PEI Cheddar meets Scotland’s Best Campbeltown Whisky
Two of my favourite things in this world are cheese and whisky. In fact throw in some rustic bread or fine crackers and you’ve got lunch, supper, dinner and oh to hell with it, even breakfast if you want to start the day off really right. Today it was a late lunch and so for a little more spice I threw in some early season radishes.
Yesterday I was at the market, the St. Lawrence Market at Chris’ Cheesmongers and picked up some Avonlea clothbound cheddar. Now this cheese has been well reviewed and it has won many awards including winning the Canadian Cheese Grand Prix in the Aged Cheddar (1-3 years) Category. But, it has not just taken Canada by storm; this cheese recently won super gold at the World Cheese awards at the BBC Good Food Show in Birmingham, U.K.!
Cheddar was originally made wheel-shaped and wrapped in cheesecloth and Armand Bernard (picture above) of Cows Dairy is reviving this tradition, following in the style of great Orkney Island (North of Scotland) and English Cheddars. As all the milk in this unpasteurized cheese comes from small local farms around P.E.I. and given that no point on the island is ever more than 20 miles or so from the sea, with the salt air and the iron-rich red soil, all these things combine to add flavour and quality to the product. The aroma and flavour of this 14 month aged cheese is reminiscent of fresh boiled potatoes, with a grassy sweetness and tangy finish. It is firm in texture (harder than today’s style of cheddar) and has rich, full-bodied flavour. Also, don’t be surprised if you find the odd blue vein running throughout.
Now I know what you’re thinking…if it reminds me of Orkney surely to god I would pair it with Highland Park, that stalwart whisky of Orkney, and one of my all time favourite drams. But no, I was thinking this cheese needed something big, something gutsy and something with some spice. That’s why I went with the 18yr. old 2nd. edition Springbank Campbeltown Malt. I figured if it was an award wining cheese than put it up with the winner of 1 gold award in the 2012 and 2 gold awards in the 2014 World of Whiskies competitions.
I’ll start off by saying when I am right I am very right. This combo was perfection. The cheese stood up to the whisky and enhanced the flavours throughout. Springbank has a dusting of anise, chili, pepper and fruits.It’s also got a mustiness like damp basements and a smokiness like wet firewood. It’s long, salty and oily finish complemented the dryness of the cheese and the crackers and that taste of fruit peels brought out a sweetness in the cheese.
As I said perfect. In fact it’s so good that I’m going back for another glass and plan to ruin my dinner by finishing off the cheese.
Sometimes it’s good to be me. TTFN.