Producer: Best Baa Dairy, Fergus, ON
Web Site: www.bestbaa.com
Owners: Elisabeth and Eric Bzikot
Type: Washed rind, surface ripened, semi-firm cheese
Milk: Sheep, raw, non GMO. Milk is frozen for year-round availability, allowing the British Milk Sheep (a prolific breed with higher milk solids) to follow their natural rhythms (generally 6 – 8 months of the year).
Milk Fat: 30%
Moisture: 48%
Aged: 60 days
Culture: B.Linens
Coagulant: animal rennet
Shape: 1 to 3 kg cylinders
Awards: Royal Winter Fair (2009 - Silver), American Cheese Society (2012, 2nd Prize)
History: The Mouton Rouge is a nice play of words with reference to the French word for sheep (mouton) and to the rind with a reddish blush (rouge) from the B.Linens culture. It is also a play on words from the Moulin Rouge, the famous night spot in Paris, France with the spinning windmill blades. As well, the shape of this cheese is cylindrical like the tower on a windmill (moulin).
The Bzikots founded the Ewenity Dairy Co-operative and support sustainable production, the Five Freedoms animal practice as supported by farming communities in the UK and Local Food Plus, a conservationist program for food producers. Elizabeth has trained in Europe. Specialists provided consultation on refining cheese making methods. Elizabeth likes the Mouton in particular and says it is in the same family as an Oka. She uses animal rennet as it is easier to work with and carries flavours better.
Tasting Notes: Natural reddish-orange rind, semi-firm, interior ripened. The slightly waxy rind encases a pale, creamy-yellow paste, dotted with small holes (eyes). The aroma is fresh and a bit grassy-straw. The earthy-nutty rind contrasts beautifully with the mildly salty buttery inner paste. A lingering nutty creaminess remains on the palette.
Pairing: A younger crisp white wine.
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