Posts Tagged ‘cheese’

We Are What We Eat: Modified Milk Ingredients


It's not just in processed cheese....

It’s not just in processed cheese….


It may sound like something out of an Orwellian dystopia, but “Modified milk ingredients” (mmi) are really not that scary. When the first ingredient listed on the label of a run of the mill “ice cream,” or “frozen dessert” is “Modified milk ingredients” and not cream, or milk, you might be justified in wondering exactly what this means. Sometimes this labelling is represented as simply, “Milk Ingredients” which perhaps implies that what you are getting is not exactly milk, or the milk ingredients are not the modified variety, or that through the miracle of modern science milk has been deconstructed and only some of it’s ingredients are contained therein. Continue »

Say Cheese: Jarlsberg



We here at Fiesta Farms love cheese, all kinds. In the past we’ve profiled Fifth Town CheeseOka and Devil’s Rock Creamy Blue, and today we’re giving some love to one of the great Norwegian cheeses-one that was not even available in North America until the nineteen sixties and has since become the most popular imported cheese in the United States. Continue »

Video: A Few Minutes With A Cheese Columnist



How does one become a cheese columnist for the country’s national newspaper? We asked the Globe & Mail’s Sue Riedl exactly that.


Our Proud Producers – Fifth Town Cheese

When I was growing up we had 2 or three choices when it came to cheese; cheddar, Colby and mozzarella. We had cheese slices for burgers and grilled cheese, jars of Cheese Whiz for slopping on celery sticks, something called “Velveeta” and, for a real treat, the laughing cow. Almost all of these were made by KRAFT, or Black Diamond, and none of them was really inspiring. Cheese came from a factory.

Sure, we knew that were other choices out there, stinky blue cheeses, runny Brie and Camembert, goat’s milk cheeses, but these were hard to find and were for special occasions only. Certainly none of the exotic varieties were available at our corner store, and when you could find them, the packages indicated that they all came from far away lands, places where cheese making was a way of life.


Morning Moon

The thought of a truly great cheese being made in your vicinity was almost unthinkable; leave that to France, Italy, Switzerland. The old country. Maybe Quebec, that’s about as local as it got; great wheels of the stuff churned out by murmuring monks hidden away in an enchanted monastery that time forgot.

Well, we all know that has changed. Environmental and social awareness has spread to the average consumer and is not just the concern of the voices offstage; Ontario cheese makers have moved into the centre stage and are now becoming stars of the movement. After all, the best cheese is made with organic, and locally sourced milk attained from ethically treated animals, so why wouldn’t it work?  This is why artisanal dairies like Ruth Klahsen’s Montforte Dairy and Prince Edward County’s Fifth Town Cheese are leaders in the field.

Lavender Chevre

Fifth town Cheese produces some of the finest artisanal cheese available, made from hormone and antibiotic free sheep, goat and cows milk sourced from Local Food Plus (LFP) certified farms, achieving Platinum LEED accreditation under the Leadership in Energy and environmental Design.

And the bottom line for us, the average consumer? Their cheese is outstanding. Over two dozen varieties are available, Fresh cheese, washed-rind, soft ripened, hard cheese, brine ripened….there is so much more than Colby or Marble available for us now.

Pick up some fresh Lavender Chevre or some washed rind Morning Moon and save the Velveeta for Ants on a Log or these wacky Nutburgers!


DIY: Paneer

A Celebration of India will be taking place tonight at the Drake Hotel for 86’d Mondays, there will be Indian food, music, henna tattoos, fashion and a photography slideshow. You can check updates of fashion shows at UrbanBurger. It is free and open to the public, starts at 7pm.

In honour of Indian cuisine we’d like to talk about paneer. There is something magical about this Indian cheese, it is so simple to make yet the end result is rich and complex. It holds its shape well in hot temperatures and adds texture and tang to a spicy dish, complimenting the flavours while holding onto its own unique qualities.

You can fry it, toss it in salads or stews, or skewer and grill it on kebabs. Unlike most cheeses, it is lacto-vegetarian since no rennet is used in its production; typically an acid such as lemon juice is used to coagulate the milk.

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