Thomas Hoe Stevenson Aged Blue Stilton

Stilton is without a doubt, one of the best known British cheeses. It is produced in two varieties: the Blue Stilton, a semi-firm, pressed, blue vein cheese with rich complex flavours and a piquant finish; and the lesser-known White Stilton cheese which is a milder, semi-soft cheese.

Blue Stilton has been granted the status of Protected Designation of Origin (PDO) by the European Commission. To receive the PDO status, a product must be made traditionally and entirely manufactured (prepared, processed and produced) within the specific region and thus acquire unique properties. To be called "Blue Stilton", it can only be made in the three counties of Derbyshire, Leicestershire and Nottinghamshire. Milk used in the making must be local cow milk, which is pasteurised before use. The Blue Stilton must never be pressed and must be made in the traditional cylindrical shape with its own natural rind or coat. The delicate blue veins radiating from the centre is Stilton’s typical characteristic. A true "Blue Stilton" which is aged for a minimum of 9 weeks, must have a "taste profile typical of Stilton" with its distinct tangy flavour from the use of the fungi Penicillium roqueforti and its creamy crumbly texture.

Thomas Hoe Stevenson Aged Blue Stilton considered by many as the "Authentic" Stilton, is produced by Long Clawson Dairy . This Aged Blue Stilton is named after Thomas Hoe Stevenson, who was one of the original cheesemakers at the dairy. Long Clawson Dairy was founded in 1911 when 12 farmers from the Vale of Belvoir in Leicestershire, formed a co-operative to produce Stilton Cheese in the village of Long Clawson.

Thomas Hoe Stevenson Aged Blue Stilton is still traditionally produced, perfectly aged and hand-selected in order to ensure the finest quality. These wheels are aged for a minimum of 15 weeks. The longer affinage allows the Stevenson Stilton to develop a more balanced, less aggressive, mellow flavor with a smooth creamy texture and tastes a lot less salty than other blue cheeses.

Thomas Hoe Stevenson Aged Blue Stilton is a pasteurised cow-milk, semi-firm cheese with a natural greyish tan coloured rind and a creamy-buttery-yellow coloured paste with greenish blue veins radiating from its centre. It has a smooth creamy buttery texture, with a well-rounded flavour that is clean and earthy. Stevenson Stilton is a versatile cheese; it is a perfect addition to any cheese plate, an excellent ingredient in a variety of dishes (from salads, soups and main courses) or as a dessert served with figs or dates, walnuts, biscuits and breads. The full flavour of Stevenson Aged Blue Stilton pairs nicely with more full flavoured wines it is a perfect match for ports or desert wines or try it with a Shiraz.

Long Clawson Dairy has progressed in the past 100 years. Today, milk is supplied by 43 local farms, all from within the Leicestershire, Nottinghamshire and Derbyshire areas. These farms range in size, producing between 350,000 to over 4 million litres of milk per year. Long Clawson Dairy is one of the six dairies in England that is licenced to produce Blue Stilton. Although best known for their Blue Stilton, they also produce a number of other delicious English cheeses and cheese products, such as Blue Shropshire, Aged Red Leicestershire and a range of sweet & savoury cheese blends.

http://www.clawson.co.uk/

http://www.stiltoncheese.co.uk/

Beemster X-O-

Beemster X-O- is a very-firm, pasteurised cow-milk cheese with a wonderful caramel sweetness. Beemster X-O- cheese which is made in Holland is actually an eXtra-Old Gouda that has been aged for around 3 years.

Beemster cheese is produced by a farmers co-op located in the canal lined pastures of the Beemster Polder in the North of Holland.

The Beemster Polder, which is located north of Amsterdam, is a remarkable example of reclaimed land in the Netherlands. In 1612, Dutch engineers using a system of dykes and windmills, drained the marshes and bogs of the Beemster Polder and converted the wet lands into pastures. The Beemster Polder is the oldest and most renowned of the polders in The Netherlands and is now a UNESCO World Heritage site.

The unique blue coloured clay soil found in the Beemster Polder is rich in nutrients and minerals. This terroir yields grasses that are thicker and longer than others areas and grass that is more fertile, giving the milk produced on this land an especially sweet and creamy quality. The farmers of the Beemster Polder are aware of the value of their fertile land and to this day they use no pesticides on any of the pastures within the Beemster polder.

It is important that the quality of the milk is of the highest standard to make Beemster cheese. This standard is provided by continuously testing the milk as it arrives at the dairy from the individual farms. Cheese-making then begins with the so called ‘curdling’ of the milk. This is done by adding rennet to the milk and to allow the proteins and fat components found in the milk to coagulate. After the milk is curdled, some of the whey is drained and water is added to wash the curd. This creates a sweeter cheese and a reduction of lactose. Beemster’s cheese curds are stirred and raked by hand during cheese making. Beemster is the only coop left in Holland which still uses this artisan technique in cheese making. The whey is then completely drained and the curds are placed into molds and then pressed to form into its wheel shape. Then the wheels are placed into a brine bath that starts the aging process from within the cheese. The cheese wheels are then removed from the brine and dried for a few days before they are coated with a yellow wax coating to prevent the cheese from drying out. The wheels are then transported to warehouses where they age on wooden boards where the temperature and humidity is controlled to make ripening conditions ideal. All Beemster cheese wheels are hand turned, inspected, and polished every day for up to 26 months to ensure perfect maturation.

As Beemster cheese wheels age, the textures firmness will change from semi-firm when it is young, to firm when old and very-firm to hard when it is X-O (extra old). A wheel of Beemster X-O- cheese weighs approx. 11.5 kilos (25 lbs) and measures approx. 38 cm (15") in diameter and 10 cm (4") in height.

Beemster X-O-'s very-firm paste has a rich deep pumpkin orange colour with small white dots, which are formed by the crystallisation of the proteins and minerals during maturation. Beemster X-O has a smooth and creamy taste which develops into a full-bodied, wonderful butterscotch caramel sweetness, with a bit of crunchiness and a strong nutty finish.  

Beemster X-O- pairs nicely with port wines, sherry, as well as sweet whites, such as Riesling. It is a great addition to any cheese platter served with dates, figs and walnuts.

Check out this video on the making of Beemster cheese directly from the Beemster Polder in Netherlands.

www.beemster.ca

http://beemsterkaas.nl/

Curé-Hébert

Curé-Hébert is an award-winning, raw cow-milk, semi-soft, washed rind, farmstead cheese from Québec's Lac-St-Jean area.

Curé-Hébert cheese is produced by Fromagerie L'Autre Versant owned and operated by husband and wife team Stéphane Tremblay and Chantale Lalancette. This young couple are the 6th generation of Tremblay's who have been farming on this heritage farm located in Hébertville, Québec.

Curé-Hébert cheese is named after the priest Nicolas Hébert-Tolentin, who founded Hébertville in 1849 where their own ancestors had come to establish themselves.

Curé-Hébert cheese is made from the milk of the farm's own herd of Ayrshire cows. Curé-Hébert has an orange-brownish coloured washed-rind that is partially covered with a fine white duvet dusting. The soft velvety paste has a light yellow hue the colour of creamed butter and is slightly dotted with small holes and a texture that is unctuous, creamy and melts in the mouth.  Curé-Hébert has a sweet aroma of butter, cream and mushroom with sweet notes of honey or caramel. Curé-Hébert which is matured for a minimum of 60 days offers flavours that will vary from mild to more pronounced depending on its degree of maturity. Curé-Hébert tastes of butter, cream, mushrooms with lingering notes of roasted nuts and seeds.

Curé-Hébert cheese pairs nicely with a fruity medium bodied red wine such as Gamay from France or an Australian Grenache. Curé-Hébert is lovely with a Québec ice cider or a tawny port from Portugal.

The Fromagerie L'Autre Versant also offers fresh non-homogenized whole cows-milk, plus they produce fresh cheese curds, cheddar and two other farmstead cheeses made with raw cow-milk; Le Cru du Canton a firm pressed-paste cheese and Le Tremblay a lovely small soft-paste mixed-rind cheese.

Fromagerie L'Autre Versant is one of a dozen or so cheese producers still making raw-milk cheeses in Quebec today.

https://www.fromagesdici.com/repertoire/fromageries/fromagerie-lautre-versant

https://fr-fr.facebook.com/pages/Fromagerie-LAutre-Versant/309911585741833

BellaVitano

BellaVitano is an award winning, firm, pasteurised cow-milk cheese produced by Sartori Cheese located in Plymouth, Wisconsin.

BellaVitano is an Italian style cheese that combines the rich and creamy flavour of cheddar cheese with the tasty, fruity, nutty flavour and the gritty texture of parmesan.

Sartori Cheese is a fourth-generation family owned and operated company that's been in operation since 1939. Sartori Cheese produces various Italian style cheese; from a classic Parmesan, Fontina, Asiago, Romano and their award-winning line of Sartori Reserve Bellavitano cheeses.

The Sartori Reserve BellaVitano artisan cheeses include a spellbinding lineup of BellaVitano cheeses that have been skillfully combined with various flavours. Sartori's Master Cheesemakers have perfectly combined a diversified selection of rich, fruity, Old World flavors with the original texture, creamy with the crystalline crunch of the BellaVitano.

The award-winning line of Sartori Reserve BellaVitano artisan cheeses includes; Balsamic BellaVitano, Black Pepper BellaVitano, Chai BellaVitano, Espresso BellaVitano, BellaVitano Gold, Merlot BellaVitano, Raspberry BellaVitano and their latest limited edition addition, the Cognac BellaVitano. 

Regardless of whether you prefer the spiciness of Chai, the berry and plum notes of Merlot, the tart Raspberry ale, fresh roasted Espresso, BellaVitano is a cheese that pleases everybody.

BellaVitano pairs well with Chardonnay, Merlot or Pinot Noir wines.

http://www.sartoricheese.com/our-cheese/

Le 1608

Le 1608 is a cooked, pressed paste, surface ripened, semi-firm cheese made with thermized cow milk produced by La Laiterie Charlevoix in Baie-Saint-Paul, Québec. Le 1608 was launched in 2008 in honour of Quebec City's 400th anniversary; hence the name 1608, the year Samuel de Champlain founded Quebec City. 

 

Le 1608 is made exclusively with the milk of the "Canadienne" cow. This breed of cow is unique to Canada; it owes its origin to bovine imported from France between 1608 and 1660. The natural and ongoing inbreeding led to a new breed of cow called the "Canadienne", the only dairy breed developed in North America. Unfortunately, during the 20th century this breed of cow was gradually replaced by the Holstein. Of the estimated 500,000 head herd in 1900, less than 500 of the "Canadienne" cow remain today.

Le 1608 is fabricated in a large 8 kg (17.5 lbs.) wheel, measuring about 35 cm (14 in) in diameter and (3.5 in.) in height and aged for 2 to 6 months. 1608 has a strong barnyard aroma; it has a slightly sticky pinkish-orange coloured rind with a yellowish coloured paste. The milk from the Canadienne cow has higher butterfat content, resulting to the yellow colour in the paste. 1608 has a smooth and creamy melt-in-the-mouth texture with a pleasant fruity, buttery flavour with lingering hints of apples and nuts. 1608 is a great choice for grilled-cheese, raclette and fondue since it melts very well. 1608 pairs well with a fruity medium bodied white wine or rosé or try it with a Québec sparkling cider.

The Laiterie Charlevoix was founded in 1948 by Stanislas Labbé and Elmina Fortin in Baie-St-Paul. For many years the Laiterie Charlevoix was almost exclusively devoted to the production of cheddar cheese. But the new generation of the Labbé family; brothers Jean, Paul, Bruno and Dominique have added some fine award winning cheese to the Laiterie Charlevoix's repertoire; Le Fleurmier (a soft bloomy rind), L'Origine de Charlevoix (a soft washed-rind 'Reblochon' type cheese), L'Hercule de Charlevoix (a firm cooked paste aged cheese) and Le 1608.

Le 1608 and L'Origine de Charlevoix cheese produced at the Laiterie de Charlevoix as well as the Tomme des Demoiselles and Pied de Vent produced by the Fromagerie du Pied-de-Vent in the Magdalen Islands, are the only four cheeses in Quebec currently being made with 100% from the milk of the "Canadienne" breed of cow. These four cheeses will soon be the first to receive an AS (Appellation de Spécificité) which is a Designation of Specificity issued by Quebec's CARTV (Conseil des appellations réservées et des termes valorisants).

http://www.fromagescharlevoix.com/

http://www.vachecanadienne.com/

Beaufort d'Alpage

Beaufort d'Alpage is an alpine cheese from the Rhone-Alps region of France. The production area of the Beaufort covers the high mountains of Savoie in the three valleys Beaufortain / Val d'Arly, Tarentaise and Maurienne.

Beaufort is a very large cooked pressed firm cheese made exclusively with the raw milk of Tarine also called Tarentaise and Abondance breed of cows. These cows are agile and strong and perfectly suited for the rough terrain of the high pastures.

There are three different types of Beaufort; Beaufort, Beaufort d’été (which is a summer Beaufort) and Beaufort Chalet d’Alpage. Beaufort d'Alpage is only a small part of the summer production (about 10,000 wheels). Beaufort d'Alpage must be manufactured using traditional methods, in a mountain chalet that is 1,500 meters minimum above sea level and with the milk of a single herd of cattle. The AOP (Appellation d’Origine Protégée) specifications impose an annual production limit of 5000 liters of milk per cow or a daily production of 16 liters. Keep in mind it takes about 500 litres (130 gallons) of milk to make a Beaufort of 45 kg (99 lb).

To make Beaufort, the milk is heated and then the curd is pressed into a beech-wood hoop mold which gives the cheese its distinctive concave shape on the side (heel) of the wheel. A large wheel of Beaufort can measure up to 76 cm (30 in) in diameter and 16 cm (6.3 in) in height. The wheels are aged for a minimum of 5 months to upwards of 12 months in a mountain cellar that maintains a high humidity and cool temperature.

Beaufort d'Alpage is without a doubt one of the finest firm cheeses in the world. It has a wonderful aroma of milk, butter, flowers and honey. A young Beaufort will have a mild, fruity taste while an aged Beaufort has a stronger aroma and more complex flavours that linger on the palate.  The paste of a winter Beaufort has a pale whitish colour while the summer versions have a more yellow paste due to the cows munching on the alpine flowers. The chlorophyll from the grass and carotene from the alpine flowers give the summer cheeses its beautiful colour and grassy and flowery aromas. Beaufort is richer and creamier than other mountain cheeses.

An excellent way to serve Beaufort is with smoked salmon. It pairs nicely with a Chablis or a white Burgundy wine. Beaufort melts well and is a great choice for a cheese fondue. You must try the exquisite Fondue Savoyarde; made with equal parts of 3 cheeses from the Savoie region; Beaufort, Abondance and Tomme de Savoie.

Photo source: http://www.fromage-beaufort.com/

Victor et Berthold Fondue

It might be officially spring time, but this lingering cold winter weather makes me want to stay-in and enjoy a nice cheese fondue.

Victor et Berthold Fondue is a delicious cheese fondue produced by Quebec's Fromagerie Du Champ à La Meule. Located in Notre-Dame-de-Lourdes in the Lanaudière region, this cheese maker has been making artisanal cheeses since 1995.

This cheese fondue is made with one of Quebec's most popular semi-soft, washed-rind, thermised cow-milk cheese; Victor et Berthold. Victor et Berthold cheese has the perfect smooth and creamy texture for a cheese fondue and a pleasant bouquet of cream, butter and herbs. Aged for a minimum of 60 days, it has a somewhat strong taste with zesty fruity flavours.

The recipe for this fine ready to serve cheese fondue is made with a local micro-brewery beer; Claire de L’Alchimiste which is a clear golden coloured premium lager produced by L'Alchimiste in nearby Joliette.  The sweet malt flavour and the tangy seasoning of hops of this beer is a perfect match for Victor et Berthold cheese fondue.

Martin Guilbault founder/owner of Fromagerie Du Champ à La Meule named this cheese after his grand-father 'Victor' and his uncle 'Berthold', who once ran the family farm where the fromagerie is located. An honorable tribute to them is prominently displayed on the fondue's packaging in the vintage 1930's black and white photo of Victor and Berthold milking cows on the Guilbault family farm. In the early years of the fromagerie's cheese making, their cheese was made from the milk of their own herd. Today, due to the volume of cheese they produce the cheeses are made with the milk from neighbouring herds.

As well as making Victor et Berthold cheese and fondue the Fromagerie du Champ à la Meule also produce; L'Amateur, Le Fêtard, Joliette, Laracam and Les Métayères.

http://ourcheeses.com/directory/cheese-shops/fromagerie-du-champ-a-la-meule

https://www.facebook.com/Champalameule

The recipe for the Victor et Berthold Fondue was created by la Fabrique de Fondues.

Read on my visit at the Fromagerie du Champ à la Meule

Pacific Rock

Pacific Rock is a firm, washed rind, pasteurised cow-milk cheese from La Maison Alexis de Portneuf located in Saint Raymond de Portneuf near Quebec City.

                                                                                                                            

Pacific Rock is a firm, aged, farm-style, pressed cheese similar to Red Leicester cheese from England.

Pacific Rock has an orange coloured washed-rind sprinkled with a white powdery dusting. The paste has an eye-catching rich deep-orange hue and a firm texture very similar to cheddar cheese but more moist and crumbly. Pacific Rock has a slightly nutty, caramel, mellow flavour with a citrus tangy finish.

Pacific Rock is a versatile cheese; it can be added to salads and sauces, it melts beautifully and is a colourful addition to any cheese plate. Pacific Rock pairs well with a brown ale or a full-bodied white like Muscadet or Chenin Blanc.

Pacific Rock gets its name from Canada's beautiful West Coast, which is bordered by steep cliffs that drop into the Pacific Ocean. La Maison Alexis de Portneuf's founding ancestor, Alexis Cayer had traveled to the west coast on the Canadian Pacific train and was captivated by the breathtaking landscape.

La Maison Alexis de Portneuf is committed to preserve the quality and authentic character of every specialty cheese they produce. The World Champion Le Cendrillon, La Sauvagine, Saint-Honoré, La Roche Noire are but a few, among the vast selection of cheese they produce.

http://www.alexisdeportneuf.com

Mimolette

Mimolette cheese is also known as Boule de Lille after its city of origin, Lille in Nord Pas de Calais, France. It is also known as vieux Hollande and in some areas of Belgium and the Netherlands Mimolette is known as Commissiekaas.

It is said that Mimolette was originally made by the request of Louis XIV, who was looking for a French cheese to replace the very popular Edam cheese from Holland. However to differentiate it from Edam, they coloured the cheese with annatto, a natural orange colorant.

This 6 months aged Mimolette is produced by Isigny Sainte-Mère, a cooperative dairy located in Normandie, France.  The fame and fortune of Isigny Sainte-Mère was built on the unique flavour of its butter and the rich, silky texture of its crème fraîche. Isigny Sainte-Mère produces approximately 60% of the Mimolette in France.

Mimolette is a round shaped, uncooked, pressed paste, pasteurised cow's milk cheese, weighing 2.5 to 3 kg (5.5 to 6.5 pounds). Apart from its distinctive round melon shape, slightly flattened on top and bottom, Mimolette has a stricking bright orange coloured paste.

Mimolette can be eaten at various stages of maturity. A young, Mimolette (aged 3 months) has a moist semi-firm springy paste and rind.  With the semi-old (aged 6 months), old (aged 12 months) and extra-old (aged 18-24 months) the paste of the Mimolette darkens to a deeper pumpkin coloured hue and becomes much harder with age, sometimes even hard to chew.

The greyish-tan textured crusty rind on an aged Mimolette is the result of Acarus siro mites. The action of these living cheese mites on the surface of the Mimolette contributes to its peculiar appearance and distinctive earthy flavor and intense aroma.

Most cheese lovers will appreciate an aged Mimolette for its exquisite spicy, salty flavour and its wonderful lingering caramelized butterscotch finish. Mimolette pairs nicely with desert wines such as a French Banyuls.

http://www.isigny-ste-mere.com

Harbison

Harbison is a beautiful soft paste, bloomy rind, bark-wrapped cheese from Jasper Hill Farm located in Greensboro in Northeast Vermont.

Harbison is a small cheese wheel measuring approximately 10 cm (4") in diameter, 3 cm (1.25") in height and 340 g (12 oz.) in weight. This lovely little gem is held together with a band of spruce bark that is collected in the woodlands on the farms property.

Jasper Hill Farm is operated by brothers Mateo and Andy Kehler who also operate Cellars at Jasper Hill. Cellars’ is a state of the art network of underground vaults, calibrated with distinct temperature and humidity levels accommodating various cheese styles. Cellars at Jasper Hill was designed to help neighbouring farms to compete as artisanal cheese makers and succeed in today’s marketplace. 

Harbison cheese is made with pasteurised cow milk from Ayrshire cows. Ayrshire milk is perfectly suited for cheesemaking. The high fat and protein content and the way in which they breakdown, is perfect in the development of an excellent cheese.

This delicate cheese has a slight woodsy mushroom aroma with a lovely fresh, herbaceous, sweet creamy taste. When this cheese is ripe, the soft oozing paste is perfect to be spooned out onto a baguette. Or eat it like a fondue, simply leave the whole cheese in the bark and cut back the top rind and scoop out the cheese. Harbison cheese is very similar to the much sought-after seasonal French Vacherin Mont d'Or and Switzerland's Mont d'Or.

Jasper Hill Farm also produce Bayley Hazen Blue, Alpha Tolman a burly Alpine-style cheese, Moses Sleeper, Willoughby and the American Cheese Society’s 2013 Best of Show winner Winnimere, which is a raw milk, larger version of Harbison.

Harbison pairs nicely with a well-balanced, full-bodied, white Gewürztraminer.

Check out this informative video on the making of Harbison cheese.

www.jasperhillfarm.com

www.cellarsatjasperhill.com

Morbier

Morbier is a raw cow-milk, semi-firm, washed-rind cheese with a distinctive vein of ash across the middle of the paste.

Morbier cheese is named after a small commune in the Massif du Jura in Franche-Comté in eastern France. Today both Jura and Doubs versions of the Morbier benefit from an AOC (Appellation d'Origine Contrôlée).

Morbier cheese dates back to the 19th century when it was originally made for personal consumption by cheesemakers of the French cheese Comté. The cheesemakers would use some of their leftover fresh curd after making their massive 100 lbs. wheels of Comté. They would sprinkle soot over the leftover curd as it rested overnight at the bottom of a barrel to keep insects away and to prevent a rind from forming until the next morning when more leftover pieces of cheese were put on top to complete what is Morbier cheese. A cheese that can be consumed in 45 days but an affinage of two months is more usual. Today the dark vein in Le Morbier made of vegetable ash is only decorative yet respectful to its origin. 

The milk used in the production of an AOC Morbier cheese must come exclusively from French Simmental and Montbeliard breeds of cow. Production may be artisanal, fermier, coopérative or industriel.

Morbier is made in the shape of a large disc with bulging sides. The wheel measures approx. 40 cm (16") in diameter and 8 cm (3") in height, weighing about 9 kg (20 lbs.). The ivory-yellow uncooked, pressed, semi-soft paste with small holes is pliant. Although the golden brown washed rind has a pungent aroma, the cheese is relatively mild with hints of fruit and grass. Morbier melts beautifully, try it in your next raclette.

Morbier pairs nicely with Pinot Noir, Gewurztraminer or a white Jura wine.

http://www.fromage-morbier.com

Photo source: http://www.lesvachesdutour.com

Burrata

Burrata is a fresh Italian cheese made from mozzarella and cream. Burrata is usually made from  buffalo milk but it is also made from cow milk or a combination of both milks. The success of Burrata cheese is huge right now, not only in Italy but here in Montreal it is very much in demand.

Burrata was first made in the early 1900s on the Bianchini farm in the town of Andria in the region of Puglia in southern Italy. The ingenuity of these cheesemakers began producing Burrata as a natural consequence of the typical peasant culture and accustomed to little waste and the reuse of any surplus. They decided to mix the residues from the processing of the cheese dough with the cream and wrap it all in a casing which is also made of spun paste.

Burrata is formed into a pouch made from spun curd which contains a soft heart of cream called 'panna' and is filled with ritagli ( the 'scraps' or 'rags') of mozzarella, wrapped with leaves of asphodel, a local herb which grows in the wild in the area of Andria and gives an aromatic and tangy note to the cheese.

The Burrata I selected is produced by Cilento S.P.A. a cheese factory located in Cellole in the region of Campania in southern Italy. The Cilento family have been operating for more than a generation in the dairy sector, dedicated exclusively to the production of the Mozzarella di Bufala Campana DOP (Protected Designation of Origin).

Enjoy the sweet milky buttery taste of Burrata in simple dishes and also in very elaborate meals. Burrata can be enjoyed simply accompanied by a green salad or served with ripe juicy red tomatoes, olive oil and ground black pepper.  A delightful rich cheese that pairs nicely with a Castel del Monte, a dry, medium-bodied chardonnay from the Puglia region of Italy.

Here is a great video put out by the Culinary Institute of America on the making of Burrata: Puglia's Molten Mozzarella.

Le Maréchal

Le Maréchal is a firm raw cow's milk cheese produced by Fromagerie De Granges in the Vaud region of Switzerland.

Artisan cheesemaker Jean-Michel Rapin from Granges-Marnand in Broye started making Le Maréchal in 1992. The cheese is named after his grandfather Emile Rapin who was a blacksmith-farrier, which is called a maréchal-ferrant in French. A large picture of his grandfather which reflects his original and robust character is on the label of every wheel of Le Maréchal.

The cheesemaker and a team of local dairy farmers that supply the milk to make Le Maréchal, are bound by an agreement they created to guarantee good quality milk in a production process that looks after the cows and nature in general and guarantee an original, creamy tasting cheese.

Le Maréchal is a robust mountain style cheese similar to Gruyere but the wheels are much smaller weighing 6 kg. It is aged for 130 days. During the ripening process the rind is hand-rubbed with aromatic herbs.

Le Maréchal has a dry brown rind that is flecked with herbs. The firm cooked pressed paste has a beautiful golden colour which is smooth and solid with few holes. It has a nutty and herbal aroma.

Le Maréchal has a melt in your mouth texture and a rich, nutty flavour with sweet tones of butterscotch and berries.

Pairs nicely with figs and a glass of dry white wine or a Beaujolais.

www.le-marechal.ch/

Photo source : www.lake-geneva-region.ch

Chemin Hatley

Chemin Hatley is a firm organic cheese made by Fromagerie La Station de Compton located in Québec's Eastern Townships.

Chemin Hatley is named after the road that stagecoaches used to travel on between Québec and Boston. La Station's farm and cheese factory are located along this Hatley Road located in Compton in Southeastern Québec.

This farmstead cheese comes in a 4 KG wheel which is ripened for 3 months and made with organic thermised cow-milk. The pressed semi-cooked paste is cream-coloured with a rather smooth elastic texture that features small crevices. Chemin Hatley has an orangey coloured rind and a distinct floral aroma.

Chemin Hatley has a creamy buttery texture with a moderate fruity aftertaste. Chemin Hatley pairs well with a fresh aromatic white wine from Bordeaux.

 

Fromagerie La Station de Compton is operated by Pierre Bolduc with his wife Carole and their sons. Their certified organic farm produces award winning farmstead cheeses such as Alfred Le Fermier, one of my favourite Quebec raw milk firm cheese, their popular Raclette de Compton as well as Comtomme.

http://www.fromagerielastation.com/

Valbert

Valbert is one of Québec's finest artisanal cheeses produced by La Fromagerie Lehmann located in Hébertville in the Saguenay-Lac-St-Jean region of Québec.

Valbert is a non-pasteurized cow-milk cheese with a firm, semi-cooked, pressed paste. Valbert is a large mountain style 6 KG cylindrical wheel that is aged a minimum of 6 months. The brushed rind has a golden-pink hue with the name Valbert embedded in its rind. The firm, cream coloured paste has small crevices that develop as it ages.

The Valbert I selected is aged 12 months. It has a chewy texture with a wonderful nutty, buttery flavour and quite a pronounced lingering fruity taste. It paired nicely with a white Riesling.

Valbert, received its name in homage of the Swiss hamlet the Lehmann family is originally from, located in the foothills of the Jura mountains.

Jacob and Marie Lehmann and their children arrived in Lac-St-Jean and started farming in 1983. The area's cool climate, the high quality grasslands due to the fertile soil and the Lehmann's passion for the love of the land all play an important role in the distinguished cheeses produced at La Fromagerie Lehmann.

The Lehmann's selected the Brown Swiss cow for their farm, as this breed is distinguished for its ability to transform grass and hay in one of the richest milk. For generations, the Brown Swiss has also made its mark in the production of high quality cheese.

From when they young and even today, the Lehmann children Sem, Isaban and Léa have all been involved. Whether it's caring for the animals and pastures, helping with the milk and cheese production to the marketing duties, every member of the family plays an important role to achieve a delicious and acclaimed product. 

Kénogami (a soft washed rind cheese), Pikauba (a semi-firm pressed paste cheese) and Valbert are all award winning artisanal cheeses produced by La Fromagerie Lehmann.

 According to Jacob Lehmann;

“Since the land is so precious, we must take care of it. We do not use GMOs, pesticides or chemical fertilizer. We count on a large variety of forage plants to provide a healthy diet of hay for our animals in the summer and grains in the winter.”

“At “Fromagerie Lehmann”, our entirely artisan production is based on a balance between the plants, the animals and the humans in creating a natural-flavoured, durable product.”

“Artisan products …. a philosophy, a way of life.”

Jacob Lehmann of Fromagerie Lehmann was the laureate of Le Renaud Cyr 2012. A recognition of his savoir-faire and contribution to Quebec's artisanal produce and cuisine.

Source:

http://fromagesduquebec.qc.ca