CHEESE
Provincial Fine Foods Tasting Notes
Avonlea Clothbound Cheddar
Unpasteurized Cow's Milk
Cows Dairy, Prince Edward Island
Made in the traditional English style, the Avonlea Clothbound cheddar is a jewel amongst other Canadian cheddars. After spending a lengthy period of time in England learning the perfect techniques, cheesemaker Armand Bernard has produced a stunning result. After one year of aging, this glorious cheddar is at once sweet, and tangy with a slight grassiness on the finish. A wonderful Canadian example of an English classic.
Cape Vessey
Pasteurized Goat's Milk
Fifth Town Artisan Cheese, Prince Edward County
Petra Cooper has gained renown for her soft ripened goat's milk and sheep milk cheeses; this is her first release of a hard, aged cheese. A rare goat's milk washed rind, the combnation of the sweetness of the milk with the salty, yeasty flavours of the rind makes for a unique treat. Serve the cape vessey alongside a pinot noir with fruit bread for a perfect pairing.
Chabichou du Poitou
Unpasteurized Goat Milk
Loire Valley, France
This aged chèvre is one of France’s classic Loire cheeses, with a history extending back over one thousand years. Depending on its maturity and aging environment, Chabichou du Poitou can develop grey-blue surface molds or a thicker white bloomy coating. Either way, the rind protects the interior, allowing it to develop peppery and herbal nuances.
Chateau De Bourgogne
Pasteurized Cows Milk
Burgundy, France
This French gem is in the classic Normandy tradition of triple crèmes; the texture is rich and creamy while also being lighter and fluffier than in many cheeses of the style. The flavour is light, fresh, and with mushroom and hay notes. Pair the cheese with champagne or Riesling for a fantastic dessert.
Grey Owl
Pasteurized Goat’s Milk
Fromagerie la Detour, Quebec
Fromagerie La Detour’s newest cheese is the Grey Owl, named for the man who was one of the forerunners of the Canadian environmental movement. The cheese is an ashed rind goat’s milk, firm and dense with tart, lemony flavours and a rich, crumbly texture. The beautiful presentation and complex flavour make this a perfect cheese board choice.
Pecorino Toscano
Pasteurized Sheep’s Milk
Tuscany, Italy
The firm sheeps milk cheese has a beautiful pale colour and crumbling texture. The archetypal sheep’s milk cheese from Tuscany, it masterfully presents the natural flavours of sheep’s milk with a delicate hint of grass and lemon.
Roquefort Carles
Unpasteurized Sheep’s Milk
Roquefort-sur-Soulzon, France
This powerful, intensely veined blue cheese is the archetype of its category. The flavour is intense and rich without being overwhelmingly salty. Roquefort Carles is still made in the traditional way of putting a loaf of artisinal rye bread, full of penicillium roqueforti, in the caves. Try this fabulous cheese with any variety of dessert wines such as port, sauternes or one of Ontario’s many delicious ice-wines.
Stilton
Pasteurized Cow’s Milk
Nottinghamshire, England
The one of the very few name-protected English cheeses, Stilton is a marvelous, hugely flavoured blue. With a massive earthy taste combined with its strong blue nature, this cheese is traditionally paired with port or sherry; anything sweet serves as a beautiful pairing with the earthy meatiness of the cheese.
