iN WINE: Seven delicious BC cheeses you need to eat
BC has a bounty of amazing cheesemakers allowing us to build one heck of a local cheese board. And luckily, we have wine to pair with it all.
Here are seven of my favourites:
1. Basil Chèvre from Salt Spring Island Cheese Company, Salt Spring Island
Description: Creamy, crazy delicious goat cheese with basil and olive oil, is also beautifully packaged with a basil leaf on top.
David Wood was first made famous by his gourmet food shop in Toronto. Semi-retirement brought him across the country to live on island time and fulfill a dream of making cheese. He, his family and his goats are living a happy life on this idyllic island.
2. Cumin Seed Gouda from Triple Island Farm Gouda, Cherryville
Description: Mild, rich Gouda is flecked with cumin seeds giving it a smash of flavour sensation.
The Tuijtel Family brought with them from Holland their artisan skills in cheesemaking. Making world-class farmhouse Gouda, Maasdammer and Parmesan cheeses using milk from their own cows. The ochre wheels of Gouda come in all kinds of great flavours including tomato and garlic, peppercorn and cumin.
3. Marinated Okanagan Cheese Balls in Herbs & Oil from Happy Days Dairy Goat Cheese, Armstrong
Description: All natural, soft unripened marinated goat cheese balls in olive oil & herbs. (If you cannot find this one try the goat feta)
Cheesemaker Donat Kollar originally from Switzerland creates a wide array of delicious cow and goat milk organic cheeses from his beautiful farm in Armstrong.
4. Naramata Bench Blue from Poplar Grove Cheese, Naramata
Description: Distinctive yet mild, blue on the surface, creamy camembert-like inside, a hint of salt, and a lingering sweetness on the finish. This cheese is wildly delicious.
Gitta Pedersen is the cheesemaking goddess behind this legendary Okanagan brand. She is also a pioneer in the BC artisan cheesemaking world.
5. Burrata from Tanto Latte Cheese, Salmon Arm
Description: Made from fresh cow's milk, or buffalo's milk it literally translates to "buttered", this is the creamiest, richest cheese bomb you can imagine.
100 per cent organic Italian artisanal cheesemakers, founder, Luigi Ornaghi, is an Italian cheesemaker with over five years of experience in artisanal dairy production. His cheese factory produces favourites like bocconcini, and ricotta is a welcome addition to the BC cheese scene.
6. Brie from Bella Stella Cheese, Lumby
Description: With the original name "Formaggella", this kind of Brie is a very popular cheese in the Italian Alps. It has a perfect smooth texture that holds its shape but softly melts in your mouth.
Swiss-born and raised; Igor Ruffa makes his certified organic cheese using old-world style craftsmanship. The milk is sourced from Vale Farms from happy healthy cows.
7. King Cole from Upper Bench Cheese, Naramata
Description: So pretty with its intense network of blue streaks, this velvety, semi-soft, surface-ripened cheese is rich and creamy that is big but not too much.
Cheesemaker Shana Miller and her winemaker husband Gavin is a merry duo of artisans creating one of life’s perfect pairings together.
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