Bliss cheese and butter from Ontario’s Monforte Dairy.
Photo: Deborah Baic/The Globe and Mail
I have patiently been waiting for Bliss. I first sampled the new cheese from Ontario’s Monforte Dairy last summer when it was still unnamed and still a work-in-progress. In my mind, it simply became the “is it ready yet?” cheese as I anticipated it hitting Monforte’s market stalls on a regular basis. Cheese-maker and owner Ruth Klahsen has been fiddling with the recipe for many months (adjusting temperature in the drying room, for instance, to achieve a softer texture). Finally this spring, Bliss has began making regular appearances on the sales table.
More related to this story
Take leap of cheese! Try experimenting with your wine matches
Want real buffalo mozzarella? Look no further than Alberta
9 ways to enjoy queijo fresco – some of the freshest cheese around
Bliss is a soft, bloomy rind cheese made of sheep milk and enriched with cow’s cream from Mapleton’s Organic in Moorefield, Ont., which makes it extra luxurious. And though you wouldn’t walk around with a bottle of cream tucked in your lunch bag, you can get the same pleasure from a wedge of Bliss – just packaged more practically.
Sue Riedl blogs about cheese and other edibles at cheeseandtoast.com.