Slow Thyme

Slow Thyme is an organic, Verata goat-milk cheese produced in limited quantities by the Hacienda Zorita Organic Farm one of Spain's pioneers in natural and organic farming. 

Slow Thyme is a pressed, semi-firm, raw goat's milk cheese that is covered with olive oil and crushed thyme then cured for 6 months. Slow Thyme is a small 1 kg (2.2 lb.) tomme measuring approx. 12 cm (4 1/2 inches) in diameter and 14 cm (5 1/2 inches) in height. It has a pleasant rustic scent of thyme.

Slow Thyme has an intense flavour of goat milk with earthy piquant notes with a pleasant lingering taste of olive oil and herbal thyme. The cream-coloured paste is fine-textured, smooth & buttery and melds nicely with the thyme. Slow Thyme pairs nicely with Spanish red wines from Duero Valley and Rioja.

Hacienda Zorita is an Organic Farm located on a three hundred hectare estate located in Zamora near the city of Salamanca in the Castilla y Leon’s Duero Valley region. The milk for Slow Thyme cheese comes from the Verata goat, a breed of goat native to Spain that is near extinction. Hacienda Zorita is firmly committed to the preservation of indigenous, rare and endangered species in the Duero Valley. 

Hacienda Zorita Organic Farm also produces organic raw milk ewe’s cheese (including Torta de Dehesa and Queso Curado de Dehesa Reserve), Iberico hams and charcuterie, olive oil, balsamic vinegar and wholesome breads. The company is proud to have one of Europe’s most modern cheese factories. Hacienda Zorita Organic Farm is a leader in Spain’s Slow Food movement.

http://the-haciendas.com

Verata goats photo source: http://www.travelingboy.com/

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/

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

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.

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/

Les Métayères

Les Métayères is a semi-firm cheese, with a non-cooked pressed paste and washed rind. It is made from non-pasteurised cow milk. The cheese is aged approximately 90 days.

The milk of Les Métayères cheese is thermised but non-pasteurised. Thermised milk is raw milk that has been heated for at least 15 seconds at a temperature between 57 and 68 degrees C. This method helps to preserve the flavours in the milk and at the same time reduces the number of micro-organisms.

Les Métayères is a mild cheese with a smooth rich and creamy pâte with a subtle fruity flavour and nutty aroma. It pairs nicely with a dry white Italian Soave wine.

Les Métayères is produced by La Fromagerie Du Champ à la Meule located in Notre-Dame-de-Lourdes in the Lanaudière region of Quebec.  La Fromagerie is operated by Martin Guilbault and his family, they also manufacture the popular Victor et Berthold, Fêtard and Laracam cheeses.

Les Métayères cheese was created to help finance the Maison Saint-Gabriel a 17th century school and farm-house run by the Sisters of the Congrégation de Notre-Dame. The congregation founded by Ste. Marguerite Bourgeoys is located in Montreal's south-west district of Pointe Saint-Charles. The cheese is named in honour of les Métayères, the name given to the nuns who worked the farm. 

All the cheeses at Fromagerie Du Champ à la Meule come from the milk of Ayrshire cows.

http://www.fromagesdici.com/repertoire/fromageries/fromagerie-du-champ-a-la-meule

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

Corsu Vecchiu

Corsu Vecchiu is a traditional semi-firm unpasteurised sheep milk cheese from the island of Corsica in the Mediterranean Sea.

Corsu Vecchiu is aged between 6 to 9 months. The cheese has a washed rind that is light grey with golden overtones and the ivory colored uncooked pâte has a dense texture with a few holes.

Its flavour is rich, buttery, nutty and somewhat sweet with a subtle saltiness that comes through at the end. 

Corsu Vecchiu pairs well with dried apricots and Pinot Noir wine.

Most of Corsica has a Mediterranean climate but in the mountains it has a colder Alpine climate. The mixed climate, varied terrain, robust vegetation and semi-wild sheep are ideal ingredients for a rich variety of cheeses. I recommend you try Fleur Du Maquis another excellent sheep-milk cheese from Corsica.

http://ditesouiauxfromagesdebrebis.com/corsica.php