You know that too-often asked question about what you’d take to a desert island? Yeah, that one. Well, I’d take cheese. Me loves it in all of its various forms, strengths and textures.
So, not surprisingly, when the Dairy Farmers of Canada popped by the test kitchen last week with a selection of this year’s award winning Canadian artisan-made cheeses, I didn’t turn them away. Instead, our team canceled its lunch plans and sat down to this gorgeous spread of dairy goodness. We made a salad to go with the cheese but no one touched it (not even Amy and she’s an expert on culinary nutrition!)
All of these cheeses were excellent so I recommend you look for them this summer when you’re preparing a cheeseboard to share with your friends. Clockwise, from the bottom right hand corner, these cheeses are:
• Evanturel (Thornloe Cheese) is a brie style cheese with a line of vegetable ash running through its centre. This cheese was our favourite for its truly milky taste and clean finish.
• Cows Extra Old Cheddar (Cows Inc.), a firm cheese with no rind and an almost smooth texture. Aged for flavour but not astringently strong like some other old Cheddars.
• Le Ciel de Charlevoix (La maision d’affinage Maurice Dufour Inc.). Creamy, whole milk cheese with a pleasant strength. Very delicious!
• Island Bries (Little Qualicom Cheeseworks Ltd.) is a creamy, sweet Brie that is perfect to pair with fruit.
• Kenogami (Fromagerie Lehmann) is a washed rind cheese with an herbal scent and rich, creamy mouth feel. Perfect with a slice of green apple or walnuts.