August is a month of bountiful harvest where farmer’s markets offer freshly picked tomatoes, zucchini, onions and so much more. This month, in Cheese Club, we have taken into account the offerings from the gardens. The cheeses for this month use herbs, vegetables and fruits as accompaniments; Le Noble benefits from the flavour of basil or honey and berries; Le Mozzarella is a perfect tomato pleaser and Le Moutier on rye bread and tomato, Yum!
Cheese Club – August 2017
This month we want to bring you out of your comfort cheese pairing zone. Usually we think crackers are nice, crusty bread is great, but sometimes you need the crunch, the grease, the caloric abandon that is a cheese and potato chip combination. Try Piper’s Wild Thyme and Rosemary Crisps included in your package with Le Noble. Delicious!
Fromagerie Domaine Féodal, Berthier, Québec
- Type of milk: cow’s milk
- Texture: Soft
- Awards and distinctions: Le Noble was the winner of the Soft Cheese with Bloomy Rind category at the 2013 Canadian Cheese Grand Prix.
Le Noble is a soft cheese with a bloomy rind that is made from a blend of pasteurized milk from Holstein and Jersey cows. It is supple, smooth and silky, and becomes quite runny with age. The taste is very sweet, with hints of butter and cream, and the aroma is of fresh mushrooms.
The delicate flavours of le Noble pair well with fruity light red wines such as the Cabernet Franc or Pinot noir. The Pelee Island Cabernet Franc or the Mirassou Pinot Noir would be a good choices. If you prefer white wine, look for a dry Riesling such as the Cave Spring Riesling Dry. You could also try a dry Rosé like the Terres De Saint Louis Rose Varois en Provence. When it comes to beer, choose an easy drinking beer such as the Dab Original. For a real treat try le Noble with the Hummingbird’s spicy Mayan Chocolate!
FROMAGIERS DE LA TABLE RONDE, Sainte-Sophie, Québec
Mozzarella de la Table Ronde
- Type of milk: Pasturized cow’s milk
- Texture: Semi Firm
The Mozzarella de la Table Ronde is a farmstead cheese made from organic cow milk, sourced from the herd of Holsteins, from the same farm where it is made; at family-run Raymond Alary et fils. It is certified organic by Quebec Vrai.
The fresh curd is stretched by hand and has a delicate fresh-milk flavour with a subtle acidity. It can be served plain or cooked. It is the perfect ally for a basil and tomato salad, pizza, bruschetta or pastas. Our favorite recipe these days is a very simple dish, easy and quick to make and Oh, so delicious! Follow the link.
This fresh mozzarella pairs well with a Pinot Blanc like the Konzelmann Pinot Blanc. As for a red look for a Gamay such as the Château des Charmes Gamay Noir or a Valpollicella like the Folonari Valpolicella Doc. The Hacker Pschorr Weisse Bier or the Side Launch Wheat Beer would be good choices.
Fromagerie de l’Abbaye St-Benoît-du-Lac, Saint-Benoît-du-Lac, Québec
- Type of milk: pasteurized goat’s milk
- Texture: Firm
- Awards and distinctions: 1st Prize -The Royal Agriculture Winter Fair 2012
The cheese is made from pasteurized goat’s milk and has a ripe and firm texture. Le Moutier has a spotless white colour. It has a flexible and elastic paste and has a sweet goat milk taste and aroma. It offers sweet, nutty and creamy flavours with wonderful richness, earthiness and a tender aftertaste of freshly cut hay.
Le Moutier would pair well with fruity Cabernet Sauvignons like the Stone Cellars Cabernet Sauvignon or a Merlot such as Mike Weir Cabernet Merlot. A Chardonnay is also a surprisingly good pairing with this cheese, bringing out the mellowness in the cheese and the fruitiness of the wine. Try the Fetzer Chardonnay. A Belgian style beer would pair well, try the Gosser Beer or the Chimay Premiere. You can also pair le Moutier with a cold apple cider. We like Growers Honeycrisp Apple.