{"id":7454,"date":"2021-01-01T14:02:09","date_gmt":"2021-01-01T18:02:09","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=7454"},"modified":"2021-01-02T13:25:45","modified_gmt":"2021-01-02T17:25:45","slug":"most-memorable-cheese-2020","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2021\/01\/01\/most-memorable-cheese-2020\/","title":{"rendered":"Best Bites: The Most Memorable Cheese of 2020"},"content":{"rendered":"
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A wheel of Louis d’Or is no lightweight! It weighs in at 40 kilos or close to 90 pounds.
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I was first introduced to Louis d\u2019Or when, during a visit to Fromagerie du Presbyt\u00e8re some 10 years ago, Cheesemaker Jean Morin (at left in photo) handed me a wheel.<\/strong><\/p>\n

\u201cHave some cheese, Georgs,\u201d he said, with a chuckle.<\/strong><\/p>\n

I almost sank to my knees!<\/strong><\/p>\n

Louis d\u2019Or is made in 40 kilogram wheels. That translates to close to 90 pounds of cheese, not the easiest thing to manhandle.<\/strong><\/p>\n

Jean had just started making Louis d\u2019Or, inspired by what he saw and learned from old-world cheesemakers in the Jura Mountains that straddle the border between France and Switzerland, the home of renowned Comt\u00e9 cheese.<\/p>\n

He told me he had high hopes Louis d\u2019Or would become equally famous in Qu\u00e9bec and Canada. \u201cIt has the right taste,\u201d he assured me.<\/p><\/blockquote>\n

The past decade has proven him right. Louis d\u2019Or has become widely known and praised for its fine, complex flavours. It\u2019s one delicious cheese!<\/p>\n

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Award-winning Louis d’Or made by Fromagerie du Presbyt\u00e8re.
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Louis d\u2019Or has been recognized as a world-class cheese. It has won the prestigious Caseus competition in Qu\u00e9bec and the Canadian Cheese Grand Prix. At the most recent Canadian Cheese Awards, it was crowned Canadian Cheese of the Year<\/p>\n

This past year I\u2019ve had the good fortune of enjoying Louis d\u2019Or\u2014after nine months of aging, after 18 months and two years, and even after three years. It only gets better with more time spent in the former Roman Catholic church in the village of Sainte-\u00c9lizabeth de Warwick that Jean Morin has converted into a state of the art space for affinage.<\/p>\n

The church sits across the street from the family dairy farm, Ferme Louis d\u2019Or, and is adjacent to the former rectory which Morin purchased in 2005 to start up Fromagerie du Presbyt\u00e8re<\/span><\/a>. (Presbyt\u00e8re is the French word for rectory.) Cheesemaking takes place in the former rectory which also houses fromagerie offices. The expansive new retail store is just down the street.<\/p>\n

Cecilia Smith of Cheese by Cecilia<\/a><\/span> in Uxbridge, Ontario, gets to taste a lot of cheese over any 12-month period. In the culinary arts program at George Brown College in Toronto, Cecilia has taught classes leading to the Professional Fromager certificate since 2014 as well as cheese appreciation and cheese pairing courses. She herself received the Professional Fromager Certificate from George Brown eight years ago and has worked as a fromager at Monforte Dairy and The Passionate Cook\u2019s Essentials in Uxbridge<\/p>\n

Earlier this year she was a judge at the 2020 cheese and butter competition held by Royal Agricultural Winter Fair. On Sundays during the summer months, Cecilia operates a market stall at the Uxbridge Farmer\u2019s Market where she features Ontario\u2019s best artisan cheeses.<\/p>\n

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Mason’s Delight made by River’s Edge Goat Dairy in Southwestern Ontario.
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\u201cMy most memorable cheese this year was Mason\u2019s Delight from River\u2019s Edge Goat Dairy,\u201d Cecilia told me. \u201cThe marble interior is stunningly beautiful, the cheese sweet and tangy with a lovely umami finish.\u201d<\/p><\/blockquote>\n

Mason’s Delight is a bloomy rind (think Brie or Camembert) goat cheese that has layers of vegetable ash running throughout. A rectangular cuboid shaped cheese that makes it simple to slice into eye catching slices. Vegetable ash not only looks amazing in cheese, it also balances the natural acidity of the cheese. Some people have said that this makes the cheese easier for them to digest.<\/p>\n