Discover the amazing tastes and aromas of local BC cheeses. We’ve categorized by the 7 key types to help you navigate your next cheese experience.
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1 Blue: Tiger Blue
Sharp and complex, made in the style of Stilton Pair with: Ice Wine, Late Harvest Riesling, Sauternes or Port
2 Bloomy: White Moon
Buttery and rich – milder than camembert, stronger than brie, with an edible rind Pair with: Fruity Sparkling Wine
3 Hard: Farm House Cheddar
Friendly almost floral sharpness with a touch of creaminess. Aged from 6 months to 2 years. Pair with: Beaujolais or Beer
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4 Washed Rind: Belle Ann
Goats milk cheese washed in Cherry Point Blackberry port. Pair with: Hard Cider or Riesling
5 Semi Soft: Salt Spring Island-Juliette-Handmade goat cheese
Earthy, creamy and soft – hints of mushroom. Pair with: Pinot Noir or Chardonnay
6 Firm: Aged Gort’s Gouda
Sharp, dense, creamy and rich Pair with: Dark Beers or Cabernet Sauvignon
Fresh: Mozzarella di Bufala
Hand made, tender and delicate. Pair with: Sancerre, Muscadet or Light Reds
Cheese plate pointers:
- always serve your cheese at room temperature
- arrange cheeses from mildest to strongest, clockwise
- allow 1 ounce per person, per cheese
- dried fruits, nuts and quince or fig compotes are perfect pairings on the cheese plate
