Celebration of Cheese ~ Cheeses Sampled
Cheese Sampled during our Celebration of Cheese
Below are the cheeses Margaret chose to sample during our Celebration of Cheese. If you visited on Saturday and would like a reminder as to what cheeses were offered, we have made a list with descriptions. And if you need a little inspiration as to what to serve at your next gathering, we hope the list with descriptions will do so.
Cheese Platter #1 - The Canadian
- Grey Owl is a surface-ripened goat cheese from Notre-Dame-du-Lac, Québec. Its snow white paste strikes a contrast with the grey colour of its rind. As it melts in your mouth, the smooth and silky texture of the cheese offers pleasing sharp and lemony flavours that pair perfectly with a dry Riesling or a nice crisp dry Sauvignon Blanc.
- 1608 de Charlevoix is a semi-firm, washed rind cheese made in the Charlevoix region of Quebec. Made from the milk of the Canadienne breed of cows and named for the year the ancestors of this breed of cattle was first brought to Canada from France, this cheese offers a golden-yellow paste is mild with lively notes of fermenting fruit.
- Glengarry Celtic Blue is a firm, creamy, salty, blue with a hint of fudgy sweetness. It is made in Lancaster, Ontario by Glengarry Fine Cheese. Its pleasant buttery aroma adds a smooth and inviting element. Pairs well with Sauvignon Blanc or Chardonnay.
- This Maple Dale 6-year Old White Cheddar from Plainsfield, Ontario is naturally Aged for 6 Years. As it ages it takes on a more pronounced sharpness, a stronger aroma as well as a crystallization that makes it a remarkable cheddar.
Cheese Platter #2 - Pre-Dinner
- Religieuse is a delicious semi-soft, 3-6 month-old cow’s milk cheese that is made in an old presbytery called Fromagerie du Presbytère. Religieuse has won 1st place at the Royal Agricultural Winter Fair in the cow’s milk variety category.
It has a washed rind and a rich melt-in-your-mouth texture. - Red Fox is a Red Leicester cheese that has been aged 16 months. It is smooth, rich and creamy with a cunningly unexpected crunch. It has a russet colour and a wonderful, rugged mouthfeel.
Cheese Platter #3
- Saint Agur is a blue veined cheese produced in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this double-cream cheese.
Saint Agur is a unique combination of smooth, creamy texture with a salty and tangy flavour. It is also rich and buttery with a subtle spicy taste. - Brebirousse d’Argental is a soft sheep’s milk cheese, made in Lyon. Its intense creaminess and gooey texture give way to a burst of rich, deep meatiness. It offers a pretty combination of delicate sweet and intense buttery flavours.
- Taleggio DOP is made with Lombardi milk using traditional methods of days past. With its “raw dough” feel and a washed surface, this lovely meaty cheese has a rosy-brown color with soft and thin crust. Much gentler than its aroma suggests — it tastes of butter with a faint fruitiness following behind.
- Chateau de Bourgogne is a triple-cream cheese from Burgundy that is rich, creamy and buttery. It is a favourite of many and a great way to celebrate any occasion. Spread on a thin slice of toasted baguette or cracker and enjoy with a glass of Champagne.
- Picobello is part of the Gouda family yet with an Italian twist. It has the sweet, caramel flavours of traditional aged Gouda and the nutty, salty crystallization you would find in a good aged Reggiano. The complex, nutty flavour of roasted nuts and brown butter offers a rich and savoury experience. Pairs nicely with a Pinot Noir.
