Lankaaster

Producer:

Glengarry Fine Cheeses

Style:

Firm, aged

Milk type:

Pasteurized cow (Holsteins)

Region:

Lancaster, Ontario (Eastern Ontario)

Context:

Margaret Morris launched Glengarry Fine Cheeses in the fall of 2009. Lankaaster is a gouda-style cheese that shares many of the characteristics and qualities of a traditional Dutch gouda. The cheese is made from the milk of Brown Swiss cows that comes from two farms less than a kilometre away – ensuring optimum freshness. It is also made with a specific starter culture that is typical of the cheeses made on Dutch farms in the early part of the last century. The cheese itself is shaped like of a rectangular loaf to convey the fact that it is meant to be sliced and eaten on bread as part of an open-face sandwich (this is how a Dutch farmer would typically eat a milder gouda). Lankaaster takes its name from Lancaster, the town where Glengarry Fine Cheeses is located and "kass", the Dutch word for cheese. Two versions of the cheese are available – mild (aged for two months) and medium (aged for four months). Glengarry also produces flavoured versions of the cheese, including Chive, Cumin, Peppercorn and Italian. 

Appearance of rind:

Brightly-coloured, yellow-gold wax coating.

Appearance of paste:

A pale yellow paste with a darker yellowish-brown band adjacent to the rind. There are a few small- to medium-size eyes.

Nose:

Mild intensity. Aromas of fruit (apricot), light apple cider, and caramel. Closer to the rind are notes of cooked milk and earth.  

Primary taste:

This cheese packs a sweet-sour combination punch – with a little more emphasis on the sour.

Flavour:

Complex. Different layers of flavour evolve on the tongue – unwashed potatoes, mashed potatoes, and hay give way to a sweet, tangy finish. 

Texture:

Dense, a bit crumbly, and a little chewy. The tang gives it a "fresh" tart feel on the palate.  

Pairing opportunities:

This cheese is meant to be served on fresh bread as part of an open-faced sandwich. The Dutch would often garnish such a sandwich with bread and butter pickles. To wash down the sandwich, sip an Ontario Pinot Noir or a fruity beer (perhaps a McAuslan Apricot Wheat).  The sharp tangy nature of this cheese makes it a natural choice for a grilled ham and cheese sandwich.

Other comments:

The piece sampled had been aged for 12 months (by the Cheese Boutique) – quite a bit  longer than the typical two or four months, which likely added to the sharp, tangy zip.