Keeping it local

from Culinaire #9.1 (May/June 2020)

Step by step: going crackers?

cheese

BY CANDACE HIEBERT | PHOTOGRAPHY BY DANIEL BONTJE ALBERTA-MADE

e’re always ready to support our local producers, especially in these uncertain times, so we’re highlighting Alberta-made cheeses, then you don’t have to choose between supporting local or nuanced and complex flavours on your cheeseboard. Here are a few suggestions that satisfy both criteria!

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SYLVAN STAR CHEESE Sylvan Star Cheese, near Sylvan Lake, are known all over the world for their awardwinning Goudas. In addition to delicious mild, medium, aged, and smoked cheeses, they also offer flavoured Gouda. Two of our favourites are:

Cayenne and Green Peppercorn

Gouda The cayenne fills your mouth with gentle spice, while whole peppercorns give this cheese a distinct green peppercorn flavour and added texture. For extra pizzazz, try adding a slice of this spicy Gouda on your grilled chicken burger.

Nettle and Celery Gouda

This cheese tastes like a spring garden, herbal and green. The unique additions of nettle and celery to a classic Gouda make for a bright, flavourful cheese that begs to be eaten out of your hand, but try adding it to a vegetable quiche for a tasty twist.

FLORA FROMAGE Flora Fromage make dairy free, cashew based “cheese” in Calgary. With more people choosing to eat dairy free, these creamy, luxurious, plant-based alternatives are a welcome addition to a cheese board.

Orange Apricot “Chevre”

The texture and mouthfeel of this cheese is remarkably similar to a traditional chevre. Tangy and slightly sweet, with pieces of dried apricot scattered through, it’s delicious spread on a crostini with a drizzle of honey or balsamic.

Truffle Black Pepper

Soft and tangy, with just the right amount of truffle, and coated with black peppercorns, you’ll want to serve this cheese to dairy lovers and dairy-free foodies alike! Try it dotted over a grilled mushroom and leek flatbread—if you haven’t already eaten it all with a spoon.

DANCING GOATS At Dancing Goats farm near Acme, Alberta, two former ballet dancers now make delicious artisanal goat cheeses, each one named after a traditional dance.

Pavane

This beautiful soft cheese is ash aged, giving it a striking appearance. The sweet outer layer gradually gives way to a chalky, crumbly, and more strongly flavoured centre. The complexity of Pavane is best appreciated on a cheeseboard, maybe with a dab of fruity jam.

Two Step

The dark brown rind on this semi-firm cheese is a result of being washed in Village Brewery’s Blacksmith ale, creating a subtly bitter flavour. The interior is creamy and has earthy mushroom notes. Elevate your next grilled cheese with Two Step and spicy chutney!

Many thanks to Springbank Cheese who provided this beautiful cheeseboard for photography and sampling.