I visited Fifth Town Cheese during my Prince Edward County Ford Foodie Road Trip and was given a gift bag full of cheese products just before we left. I carefully tended to the casein over the next two days (buying an ice bag that allowed me to keep the cheese cold in the car). Immedaitly when I got home I coordinated a cheese tasting for the following day after work with a few of my friends. I was given a small fortune of cheese and wanted to make sure it was showcased properly. I was also concerned I’d fall ill from overloading on too much cheese so wanted to make sure it was shared with good company (and didn’t want the cheese to go bad!)
I invited my good friends Malcolm, Mike and Troy. I sliced up each cheese onto a board and numbered them accordingly so we could reference. I served the cheeses with baguette, sliced gala apples, honey and fig compote. My guests provided some bubbly, an assortment of olives, sliced melon, sundried tomatoes and cured meat.
My two favorite cheeses were the Lighthall Tomme and Rose Haus. Mike obsessed over the Cape Vessey (which was number four on our list). He repeatedly chanted throughout the evening, “number four is still the winner.” I hope he finds Cape Vessey at his local cheese monger soon or he may find himself a socially awkward and frustrated mute (heaven forbid he fell into a comma from deprivation).
We sampled the following:
Fifth Town Premium Goat Cheddar