Did Someone Say Cheese?

No one really knows who made cheese for the first time, but according to one legend – it started by accident. As the story goes, an Arabian merchant put milk into a pouch (made from the stomach of a sheep) and set out for his daily activities. Rennet – the enzyme that converts milk to cheese – is naturally found in the belly of some ruminant animals. Whether this tale is true or not, cheese has been around since roughly 8,000 BC!   

Dairy-based cheese is made from just four essential ingredients: milk, salt, a “good bacteria,” and rennet. Cheesemakers can adjust the basic recipe by adding other elements, making all of the cheeses we’ve grown to know and love.

Cheese traditionally comes from milk (dairy) – and you may be familiar with goat, cow, sheep, and even water buffalo milk cheese. But did you also know cheese can be plant-based and come from an assortment of nuts, soy, and oils? They’re quite tasty and come in many traditional types such as mozzarella, cheddar, and gouda.

Cheese is a very complex topic; in fact, some people build their entire education around it (you can actually obtain a Master of Cheese).  There are so many different cheeses that in 1962, French President Charles de Gaulle famously asked, “How can you govern a country which has two hundred and forty-six varieties of cheese?” France now has over 400 types of cheese, as does Italy.

Cheese is divided into seven main categories:

Fresh (for example, Ricotta), aged fresh (Mozzarella), soft white rind (Camembert), semi-soft (Port Salut), hard (Cheddar), blue (Gorgonzola) and flavour added (Pecorino with truffle). These styles are made in every cheese-producing country.

Our locally made cheeses:

Ontario has a wide selection of locally made cheeses, and the best part – some of the factories welcome tourists (we’re planning our trip now).  

Thornloe Cheese Co. has been making cheese in northern Ontario since 1940 and has a beautiful selection of artisanal cheese.  Their Temiskaming is a hard cheese with a yellowish inside. They also make a firm, smoked mozzarella and a Charlton, which is a goat milk cheese similar in flavour to feta.

Back Forty Artisan Cheese in Eastern Ontario (est. 2000) was one of the province’s first sheep’s milk producers.  Try the Highland Blue, which has a natural rind and is less salty than most blue cheeses.  Or try the Madawaska, which is salted and tangy.  You can visit the farm in Mississippi Station (near Ottawa) on Saturdays from June to October.

Mountainoak Cheese in New Hamburg produces many delicious kinds of cheese. When you see the passion Adam Van Bergeijk, owner of the farm, has for his craft, you’ll understand why they’ve won so many awards. “Farming is not an occupation; it’s a way of living.” The Farmstead Mild is aged two to three months and is exceptionally creamy. It won first place in its category at the British Empire Cheese Competition in 2016, and the Farmstead Smoked took the same award in its category two years running. 

Monforte Dairy in Stratford produces cheese from goat, water buffalo, and cow’s milk. The Providence Aged Cheddar is excellent, or try the Tomme or Chevre. 

Pairing wine with cheese:

It is not as simple as most people think when pairing wine and cheese.  Not all cheese goes with all wines; white wine is often better suited to cheese than red.  The lighter the cheese, the lighter the wine should be.  Fresh Ricotta would be best with a light wine like Trius Distinction Sauvignon Blanc ($19.95 at LCBO).

A soft white rind cheese such as Camembert could cope with a wine a little heavier, pairing the creaminess of the cheese and wine.  Try the Westcott Estate Chardonnay (available at the LCBO for $29.95).

Hard cheese such as Cheddar or blue cheese goes well with red wine.  The Malivoire Farmstead Gamay ($19.95 at LCBO) would be a good option, or the Norman Hardie County Cabernet Franc would also be a good choice. ($29.20 at the LCBO).

There are no rules for cheese and wine, so taste different combinations and see which you prefer.  Have some fun while you sample our Ontario cheeses and support a local industry which is on the rise right now.

Local Links: 

Thornloe Cheese Co
(705) 667-1061

Back Forty Artisan Cheese
(613) 287-7011

Mountainoak Cheese
(519) 662-4967

Monforte Dairy
(519) 814-7920

Blyth Farm Cheese, Blyth
(226) 523-5884

Stonetown Cheese, St Mary’s
(519) 229-6856

Gunn’s Hill Artisan Cheese, Woodstock
(519) 424-4024

Baa Dairy, Fergus
(519) 787-0707

Lenberg Farms, Lindsay

Glengarry Fine Cheese, Lancaster
(613) 347-1141

Quality Cheese, Woodbridge
(905) 265-9991

The Cheese Boutique, Toronto
(416) 762-6292

Farmhouse Artisan Cheese, Oakville
(905) 582-9600

The Block Co., Burlington
(289) 337-9911

Mickey McGuire’s Cheese, Dundas

East Hamilton Cheese Company, Hamilton
(905) 920-2314

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