Roaring Forties Blue

Roaring Forties Blue is a mild pasteurized cow's milk blue cheese produced by King Island Dairy in Australia.  King Island is located in Southern Australia south of Melbourne in the Bass Strait above the north-west tip of Tasmania.

 

The cheese is named after the notorious Roaring Forties gales which bring winds of more than 100 km per hour to King Island, which is located on the 40 degrees latitude.

The Island's dairy herds graze on lush, dense pastures and their rich diet is supplemented with kelp that gets washed up after heavy storms. King Island cows have become renowned for producing the purest, sweetest, creamiest milk which is the secret behind the fine dairy products and award-winning cheeses produced by the King Island Dairy.

King Island Dairy's head cheesemaker is Swiss-born Ueli Berger, who studied cheese-making in Switzerland for three years before moving to Australia. He's been head of the cheese making team at King Island Dairy since 1998.

 

Roaring Forties Blue is a rind-less cheese that has matured in a dark blue coloured wax coating. The wax covering cuts off the oxygen supply to the cheese while maturing to promote a sweet fruity flavour. The wax coating also helps in retaining the cheese's moisture which creates a lovely buttery smooth texture.

Roaring Forties Blue is a rich flavourful blue veined cheese with a sweet presence of honey, slightly nutty flavour and a great creamy aftertaste.

Roaring Forties Blue pairs nicely with an Australian Shiraz wine.

King Island Dairy suggests serving Roaring 40's Blue with maple syrup spiced dates, fresh pears and sliced fruit bread. (To prepare dates; cut 12 dates in half, remove pips, combine dates with a tablespoon of maple syrup and 1/2 teaspoon of mixed spices and let stand for a minimum of 20 minutes before serving.)

http://kingislanddairy.com.au

View The King Island Dairy Story - The Island, The People, The Dairy...

Le Cornebique

Le Cornebique is a soft delicate little farmer’s goat-milk cheese produced by La Chèvrerie Mathurin located in Ste-Sophie d'Halifax in the Centre-du-Québec region overlooking the Appalachians.

Le Cornebique is shaped in the form of a small log (8 cm long and 4.5 cm wide) with a cream coloured natural rind. The white coloured paste is chalky in the centre but extremely creamy along the inner rim.

Le Cornebique is a young pasteurised chèvre, matured for only 14 days. It has a mild to medium goat milk flavour with a more intense creamy nutty finish. Delectable!

La Chèvrerie Mathurin is operated by Chantal Mathieu and her partner Raphaël Morin. The Mathurin farm is comprised of a herd of over 100 goats which most are Alpine breeds and a few are mixed with Nubian or LaMancha breeds. La Chèvrerie Mathurin also produces bottled non-homogenised pasteurised goat milk, yogurt, and fresh goat-milk & feta cheeses.

http://www.chevremathurin.com

L'Hercule de Charlevoix

L'Hercule de Charlevoix is a firm, washed rind, non-pasteurized cow-milk cheese. This large artisanal mountain-style 12 kg (26.5 lbs) wheel is produced by La Laiterie Charlevoix, located in Baie-St.-Paul in Québec's Charlevoix region.

L'Hercule de Charlevoix has a firm, cooked paste and is aged anywhere from 8 to 24 months.  The washed rind has a golden pinkish hue and the smooth paste is dark yellow. The texture is firm and slightly granular and becomes creamy in the mouth. L'Hercule is very flavourful with notes of nuts and butter then developing into a more fruity finish on the tongue.

Opt for the older 24 months aged L'Hercule, its sharper taste and more complex flavours are quite a delight. L'Hercule pairs nicely with a white French Chablis or Riesling.

L'Hercule de Charlevoix was named after Baie-St.-Paul native Jean-Baptiste Grenon. In 1759, Grenon had been captured by General Wolfe's troops and was quickly released due to the fact that they were unable to overcome the powerful physical strength of this man, who was known as Hercule du Nord.

The milk used to produce L'Hercule de Charlevoix comes from the milk of a herd of Jersey cows from the neighbouring Stessi Farm located less than a kilometer from the dairy.

La Laiterie Charlevoix was founded in 1948, it has been owned and operated by the Labbé family for four generations. The successful Charlevoix dairy recently won an award in sustainable development for two major environmental projects they have incorporated on their premises; an innovative water treatment process and the conversion of whey into energy.

La Laiterie Charlevoix also produces cheddars, a fondue, Le Fleurmier de Charlevoix and now they produce 2 cheeses made exclusively with the milk of the Canadienne breed of cows; L'Origine de Charlevoix and Le 1608. Le 1608 of La Laiterie Charlevoix will be one of Quebec's first cheese to receive Quebec's AS (Appellation de Spécificité), a Designation of Specificity - for cheese made with the milk of the Canadienne breed of cow.

http://www.fromagescharlevoix.com

Neufchâtel

Why not offer cheese to your Valentine this year?

You can't go wrong with a cute heart shaped French cheese, good crusty bread and your favourite bottle of wine.

 

Neufchâtel - Coeur de Bray is a soft bloomy rind, cow’s milk cheese from the Pays de Bray located in the French region of Normandie. Neufchâtel received its AOC (Appelation d'Origine Controlée) designation in 1969.

Neufchâtel is believed to be one of France's oldest cheeses dating back to the Middle Ages. 

The white edible moldy rind of Neufchâtel is dry and velvety. The lightly pressed, uncooked, cream coloured pâte is firm yet supple and slightly grainy. After an affinage of 8 to 10 weeks, the mold starts flavouring the cheese leaving a pleasant mushroom aroma and a salty sharper flavour.

The popular shape for Neufchâtel cheese is the heart, but the AOC allows it to be made in six different sizes and forms of either briquette, cylindrical or square.

Neufchâtel pairs well with a nice Bordeaux red such as a Pomerol - Château Treytins.

 

 

Neufchâtel can be found as a farmer, industrial and artisanal cheese. Here is a list of the official AOC Neufchâtel producers in the France's Normandie region.

There are other heart-shaped cheeses that can be served on Valentine’s Day, such as the Coeur du Berry a lovely French goat-milk cheese.

Clandestin

Le Clandestin is an exquisite soft, washed rind cheese made with the pasteurised whole milks of both cow and sheep.

 

Le Clandestin has a lovely soft orange hued washed rind lightly specked with white. The sumptuous rich white coloured paste becomes very creamy after an affinage of five weeks.

Le Clandestin has a rustic farmer’s aroma. The cheese has a somewhat marked lactic flavour slightly acidic yet without being too aggressive.

Le Clandestin is produced by Fromagerie LeDétour located in Notre-Dame-du-Lac in Québec's Lower St-Laurence region in the Lake Témiscouata area near the New-Brunswick and the USA's Maine borders.

Fromagerie Le Detour is run by husband and wife team Ginette Bégin and Mario Quirion. They have been making artisanal cheeses since 1999. They produce a variety of milk products; butter, cream and hard, soft & semi-soft cheeses among them Magie de Madawaska and the lovely chèvre Grey Owl.

Le Clandestin pairs well with a classic Italian Chianti from Toscany. La Fromagerie Détour suggests pairing it with an Irish Malt Whiskey from Islay. Splendid!

http://fromagerieledetour.ca/index.html

Saint-Clément

Le Saint-Clément is a welcomed new addition to the Québec artisanal chèvre family. 

Le Saint-Clément is a small 8 cm (3”) round pasteurised goat-milk cheese weighing approximately 120 g (4.5 oz). It has a lovely wheat coloured thin natural rind with a tender, smooth uncooked, unpressed, white pâte that melts in the mouth.  It has a mild “caprin” aroma with a balanced sweet and sour flavour.

Le Saint-Clément is produced by La Fromagerie Pampille et Barbichette located in Sainte-Perpétue in Québec’s Centre region near Drummondville.  The farm and goat-milk cheese production is operated by François and Maryse Clément and family where they transform the farms goat milk into yogurts and lovely farmhouse cheeses such as; Edelweiss, Le Savoureux de Biquette and Délice de Fiora.

Le Saint-Clément pairs well with a nice South African Chenin blanc.

www.facebook.com/pampillebarbichette

Petit Corse aux Herbes

Petit Corse aux Herbes is a soft ripened sheep-milk cheese covered with herbs from the island of Corsica.

Petit Corse aux Herbes is a small 150 gr (5 oz) round shaped cheese. The soft fine-textured ivory coloured paste is creamy and slightly salty. The strong-scented dried herbs that cover the cheese give it a flavoured bite.

Petit Corse aux Herbes is produced by Fromagerie Pierucci located in Vescovato, a commune in Upper Corsica. Fromagerie Pierucci operated by the Pierucci family for three generations, has become one of Corsica's leading cheese producers.

Corsica's Mediterranean climate and its mountainous terrain allow the livestock a diet that is rich, natural and flavourful.

The Corsican mouflon (Ovis musimon) is thought to be one of the two ancestors for all modern sheep breeds. These small and rustic sheep give up to four times less milk than the best dairy breeds, but the milk it produces is good milk that is very rich in proteins and lipids.

http://www.fromage-pierucci.com

Photo source: Larry Dowell's flickr photostream

Zacharie Cloutier

Zacharie Cloutier is an award winning raw sheep-milk cheese from Quebec's Eastern Township region.

Zacharie Cloutier has a firm, semi-cooked, pressed paste that has a pleasant sweet floral aroma with hints of coconut and caramel. The 3.3 KG wheel has a golden-orange coloured washed rind that bears a distinguished zigzag basket weave pattern. Zacharie Cloutier is ripened from 4 to 6 months. The butter coloured paste has a mild, soft and creamy texture.

Zacharie Cloutier produced by Fromagerie Nouvelle France, is the brainchild of experienced cheese consultant and cheesemaker Marie-Chantal Houde.  The farm's herd of East Friesian sheep is run by Marie-Chantal's brother, Jean-Paul Houde on the family's 250 hectare spread in Racine, Quebec.

Zacharie Cloutier was named as a tribute to the Cloutier-Houde family ancestor.

Fromagerie Nouvelle France and Fromagerie du Prosbytère have recently collaborated to make a unique mixed milk (sheep and cow) cheese called Le Pionnier. 

http://www.fromagerienouvellefrance.com/

Photo source: Wikipedia

Le D'Iberville

Le D'Iberville is a beautiful raw organic cow-milk, semi-soft, washed rind cheese from Québec's Montérégie region.

 

This farmstead cheese which has been ripened for 60 days has a lovely herbal aroma. The exquisite pale ochre washed rind covers a rather soft pale-yellow paste punctuated with small openings due to its molding method. Le D'Iberville has an herbaceous floral flavour with lingering notes of creamy mushrooms.

Le D'Iberville pairs well with a California Zinfandel.

Le D'Iberville is produced by La Fromagerie Au Gré Des Champs who are located in Saint-Jean-sur Richelieu.

Meet the Gosselin family, Québec's first certified organic cheese-makers and passionate organic farmers from La Fromagerie Au Gré Des Champs.

 

www.augredeschamps.com/

Jersey du Fjord

Jersey du Fjord is a firm cow-milk cheese produced by Les Bergeries du Fjord located in Quebec's Saguenay area.

Jersey du Fjord gets its name 'Jersey' for the breed of cow-milk and 'Du Fjord' from the geological fjords formed along the deep, cold waters of the Saguenay River that links Lac St. Jean to the Saint Lawrence. 

Jersey du Fjord is inspired by the traditional English Cheshire cheese, a dense semi-hard cheese produced in the English county of Cheshire. Cheshire is made in the form of a cylindrical wheel that is as high as it is wide. It distinguishes itself by its moist, crumbly texture with small crevices punctuated through the paste. This feature is related to its manufacturing process where the curd is milled and therefore lacks consistency.

Jersey du Fjord is produced in a 20 kg (44 lbs.) wheel that is aged 10 months. The natural rind is golden coloured speckled with gray mildew and the crumbly paste has a butter coloured hue. It has a mild, salty taste with a slight marine aroma with a hint of orange zest and a lingering slightly sharp aftertaste.

The Jersey breed of cows is a small, docile breed of dairy cattle that is popular for the high butterfat content and high percentage of protein in its milk.

Les Bergeries du Fjord produces the award winning Jersey du Fjord along other farmstead cheeses, such as La Blanche Du Fjord and La Belle de Jersey. The dairy is located in La Baie, Quebec.

Photo Source: http://www.ukagriculture.com

Ermite

Ermite is a pasteurized cow-milk blue cheese produced by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac located in Québec's Eastern Townships.

Blue Ermite has a semi-soft cream-coloured paste with a blue-green mould and natural rind. The paste is crumbly yet creamy in the mouth with some granular bits. Ermite is a relatively mild blue cheese, with tangy slightly salty after tones and has a pleasant mushroom aroma.

Ermite, is fabricated in a 2 kg. (4.5 lbs.) wheel which is treated with Roquefort penicillium. The wheels are aged for five weeks, then removed from the ripening rooms and are then washed to remove the natural molds that have formed on the rinds.

Cheese fabrication at l'Abbaye Saint-Benoît was launched in 1943, at this time the Benedictine monks only made the Ermite blue cheese. Through the years they have added other quality cheeses to the range of products they produce such as the award winning Bleu Benedictin, Frère Jacques and Le Moutier.

Ermite blue cheese is a perfect addition to any cheese platter; it is great for cooking or in salads.

Try out this zeste.tv recipe for Bosc pears stuffed with Ermite cheese and Saskatoon berries.

Ermite pairs well with Ambre de Pommes (a Michel Jodoin blend of eau-de-vie and apple juice aged 18 months in oak barrels), or a late bottled vintage porto, or a red Tempranillo Rioja wine.

http://www.st-benoit-du-lac.com

Le Tire-Lune

Le Tire-Lune is a raw goat-milk cheese from Québec’s first certified organic goat farm Cassis et Mélisse located in the Chaudière-Appalaches region. This 4 kg mountain style semi-cooked firm paste tomme has been aged between 3 to 6 months on pin boards. Le Tire-Lune has a brown coloured natural rind that is spotted with pinkish flecks. It has a fruity taste with hints of butter and hazelnuts and a delicious lingering hint of goat in the mouth.



The certified organic farm Cassis et Mélisse is run by Aagje Denys, a Belgium agronomist who started up the goat farm in Saint-Damien-De-Buckland, Québec over twelve years ago with her partner Gary Cooper. Cassis et Mélisse produce a variety of hand-ladled fresh goat milk cheeses as well as the lovely refined semi-firm washed rind Le Galarneau.

Located less than an hour's drive south of Quebec city, situated between a forest and lake, the Cassis et Mélisse farm also rent out a 2 bedroom suite "L'Appentis de la fromagère" for overnight stays on the twenty hectares organic goat farm.

http://www.fromagechevre.ca

Photo source: http://sofadeco.com

Extra Old Île-aux-Grues Cheddar

This 2 year old cheddar is a firm non-pasteurised, pale yellow, sharp-tasting, cow's milk cheese from Île-aux-Grues, Quebec.

Cheddar cheese is named after the village of Cheddar in Somerset, located in South West England where it was originally made. The name "Cheddar cheese" is widely used around the world and has no Protected Designation of Origin (PDO) within the European Union.

Cheddar cheese has been produced since the 12th century, however in Canada it was first made in the 19th century. The manufacture of Cheddar cheese includes the process of 'cheddaring' which makes this cheese unique.

Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned. Strong, extra-old Cheddar, needs to be matured for up to 15 months.

The Fromagerie Île-aux-Grues located in the heart of Quebec's majestic St. Lawrence River, have been making cheese for over 35 years. The history of the dairy is closely linked to agricultural production, the main economic activity of the island. In 1976 the island's dairy farmers formed a cooperative to protect their agriculture and their terroir. Today, their farms produce quality milk exclusively for the production of cheese on the island.

As well as producing mild, medium, sharp and extra-sharp cheddars the Fromagerie Île-aux-Grues have developed an extraordinary line of fine artisanal cheeses including; Le Riopelle de l'Isle, Le Mi-Carême, La Tomme de Grosse-Île and Le Canotier de l’Isle.

This extra sharp Cheddar from L'Île-aux-Grues has matured for two years. It is off-white in colour and has a firm dry and granular paste and a pronounced lingering nutty flavour.

L'Île-aux-Grues 2 year old Cheddar can compliment any cheese platter. Try it in your favourite grilled-cheese sandwich, with Apple Pie, Apple Cheddar Soup, Zucchini Bread or this delicious Tomato Cheddar Pie.

http://www.fromagesileauxgrues.com/

For more information on the manufacture of Cheddar cheese check out:

http://en.wikipedia.org/wiki/Manufacture_of_Cheddar_cheese

Ossau-Iraty

Ossau-Iraty is a classic sheep milk cheese made in the French Pyrénées.

Ossau-Iraty has a natural rind with hues ranging from pale yellow, to golden-orange to light gray. The ivory colour pâte is an uncooked, pressed paste that is supple and creamy when young and becomes more firm and crumbly as the cheese ripens. Ossau-Iraty is creamy and buttery in the mouth with wonderful complex nutty flavours with hints of fruits and herbs.

The cheese's name Ossau-Iraty, reflects its dual origin: Ossau in the valley of Bearn, with its long history of Basco-Béarnaise breed of sheep, and Iraty the wooded hills of the French Pays Basque, home to the black and red-headed Manech ewes.

Ossau-Iraty received its Appelation d'Origine Controlee (A.O.C) nomination in 1980. AOC stipulations for making Ossau-Iraty cheese includes, the production of a specific sheep milk of the region, the manufacture and ripening of the cheese and of course the exclusivity to the specific geographical area.

During the affinage process of Ossau-Iraty, the cheese must be salted, it is washed in a brine, which enables the cheese to form a rind, then the cheese is placed in a cave d’affinage with regulated temperatures between 6 to 15°C and a high humidity level of 75%. During the ripening stage, the cheese rinds are then brushed with salt and some are brushed with a purée de 'Piments d'Espelette', a red chili pepper purée.

Another stipulation by AOC is the cheese must be aged at least 120 days before consumption for wheels weighing 4 to 7 kilos and 80 days for the smaller wheels of 2 to 3 kilos. Fromagerie Agour one of Ossau-Iraty producers age their wheels anywhere between 4 to 17 months.

Fromagerie Agour located in the Basque village of Hélette, France produced the winning Ossau-Iraty that was crowned the World Champion Cheese at the World Cheese Awards in 2006 and again in 2011, in Birmingham, England.

Pictured above is Ossau-Iraty aux Piments d'Espelette. Espelette is a variety of chili pepper that is cultivated in the French commune of Espelette, in the Atlantic-Pyrénées. The Espelette pepper was classified an AOC product in 2000.

Ossau-Iraty pairs well with many wines, especially a white Jurançon or Sauvignon Blanc or a French red Madiran or Merlot.

http://www.ossau-iraty.fr/

Sheep photos source: http://www.3srbreeding.eu/

Grise Des Alisiers

Grise Des Alisiers is a semi-firm raw sheep-milk cheese from France.

This farmer style cheese has a natural crusty gray speckled exterior rind. The cream color non-cooked pressed pâte with small crevasses is dense, rich with a nice creamy texture. This cheese has a well-developed but not too strong flavour, slightly sweet and nutty and leaves a lingering aftertaste that is distinctive to sheep's milk cheese.

Grise Des Alisiers can pair nicely with a French Pouilly-fumé or try it with one of Beau's Brewery Doc's Feet Dubbel.

La Tome de Chèvre Paul Georgelet

La Tome Georgelet is an artisanal ash covered goat-milk cheese from France.

The exterior rind is dry with a grey-blue mould covering its surface and has a musty odor. The interior cream coloured paste is lightly salty with a wonderful goat milk flavour that melts in the mouth.

Since this chèvre comes in the form of a small tomme of approximately 18 cm (7") diameter, the center (le coeur) of the cheese remains soft and creamy for a longer period. La Tome Georgelet can easily be enjoyed aged up to six months. Naturally, as the cheese ages the texture becomes firmer and the cheese flavours develop into more complex intensity.

This excellent Tome de Chèvre is produced by artisan cheesemaker and farmer Paul Georgelet. As well as producing international acclaimed goat cheeses, Le Chabichou du Poitou and Le Mothais Sur Feuille, Paul Georgelet owns and operates an eighty hectares farm with five hundred goats. The farm and fromagerie Les Fromages de Chèvres Paul Georgelet is located in Villemain, a small commune in the department of Deux-Sèvres, in the Poitou-Charentes region of France.

http://www.paulgeorgelet.fr

Nosey Goat Camelot

Nosey Goat Camelot is an award winning goat milk cheese from Ontario's Niagara Peninsula.

Nosey Goat Camelot is a semi-firm cheese, with a washed rind made from pasteurised goat milk. It has a golden colour washed rind and a firm wheat colour paste with eyes dotted throughout. It has a strong earthy aroma as a result of being aged for two months in a cellar. The paste's texture becomes quite creamy on the palate with a delicious lingering goat milk flavour.

Nosey Goat Camelot is produced by Upper Canada Cheese Company a small artisanal creamery located in Jordan Station in the heart of the Niagara wine region of Southern Ontario. Lauren Petryna is the skilled cheesemaker behind Upper Canada Cheese Company celebrity cheeses including Niagara Gold, Guernsy Girl, Comfort Cream, Nosey Goat Camelot and Nanny Noire.

Upper Canada’s Nosey Goat cheeses are made with the milk from a rare herd of Lamancha Goats pastured at Gord and Melanie Wood’s Idllywood Farm in Keene, Ontario in Peterborough County. Lamancha goats are perhaps the most distinctive goat breed. They are easily recognizable by their very short ears. They are also known for their high milk production, and the high butterfat content in their milk.

http://www.uppercanadacheesecompany.com

Photo source: http://wecanhearyafarms.webs.com/

Chèvre d'Or

Chèvre d'Or is a soft pasteurised goat-milk cheese shaped into a small 150 g (5.3 oz) disk. It has an almond coloured natural rind with spots of white mold.

Chèvre d'Or is a living cheese. It is not wrapped and can ripen slowly, gaining in character. The texture also develops from creamy soft to flaky as the cheese ages. Naturally the flavours also develop from smooth to powerful. After three weeks it becomes dry and crumbly.

This chèvre is best served at the end of a meal. It pairs well with a white Sancerre or Sauvignon Blanc when the cheese is young or a more robust red wine when the cheese is more mature.

Chèvre d'Or is produced by Sèvre et Belle, a small cooperative that was founded back in 1893, in the village of Celles-sur-Belle in the Deux-Sèvres department in the Poitou-Charentes region in western France.

At Sèvre et Belle, the principles of artisanal production are kept alive. In the manufacture of dairy products, the cheese makers use the ladle 'molding' technique: where the curds are collected using a ladle and placed in straining molds. The molds are then turned over three times by hand and then curds are removed from the molds.  The salting, maturing and packaging processes are carried out with the same meticulous precision.

http://www.coop-sevrebelle.fr

Le Pizy

Le Pizy is a soft ripened pasteurised cow-milk cheese from the Lanaudière region of Quebec.

Le Pizy has a soft, mild, salty butter flavoured paste and an ivory coloured bloomy rind that emits hints of whey with a slight mushroom aroma. Le Pizy is a small circular 200 g. (7 oz.) flattened cheese wheel.

Le Pizy is produced by Fromagerie La Suisse-Normande located in St-Roch de l'Achigan, Québec. La Suisse-Normande operate a lovely goat farm and this gives them greater control over the quality of the raw cheese.  The fresh cow milk used for Le Pizy is supplied by their neighbors’ herd. La Suisse Normande are familiar with food, health and care given to the animals and the neighboring cow farm has the same values and the way it conducts its farm.

La Suisse-Normande produce several artisanal type cheeses among them Le Sabot De Blanchette and Le Barbu two of my favourite Quebec chèvres.

http://lasuissenormande.com/