Holmestead also produces Myzethera—a fresh low fat, unsalted whey cheese—ricotta, parmesan and pressed greek yogurt.
Blue Harbour Cheese, Halifax, NS
taleggio, mozzarella, burrata, ricotta, scamorza, and stracchino, which are in high demand at fine restaurants and local retailers.
Ran-Cher Acres, Aylesford, NS Famous for its feta, Ran-Cher Acres was founded by Randy and Cheryl Hiltz in 1987. The Hiltzs source milk from more than 100 Saanen goats to make their cheese, yogurt, kefir and milk. Ran-Cher Acres goat cheese varieties include cayenne and garlic, Italian blend, herb Provence, chives, dill and peppercorn.
Holmestead Cheese Sales, Aylesford, NS Established in 1985 by Nick and Susan Tziolas, Holmestead Cheese Sales is one of the largest feta cheese producers in Canada. Using recipes common to northern Greece and Bulgaria, Holmestead feta maintains an authentic flavour distinct from other varieties.
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Fromagerie PEI.
Founded by Lyndell Findlay in 2013, Blue Harbour Cheese produces European-style cheeses in a federally licensed plant. The fromagerie is popular for its Urban Blue—a semi-soft blue veined cheese— Hip Hop, a semi-soft washed rind cheese made with local organic ale; Electric Blue, a semi-soft blue veined cheese; and Storm Cheese, a firm alpine cheese inspired by Swiss gruyere.
Quark Cheesecake from Ran-Cher Acres
Fox Hill Farm, Port Williams, NS
Ingredients for filling: 4 cups Ran-Cher Acres quark cheese 1 cup granulated sugar ½ cup butter, softened 4 eggs 1 tsp vanilla extract 1 tbsp baking powder 1 package vanilla pudding mix powder
Fox Hill Cheese House is situated on a sixth generation farm in the Annapolis Valley and owner Richard Rand sources milk from his own Holstein and Jersey cows. Fox Hill is known for its quark, cheese curds, smoke-flavoured gouda, dill and chives Havarti, and cranberry cheddar. Rand also produces whole milk and chocolate milk—sold in bottles—yogurt, and Italian-style gelato.
Preheat oven to 400°F and grease a 9-inch springform cake pan.
Five Brothers Artisan Cheese, Goulds, NL
Form cake bottom by combining: 1 cup graham cracker crumbs ½ cup flour 2 tbsp granulated sugar ¼ to ½ cup butter, melted
The only artisanal cheese producer in Newfoundland, Five Brothers Artisan Cheese is operated by partners Julia Bannister and Adam Blanchard, strong advocates for food self-sufficiency in their province. Their popular products include “Bergy Bits” curds, Avalon Smoked Cheddar, White Fleet—their queso fresco—and mozzarella.
Begin with ¼ cup melted butter and add up to 4 tablespoons until crumb is desired consistency. Press into springform pan and bake for 10 minutes. Cream together quark cheese, butter, sugar and eggs until smooth. Add vanilla, baking powder and pudding mix and mix until combined. Pour cheese filling into par-baked crumb and return to oven for 10 minutes.
ANNA EMBREE
Reduce heat to 300ºF and bake one hour, or until the cake has set.
Cranberry Cheddar, Dill and Chives Havarti and Smoked Gouda from Foxhill Farms.
Let cake cool on counter, then place in the fridge. Cake is best served the following day. Top with chocolate ganache or other topping of your choice. ATLANTIC PROVINCES
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