Canada has banned many unpasteurized cow and buffalo milk cheeses from Switzerland, France, Spain, Greece & Italy, due to a cattle-disease outbreak.
This affects the availability of favourites including Brie de Meaux, Morbier, Tomme de Savoie, Vacherin Mont d'Or, and Tête de Moine.
We'll bring back these cheeses the moment we can, but the restrictions are expected to last many months.
Highland Blue is a tangy and rich sheep-milk blue cheese with a natural rind and delicate overtones of blue mold combined with butter and mushroom.
Unpasteurized
Made in Ontario
It's crumbly and on the somewhat drier side, presumably due to being aged longer than some of the creamier blues. Very richly flavoured and pungent, and delightfully peppery. All my favourite deep blue flavours, it's delicious. I love it crumbled over steak, salad, potatoes, or charred braised cabbage or mushrooms. For snacking it is beautiful with grapes, which balance the rich umami salinity of the cheese. I expect this would offer a lot of densely packed blue flavour to a dressing, if it were mashed up well before thinning it out gradually with other ingredients.
