Saturday, September 12th, 2015 we will be participating in the 3rd Annual Harvest Food & Drink Show. We are preparing a wonderful spread for this occasion. We will offer a cheese plate, Seed to Sausage cured sausages, Water Buffalo summer sausage, Vegetarian Butter ‘chicken’ and locally-made small batch pickles galore.
Cheese Plate
We will feature well-crafted cheeses from Ontario and Québec. You will have the opportunity to taste 5 cheeses, ranging from soft to firm textures, and made with either cow’s or goat’s milk.
Cendré des Prés, Domaine Féodal, Berthieville, Québec
- Type of milk: Pasteurized cow’s milk
- Texture: Soft
This lovely cheese is made from cow’s milk and features a bloomy rind. A line of maple wood ash runs through the centre of the cheese giving it a wonderful taste of farm fresh butter.
Chevrochon, Fromagerie Kaiser, Noyan, Québec
- Type of milk: goat’s milk
- Texture: Soft
Chevrochon has an off-white interior with a supple, flexible and creamy texture. Along with an earthy aroma, it offers a pronounced but pleasant goat’s milk flavour.
St-Paulin Kaiser, Noyan, Québec
- Type of milk: Pasteurized cow’s milk
- Texture: Semi-soft
St-Paulin’s interior is cream to pale yellow in colour with a supple and elastic texture. To be enjoyed for its milky and yogourt aroma along with its buttery and slightly tart nutty flavours.
Aged Lankaaster, Glengarry Cheesemaking, Lancaster, Ontario
- Type of milk: Pasteurized cow’s milk
- Texture: Hard
This cheese has notes of caramel, butterscotch, pineapple and butter that linger on the palate that just gets better with age. It is complex, balanced, sweet and savoury with no bitter or sharp notes to disrupt its rich smooth finish. In 2013 it won ‘Best Cheese in the World’ in the Global Cheese Awards.
Celtic Blue, Glengarry Cheesemaking, Lancaster, Ontario
- Type of milk: Pasteurized cow’s milk
- Texture: Soft
Another award-winning Glengarry Cheesemaking cheese, Celtic Blue, is a soft creamy blue cheese, with delicate blue veining and a limestone coloured natural rind which is developed by specific ripening cultures. The typical blue taste is mild and not aggressive and is softened by a nice buttery aroma.
Ontario Water Buffalo co.
If you want to taste something different try the Water Buffalo Summer Sausage. It has excellent texture and flavour, with a sweeter and richer flavour than beef without being “gamey” or wild tasting.
Seed to Sausage
We will feature the Saucisson Sec, the Chorizo, and their new Jalapeño and Blue Cheese Saucisson.
Vegetarian ‘Butter Chicken’
Tofu and green peas served in this decadent Amaya (Toronto Indian restaurant) butter chicken sauce. What a feast!
Join us on Saturday, September 12, 2015, at the Almonte Agricultural Hall (195 Water Street, Almonte ON) between 1pm and 6pm.