Written By Courtney Schwegel Edibles / Pantry Aug 18, 2013 Cheese of the Month: Clothbound Chedder SHARE VIA: Facebook Twitter Pinterest Cheese of the Month August: Farm House Clothbound Cheddar If you think all the great cheddars hail from the United Kingdom, think again.This month’s feature cheese is a far cry from your average North American cheddar. From the rich, flavourful milk of their very own grass-fed Brown Swiss and Guernsey cows to the care given in each step of the cheese-making process, Farm House Natural Cheeses has set itself apart with its Clothbound Cheddar.Debra Amrein-Boyes, head cheese-maker of Farm House Natural Cheeses in Agassiz, BC, is one of only three makers of clothbound cheddar in Canada.“Because we are a small, traditional cheese creamery, we use the most original practices possible to make an authentic cheese,” she said.Farm House does indeed make their Clothbound Cheddar the old-fashioned way. The milk undergoes a low-temperature pasteurization, so as to preserve its flavour and nutritional integrity. Once the cheese is pressed, it is smeared with purified lard and is swaddled in lard-soaked cheesecloth.“The cloth bandaging actually allows a whole variety of molds to grow on the outside of the cloth and the lard,” Amrein-Boyes explained, “that all contributes to a more interesting flavour.”Amrein-Boyes claims that cloth-binding adds a floral note to the cheddar, a characteristic that isn’t achieved with traditional wax-sealing.The ten kilo wheels of cheese are then cold-aged for up to 18 months in custom-made, wooden cheddar molds. This process differs from industrial cheese-making processes in that an industrial-made cheese is inoculated with a culture rather than aged, for the sake of quick mass production.While a longer aging period is preferred for the development of flavour, Amrein-Boyes explained that the demand for this cheese has it flying off the shelves sometimes as early as six months.“We can’t seem to make them fast enough,” she said.It seems that the impeccable balance of this cheese is pleasing plenty of palates across the province. Neither too crumbly nor too soft, its medium moisture content makes for an über-creamy mouth feel. The cheese’s saltiness is offset by its floral notes and hits the tongue with a nice tang.Other well-known cheddars made in this style include Isle of Mull from Scotland and Montgomery’s from England. In Canada Avonlea Clothbound Cheddar made in PEI.In keeping with tradition, Amrein-Boyes fancies big slabs of Clothbound Cheddar with a tall glass of ale and slices of hearty rye bread. Jonah Benton of Benton Brothers Fine Cheese recommends trying a slice with a popular Okanagan fruit. “It’s amazing with some of the apples that are just starting to come on the market this fall,” he said. If you fancy a drink, try pairing Farm House’s Cheddar with merlot-based red wines, or ales and stouts. chedderCheese of the monthclothclothboundfarmfarm house SHARE VIA: Facebook Twitter Pinterest Written By: Courtney Schwegel ... Read More You may also like Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Food News September 30, 2020 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 27th and 28th at ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Comments are closed.