Happy BC Day! This is our third summer in British Columbia and every year I’m still somehow caught off-guard by this province’s immense beauty and grandeur. We are surrounded by gorgeous bodies of water and the greenest, most majestic mountains. The province is also home to delicious produce, artisan preserves, wines, meats, and cheese. So for this BC Day, I wanted to focus on the bounty that this province has to offer. Everything on the plate is from BC and we even shared it with our dear friends, Matt and Zoie, who are – you guess it – born and bred British Columbians.
The first cheese on the plate is Nostrala from Kootenay Meadows in Creston, BC. This is a semi-soft cheese made in the Fontina-style. It’s flavor profile is fruity and savory with an earthy undertone.
The second cheese is Alpine Gold from The Farm House Natural Cheeses in Agassiz, BC. This is a washed-rind, semi-soft cheese that has a beautiful pale yellow hue. It has a rich flavor with notes of flowers and grass.
The third cheese is an aged goat cheese from Milner Valley Cheese in Langley, BC. It has a firm, crumbly texture that is creamy on the palate. The cheese is nutty and sharp with some herbaceousness on the finish. I actually picked this cheese up from the farm itself since we live so close to it. They have a nice little farm shop that offers samples of their cheese and it also serves goat’s milk gelato. My 3 year-old really enjoyed seeing the goats and the milking room where the cheese-making process begins.
The last cheese is Tiger Blue from Poplar Grove in Pentictin, BC. This cheese lives up to its name with a fierce and intense blue flavor. Its sharp bite mellows into sweetness as it lingers on the palate. The texture is rich and creamy, and its heavily blue-veined, ivory paste provides a striking visual component to the plate.
All of the meat and fruit on this plate are produced in BC. There are three meats featured: a local prosciutto I picked up from Ortona Deli on Hastings in Burnaby; a Bordeaux saucisson from Oyama Sausage Company in Vancouver, and Black Forest Meat’s Bison Salami made in North Vancouver. The fruit on the plate includes delicious berries (strawberries, blueberries, blackberries, and red currents) from Driediger Farms in Langley, BC. The berries added a nice sweet component to the plate that balanced with the saltiness of the cheese. This was my first time using red currents on a plate and I really enjoyed the tart, woodsy quality they added. The figs on the plate are incredibly local as I acquired them from friends’ trees in my neighborhood. I love whenever I can use fresh figs on a plate since they are unquestionably nature’s most stunning type of fruit. For this plate they sit atop honey comb I acquired from the Honeybee Centre in Surrey, BC. Figs and honey are a match made in heaven, particularly when also paired with blue cheese.
Zoie and Matt joined the wine club for BC winery, Moraine, so we were able to try some of their delicious wines with this plate. We paired the plate with Gewurztraminer and Viognier which are typically very cheese-friendly wines. The Gewurztraminer had slightly sweet floral and herbaceous notes that paired well with the Tiger Blue and Nostrala. The viognier had bright citrus and floral notes that balanced well with the aged goat cheese and Alpine Gold. Matt also had a bottle of Four Wind’s Pluum from Delta, BC. This is a sour plum ale that was a pleasant, tart companion to the plate.
What Made the Plate?