Evanturel Only recently developed, (summer/fall 2008), Evanturel is Thornloe Dairy’s contribution to artisanal cheese (it is made in small batches – only 300 litres at a time). This cheese has a thin bloomy rind, which offers aromas of earth and mushroom. A line of vegetable ash marks the creamy interior. It is thought that this line acts as a means of retaining the moisture within the paste, making for a rich, smooth texture. Thornloe’s local geography (the Canadian Shield) and the cooler climate means that the cattle are eating more foraged grasses, as well as barley, but much less corn then herds in the south. It is believed this pattern imparts rich, full flavours to the cheese. Click on any thumbnail or [MORE] for a larger image and full description. Available cheeses change on a regular basis. Cheeses listed will not necessarily be available at any given time. Beemster Extra Old Beemster exhibits the traditional characteristics, [MORE] Bleu d’Élizabeth Bleu d’Élizabeth is an organic, cheese [MORE] Cantal Cantal, according to Steve Jenkins, (The Cheese Primer), [MORE] Cape Vessey This is a chewy, pungent, cheese [MORE] Le Chèvre Noir This internationally acclaimed goat milk cheddar [MORE] Ciel de Charlevoix Whole milk from a single herd is used [MORE] Comté Reserve France’s Jura Region, [MORE] Evanturel Only recently developed, [MORE] Fleur en Lait Fleur en lait, a newcomer [MORE] Gorgonzola Dolce Gorgonzola, a blue veined cheese [MORE] Grey Owl Fromagerie La Detour’s newest cheese [MORE] Gruyère de Grotte (cave aged) The medieval town of Gruyères [MORE] Hercule du Charlevoix The Hercule is one of Canada’s unique cheeses [MORE] Lankaaster According to cheese maker Margaret Morris, [MORE] Lighthall Tomme Named after Petra’s mother-in-law, Lighthall Tomme [MORE] Niagara Gold An Oka-style, semi-soft cheese, [MORE] Paillot de chèvre This is a soft, surface ripened cheese, [MORE] Provincial Smoke A smooth and creamy smoked cheddar. [MORE]
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