I love cheese, and I recently attended yet another cheese event! This particular evening at The Cheese Boutique and was in honour of the newly released "Guernsey Girl" cheese made by the Upper Canada Cheese Company of Jordan Station, Ontario. Prior to the event itself, selected chefs had submitted recipes incorporating Guernsey Girl and the invitees were asked to vote online for their top three selections. At the event, the said chefs were present and whipping up their recipes for us to sample. They were all delicious, however we were asked to vote once again and Jason Bangerter's Artichoke and Guernsey Girl Terrine emerged as the overall winner. Runner ups were Lora Kirk's Slow Braised Short Ribs and Guernsey Girl Poutine and Andrea Damon Gibson's (owner of Fred's Bread) Guernsey Girl Goes Mediterranean.
I had the opportunity to chat with cheesemaker Lauren Arsenault, who told me that this fresh cheese takes about 24 hours to make, and that the milk used yields from one herd of local Guernsey cows. Unique characteristics to the cheese include its ability to hold its shape when fried or grilled, the fact that the surface caramelizes evenly and quickly while the interior becomes supple. When not heated, the cheese has a lovely ivory colour and the flavour is midly herbaceous - both of these qualities will change slightly as the herd's diet changes.
In Lora Kirk's recipe, she made french-fry shaped Guernsey Girl cheese fries to accompany the potato fries in her poutine. A fun twist, and both kinds of fries had gorgeous colour. Jason's terrine slices were seared, and the Guernsey Girl cheese held its shape beautifully, while Andrea grated the cheese as part of her recipe.