Subtle Cheese Tray
Warren & Hugh put together a cheese tray with cheeses that have a more subtle flavour that can be matched with more delicate wines.
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Male 1: Last time Julia came in and spoke with me. We did a bowl of cheese tray, something that I would want to have with, you know, a beer or a scotch, something like that or a full wine.
What I’ll do today is create a cheese tray, well we have just done that with one more mild flavors, some subtlety that we can pair with a really delicate wine. So, would you be with the section sir?
Male 2: I would indeed. What we’ve got here is five cheeses, all of them Canadian, all of which have really smooth delicate flavors, a lot of taste but not necessarily overpowering.
Starting with the thunder oak on the left, would you like to go for that one?
Male 1: Yes, so this a mild gouda. I’d recommend a mild or a medium in that case, wonderful texture, normally with gouda, as we expect kind of a rubbery quality but we’ve talked about how this is a farm house style of cheese making, you don’t get that at all. It’s creamy, it’s lactic, it’s wonderful and really refreshing flavor.
Male 2: Yeah, grassy sweet and delicate.
Male 1: Yeah and that would go well with any of the kind of light wines something.
Male 2: Pretty much everything.
Male 1: Yeah.
Male 2: This next one here is the Ciel de Charlevoix, my personal favorite Quebec Blue. It’s a raw milk cheese and what makes it neat is that it’s got a ton of flavor but not a huge amount of blueness. It’s got a grass, it’s got earth and land flavors, tons of different tastes that are very mellow and it doesn’t leave any bitterness or over saltiness as an after taste like a lot of blues do which makes it very easy to pair with other cheeses on a tray.
Male 1: Especially on a cheese tray, we want to do a combination of styles, we have sheep’s milk and gouda here. We also have the blue. And you want a mixture of textures so what I like with the Ciel is that its semi-firmed cheese, it’s got a bit of delightness creamy quality to it, really not a crumbly cheese as much as it is something that is almost spreadable at room temperature.
Male 2: Yeah, especially when we get our really right one, it can be quite runny almost creamy in the center.
Male 1: Yeah, and then one of my favorites is the Magie de Madawaska, a washed rined of Quebec. It’s got a very kind of a sour cream flavors mixed with leather, nuts that sort of thing.
Male 2: Yeah, they make a couple of other similar cheeses but this one I think is a real standout cheese. It’s got a lot flavor, lot of taste, tastes almost a bit like a sheep’s milk cheese but it is pure cows milk, very complex, like you’re saying leathery and meaty taste to it. Yeah, it’s a great one.
Male 1: And this one, I would say in this cheese tray replaces the triple cram or the breed that you’re looking for, that really soft, mild flavor that it is just buttery.
Male 2: This is the really satisfying soft creamy cheese for this plate.
Male 1: Yeah. So, if I was cutting these in the wedges that would be part of my most generous wedge.
Male 2: Yeah, probably the biggest along with the ‘Utah’ which is the next one.
Male 1: Okay yeah, so the ‘Utah’ comes from unity dairy, a hard pressed sheep’s milk cheese that’s been pasteurized. It brings a really wonderful sweetness to the tray, definitely the sweetest of the ones we have up here. This one will bring a caramel sweetness, this one will bring that blue sweetness but that will bring out straight up.
Male 2: Very fresh cream, served a sweet lemonade almost taste to it. A little bit lemony, very milky sweet grassy; it’s one of my favorite things.
Male 1: And definitely something that goes quickly on a cheese tray.
Male 2: It goes fantastic, very fast.
Male 1: Now, here we have our second wash rinds. We picked two wash rinds because we are bias, we love Canada and we love their style of cheese. This is a unique one though because of its texture I’d say.
Male2: This is a really neat one; it’s a semi-firmed cheese, very smooth, very even texture to it, and it’s beautiful presentation as well. The orange rind on this cheese is very consistent. It’s very even, just looks beautiful, and a big nutty flavor to it.
Male 1: It’s called the Mo Jacob and it’s from Ashley Blackburn in Quebec.
Male 2: That is right. They are fairly new cheese maker, they make a few different cheeses and they’ve been perfect from day one just since we started bringing them in, they’re one of our favorite things.
Male 1: So, if you’re looking for a mild cheese tray, here it is.
Male 2: I’d love my favorite cheese.
Male 1: There you go.
Subtle Cheese Tray
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