Cheesemaking, much like winemaking, is about creating an end product that expresses tastes and aromas that (a) please the senses and (b) are not there in the original raw materials. Creating new tastes and aromas is the reason why we ferment foods of all kinds. Yet, you’d never know it from the way mass-market cheeses [...]
Niagara Gold from the Upper Canada Cheese Company is the cheese that Oka aspires to be. Its flavor is stronger, yet more nuanced and longer-lasting. It is a more interesting and more satisfying treat than either regular Oka or Oka Classic. “Niagara Gold is an Oka-style semi-soft, washed rind cheese fashioned after recipes developed by [...]
Cheese is cheese, isn’t it? Not necessarily. There is an obvious difference in taste and experience between artisanal cheeses & run-of-the-mill mass produced cheese. Yes, there’s definitely a price difference, but the dollar difference is reflected in the experience when you try the cheese. I dropped by the Upper Canada Cheese Company yesterday. It’s a [...]
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