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
