This week we are highlighting some of our delicious cheese selections.
Krinos Greek Halloumi is a semi hard cheese made from a blend of cow and goat milk, seasoned with mint leaves, and then soaked in a brine solution. While it isn’t easily substituted, It is most closely compared to feta or even tofu in consistency. The most important characteristic of Halloumi is the fact that it can (and should) be grilled! This cheese should not be eaten plain, and can be grilled, baked or pan fried for the most delicious results. It is an excellent addition to salads, or used simply as a snack. I mean, fried cheese. Here is starter recipe for you to kickstart your halloumi obsession!
Bar none, this is my favorite cheddar of all time. It has these little salty crunchy bits in it that are formed during the aging process. It is an English white cows milk cheddar, and is perfect for eating simply sliced right off the board, making it a great choice for your next charcuterie!
This is the newest line of cheese to our selection. This line of cheddar is from a cheese-maker in Somerset England that is 100% green. They Produce all of their own energy from renewable sources offsetting, filtering and reusing water, and by recovering heat from the dairy to name a few. We carry their Mild, Red Leicester, Mature Cheddar, Extra Mature, Vintage, Smoked & Ivy’s Vintage.
Here is a recipe to try their vintage cheddar.
Balderson Cheese is made in Canada from Canadian milk, and has won more awards than any other cheese maker in Canada. They carry a range of aged cheddar’s from a 2 year “Royal Canadian” that is perfect as an “everyday cheese”, to a heritage 5 year that is great for cheese boards and wine pairing. We carry The Balderson 3 year.
Is a sheep’s (Manchego sheep) milk cheese from central Spain. It is a “Protected Designation of Origin” product, meaning Manchego Cheese can only be called “Manchego Cheese” if it is manufactured in specific region according to traditional methods—similar products made in other regions must use another name or risk getting sued (kind of like Champagne). Manchego is a semi firm intense sweet cheese. The closest we can get to describing it (which isn’t all that close) is either Pecorino or Asiago.
First lets explain what a “Pulse” is. From Pulse Canada “Pulses are the dried edible seeds of certain plants in the legume family. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses grown worldwide. The four main types of pulses grown in Canada are dry peas, lentils, beans and chickpeas. Pulses are very high in protein and fibre, and are low in fat. Pulses are also nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.” Enter Pulse Kitchen.
These vegan cheese products are produced in Penticton BC and are 100% plant based and gluten free. Along with “pulses”, they use delicious ingredients like “Chickpea Miso”, giving the sharp cashew cheddar a distinct umami (this cheese also includes a local gluten free beer), Cashew Kind of Blue, Almond Gruyere is good melting cheese and is made with white wine.