The Citizen, 2012-05-31, Page 10PAGE 10. THE CITIZEN, THURSDAY, MAY 31, 2012.Local farm thinks outside the box with cheeseBlyth can now add something new
to the extensive list of what is
offered in the village.
Blyth Farm Cheese is bringing the
taste of something a little different to
the table. The VanDorp family has
been busy producing goat cheese for
the last few months.
Paul and Heleen VanDorp always
like to make cheese and last August
their facility was finally approved.
Currently provincially inspected,
their farm supplies many stores in
the area as well as some in Toronto.
A lot of effort goes into making
the cheese, Paul VanDorp says. “I
like to know who produces [the]
milk and how the farmer takes care
of his animals,” Paul says. For that
reason his goat milk comes from
local farms.
The cheese stands out, Paul says,since it is a hard goat cheese. Mostgoat cheese made in Ontario is soft.The VanDorps decided to make a
cheese similar to gouda because they
had not found anyone else doing
such production.
Finding a recipe to make the
gouda-like goat cheese was not
difficult says Paul. They had
experience with cow’s milk hard
cheese and modified the recipe to
suit goat’s milk.
The original intention was to
supply a very good cheese to people
who are lactose intolerant with
cow’s milk, says Paul. Now their
customer base has expanded greatly
to include anyone that likes a great
cheese.
All of the milk is pasteurized
before being processed into cheese.
There are five varieties available,
plain, cummin, garlic, jalapeno and
smoked plain. Recently sheep’s milkhas also been processed and will beavailable in the same varieties as thegoat milk.
The cheese is aged four months
before it is offered for sale. Some of
the cheese is aged to six months for
customers who prefer the taste.
“When some people know it’s
from goat milk, they think it has a
goat flavour, that is not the case,”Paul says. The lack of a goat flavouris a pleasant surprise for manypeople.
The milk is picked up as fresh as
possible from the farms by VanDorp
himself. The freshness of the milk
and the cheese-making process used
eliminate the goat flavour. The
VanDorps aim to produce a premium
cheese from goat’s milk. There areno additives or colouring in thecheese. It is made in small batchestwice a week.
Blyth Farm Cheese has been
included on the Huron Perth Buy
Local! Buy Fresh! Map. In addition
to the stores that stock the cheese,
there is an on-farm store just outside
of Blyth on Allboro Line.
Peter and Sarah Gusso will be
opening the Part II Bistro on Blyth’s
main street in the next two weeks
and will be announcing the opening
in a big way.
The Queen Street space will be
open to members of the Business
Improvement Association (BIA) and
the general public for the
development group’s first-ever
social meeting.
The event, set for June 5 with the
doors opening at 7 p.m., was a good
launch pad for their business
according to Gusso.
“We volunteered to host it as the
new business in town for a little
exposure,” he said. “We wanted
everyone to come in and see it.”
Gusso said he hopes to serve
canapés and beverages at the event
and show people what kind of fare
they can expect for the summer if
they stop by the eatery.
The new restaurant, the first to
open in Blyth in approximately half
a decade, will feature fare for both
tourists and locals according to
Gusso and have a revolving menu
based on the season.
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By Ursina StudhalterThe Citizen
Bistro to host BIA open house