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Posts Tagged ‘tastes of the region’

Locally made sheep cheese a flavour to try

Thursday, July 28, 2016 @ 12:07 PM
posted by Tara McNeil

By Howida Sorour-Roberts
heddy@pdgmedia.ca

Cheese, yum! There are few greater culinary pleasures than a really good artisanal cheese served with a nutty cracker and a glass of wine. Anywhere I go I look for local cheeses. So it was with great delight that I sampled and then fell in love with Milkhouse Farm and Dairy sheep cheeses, made in Montague.

Not only are these absolutely delightful cheeses to serve with bread, crackers or add to your favourite soup, salad or potatoes, they’re easier to digest.

I discovered, by accident, that my husband who cannot tolerate any cow or goat milk or cheese, had no trouble at all with sheep cheese.

“A lot of people find it easier to digest; the sugars are different, so it’s not lactose free just easier to digest,” says Caitlyn White, who with her husband Kyle is a cheese maker at Milkhouse Farm and Dairy.

Sheep milk has all the proteins and sugars found in other milks but in a form that’s easier on the human gut. There are two proteins in milk – whey protein and casein protein. According to the British Sheep Dairy Association’s website, “sheep cheese, made of the main protein, casein, is acceptable to almost all who cannot tolerate cow or goat milk products.”

So if you haven’t been enjoying dairy products for a while it’s worth giving sheep cheese a try. Besides it’s much higher in calcium, zinc, magnesium as well as B-12 and B-6 vitamins. It’s also sweeter with a higher fat content than other milks so it makes a really succulent cheese.

A lot of you may get stuck on the higher fat bit, but don’t, because while it is higher in saturated fat it’s also rich in Omega-3 fatty acid, which is linked to reducing high blood cholesterol. Besides we all know that a bit of fat makes for a tasty treat!

“At the moment we make two cheeses, the Tomme and a Feta, but we’re always working on new recipes and we’d like to get to four or five cheeses,” says White.

The Milkhouse Tomme takes a while to make, and is a rich, firm cheese with a natural edible rind, it works well in many recipes that call for melted cheese or with potatoes. “On a cheese making day, it takes about six hours to make the Tomme cheese, then it goes into the brine for 24 hours and then it dries over another 24 hours more or less, then it goes into the aging cave for 90 days,” says White.

I love it on it’s own with a rich red wine or melted in baked potatoes. There are also a few recipes for the Tomme on the Milkhouse website.

The Milkhouse Feta is a traditional salty creamy feta that’s great on salads, pizza, potatoes, with roasted vegetables or in scones.

If you’ve never tried sheep cheese, try these at least once. You can purchase the cheese directly from the farm on Matheson Drive, just outside Smiths Falls, but please contact the Whites first through their website www.milkhouse.ca

Photo Credits: Howida Sorour-Roberts

Photo Credits: Howida Sorour-Roberts

Tastes of the Region: Fine Chocolate by Ludwig

Saturday, April 23, 2016 @ 08:04 AM
posted by admin

***needs an author**

If you’re a chocolate lover like I am, let me introduce you to some of the finest chocolate I have ever tasted: Fine Chocolate by Ludwig (http://finechocolate.ca), and its created right here in Lanark County.

I’ve never been a fan of dark chocolate. I’ve always found it too bitter, too strong, and sometimes with a grainy texture.  In short, nothing I would ever reach for as a treat.

That changed a couple of years ago, thanks to a client who left me a Christmas gift of a chocolate bar made by Ludwig Ratzinger.  I had never heard of it before, and again, not being a fan of dark chocolate, brought it home and it left it to sit on the counter for a few weeks.  In a moment of desperation, with no other chocolate around, I decided I would break open the gift from my client.   

Well, you could have knocked me over with a feather.  This was the most flavourful, yet delicate and smooth dark chocolate I had ever tasted. I was hooked.   

I had the opportunity to meet Ludwig earlier this year and get a tour of his chocolate making studio, located in Maberly, Ont., just west of Perth. As a professionally trained pastry chef and former employee of both the Chateau Laurier and the Governor General, Ludwig’s talent and experience shines through in his finished product.

Walking into the studio, the scent of chocolate was nothing short of extraordinary.  Ludwig walked me through his chocolate-making process, including everything from the packaging he designed, to how he selects his cacao beans, the custom molds he uses and the process he follows for turning cacao beans into the delectable bars of goodness found at various specialty shops around Eastern Ontario.  

Ludwig produces a wide selection of chocolate, including large bars ranging from 38% cacao to 80% cacao as well as milk chocolate, white chocolate and smaller flavoured chocolate bars.  A definite favourite of mine is the lime chocolate bar; a subtle hint of lime does nothing but enhance the chocolate. His packaging allows for customization for weddings and other special events.  

For more information about Ludwig, the chocolate he creates and locations where you can purchase it, check out Ludwig’s website at www.finechocolate.ca

 

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Posts Tagged ‘tastes of the region’

Locally made sheep cheese a flavour to try

Thursday, July 28, 2016 @ 12:07 PM
posted by Tara McNeil

By Howida Sorour-Roberts
heddy@pdgmedia.ca

Cheese, yum! There are few greater culinary pleasures than a really good artisanal cheese served with a nutty cracker and a glass of wine. Anywhere I go I look for local cheeses. So it was with great delight that I sampled and then fell in love with Milkhouse Farm and Dairy sheep cheeses, made in Montague.

Not only are these absolutely delightful cheeses to serve with bread, crackers or add to your favourite soup, salad or potatoes, they’re easier to digest.

I discovered, by accident, that my husband who cannot tolerate any cow or goat milk or cheese, had no trouble at all with sheep cheese.

“A lot of people find it easier to digest; the sugars are different, so it’s not lactose free just easier to digest,” says Caitlyn White, who with her husband Kyle is a cheese maker at Milkhouse Farm and Dairy.

Sheep milk has all the proteins and sugars found in other milks but in a form that’s easier on the human gut. There are two proteins in milk – whey protein and casein protein. According to the British Sheep Dairy Association’s website, “sheep cheese, made of the main protein, casein, is acceptable to almost all who cannot tolerate cow or goat milk products.”

So if you haven’t been enjoying dairy products for a while it’s worth giving sheep cheese a try. Besides it’s much higher in calcium, zinc, magnesium as well as B-12 and B-6 vitamins. It’s also sweeter with a higher fat content than other milks so it makes a really succulent cheese.

A lot of you may get stuck on the higher fat bit, but don’t, because while it is higher in saturated fat it’s also rich in Omega-3 fatty acid, which is linked to reducing high blood cholesterol. Besides we all know that a bit of fat makes for a tasty treat!

“At the moment we make two cheeses, the Tomme and a Feta, but we’re always working on new recipes and we’d like to get to four or five cheeses,” says White.

The Milkhouse Tomme takes a while to make, and is a rich, firm cheese with a natural edible rind, it works well in many recipes that call for melted cheese or with potatoes. “On a cheese making day, it takes about six hours to make the Tomme cheese, then it goes into the brine for 24 hours and then it dries over another 24 hours more or less, then it goes into the aging cave for 90 days,” says White.

I love it on it’s own with a rich red wine or melted in baked potatoes. There are also a few recipes for the Tomme on the Milkhouse website.

The Milkhouse Feta is a traditional salty creamy feta that’s great on salads, pizza, potatoes, with roasted vegetables or in scones.

If you’ve never tried sheep cheese, try these at least once. You can purchase the cheese directly from the farm on Matheson Drive, just outside Smiths Falls, but please contact the Whites first through their website www.milkhouse.ca

Photo Credits: Howida Sorour-Roberts

Photo Credits: Howida Sorour-Roberts

Tastes of the Region: Fine Chocolate by Ludwig

Saturday, April 23, 2016 @ 08:04 AM
posted by admin

***needs an author**

If you’re a chocolate lover like I am, let me introduce you to some of the finest chocolate I have ever tasted: Fine Chocolate by Ludwig (http://finechocolate.ca), and its created right here in Lanark County.

I’ve never been a fan of dark chocolate. I’ve always found it too bitter, too strong, and sometimes with a grainy texture.  In short, nothing I would ever reach for as a treat.

That changed a couple of years ago, thanks to a client who left me a Christmas gift of a chocolate bar made by Ludwig Ratzinger.  I had never heard of it before, and again, not being a fan of dark chocolate, brought it home and it left it to sit on the counter for a few weeks.  In a moment of desperation, with no other chocolate around, I decided I would break open the gift from my client.   

Well, you could have knocked me over with a feather.  This was the most flavourful, yet delicate and smooth dark chocolate I had ever tasted. I was hooked.   

I had the opportunity to meet Ludwig earlier this year and get a tour of his chocolate making studio, located in Maberly, Ont., just west of Perth. As a professionally trained pastry chef and former employee of both the Chateau Laurier and the Governor General, Ludwig’s talent and experience shines through in his finished product.

Walking into the studio, the scent of chocolate was nothing short of extraordinary.  Ludwig walked me through his chocolate-making process, including everything from the packaging he designed, to how he selects his cacao beans, the custom molds he uses and the process he follows for turning cacao beans into the delectable bars of goodness found at various specialty shops around Eastern Ontario.  

Ludwig produces a wide selection of chocolate, including large bars ranging from 38% cacao to 80% cacao as well as milk chocolate, white chocolate and smaller flavoured chocolate bars.  A definite favourite of mine is the lime chocolate bar; a subtle hint of lime does nothing but enhance the chocolate. His packaging allows for customization for weddings and other special events.  

For more information about Ludwig, the chocolate he creates and locations where you can purchase it, check out Ludwig’s website at www.finechocolate.ca

 

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