During the warm months of summer, the cheese that I always crave is Burrata. Burrata first made a splash in Canada in the early 2000’s, and has remained in fine foods stores, cheese shops and top restaurants since that time. Made from fresh cows milk, burrata looks very similar to buffalo mozzarella; except with burrata, the surprise is on the inside of the stark white, baseball sized cheese. Upon splitting open your burrata, you will notice a loose mixture of cream and curds inside which are rich, buttery and subtle. While not nearly as assertive as old cheddar, fresh chevre, or aged goudas, the beauty of burrata lies in the clean, summery tastes that are highlighted with similar fresh, summertime items that you can find at any of the farmers markets throughout Ontario.
Burrata often comes with a short, 2-3 week best before date. Unlike other cheeses which are often best experienced near the end of that time period, Burrata is most delicious when consumed as early as possible. This is because after the first weeks of its lifespan, the cream and curds within the cheese will start to set, changing the texture of the cheese. An aged Burrata will be tasty, however, it is the fresh bBurrata, with its creamy interior that people have grown to love.
Burrata is best eaten with minimal interference from other ingredients. One of my favourite ways to enjoy Burrata is with fresh, crusty bread, freshly sliced tomatoes, cracked black pepper and sea salt. This has quickly became one of my favorite summer dishes, enjoyed best on a patio, balcony or backyard, and a glass of Ontario Riesling wont hurt either!
Here in Canada we are lucky enough to have more varieties of cheese available to us than we could ever hope to taste – raw, pasteurized, soft, firm, stinky, creamy, and from many different countries all over the world. Unfortunately, our luck runs short when it comes to the delicious cheese made by our neighbours to the south. Due to the current quota system that exists in Canada, it is quite difficult to import cheese into the country. Some importers have looked to the booming artisan cheese industry in the United States and made the decision to embark upon bringing some of America’s finest into our kitchens
One of the new arrivals is Big John’s Cajun made by Beehive Cheese Co in Utah. Beehive Cheese was founded in 2005 by brother-in-laws Pat Ford and Tim Welsh who set out to create a modern cheese operation with its roots set in traditional cheese-making methods. Three of Beehive’s most delicious cheeses are newly available to us here in Canada (Barely Buzzed, Apple Walnut Smoked Promontory and Big John’s Cajun) and Big John’s is the life of the party!
Big John’s Cajun is a spicy hand-made and hand-rubbed cheese made from the pasteurized milk of local Jersey cows. The original rub that gives the cheese its bright colour was developed by Utah chef, John Dearmin. The recipe is top secret – all we know is that cayenne pepper is one part of the delicious combo of spices! The orange-red rub gives the cheese a zippy aroma that is reminiscent of traditional Cajun recipes. Eating Big John’s Cajun is a little bit like eating 2 cheeses at the same time. If you take a piece of the creamy golden interior of the cheese on its own, it is mild, creamy and just hints at the other flavours to come. To have a more heated experience, be sure to cut a slice that includes both the interior paste as well as the rind. The rind has a warm, spicy kick to it that spreads over the palate while you experience the cheese. Some have said that Big John’s Cajun reminds them of pepperoni. I personally believe that it tastes like the well-loved snack mix, Bits & Bites!
This cheese will be the perfect addition to pizzas, sandwiches and nachos or it can be munched on as a zesty snack! Pair with wheat beer or medium to full-bodied reds.
AWARDS: Big John’s Cajun has most recently won 3rd place at the 2011 American Cheese Society competition in its category.
Call us at 1-800-263-1263 for pricing and availability. The 10% Cheese of the Week discount will apply for 2 weeks.
The La Ferme Team is excited to announce our newest cheesy endeavour – the Cheese of the Week Campaign!
At La Ferme we are constantly being introduced to new and delicious cheeses from all over the world, each of which deserves to be given their moment in the spotlight. We also hope to showcase some old favourites as well! Starting this Monday, August 13 we will be featuring one cheese per week on our new website.
Each Cheese of the Week will be discounted by 10% and will also be accompanied by a detailed information sheet which will provide lots of great knowledge and pairing info on the cheese.*
The world of cheese is ever expanding and we hope that our Cheese of the Week Campaign will ensure that you never miss an opportunity to become acquainted with new cheeses on the market, or to be reminded of cheeses that you have loved in the past.
Please check our website and blog each week to find out more about the cheese on special. Feel free to call your dedicated La Ferme Sales Rep or our office at 1-800-263-1263 at any time for more information on this campaign.
*Some conditions may apply. Please call the La Ferme office for more information.
Please note our revised delivery schedule for the week following the Labour Day Long Weekend (September 4-8). Due to the holiday, on this week we will receive our new inventory from Quebec on Thursday, as opposed to Wednesday.
REVISED DELIVERY SCHEDULE
Tuesday – Toronto, Niagara
Wednesday – Toronto
Thursday – Ontario North, Ontario West, Toronto
Friday – Ontario East, Niagara, Toronto
Shipments VIA ERB Transport – Delivered on Friday
Please call us at 1-800-263-1263 if you have any questions pertaining to this schedule change.