Say , Atlantic Canada! The delicious world of artisanal cheeses
ARMADALE FARM DAIRY PRODUCTS
BY ANNE CALDER
Armdale Artisan Cheeses.
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rtisanal cheesemaking is a marvel. Handmade in small batches, using traditional craftsmanship, these locally created products add wonderful variety and complexity to an already beloved food. Cheesemaking is a labour of love for the producers, who often begin their days at 4 am and work well into the night. The Atlantic provinces boast some of the finest artisanal cheeses in Canada. Here’s a sampling of what to look for in your travels.
Armadale Artisan Cheeses, Sussex, NB Established by Dutch immigrants Jozef and Regina Duivenvoorden and now run by their granddaughter Hetty and her husband Ian, Armadale Artisan Cheeses is renowned for its goudas, fetas and quark. Gouda flavours range from cumin, onion, smoked, garlic, paprika, herb, cracked black petter, to peppercorn hoop, Acadian, Cajun and caraway.
Their feta is made with cow’s milk, which gives it a milder but traditional salty taste. Armadale also produces Italian-style cheese, cheddar, Havarti and parmesan.
Fromagerie au Fond des Bois, Rexton, NB In 2012, Belgium immigrant Didier Laurent purchased Fromagerie au Fond des Bois from its original owners in 2012. He was briefly trained, then left to his own devices to care
ATLANTIC PROVINCES
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