><\/p>\n

\"Fuoco
Fuoco made by Fromagerie Fuoco north of Montr\u00e9al, Qu\u00e9bec.<\/em><\/figcaption><\/figure>\n

Fuoco – Fromagerie Fuoco, Qu\u00e9bec<\/a><\/strong><\/span><\/p>\n

We don’t see much water buffalo milk cheese in Nova Scotia, so this is a real treat. It’s made without rennet (perhaps coagulated with an acid instead) so it is suitable for strict vegetarians. It’s a semi-soft soft, washed rind cheese with a friendlier “fetor” than some washed-rinds! At peak ripeness it is totally decadent, rich and oozy with hazelnut and salted butter notes. Superb with a full, fruity white wine or Saison (beer).<\/p>\n

\u2014Heather Rankin, Co-owner, Obladee, a Wine Bar,<\/a> Halifax<\/em><\/p>\n

\"bosshephandeckbyvs\"
Cheesemaker Shep Ysselstein of Gunn’s Hill Artisan Cheese near Woodstock, Ontario.<\/em><\/figcaption><\/figure>\n

Five Brothers Reserve – Gunn\u2019s Hill Artisan Cheese, Ontario<\/a><\/strong><\/span><\/p>\n

It\u2019s a rarity, but there might be some of the 2016 stock left if folks move fast. Available at Gunn’s Hill, it’s a coveted 18-month batch, released only in December of every year. Ripened for an additional 10 months, Five Brothers Reserve becomes more rustic in appearance, almost “leathered,” with its rind developing shades of darker brown. The \u201ceyes\u201d in the paste are more pronounced and tiny crystals are present, a result of the aging process, a sign of a good cheese! Enjoy its fruity and malty aroma on the nose.\u00a0This cheese is complex while keeping its smooth and creamy texture and finishes with a subtle bite. Waves of scotch-y, malt-y and caramel flavours ride over your palate and linger for a long time.<\/p>\n

\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/a>, Ottawa<\/em><\/p>\n

\"Ile-aux-Grues,
Ile-aux-Grues, 2-year cheddar, takes its name from its island home in the St. Lawrence River near Qu\u00e9bec City.<\/em><\/figcaption><\/figure>\n

Ile-aux-Grues, 2-year cheddar – S<\/a><\/span><\/strong>oci\u00e9t\u00e9 Coop\u00e9rative Agricole de l’\u00cele-aux-Grues, Qu\u00e9bec<\/strong><\/span><\/p>\n

At home, my personal favourite, everyday go-to cheese continues to be Ile-aux-Grues 2-year cheddar. I am never without at least 10 kg on hand. Enough flavor for character, not too much to overpower cooking or more sensitive palates. Perfect for grilled cheese, baguette and cheese, plowman\u2019s lunch, omelettes, host gifts and drop-in entertaining.<\/p>\n

\u2014Andy Shay, Cheese Buyer, Sobeys Ontario<\/a><\/em><\/p>\n

Maasdammer made by Triple Island Cheese in Cherryville, B.C.<\/figcaption><\/figure>\n

Maasdammer \u2013 Triple Island Cheese Farm, British Columbia<\/a><\/strong><\/span><\/p>\n

The Tuijtels family up in Cherryville, B.C., has been producing this and many other cheeses according to their generations-old family recipes. They prefer to focus on high quality milk, and not an overly large production. This gives the Maasdammer its deep, buttery, sweet taste. Great as a base for fondue and with a crisp dry Reisling.<\/p>\n

\u2014Jonah Benton, Co-owner, Benton Brothers Fine Cheese<\/a>, Vancouver<\/em><\/p>\n

\"Margaret
Margaret Peters-Morris of Glengarry Fine Cheese near Cornwall, Ontario.<\/em><\/figcaption><\/figure>\n

Nevis – Glengarry Fine Cheese, Ontario<\/a><\/strong><\/span><\/p>\n

Another rarity to find in stores. We featured it in Savvy Cool Curds for November and it was nothing short of knock-your-socks-off yummy! Nevis comes in a larger format wheel as a washed rind cow milk cheese. A dark gold basket weave exterior compliments a golden straw interior which is cheddar-like in texture. Nevis is all buttery goodness with a tangy finish.<\/p>\n

\u2014Vanessa Simmons, Cheese Sommelier, Savvy Company<\/a>, Ottawa<\/em><\/p>\n

\"Rathtrevor
Rathtrevor made by Little Qualicum Cheeseworks in Parksville on Vancouver Island.<\/em><\/figcaption><\/figure>\n

Rathtrevor – Little Qualicum Cheeseworks, British Columbia<\/a><\/strong><\/span><\/p>\n

From Little Qualicum Cheeseworks in Parksville on Vancouver Island, Rathtrevor has quickly become one of our favorite local cheeses. Made with the unpasturised milk from their own mixed herd of Ayrshire, Brown and Canadienne cows, this Alpine-style cheese is nutty, sweet and delicious. Great on its own with a glass of wine, but also a fantastic melter.<\/p>\n

\u2014Jonah Benton, Co-owner, Benton Brothers Fine Cheese<\/a>, Vancouver<\/em><\/p>\n

\"Glasgow
Glasgow Glen Farm is a family affair for Jeff MCourt, his wife and two children.<\/em><\/figcaption><\/figure>\n

The Ewesual – Glasgow Glen Farm, Prince Edward Island<\/a><\/strong><\/span><\/p>\n

This is a hard, 18-month, sheep\u2019s milk Gouda made by Jeff McCourt at Glasgow Glen. Jeff bought Martina TerBeek\u2019s business \u201cThe Cheeselady\u201d in 2012 which was one of PEI\u2019s only artisanal cheese business operating for 25 years specializing in Gouda. The farm is a 12-acre lot, overlooking Hunter River and Rustico Bay. This cheese has a parmesan-like flavour and texture\u2014sharp, buttery, herbaceous, nutty,and a touch crumbly. Perfect with a hearty glass of Red.<\/p>\n

\u2014Heather Rankin, Co-owner, Obladee, a Wine Bar,<\/a> Halifax<\/em><\/p>\n

Note to dairy-free cheese producers<\/strong><\/span><\/p>\n

As Canadians continue to re-examine their diets and understand that diet is a key measure in controlling health, there is rising interest in alternatives to traditional cheese.<\/p>\n

I tried cheeses from Fauxmagerie Zengarry<\/a> (Glengarry, Ontario) and Nuts For Cheese<\/a> (London, Ontario) and while several of these are very good (Zengary Gruyere with cumin and Nuts for Cheese Chipotle Cheddar and Super Blue) they are not to be compared to traditional cheeses. My advice to these cheesemakers is to learn from the traditional techniques, embrace their creations for what they are, because they are good, but avoid the copy of traditional names and the implied similarity of flavor and texture experience.\u00a0I can see lots of people finding this interesting.<\/p>\n

\u2014Andy Shay, Cheese Buyer, Sobeys Ontario<\/a><\/em><\/p>\n

\"Avonlea
Avonlea Clothbound Cheddar: Canadian Cheese of the Year.<\/em><\/figcaption><\/figure>\n

Canadian Cheese of the Year<\/strong><\/span><\/p>\n

For most of 2016\u2014until the last of it disappeared in a shrimp bake a few days ago, there was always a kilo or more of Avonlea Clothbound Cheddar in the cheese fridge at CheeseLover.ca.<\/p>\n

Crowned Cheese of the Year <\/a>in the 2016 Canadian Cheese Awards, the old-style cheddar, made according to an Orkney island recipe, is truly a Canadian classic. Now generally available across Canada, it\u2019s a must-try cheese, if you\u2019ve not sampled it already.<\/p>\n

A highlight of 2016 for us was a visit to Cows Creamery<\/a> in Charlottetown, P.E. I., home of Avonlea, several other outstanding cheeses, fabulous ice cream and awesome chocolates\u2014not to mention a huge selection of T-shirts featuring cows in many different settings.<\/p>\n

The warm hospitality shown to us by Scott Linkletter, proprietor, and Armand Bernard, cheesemaker, only made the visit more memorable.<\/p>\n

\u2014Georgs Kolesnikovs, Cheesehead-in-Chief at CheeseLover.ca and founder of The Great Canadian Cheese Festival<\/a> and Canadian Cheese Awards\/<\/a><\/em>Le Concours des fromages fins canadiens.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We bring the curtain down on 2016 with friends in fromage recalling the memorable cheeses that crossed their palates during the past 12 months. In alphabetical order, here is a baker\u2019s dozen of outstanding cheeses […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,27,30,40,48,59,69,97,129,159,171,173,186,187,192,207,399],"tags":[],"brand":[],"class_list":["post-5656","post","type-post","status-publish","format-standard","hentry","category-andy-shay","category-avonlea-clothbound-cheddar","category-b-c-cheese","category-best-bites","category-blossom","category-buffalo-milk","category-canadian-cheese-awards","category-cheese-news","category-cows-creamery","category-five-brothers-artisan-cheese","category-fromagerie-feodal","category-fromagerie-isle-aux-grues","category-fromages-lile-aux-grues","category-fuoco","category-glengarry-fine-cheese","category-gunns-hill-artisan-cheese","category-vanessa-simmons"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5656","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=5656"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/5656\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=5656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=5656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=5656"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=5656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}