Beaver Cheese

For the past year I have been on the lookout for Beaver cheese. I have had no luck finding any yet. In Canada we have BeaverTails, a fried dough pastry that is flattened to look like a Beaver’s tail. BeaverTails are typically topped with sugar, cinnamon or other goodies.

Canadian Beavertail

Canadian Beavertail - photo by Henry Ko (Flikr)

My internet searches have led me to Venezuelan Beaver Cheese, a fictitious cheese mentioned in a Monty Python Comedy sketch. Unfortunately the cheese shop in the sketch did not carry it.

In case you were wondering … the cheeses listed in the Monty Python cheese shop sketch are:

Bel Paese
Boursin
Bresse-Bleu
Brie
Caerphilly
Caithness
Camembert
Carré de l’Est
Czechoslovakian sheep’s milk
Cheddar
Cheshire
Danish Blue
Dorset Blue Vinney
Double Gloucester
Edam
Emmental
Gorgonzola
Gouda
Greek Feta
Gruyère
Ilchester
Lancashire
Limburger
Liptauer
Mozzarella
Norwegian Jarlsberg
Parmesan
Pipo Crème
Pont l’Evêque
Port Salut
Red Leicester
Red Windsor
Roquefort
Sage Derby
Saint-Paulin
Savoyard
Smoked Austrian
Stilton
Tilsit
Venezuelan Beaver Cheese (fictional)
Wensleydale
White Stilton

With all of the clever marketing by cheese companies these days, I am surprised that nobody has applied the name “Beaver Cheese” to a product yet. It’s probably just a matter of time.

If you are reading this post and know where I can find some Canadian Beaver Cheese please let me know.

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5 comments on “Beaver Cheese

  1. Hilarious! Thanks for the laughs this morning!! I can’t believe you could spell all of these cheeses, never mind list them all!

  2. kberesford says:

    A blog that features cheese and references Monty Python?? Perfection!

  3. kleeyaro says:

    Ah, the Cheese Shop Sketch. How could a blog about cheese not include that!

  4. Juan says:

    As a matter of fact, Venezuelan cheese might be the best you might find anywhere on this continent. You might find some in Florida (USA) under the brand PalmiUSA (Pamita style). There is no cheese like that in texture and flavour.

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