Extra Old Cheddar (Cows Creamery)
- Producer
- Cows Creamery
- Country
- Canada
- Region
- Prince Edward Island
- Size
- 24 in x 24 in x 10 in
- Weight
- 40 lbs
- Website
- www.cowscreamery.ca
- Milk
- Cow
- Treatment
- Raw
- Classification
- Hard
- Rennet
- Vegetable
- Rind
- Plastic
- Style
- Cheddar-like
Cows Creamery is located on Canada’s east cost, in the capital city of Prince Edward Island, Charlottetown. Creamery owner Scott Linkletter was inspired to begin making cheddar-style cheeses after a visit to the Orkney Islands, north of Scotland, where he met and befriended a local cheesemaker. Produced using a cheddar recipe that Linkletter discovered on that trip, this cheese reflects the salt air and iron-rich soils of Prince Edward Island. The Holstein cow’s milk used in production is gently heated but not pasteurized, allowing beneficial microbes to thrive and give depth of character and flavor to the cheese. Blocks are aged for at least two years.
Tasting Notes
Although on first glance the texture of this cheese is semi-firm and crumbly, on the palate it’s unexpectedly creamy and smooth, melting in the mouth. Its great taste hits you immediately, with a notable tang and sourness that interplays with a mild sharpness. An initial hint of sweetness can be detected, as well as rich, full toasted nut and buttery cashew aromas and notes of pineapple, chive and sweet cream.
Pairings
Pair Cows Creamery’s Extra Old Cheddar with a full-bodied red from Prince Edward Island, such as Marechal Foch from Rossignol Estate. This cheese would also hold up well on a cocktail skewer.
