Woolwich Dairy Triple Creme Goat Brie

My cheese adventure has led me to try Woolwich Dairy’s Triple Creme Goat Brie.

I like Brie. Double creme is good, triple creme is even better. However, until now, I have only tried cow’s milk Brie. I didn’t even realize there was such a thing as goat’s milk Brie.

I found this cheese at a local Loblaws supermarket. I must be a sucker for nice packaging. The little wooden box looked so classy that I figured there must be something very good inside.

Woolwich Dairy is a family owned, and operated, cheese company located in Orangeville, Ontario, Canada. Their website claims that they are Canada’s largest and leading goat cheese producer. They have a 40,000 SF manufacturing facility which, by my standards, is pretty darn big. They bring in milk daily from 200 local goat farmers. The cheese plant has a viewing gallery where visitors can see cheese being made. It sounds like a road trip with my kids is in the near future.

Because I am only familiar with cow’s milk Brie I wasn’t sure what to expect. In the past, I’ve had some goat cheeses that I enjoyed, and a few … well not so much.

When you take the cheese out of the wooden container it is wrapped in white paper, just like cow’s milk Brie. Upon removing the paper it looks and feels like cow’s milk Brie. I let it stand for an hour to come to room temperature. I’ve learned that cheese almost always tastes its best when at room temperature. When I cut into the cheese it looked like the cow’s milk Brie I was used to, only a bit firmer.

Upon tasting it, I could not help myself from comparing it to cow’s milk Brie. There was more similarity than difference. It was milder and different, but not in a bad way.

The tasting was a bit anticlimactic for me. I’m going to have to do some side by side tasting with another goat Brie, or a cow’s milk Brie to really figure this goat Brie thing out. I didn’t love it nor did I dislike it.

I’m stuck with indifference on this Goat’s Milk Brie for the time being.

Glengarry Cheesemaking Video

This is a very informative video illustrating the cheese making process at Glengarry Cheese Company in Lancaster Ontario.

I am only interested in eating cheese, but if you have any interest in making cheese they have a Glengarry Cheese Making Catalogue 2010 that has an amazing amount of equipment and supplies.

Devil’s Rock Creamy Blue Cheese

My friend Liza emailed me today about an interesting cheese she read about in today’s Globe and Mail. Of course I had to check out the article.

Here is a quote from the article.

If velvety is a quality you look for in cheese rather than fabric, you need to add Devil’s Rock Creamy Blue Cheese to your shopping list. Thornloe Cheese, a dairy based in the northern Ontario town of Thornloe, created the recipe to be a higher-fat, smoother version of their more traditional-style Casey Blue. The goal was a blue that still had some bite, but with its sharpness cushioned in a rich, luxurious texture.

The article lists locations around the Greater Toronto Area which carry this cheese. I’ll be trying it soon and adding it to my growing list of cheese experiences.

via Cheese so smooth you’ll be humming Blue Velvet – The Globe and Mail.

Update: March 2, 2011

Devil's Rock Creamy Blue Cheese

I found the Devil’s Rock Creamy Blue Cheese at a local Longo’s supermarket. Longo’s had the cheese available as a whole brick or half brick. I tried the half brick.

How does Devil’s Rock Creamy Blue Cheese taste?

I have yet to meet a blue cheese I don’t like. I found the cheese very creamy, just as expected. But I found this cheese milder than I expected. Don’t misinterpret that comment … it was pleasantly mild. This is the first Canadian Blue Cheese that I have tried. Therefore, by default, it is the best Canadian Blue Cheese I’ve had so far.

But when compared to its international competitors such as Roaring Forties, Ovinsardo, Saint Agur or Roquefort my preference leans toward the stronger blues.

This cheese would be a good bet on a cheese board. The shape and black wax casing are visually interesting. I think it would be enjoyed by most people simply because it is creamy and mild. If that was Thornloe’s objective then they hit the mark.