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
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
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
