Three Canadian Cheeses – Cow, Sheep, Goat - The Three Sopranos

Getting Ready for Cheese Reviews

Preparing Cheese Boards

I have posted a series of three reviews on Canadian cheeses made from three different milks - Cow, Sheep and Goat. The selected cheeses have  a good story and good taste!  I originally named this presentation, The Three Tenors, but in hind-site (no pun intended), I changed that to The Three Sopranos in homage to the cow, sheep and goat ladies. As a student fromager sommelier, putting together a presentation is like preparing a cheese board. It includes knowing about your cheese, where it comes from and what makes it unique.  If you are interested in putting a cheese board together, consider naming the board after a theme. This will create some curiosity and will help pull your presentation together.

The Three Sopranos CheeseBoard
Cow  - Magie de Madawaska
Sheep - Mouton Rogue
Goat - Nosey Goat (Camelot)
Please see the links to their individual reviews

Consider serving these cheeses before listening to some powerful music from The Three Sopranos! See below for sample video of the Three Sopranos. Pour Reisling, Sauvignon or other white wine. A black tea selection would include Keemun with its slightly woody notes and honey sweetness. Serve with sliced apricots to sweeten the bite. Lightly toast whole walnuts to enhance the nuttiness of these cheeses. Slice some Red Delicious (pretty colour) or Gala apple (thin crispy skin) sprinkled with lemon juice to cleanse the palate. Add a few green grapes. Provide a selection of crackers as a carrier and compliment for cheese. See my posts on Selecting Biscuits and Crackers for Cheese and Music for Cheese coming soon.

The Three Sopranos, 1999

Cheese Reviews
If there is any mis-information, I apologise in advance. I did my best with the research material available and would appreciate the correction if needed. In some reviews I contacted the producer directly to ensure accuracy. As with many businesses, product changes are inevitable. Taste is individual and flavour can change between product batches. Product handling can also change flavour. I suggest my information has a shelf life of 3 years. If you want the most current information, please contact the diary or producer.

If you are a cheese producer and would like to send a cheese sampler for review, please contact me. I have written over 22 tea reviews at ItsAllAboutTheLeaf.com and plan to do independent cheese reviews as time allows. I will also suggest tea pairings with cheese where possible.