Mountainoak Cheese Ltd. is a relatively new kid on the block. Adam and Hannie van Bergeijk launched the company in the summer of 2012. But they aren't new to cheesemaking. The couple have been interested in cheesemaking since taking over the family farm back in Holland back in 1976. In 1981, Adam headed off to cheesemaking school in Gouda, Holland, and went on to become an award-winning cheesemaker and a cheesemaking instructor. In 1996, the couple sold their dairy operation in Holland, moved their family to Canada, and purchased a farm just outside of New Hamburg. By the summer of 2012, son Arjo and his wife Baujke had taken over the farm's dairy operation, freeing up Adam and Hannie to pursue cheesemaking once again. Son John and his wife Angela now operate a dairy operation on a nearby farm. All of the milk used to make Mountainoak cheese comes from the family farm.
Appearance of rind:
Breathable film coating (that is painted on by hand).
Appearance of paste:
Pale yellow; slightly darker yellow around the rind. Paste has small black flecks of truffle (a type of mushroom) and small mechanical holes.
Mild aroma of cooked milk.
Sweet and savoury, but quite mild.
This is a truly delicious cheese. It's both sweet and savoury with hints of mushroom, broth and cooked milk -- all of which culminates in a rich creamy finish. French gourmand Jean Anthelme Brillat-Savarin (1755-1826) once said that truffles conjur up erotic ideas. The same could be said for Black Truffle cheese.
Although a semi-firm cheese, it has a soft, smooth, clean feel in your mouth.
Pairs well with a slice of white baguette and a smooth lager.
Mountainoak's on-site store is open Friday and Saturday. We dropped by on a Saturday afternoon, had a pleasant chat with Adam, and sampled a number of Mountainoak cheeses. While Black Truffle was pricier than the others we tried, it was worth the extra money. This is a delicious cheese that will keep you coming back for more.