FROMAGERIE LE DETOUR, Témiscouata-sur-le-Lac, Québec
MARQUIS DE TÉMISCOUATA
- Type of milk: Cow’s milk (100% from JERSEY cows!)
- Texture: Soft
- Awards and distinctions: Champion of its category at the 2009 Canadian Cheese Grand Prix.
Le Marquis de Témiscouata has a white and fluffy rind, with small orangey brown streaks, and a mild aroma of mushrooms, butter, and cream.
Its interior is yellow, smooth and supple and gets creamier and runnier toward the centre. It is a strong cheese with a pronounced woodsy flavour and a slightly bitter but pleasant taste. With age, the cheese becomes very rich and creamy – the result of the high fat content in the milk of Jersey cows.
The Marquis de Témiscouata pairs well with medium red wines. We suggest a mixed grape wine that is oaky but yet fruity, such as Cabernet Sauvignon/Shiraz. Some good choices would be Jackson-Triggs Black Series Cabernet Shiraz or Red House Cabernet Shiraz. If you prefer a white wine, choose a Chardonnay that offers fresh citrus flavours with spicy aromas. Cave Spring Chardonnay or Wayne Gretzky Chardonnay would pair well with this fine cheese. You can also try this cheese with a fruity white Port such as Fonseca White Port. When choosing a beer to pair this cheese with, try a medium, fruity beer like the St-Ambroise Apricot Wheat Ale or the Ephemere Pear.
FROMAGERIE Fritz Kaiser, Noyan, Québec
- Type of milk: Goat’s milk
- Texture: Semi-firm
- Awards and distinctions: 2013 Surfaced Ripened category winner at the Royal Agricultural Winter Fair in Toronto.
Ste-Nitouche is a semi-soft, washed-rind goat’s milk cheese. It offers notes of roasted almond and caramel with a pleasantly woody aroma. It has rich creamy, earthy flavors with a hint of tanginess, saltiness, vanilla, and caramel on the lengthy finish. Sandra and I found that the salty/caramelly flavours come first, followed by the goatiness of the cheese – very interesting. Very tasty on its own, but also makes wonderful bruschettas and grilled cheese sandwiches.
The Ste- Nitouche is a fabulous match with big and bold red wines. A Trius Red Cabernet Sauvignon Blend or Sandbanks Dunes Red blend are good choices. It also pairs nicely with medium-bodied white wines such as Pinot Gris White House Wine Co. Riesling Pinot Grigio Blend or a Viognier such as Signos de Origen La Vinilla Chardonnay/Viognier/Marsanne/Roussanne 2014 would pair well. A Belgian beer type beer like Beau’s The Tom Green Beer or Spaten Original Munich Beer would pair well.
La FROMAGERIE du Terroir de Bellechasse, St-Vallier de Bellechasse, Québec
LE P’TIT BRONZÉ
- Type of milk: Pasteurized Cow’s milk
- Texture: Firm
This mild cheddar has delightful fruity notes that pairs well with the smoky and creamy nature of the cheese. For those of you who like smoked things that taste homemade, this is a real treat. It has been cold-smoked with maple wood and tastes it! (no hint of a commercially smoked or ‘smoke-flavoured’ cheese here). Under the sweet and smoky flavour you’ll find the familiar nuttiness of a cheddar. It is extremely versatile; try it on salads, in cheese sauces, on sandwiches, as a snack, or in a grilled cheese sandwich for that extra smokiness with a healthy dollop of a tangy fruity chutney.
To pair le P’tit Bronzé with a white wine, choose a well balanced Riesling such as Trius Riesling or a Chardonnay such as Cave Spring Chardonnay or Wayne Gretzky Chardonnay. Sandra and I experimented with it with the Georgian Hills ‘Ida Red Frozen to the Core Sweet Apple Wine’ and found it a lip and tongue match made in heaven with this truly smoky cheddar. If you prefer a red wine, select a medium-bodied fruity wine like a Cabernet Sauvignon/Syrah, (Red House Wine Co. Baco Cabernet Sauvignon) a Merlot or Pinot Noir. This cheese would go well with a golden beer (Beau’s The Tom Green Beer).