Our Honour Fridge will close Thursday Oct 18 and will re-open next June. Thanks for coming out!...
Brought from a small farm near Pienza, Italy to our small farm near Kitscoty, Alberta, we continually strive to nuture your body and excite your palate by creating the finest artisan sheep cheese – from soil to soul.Read More
At the Cheesiry, we produce some of Alberta's finest raw milk and pateurised sheep's milk cheeses. We only produce cheese from spring to fall using our own grass based milk from our pasture raised flock of East-Friesian sheep.Read More
“How did you get into making cheese”? it’s a question I get asked frequently. Well here is how it all started.
I decided to celebrate my thirtieth birthday on a fun filled solo trip to Italy. I took a leave of absence from my job as an agronomist, threw myself an Italian themed 30th birthday party and a month later I arrived under the Tuscan sun!
Tasting Notes: Sweet and buttery with a mild nuttiness. Pleasant, fresh straw aroma. The supple, semi-soft paste is dotted with eyes and crumbles slightly in the mouth. Slightly sticky, beautifully mottled rind.
How to Enjoy: Melted on top of a juicy hamburger or in your favourite sandwich. Great with crackers and honey for a nutritious snack and of course on a grilled cheese.
Tasting Notes: Pecorino with a fiery kick at the end yet you can still taste.
How to Enjoy: Good for nibbling on. Try it with a sweet wine to contrast the spiciness.
Tasting Notes: Herbal flavours include woodsy rosemary, citrusy thyme and floral lavender. Aromas of warm pine and sun-baked earth.
How to Enjoy: Adds nuance to any pasta dish. Use to make crackers, crisps or puff pastry straws to nibble on before supper. Excellent with olives.
Tasting Notes: Floral spice with a peppery bite.
How to Enjoy: Great with tomato dishes
Tasting Notes: Garlic blended with some sweetness from the sundried tomatoes.
How to Enjoy: The rich warm flavour of this cheese is great with lasagne, pizzas or in a sandwich.
Tasting Notes: Fresh, spreadable cheese with a lush, velvety texture. Mineral undertones punctuated by a delicate tang and lemony brightness. Aromas of cold milk and wet stone.
How to Enjoy: Tremendously adaptable. Smear on toast (try a fruit or nut-flecked loaf) with preserves for a luxurious breakfast. Use in an unbaked cheesecake or serve with ripe summer fruit for an easy dessert. Mix with a salad of whole grains or lentils and roasted veggies. Dress up with fresh herbs, sundried tomatoes or marinated artichokes to create a quick spread.
Tasting Notes: Fresco with garlic and a scattering of crisp, garden-fresh chives. Warm, roasted garlic taste balanced by lactic tang.
How to Enjoy: Use in potato salad or instead of tomato sauce to make a pizza Bianca. Useful in canapés.
Tasting Notes: Bold, assertive nose with a hint of farmyard. Piquant with herbaceous notes from the sheep grazing on fragrant pastures. Underlying salty/meaty tang balanced by a hint of caramelized onion. Firm, slightly grainy texture. Dry yet has a rich, oily mouth-feel characteristic of sheep’s milk cheese.
How to Enjoy: Wonderful as an additional cheese blended in a grilled cheese or mix with Mozza and melt on a pizza, grated over pasta or risotto, with prosciutto, salami or other cured meats. Showcase on a cheese board with a drizzle of honey, meltingly ripe pears or fig jam. Perfect with freshly shelled, young fava beans.
EAST FRIESIAN CROSS SHEEP GRAZE OUR PASTURES
OF YOUR DAILY CALCIUM NEEDS IN A 1`` CUBE OF PECORINO
LITRES OF MILK OVER A 210 DAY LACTATION PER SHEEP
WHEELS OF CHEESE ROLLED OUT TO DATE
I baked and ate the amazing La Bianca cheese for dinner tonight with French baguette, Jellies and nuts...Was to die for!!
DiMombaruzzo + pecorino+Fresh Walnuts + Dandylion Honey + Dried Bing Cherries = best way to finish a meal!
"All of The Cheesiry’s products are first rate and I’m very proud to showcase them at my loft cooking classes!"
The best by far Artisan Sheep cheese ever make in Western Canada!
First morning back from the west, and I'm enjoying your cow milk surface ripened cheese for breakfast with some fig jam. Yum! Thanks so much for the middle of the snow storm tasting this past Thursday with my dad & brother!
Your peppercorn pecorino is amazing in barley risotto!