Archive for the 'curds' Category

Grilled cheeses, without the bread!

April 30, 2013

Why not include grilling cheeses in your grilled cheese month celebrations? Halloumi is one if the oldest Cypriot cheeses worthy of celebration, as is saganaki, the ultimate grilled cheese that you typically see doused in ouzo, lit on fire in Greek restaurants everywhere. Take a break from bread and grill some cheese!

Stitchelton, preserving British heritage cheesemaking

November 28, 2012

When you see Stitchelton, do not hesitate, just pick it up and buy it. This farmstead cheese is the ultimate homage to preserving the heritage of British cheesemaking. Made in the same region as Stilton, but made with raw milk. This is an ultra creamy/velvety textured cheese with a bright flavour profile, long lasting finish is both highly complex and highly delicious.

Primeridge Pure Pepper

June 19, 2012

I love coming across young cheesemakers – proof that artisan cheesemaking is on the rise, alive and well in Canada! Primeridge Pure is one of Ontario’s newest cheesemakers, specializing in curds and cream cheeses from their herd of Holstein cows, and have they’ve begun to delve into aged cheeses too. Certainly a cheesemaker to watch, they are young, they have energy, and no lack of creativity to boot!

Fresh Ricotta, comfort on a spoon

March 17, 2012

Fresh ricotta is something special, worth the wait for a Saturday morning visit to your favourite Italian market to get it still warm, fresh from the cheesemaker. Comfort on a spoon

Introducing: Gunn’s Hill Artisan Cheese

February 1, 2012

I’m excited to introduce you to one of Ontario’s newest cheesemakers, Gunn’s Hill Artisan Cheese from Woodstock, Ontario. Shep Ysselstein is the owner and cheesemaker, he’s a young guy, not even 30, and is making excellent quality Swiss-style washed rind cheeses. The hard cheese is similar to a Gruyere, the semi hard is more like a Gouda (he is Dutch after all), and he also makes a soft cheese, which I did not get to try yet. Shep has been making cheese at his dairy only since August 2011 (it’s February 1, 2012 now), and the results are most impressive. This is certainly one cheesemaker to watch!

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