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. The cloth, which is applied to the exterior of the wheels, allows the cheese to breathe during 6-12 months of aging at 50-54 degrees F and 90% humidity.
Caramel-covered and firm, this fudgy cheddar exhibits a texture that’s amazingly smooth for a clothbound. Aromas are mild and mineraly with notes of butterscotch and caramel sauce. Not the least bit sharp, flavor is sweet and well rounded with background aromas of tomato and peanut butter. Aftertaste is sweet and milky with notes of brown butter and a tangy bite.
The warmer this cheese gets, the more savory it becomes. Serve at room temperature alongside a pinot noir or Gewurztraminer, or wedge it into a grilled cheese sandwich.