'O Glorious Summer of Cheese

I have not been wanting for cheese this summer. In fact, I’ve been cheese rich! It has been a wonderful and gluttonous time. Cheese, I’m convinced, is the real fast food. You just slice it, slather it or pile it on some crusty bread, cracker, fruit, pie or eat as is and you are good to go. You have a delicious, gourmet treat that takes no time at all. Satisfying not only because of its flavour but has the requisite protein and fat to fill you right up!

In my quest to eat not only delicious but ethical cheese, I have gotten to know the fine folks at the Lendrum Ross farm who produce some fantastic cheeses. While in Whitehorse back in June, I stopped by the Fireweed Market (http://fireweedmarket.yukonfood.com) to load up on their cheeses before heading back north. I went early as I had been warned that they sell out quickly! I picked up some halloumi, feta, chèvre as well as some goat yogurt fudge. 

I had heard about their halloumi before but I was finally going to taste it for myself! In anticipation I bought two pieces. One I shared with with my friend Amberley, who I often stay with while in Whitehorse. We sliced it into squares and fried it in olive oil then squeezed lemon juice over it with salt and pepper. It was delicious! We started out by putting it on a lovely market produced olive bread but quickly discarded it, opting to eat the cheese on its own. Anything else would just be filler! It reminded me of a cross between saganaki and cheese curds. It had the fried crispiness and flavour of saganaki but the squeek of cheese curds. 

On the second halloumi eating occasion, I casually offered some to my small step grandchildren assuming that they wouldn’t be interested in such a thing. I quickly had to ration it out as they chowed down with reckless abandon. I eventually had to cut them off all together. Whatever feelings of guilt I suffered about my inability to share quickly wavered as I devoured the last slices. 

The beauty of the chèvre was that is was mild and spreadable and tasted so wonderfully fresh. I was still skeptical that the kids would be interested in it but after spreading it on some crackers, which I then sprinkled with salt and freshly ground pepper, I couldn’t keep it coming fast enough. I was a little more willing to share this go around just because I had more...

The feta was used mostly to add some tang to some delectable summer salads, which was good because that meant that a little went a long way. Mmmmm...

In addition to the goat cheese of the Lendrum Ross Farm, I came across Moonstruck Organic Cheeses (http://www.moonstruckcheese.com). This small farm/cheese maker is located on Salt Spring Island. They make homemade free range cow’s milk cheeses that are certified organic. According to their website, they have a small herd of about 25 cows. I would love to visit them one day!

In the Yukon, you can purchase their cheeses from Riverside Grocery (http://www.riversidegrocery.ca), Whitehorse’s go-to store for just about anything. It’s been around for years and as they claim, “If we don’t have it, it’s not worth having!” They carry a wide range of products and any trip to Whitehorse includes a stop at this unique little gem of a store. But I digress...

White Grace, Savoury Moon, White Moon, Ash-Ripened Camembert, Farmstead Feta are just some of Moonstruck Organic Cheese products  that I have enjoyed. If I had to pick my absolute fave, it would be the Baby Blue. It even won a bronze medal in 2008 at the First World Jersey Cheese Competition on the Isle of Jersey. It just might be the perfect cheese! You can read more detailed descriptions of their cheese on their website. So glad that I am able to get my hands on these fantastic products.

Ash- Ripened Camembert on the left & Savoury Moon on the right. Oh so good!

While on a recent vacation, I admit that I did eat some cheese whose ethicality (is that a word?!) was unknown to me but I’m assuming that due to its mass-produced nature that it could not possibly be ethical. I didn’t feel guilty. It’s difficult to control what types of food you will have access to when you are traveling. What I did observe, however, was that the small farm produced cheese that I have become accustomed to eating is a far superior product. Mass-produced cheese is bland, uninteresting and feels like you are eating plastic. Really? What’s the point? 

With a renewed sense of enthusiasm for small scale produced cheese, I got my hands on a feta making kit and some rennet and ordered up some goat’s milk. I’m taking cheese making to the smallest scale of production. I am going to try and make it myself. 16L of goat’s milk. 8L for mozzarella. 8L for feta. Yikes! Just don’t mess up...

Goat's milk awaiting its transformation into cheese.