Tags » Cheeses

Chesapeake Cheddar Clam Toasts

I think you will enjoy this dish from an earlier era spent with a rowdy crowd of young naval officers at Virginia Beach.  We usually used canned clams but freshly shucked, sauteed in butter, and chopped is always better.   91 more words

Seafood

Heirloom Tomato Galette

The Farmers Markets are in full swing and bursting with amazing fresh produce. The highlight for me are the ripe, colorful and juicy heirloom tomatoes. This tasty, savory tart is made with a simple crust combining butter and crème fraîche. 382 more words

Appetizer

Four-Year-Old-Cheddar

Four-Year-Old Cheddar

Fromagerie des Basques, Quebec

From along the lower St Lawrence comes this four-year-old cheddar. It never ceases to amaze me how much variety there is in the world of cheddars—the three in this month’s box, made from three different milks according to several different processes, are a small sampling of those available. 98 more words

Cheeses

Seaside Sheep Cheddar

Seaside Sheep Cheddar

Oldfields Dairy, Oyster Bed, PEI

We’ve had a number of Oldfields Dairy’s offerings over the last year. This month I have a limited-edition sheep’s milk cheddar for you—limited edition because the shepherd is Gabriel Mercier of Isle St Jean Farm, and he is now using his sheep milk for his delectable yoghurt and Alexis Doiron cheese. 72 more words

Cheeses

Lindsay

Lindsay Bandaged Goat Cheddar

Mariposa Dairy, Lindsay, Ontario

The Mariposa Dairy in Lindsay, Ontario, makes a variety of goat and sheep milk cheeses. They make the Plain Goat that I have regularly, as well as Tania Sheep Cheese, which I will have at the stall later this month. 237 more words

Cheeses

Tiger Blue

Tiger Blue

Poplar Grove Cheese, Penticton, British Colombia

Poplar Grove Cheese, located at the same site as Lock & Worth Winery, was created in 2002 to be a partner to the wines of the Okanagan—for what better pairing could there be than the local wine with the local cheese? 131 more words

Cheeses

Le Vlimeux

Le Vlimeux

Fromagerie le Mouton Blanc, Bas-St-Laurent, Quebec

As befits a cheesemaker called ‘the White Sheep’, le Vlimeux is a sheep milk cheese. It’s made from raw (unpasteurized) milk produced on the farm—the makers describe their operation as the “marriage of the Shepherd and the Cheesemaker”—hard to go wrong there! 103 more words

Cheeses