Avonlea Clothbound Cheddar: A Taste of Canada
Discover Avonlea Clothbound Cheddar, a Canadian cheese with rich flavor and traditional clothbound aging. Perfect for cheese lovers.
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Cheese Of Prince Edward Island
Definition and Scope
Cheese of Prince Edward Island refers to artisanal and farmstead cheeses produced exclusively on Canada’s smallest province. These cheeses utilize milk from local dairy herds, primarily Holstein and Jersey cows, alongside some goat and sheep milk varieties. The category encompasses fresh, soft-ripened, and aged styles that reflect the island’s terroir and agricultural practices.
Production scale ranges from small-batch farmstead operations to larger creameries distributing nationally. These cheeses must be made entirely within Prince Edward Island’s borders to carry the designation. The scope includes both traditional European-style cheeses and innovative creations using local ingredients like seaweed or honey.
Production Methods
Prince Edward Island cheesemakers employ both traditional and modern techniques adapted to the local climate. Milk sourcing is predominantly from island farms practicing seasonal grazing on the province’s rich red soil pastures. Many producers emphasize minimal processing and avoid artificial additives in their cheesemaking processes.
Common techniques include thermophilic cultures for firm cheeses and mesophilic cultures for softer varieties. Aging occurs in specialized caves and climate-controlled facilities that maintain the island’s characteristic humidity levels. Several producers have developed unique proprietary methods for incorporating local flavors during the curding or aging phases.
Sensory Profile
Prince Edward Island cheeses typically exhibit clean, balanced flavors with pronounced dairy notes. The terroir contributes subtle mineral undertones from the island’s iron-rich soil. Texture ranges from the creamy softness of bloomy-rind cheeses to the firm granularity of aged cheddar-style varieties.
Aromatic profiles often include hints of grass, hay, and sea air reflecting the coastal environment. Flavors develop complexity through aging, with some varieties showing nutty or buttery characteristics. The finish is generally clean and persistent without excessive sharpness or bitterness.
Culinary Applications
These cheeses serve both as table cheeses and cooking ingredients in local and national cuisine. Fresh varieties like quark and fromage frais feature prominently in island desserts and breakfast dishes. Semi-soft cheeses melt well for traditional Canadian dishes like poutine and grilled cheese sandwiches.
Aged hard cheeses grate effectively for pasta toppings and sauce enrichment. Several creameries produce washed-rind cheeses that pair exceptionally with local craft beers and ciders. Cheesemakers often recommend specific pairings with Prince Edward Island potatoes, mussels, and other regional products.
Notable Examples
Cows Creamery represents the island’s most recognized cheesemaker, producing award-winning Avonlea Clothbound Cheddar. This firm cheese ages for minimum twelve months, developing caramel notes and crystalline texture. The creamery also produces fresh curds and flavored gouda-style cheeses using local ingredients.
Glasgow Glen Farm crafts Portuguese-inspired cheeses like “Luna” using traditional methods. Little Pond Cheese produces French-style varieties including bloomy-rind and blue cheeses. These establishments typically offer farmgate sales and participate in the province’s culinary tourism initiatives.