With holiday season approaching, we though it was about time you stepped up your cheese board game. Think of it as artisan cheese plinko. Ready, set, EAT!
LET YOUR FREAK FLAG FLY.
THE CHEESE: Soft, tangy and laced with pockets of deep blue — Monforte Dairy’s Buffalo Blue Cheese has got enough personality to satisfy even the weirdest of party goers.
THE LITTLE SOMETHING EXTRA: For those in the know, Jens’ cured meats are a rare, but highly sought after treat at the Marvellous Edibles market stall. Ask for the cured loin — it’s our favorite!
THE PAIRING: We’d go beer or go home on this one. Ideally, a rich and nutty ale like the Wellington Brewery Nut Brown Ale — but any Ontario brewed brown ale will do!
THE CHEESE: Mountain Oak’s gouda are a thing of legend. This one takes your mouth on a wild ride. Starts fruity, then gets sweet and almost toasty and ends on a sharp yet butterscotch like note.
THE LITTLE SOMETHING EXTRA: This cheese is an instant classic — that’s why we suggest pairing it with a classic, smokey ham like Sikorski’s and an even more classic mustard!
THE PAIRING: We’d go with Cameron�s Deviator Doppelbock. At %7 alcohol by volume, our babcia wouldn’t have it any other way.
THE CHEESE: Upper Canada’s Comfort Cream is Ontario answer to Riopelle. It’s oily and sometimes flowing texture is known to melt in yo mouth — an epic experience considering it’s got that smooth buttery taste we all crave come Christmas.
THE LITTLE SOMETHING EXTRA: This creamy, gooey number calls for a show stopper topper. We think Kitten & The Bear’s Ontario Black Plum & Earl Grey jam is just that. Serve them both on some Fred’s Bread available at the cheese shop.
THE PAIRINGS: Rich, sweet, creamy — make it a threesome with Ontario’s favorite reisling: Charles Baker 2012 Picone Riesling, of course!
GOATS FOR THE GOLD.
THE CHEESE: Studded with green peppercorns, the slightly spicy, slightly sour and oh so creamy Crosswinds Peppercorn Chevre is a winner in our books.
THE LITTLE SOMETHING EXTRA: Don’t let the name scare you away, Manning Canning Spicy Tomato Jam has a warm heat reminiscent of cinnamon which stacks beautifully with the seeds in Evelyn’s signature crackers too.
THE PAIRINGS: The cheeses tang and the warm spices in the jam have us dreaming about craft cider — the Dry-Hopped Cider from Spirit Tree Estate Cidery to be exact. It’s infused with Ontario grown Chinook and Cascade hops and sports some elevated citrus and grassy notes.
MEAT YOUR MAKER.
THE CHEESE: … is actually just meat! Smooth and mild Pingue Proscuitto from Niagara Specialty Foods is a welcome foil to the spicy edge of Seed to Sausage’s spicy salamis. Both are indulgent and impressive. Perfect for a crowd.
THE LITTLE SOMETHING EXTRA: Triple XXX baby. Add some texture to your board with Kozlik’s Triple Crunch.
THE PAIRINGS: A lighter bodied gamay like the Small Lot from Malivoire — it’s got sour cherry, raspberry jam, some spice and even a little mint leaf on the end — ensures you get a decent pairing with both meats and mustard.