Written By Courtney Schwegel Artisan / Edibles / One ingredient Apr 29, 2013 Cheese of the Month May: Alpindon SHARE VIA: Facebook Twitter PinterestLeft: Dairy Cow. Right: Alpindon Cheese. Eat is happy to announce we will be featuring one “Cheese of the month” article each month online. Expand your cheese tastes!Spring is in full swing and what better way to celebrate it than with a B.C. cheese made with the finest raw milk from cows grazing on richly green, rapidly growing grass. Behold Alpindon, an aged cheese made by Kootenay Meadows, a family of organic cheese makers in Creston, B.C.Alpindon takes the definition of a “farmstead cheese” to a whole new level. Not only does Kootenay Meadows use the milk from their own dairy cows to make the cheese, they grow their own feed as well.“It’s a concentrated expression of our farm and the land that we love,” explained Nadine Harris Ben-Rabha, cheese maker and sales and office manager at Kootenay Meadows. “We raise everything on our farm directly from the soil.”Alpindon is a seasonal alpine-style cheese typical of those made in France’s Savoie region. The spring and summer milk used to make the cheese is exclusively grass-fed, raw and organic, resulting in a high quality, nutrient-dense product, and a complex flavour profile. Similar to Gruyère, Comté or Beaufort, Alpindon is aged a minimum of six months, which builds a bold taste and complex flavour profile.“It’s feisty,” said Allison Spurrell, owner of Les Amis du Fromage. “I definitely think it’s strong and has its own opinion”.Its sweet, caramel beginning and complex, nutty finish seems to be pleasing the taste buds of several Vancouverites.“We sell tons and tons and tons,” said Spurrell.Spurrell suggests pairing Alpindon with spicy white wines like Viogniers, Gewurztraminers and Rieslings to complement its earthy taste. Although Spurrell and Harris Ben-Rabha agree that it is best eaten alone, slice by slice, it can be used in a variety of cooking applications. Try adding slivers to a salad, shaving it over grilled asparagus or incorporating it into potatoes gratin.Alpindon is best enjoyed at this time of year, as the wheels that are currently being sold have been aging since last summer, resulting in a mature, developed flavour and delicious crystallization. Where to find it! Kootenay Alpine Cheese Co.Wayne and Denise Harris and family3071 16th St.Creston B.C.http://www.kootenayalpinecheese.com/ Allison Spurrell – Owner of Les Amis du Fromage Photos: Prototype PhotographyalpindoncheeseCheese of the monthCOTMcowdairy SHARE VIA: Facebook Twitter Pinterest Written By: Courtney Schwegel ... Read More You may also like Artisan / Food / Food Shops March 14, 2014 Ten Years of True Grain Bread “The original Cowichan Bay Bakery and its Okanagan sister location celebrate a decade of baking made from freshly milled, local, organic ... Read More Artisan / Good For You / Health / One ingredient August 6, 2013 The Vinegar Lady Vinegar is one of the world’s most widely used condiments—every culture around the world utilizes the pantry staple. The Italians love their ... Read More Artisan / One ingredient / Vancouver July 19, 2013 Earnest Ice Cream: Vancouver’s Very Own A day without ice cream is a day wasted. At least that is how entrepreneurs Ben Earnst and Erica Bernardi of Vancouver’s Earnest Ice Cream feel. ... Read More Artisan / Food News / One ingredient June 10, 2013 Cheese of the Month June: Blossom’s Blue A little bit of blue cheese goes a long way. That’s the literal truth about Blossom’s Blue, an exceptional blue cheese made by Moonstruck Organic ... Read More Artisan / Sustainability April 11, 2013 From Farm To Table: The Real Story If you’ve heard the term “farm-to-table”, it’s likely you have an idea what it means. There’s something to do with sunny days, farmers’ ... Read More Artisan / Food Events / Food News March 1, 2013 California’s 7th Annual Artisan Cheese Festival coming up There are still plenty of tickets available for California’s 7th Annual Artisan Cheese Festival which is taking place in Petaluma California ... Read More Comments are closed.