Stories to fuel your mind

Cheese Please!

Share the story

Story by Andrea Stewart

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.

Sponsored Ads

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

Sponsored Ads

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

Related Articles