On Board

BY LINDA GARSON I PHOTOGRAPHY BY DONG KIM

CRYSTAL MCKENZIE OPENED KENSINGTON’S PEASANT CHEESE SHOP

in 2013, and the new Mission location at the end of last year. “I have been involved in the food industry for more than 30 years,” she says. “And in 2018, I was inducted into the Guilde Internationale des Fromagers.”

She advises choosing half as many cheeses as people dining, up to 5 or 6 cheeses. “Ask your cheesemonger for recommendations as they know when the cheese was opened and if it is in good shape, and select cheeses from different families to have a broad range of textures and flavours,” says MacKenzie, adding: “Always take your cheese out of the refrigerator at least 45 minutes before serving. This allows the flavours to come out.”

Her cheese and charcuterie are arranged across the board according to strength, so the mildest will be either on the top or left-hand side, and the flavour profiles increase as you nibble your way down.

McKenzie’s board is perfect for brunch or before dinner. The three cheeses represent the bloomy rinds, high alpine and cheddar families, all very different textures and flavours. “I love enjoying the St. Angel with the Elquin ham, and throwing in a couple of the dried cherries for good measure,” she explains. “The Comte with bresaola is also a take on a traditional pairing of cured beef and high Alpine cheese – and don’t forget the cornichons.”

McKenzie’s charcuterie board includes:

CHARCUTERIE: Elquin Ham: a delicious, full-flavoured ham from France. Bresaola: lean and tender, air-dried, aged salted beef.

CHEESE: St. Angel: a soft and rich, pasteurized triple-cream, cow milk cheese from France with a bloomy rind. Comté: a nutty and salty, raw cow milk cheese from Jura in eastern France, aged in the humid caves of the Alps. Lindsay Goat Cheddar: an artisan “bandaged” goat milk cheese from Ontario, wrapped in cheesecloth for ageing.

ACCOMPANIMENTS: Dried Fruit: figs, apricots, pears, and cherries. Fresh Vegetables: thinly sliced cucumber and purple ninja radishes, and halved grape tomatoes. Plus: Cornichons, olives, candied violet, and rose petals.