Grey Owl Goat Milk Cheese - Aged Canadian Goat's Milk Cheese
To keep this perishable product at its best, expedited shipping is required
Grey Owl, is a delicious goat cheese produced by Fromagerie le Détour by the husband and wife team Ginette Bégin and Mario Quirion in Notre-Dame-du-Lac, Québec. The cheese is made using pasteurized goat's milk from a nearby farm that raises a traditional Swiss breed of goat called Saanen. The cheese is rolled in ash immediately when very young and is aged for about 3 weeks so that it develops a beautifully wrinkled grey rind adding a beautiful visual contrast with the paste when cut. While some may consider the rind more decorative than edible, we always prefer to enjoy this cheese with the rind. It adds a gentle earthiness that balances the bright tang of the young goat milk flavors. Each wheel is about 14 ounces but it varies a bit from wheel to wheel.
The cheese takes its name from a British-born Canadian trapper-turned-environmentalist named Archibald Belaney. As a young man, Archibald gave himself the name Grey Owl as part of his self-identified Native American persona. In the early 20th century, Archibald established himself as a voice for conservation in various writings.
Interesting side note.... this cheese is Meghan Markle's favorite and it was featured at the 2018 Royal wedding reception! Now married to prince Harry, they are formally referred to as the Duke and Duchess of Sussex. This is somewhat more interesting given that the Grey Owl himself, was born in Sussex county England!
|Country of Origin||Canada|
|Producer||Fromagerie Le Detour|
|Type of Milk||Goat|
Fromagerie Le Detour
A small producer of goat milk cheese from Quebec Canada.
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
This is one of the BEST cheeses I've ever had. Absolutely wonderful. You needs to "gets u sum"!!