cheese CANADIAN-MADE
BY CANDACE HIEBERT | PHOTOGRAPHY BY DANIEL BONTJE
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s we continue to support our Canadian producers, we’re focusing on beautiful and complex cheeses made right here in the true north, many of which are known across the world for their quality and flavour! Maple Cheddar, British Columbia
Made with whole milk from the Okanagan Valley, this maple-infused cheddar is creamy with a slightly sweet, buttery flavour. The maple gives it depth and a marbled appearance - it is a striking addition to any cheese board. It’s also delicious melted onto grilled chicken. Bothwell Black Truffle Cheddar Manitoba: Bothwell Cheese, from
ice creams, but they also make world-class cheeses. Their Smoked Applewood Cheddar is aged for two years and smoked for eight hours, resulting in an intense and woodsy flavour. When you next make an omelette, grate this smoky cheddar on top as it finishes. Devils Rock, Ontario: The black wax encasing this distinctive blue cheese looks striking on a cheese plate, but also serves to keep the cheese soft and creamy as it ages. Devils Rock is slightly sharp, and the intensely creamy texture balances it perfectly. Spread over fresh crostini and top with chutney or slices of curry-poached pear.
Manitoba’s tiny town of New Bothwell, has been producing awardwinning cheeses for nearly 100 years. Their Black Truffle Cheddar isn’t shy on flavour - you’ll get an intense wave of truffle with every bite. Add a slice of this terrific melting cheese to your next burger for an extra pop of flavour!
Lindsey Bandaged Goat Cheddar Ontario: Another bandaged cheese,
Avonlea Cheddar, Prince Edward Island: Named for Anne of Green
Le 1608, Quebec: Le 1608 is made with milk from Canada’s cattle breed, the Canadienne, now only numbering around 500 in North America. It’s a semi-firm, washed rind cheese with a complex, tangy flavour, and tastes like a grassy field in springtime - earthy and sweet. Savour on its own with dry white wine, or drizzle with wildflower honey.
Cows Creamery Smoked Applewood Cheddar, Prince Edward Island: Cows Creamery are known
Many thanks to Springbank Cheese who provided this beautiful cheeseboard for photography and sampling.
Gables’ famous fictional town, Avonlea cheddar is crumbly and complex with earthy and fruity notes. It’s wrapped in cloth for aging, allowing the cheese to breathe and take on the flavours of its environment. Eat it as-is or serve slices alongside hot apple pie instead of ice cream.
mainly for their vast selection of
but bringing very different qualities to the table. Strong and earthy, with that distinctive “goaty” flavour, this crumbly cheese is ideal served in chunks on a mezze board. Serve next to salty olives and sweet honeycomb for a mouth-watering experience!
Candace is passionate about food—eating it, making it, and writing about it—and is up to try any and all new culinary experiences, especially with friends.
8 Culinaire | July/August 2020
