Vintage Cheddar

This 2017 Vintage Cheddar was created specially to celebrate 40 years in business! The recipe for COWS Creamery Canadian Cheddar comes from the Orkney Islands, north of mainland Scotland. An aged cheddar, with a potent, sharp, crumbly texture. 

Made from the milk of Holstein cows, from the small local farms in the rolling hills of Prince Edward Island. It is gently heated but not pasteurised so all beneficial microbes can thrive and give depth of character and flavour. The salt air and iron-rich soil of Prince Edward Island combine to add flavour and a unique quality to this cheddar. A hard compact and crumbly texture and a creamy, sharp flavour. A delicious balance of sweet, salty, and umami flavours (the meaty, savoury deliciousness that deepens flavour). The texture is smooth and toothsome, flecked with crunchy tyrosine crystals. Rich and full-bodied with a tangy bite at the end.

Enjoy this well balanced Cheddar with Red wine, beer or simply as part of a cheese assortment. Try it as part of a cheese board with dried fruit, cut celery and toasted nuts. It can also be sliced into sandwiches, cubed into salads and grated into recipes.

Appenzeller

Appenzeller is made with pure, raw cow’s milk from cows fed solely on the rich grass and herb mix found in the idyllic Alpine region known as the Alpstein.  The unique nature of this flavoursome speciality cheese is its  unique careful herbal brining process. The brine brings forth the characteristic taste of this cheese. The recipe for this herbal brine is a strictly guarded secret. The cheese certificate on the base of each cheese wheel ensures the first-class quality.  The flavours are enhanced by a Riesling or even a hard cider. But “I’m a red wine person”, you say, then stick to Cabernet Sauvignon, Merlot, or a Malbec, something with complexity and layers to avoid the cheese flattening or overrunning the wine.  Add a few slices of apples and pears to your tasting, and you will be in heaven.

Check out our Cheesy Appenzeller Twizzlers recipe!