Last year I shared with you my thoughts on the basic types of cheese and how each one of them played into the perfect cheeseboard. If you missed it just head to my website chefpaulshufelt.com and look under articles for the Perfect Cheese Plate. It offers some great advice for putting together a delicious and balanced plate.

 

This week though, let’s take a closer look at the local cheese-making community. Many people may not realize that we do in fact have some incredibly good craftsmen preparing unique and delectable cheeses right here in our own back yard.

If you know anything about local cheese then I am sure you have heard of Sylvan Star. They are arguably the largest and most successful of our province’s cheese-makers, based out of Sylvan Lake. They make some of the most award-winning gouda and gruyere around, ranging from delicate and mild, to bold and gnarly enough to be named Old Grizzly. Fantastic in a fondue, melted on a sandwich or simply enjoyed on their own you can’t go wrong with any of their delectable choices.

Another great choice is Smoky Valley Goat Cheese. Their selection ranges from a classic chevre, to ash ripened goat cheese, to a brie, and even a variety with the sharpness of a pecorino or well aged cheddar. Their diversity and range shows the skill and passion for their craft.

Then there is one of the newest members of the local cheese-making community. The Cheesiry has only been making cheese for a couple of years now, but is quickly developing a strong reputation for a broad selection of sheep’s milk cheeses, each hand crafted and skillfully aged. Their deep appreciation for providing nourishing food prepared in the most wholesome way can be tasted in their chevre, feta, semi hard and unpasteurized pecorino.

Although our selection of artisan cheese-makers in Alberta is quite sparse, there certainly isn’t a lack of talent or ability. We are fortunate to have this group of craftsmen and I encourage you to embrace these hard working people and support them in their pursuits by trying their cheeses. They can be found at many of our local farmer’s markets and great local cheese shops, like Paddy’s Cheese. Step out of your comfort zone the next time you are shopping for cheese and enjoy some delicious and diverse cheeses prepared right in our own back yard.

If a cheese board full of different options isn’t your cup of tea then at least try this delicious appetizer. Even for the most modest of cheese fans this dish is always a winner. Try it with the two condiments I have shared with you, or pick up your own favorite brie pairings. Either way you are sure to enjoy.

Bacon Jam

Prep time: 15 minutes

Cook time: 20-30 minutes

Makes: about a cup

6 slices bacon, julienned

1 large shallot, julienned

2 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

In a pan, sauté the bacon slices over medium high heat, until just starting to brown

Add the sliced shallots and continue to cook until soft

Deglaze the pan with the balsamic vinegar, then quickly add the brown sugar

Allow the brown sugar to dissolve and the liquids to reduce to a light syrup

Remove from heat, and puree in a food processor until smooth, and refrigerate

Roasted Apple Compote

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: about a cup

2 Granny Smith apples, quartered, small diced

¼ red onion, small diced

¼ cup sugar

¼ cup white vinegar

½ Tbsp. fresh thyme

Preheat the oven to 425F

Place the chopped apples on a baking sheet and place in the oven

Meanwhile, place the vinegar, sugar, and red onions in a small sauce pot and bring to a simmer

After about 8-10 minutes of roasting place the apples into the pot, allow to simmer 4-5 minutes, add the thyme and remove from heat

Both of these condiments can be prepared well in advance and can be preserved comfortably for up to 30 days. If you would rather keep things simple, you can simply use a store bought preserve or relish that would compliment the cheese, but I really enjoy these two particular condiments with brie.

Baked Wheel of Brie

Prep Time: 10 minutes

Cook Time: 10 minutes

Feeds: 3-4, but can easily grow by using a larger wheel

1 small wheel of brie, or your favorite local soft cheese

2 sheets phyllo

¼ cup clarified butter

Salt and pepper to taste

¼ cup chopped nuts, walnuts, pecans, pistachios, almonds etc

½ baguette, sliced into medallions

Lie a sheet of phyllo pastry on your work surface, lightly brush away any excess flour

Lightly brush the phyllo with clarified butter

Place the second sheet of parchment over the first, lining them up on top of one another

Lightly brush the second piece of phyllo

Preheat the oven to 425F

Place the wheel of brie, or your favorite soft local cheese, in the center of the phyllo sheets

Begin to fold over the parchment and wrap the cheese, much like wrapping a gift, if you are using a smaller wheel you may want to trim away some of the excess phyllo with a paring knife

Once wrapped, place on a parchment lined baking pan and place in the oven

Bake for 6-7 minutes

On another baking sheet place the sliced baguette and lightly brush with butter, season with salt and pepper

Remove the brie from the oven and top with your favorite chopped nuts

Return to the oven and also place the baguette in the oven, bake another 3-4 minutes

Remove from the oven and serve warm with your favorite condiments

Who’s hungry?