Caves in modern cheese production?
Part II of the story of mould unavoidably concerns caring for mould. The what, where, and how of this process is called Affinage, and the practice has its fair share of skeptics. At Fifth Town, affinage takes place in our subterranean caves, the only ones in Canada currently. Actual caves have been used for centuries … Read more
There’s mould on my cheese!
“I can’t believe the cheese so mouldy!” is the kind of comment often overheard in the aging cave during our Cheesemaker for a Day program. Participants range from all-the-way cheese nerds to your run-of-the-mill birthday gift recipient. Their level of familiarity with the end product doesn’t seem to change the response. It’s a bit of … Read more
Wishing Tree Salad
Wishing Tree is aged in our caved for at least 6 months before sale. It’s a brushed rind cheese that has a very earthy smell and taste. This simple salad highlights the earthy flavour of Wishing Tree by contrasting it with the lighter fruitier flavours of the veg, making for a light and refreshing meal. … Read more
Lemon Fetish With Your Veg
Lemon Fetish is the drier, zestier cousin of Bedda Fedda, Fifth Town’s “Feta”. This lovely little cheese has a salty punch that is accompanied by a delicate lemon hint, making for a surprisingly complex flavour. You could serve this cheese much the same way as a feta, but because of its drier texture, it really … Read more
Wine Pairing: Rose Haus
Wine Pairing Tips 101: A good wine and cheese pairing should enhance both the wine and the cheese through a pairing that either compliments or contrasts their flavours. We got our resident cheese nerd, Heather, to sit down with Fifth Town’s Rose Haus Cheese and some wine over the weekend and tell us what she … Read more
CHEVRE LOGS AND SPICED PECANS
Fifth Town’s Chevre Logs are rolled by hand in the morning and left to sit overnight in the cooler before being coated in ash or our Vicki’s Spring Splendour herb mixture the next day. Afterwards, logs are aged for about a week, which allows them to develop a soft rind. Ingredients: 1 Nude or Lacey … Read more
Artisan Cheese vs Farmstead Cheese?
Did you know there was a difference? Artisan and farmstead cheeses are both made by hand and both are made with unadulterated milk (meaning that no milk proteins, concentrates or skim milk powders are added). However, farmstead cheese is made with milk exclusively from the farmers own animals while artisan cheese can be made with … Read more
Baked Mac N’ Bonnie & Floyd
Baked Mac N’ Bonnie and Floyd Fifth Town’s Bonnie and Floyd is a St. Paulin style cave aged, washed rind, semi-hard sheep cheese. St Paulin cheeses were originated by French Trappist monks in the early 1900s. Today, it’s characteristic creamy-ness and edible orange rind has made it a popular high-end “mac and cheese” cheese. At … Read more
