If you find yourself up in the Fergus / Elora area this winter, make sure to stop in and buy some freshly made cheese direct from the Best Baa Cheese Dairy. Nicole Bzikot (daughter in-law to Elizabeth Bzikot) was kind enough to show me around and explain the cheese making process. Their story is inspiring and so is their cheese!
The pasteurizer where all the sheep milk is processed.
This is where the affinage begins. This used to be an autopsy table!
Sheep Yogurt! This creamy treat won 1st place at the 2011 American Cheese Society Conference.
Eweda and Eweda Cru. Please see my previous post for details.
Mouton Rouge getting a rub down.
Brigitte was one of my purchases at the dairy shop. It’s not readily available but well worth the drive to get it at the perfect ripeness. Her rind has a pungent aroma of ammonia but once it hits your tongue the luxurious sweet, grassy paste makes you forgive the odour. The rind has a balanced bitterness with fine granules of salt from washing.
Nicole graciously sent me home with some walnuts from France which we ate alongside. The entire piece and a baguette was consumed in about 10 minutes.
All photos by canadiancheese