Cheese For The Season

cheese CANADIAN-MADE

BY CANDACE HIEBERT | PHOTOGRAPHY BY DANIEL BONTJE s we continue to support our Canadian producers, A ice creams, but they also make world-class cheeses. Their Smoked we’re focusing on beautiful and Applewood Cheddar is aged for two complex cheeses made right here in years and smoked for eight hours, the true north, many of which are resulting in an intense and woodsy known across the world for their flavour. When you next make an quality and flavour! omelette, grate this smoky cheddar

Maple Cheddar, British Columbia

Made with whole milk from the Devils Rock, Ontario: The black

Okanagan Valley, this wax encasing this distinctive blue maple-infused cheddar is creamy cheese looks striking on a cheese with a slightly sweet, buttery flavour. plate, but also serves to keep the

The maple gives it depth and a cheese soft and creamy as it ages. marbled appearance - it is a striking Devils Rock is slightly sharp, and the addition to any cheese board. It’s also intensely creamy texture balances it delicious melted onto grilled chicken. perfectly. Spread over fresh crostini

Bothwell Black Truffle Cheddar curry-poached pear.

Manitoba: Bothwell Cheese, from

Manitoba’s tiny town of New Lindsey Bandaged Goat Cheddar

Bothwell, has been producing awardOntario: Another bandaged cheese, winning cheeses for nearly 100 years. but bringing very different qualities

Their Black Truffle Cheddar isn’t shy to the table. Strong and earthy, with on flavour - you’ll get an intense wave that distinctive “goaty” flavour, this of truffle with every bite. Add a slice crumbly cheese is ideal served in of this terrific melting cheese to chunks on a mezze board. Serve next your next burger for an extra to salty olives and sweet honeycomb pop of flavour! for a mouth-watering experience!

Avonlea Cheddar, Prince Edward

Island: Named for Anne of Green Gables’ famous fictional town, Avonlea cheddar is crumbly and complex with earthy and fruity notes. It’s wrapped in cloth for aging, allowing the cheese to breathe and take on the flavours of its environment. Eat it as-is or serve slices alongside hot apple pie instead of ice cream.

Cows Creamery Smoked Applewood Cheddar, Prince Edward

Island: Cows Creamery are known mainly for their vast selection of on top as it finishes. and top with chutney or slices of

Le 1608, Quebec: Le 1608 is made with milk from Canada’s cattle breed, the Canadienne, now only numbering around 500 in North America. It’s a semi-firm, washed rind cheese with a complex, tangy flavour, and tastes like a grassy field in springtime - earthy and sweet. Savour on its own with dry white wine, or drizzle with wildflower honey.

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

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