Christmas Holiday Hours We are open until noon on December 22 and 29. We will be closed December 25 and 26, and January 1, 2018. Wishing you a Wonderful Holiday Season!
What makes a great Christmas Cheese Plate? Include a variety of textures and flavours. Break your cheeses down into four categories: Aged: soft, firm, or blue. Select a variety from each group. For a good variety, choose at least one from each group. Aged: Aged Cheddar, Comte, Asiago. Soft: Gouda, Oka, Fontina, Camembert, Brie, Havarti. Firm: Manchego, Cheddar, Parmigiano-Reggiano, Edam, Piave Vecchio. Blue: Gorgonzola Dolce, Cambozola.
So how does pasteurized milk affect cheese making? Pasteurization involves heating the milk to a high temperature and then rapidly cooling it. The purpose of pasteurization is to kill unwanted bacteria including Listeria, E. coli, Staphylococcus aureus and Salmonella. Pasteurization as gives milk and cheese a longer shelf live.
Our milk is Pasteurized - What is Pasteurization? Pasteurization consists of heating your milk to a specified temperature and then cooling it rapidly. Pasteurized Milk is milk which has been heat treated to up to 172 degrees Fahrenheit for 15 seconds or more to destroy any undesirable bacteria present.
Why is daily milk delivery important? Fresh milk naturally contains healthy bacteria which inhibit the growth of undesirable and dangerous organisms. By receiving daily delivery of fresh milk, ensures that our cheese is fresh but, made and produced to be nutritious, healthy, and delicious tasting. 100% Canadian Milk We are often asked the kind of milk we use when making our cheese. We use only 100% Canadian milk, more specifically, we use fresh Alberta milk from Alberta dairy farmers. And our milk is delivered fresh every day, in fact, fresh milk has been delivered daily to our facility for over 40 years.