Lanark County is the home of Back Forty Artisan Cheese, the "lab" for Jeff Fenwick, Cheesemaker. Jeff and Jenna produce a few cheeses all made from the milk of the sheep on Back Forty Farm. In the past, Lanark County was known for its textile miles producing woollen goods so it is quite apropos that the area is developing a reputation for another product of sheep, its milk.
Highland Blue is a raw Ewe's milk cheese, unpressed with a bloomy rind. The bloomy rind is more familiar on a brie or camembert where it imparts a mushroomy taste to the cheese. Highland Blue has those delicate notes of mushroom along with the piquantness of the blue mold combined with the tangy sheep's milk. Being an unpressed cheese, the ivory coloured paste is buttery on the palate. It is an award winner at the Royal Winter Fair.
Try this beautiful, rich cheese with Port or a personal favourite of mine is Cidre Glace from Quebec. This is a cider made in a similar fashion to Ice Wine. The apples are allowed to freeze on the trees before being pressed. Serve Cidre Glace the same way as an Ice Wine, very cold and in a small glass...it is the perfect accompaniment for blue cheese. And this pairing makes a perfect weekend cheeseboard.
Highland Blue is in stock at C'est Cheese Please!
Bon Appettit
No comments:
Post a Comment