This Month Cheese Club features 1 Quebec and 2 Ontario cheeses. La Fromagerie La Suisse Normande from the Lanaudière region, Gunn’s Hill from Woodstock and Quality Cheese of Vaughan, Ontario.

Enjoy!

Fromagerie La Suisse Normande, Saint-Roch-Ouest, Québec

They named their fromagerie la “Suisse Normande” because Fabienne, the cheese maker, is from Switzerland and Freddy who looks after the farm is from Normandy.  They both wanted to share with others their little corner of the world by way of their cheese.  Suisse Normande is also a region of Normandy that resembles parts of Switzerland. The cheese production is done on the premises directly across the street from their goat farm.

Biquerond-de-Lanaudiere_t
Photo from Plaisirs Gourmet

Le Biquerond de Lanaudière

  • Type of milk:  Pasteurized goat’s milk
  • Texture: Soft

Tasting Notes

This soft cheese, has a beautifully textured natural rind covering a smooth soft paste, and delicately perfumed notes with a subtle nutty goaty flavour and crisp finish.

Pairing opportunities:

Le Biqueron de Lanaudière pairs well with a Riesling or a Viognier.   If you prefer a red, choose a light-bodied, fruity Beaujolais.  When choosing a beer look for a Light Ale such as Crow’s Castle from Almonte’s Crooked Mile Brewing Company.

Gunn’s Hill, Woodstock, Ontario

Gunn’s Hill Artisan Cheese is a small artisan cheese plant nestled within the rolling hills of Oxford County, Ontario.  You can taste the Swiss influence from techniques and recipes Shep Ysselstein learned while making cheese in the Swiss Alps.  The milk used to create the cheeses comes from the Ysselstein family dairy farm run by Shep’s father and four brothers.

11737012_10153336271755932_771772304_n-917x675Oxford Harvest Garlic & Chives

  • Type of milk:  Pasteurized Cow’s milk
  • Texture: Semi-soft

Tasting Notes

Aging on cedar planks adds robust flavour, but the cheese is mild and creamy – developing its lightly lactic and buttery flavours.  This is the Oxford’s Harvest original cheese made with ample flakes of garlic and chives to give it a rich and lasting flavour.  This cheese is wonderful sliced on burgers or grated on pasta.

Pairing opportunities:

This cheese would partner well with lighter, more elegant reds such as a Pinot Noir.   If you prefer white wine, choose an Alsatian wine such Riesling.  This cheese partners with pale ale such as Standing Stone from Almonte’s Crooked Mile Brewing Company

Quality Cheese, Vaughan, Ontario

The team at Quality Cheese represents the fourth generation in a family tradition of cheese-making.  The company’s president, Almerigo Borgo Sr. emigrated from Italy more than 45 years ago and his sons, including Bill Borgo, a certified cheese maker, are carrying on his legacy.  They use the freshest milk and ingredients, pay attention to every detail, and use the best practices and techniques that allows them to make great cheese.

Mont de Chimaygate_fromage_2017

  • Type of milk:  Pasteurized Cow’s milk
  • Texture: Firm

Tasting Notes

Although this cheese is described as firm, it has a chewy melt-in-the mouth texture.  The firm rind has a rich aroma of hops.  The creamy and supple interior has a fruity aroma, a hint of hazelnut flavour, with a taste of toasted hops on the finish.

Pairing opportunities:

The Mont de Chimay is a cheese for beer.  Pair it, naturally, with a dark Belgian strong ale.  If you prefer a white wine, try one with tropical aromas and flavours such as the Lenz Moser Prestige Grüner Veltliner 2016.  As for red wine, try a fruity, medium-body Malbec like the Domaine Jean Bousquet Malbec Organic.

 

 

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Written by Pêches & Poivre from Sweet to Savoury

Peches & Poivre is an old-fashioned general store and modern food emporium rolled into one. It can be found on Mill Street in historic downtown Almonte, west of Ottawa.

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