OCTA guest blogger Vanessa Simmons returns this week for another edition of “Curd on the Street”.
This week, Vanessa profiles Canreg Station Farm & Pasture Dairy and their “Finchtaler” buffalo milk cheese.
What do you get when you cross a buffalo with a sheep? Answer: not a Shuffalo, but Finchthaler, Ottawaa��s newest cheese scene addition by Canreg Station Farm & Pasture Dairy. My cheese pick this week is a welcome treat, named for the style of cheese (after famous Emmentaler, or popular North American a�?Swissa�?) and its native home of village Finch, Ontario.
Finchthaler is a unique, raw, mixed sheep and buffalo milk cheese. A rich terra cotta rind covers a deep yellow open paste completely covered in small eyes (pinholes). Enjoy sweet and fruity aromas with rich, tangy, nutty and buttery flavors that linger unexpectedly on your palate (a characteristic of raw milk cheeses). Beautifully golden and crusty when broiled, make it your next a�?au gratina�? topping or melt it on BBQ burgers!
Producer: Canreg Station Farm & Pasture Dairy
Interesting Fact: The holes or (eyes) in the cheese are created by carbon dioxide gas bubbles released during the ripening process.
Enjoy! -A�Vanessa Simmons
Vanessa Simmons is Savvy Companya��sA�Cheese SommelierA�- A�and she knows her cheese! She has trained with the Cheese Education Guild in Toronto a�� Canadaa��s only comprehensive cheese appreciation program & spends countless hours with local cheesemongers and cheesemakers. Her passion for cheeses oozes while her knowledge will melt away all notions that Canada only makes cheddar. A�Read more ofA�Vanessa`s Curd on the Street blogA�or join her for anA�artisan cheese tasting event.