Taliah is a beautiful English-style, cloth-bound cheddar, aged for one year, made from unpasteurized sheep-milk, produced in the Centre-du-Québec region.
The name Taliah comes from the Hebrew origin meaning female lamb.
Taliah has a lovely golden butterscotch coloured firm paste with a rustic crystalline texture and a light musty cave smell. Taliah has a natural rind that is covered with cheesecloth. Unlike most cheddars, Taliah has a nutty flavour with a caramel sweetness, not too salty and a lingering robust flavour that is perfectly balanced.
Taliah's complex flavours go perfectly with those ripe crunchy fall apples. It pairs wonderfully with a sparkling cider, brown ale, an oaked Chardonnay or Cabernet Sauvignon.
The full bodied complex flavours you receive with cloth-bound cheddar is one of the reasons cheesemakers are returning to this old-school method. The cloth that is applied on the exterior of the wheel allows the cheese to breathe and promotes microbe germination that provides those wonderful flavours to disperse into the cheese. Block cheddars that are either waxed or plastic sealed give a sharper saltier bite unlike the rich complex flavours of cloth-bound cheddars.
Taliah was conceived by Valérie Brousseau and Alastair Mackenzie of Saint-Christophe-d'Arthabaska, which is located at the foothills of the Appalachian Mountains. They run a farm with pure-bred East-Friesian sheep which provides the milk for the cheese. All their animals; sheep, beef, pork, rabbit, duck and chicken are fed only prime quality food, free of antibiotics, hormones and chemicals.
They have established a partnership with cheese-maker Olivier Ducharme at Fromagerie Du Charme to produce their cheese. They are currently working together on a Stilton-style blue cheese which should be available soon.