As you know, I’m a big fan of supporting locally made items and frequenting local restaurants and creators. There are many labels when you go to the grocery store to read like Nutritional Facts, your favourite brands’ labels, etc – but one label I keep in mind is where my food is being produced. It’s important to me as a consumer to support local, Canadian brands because we as Canadians are capable of world-class items. I buy local because I want to support suppliers and producers who make these great items in their quest to be the best.
As much as we may enjoy cured meats and cheeses from around the world, I’m always amazed by the quality of cheese we create right here in Canada. As you know, for the next year, I’ll be featuring a Canadian cheese every month in partnership with the Dairy Farmers of Canada – something I’m excited and proud to be a part of because I want to help get the word out that our cheeses are world-class. That being said, this post is sponsored but all thoughts are my own.
This month, I was sent Comfort Cream from Upper Canada Cheese Company hailing all the way from Niagara. This camembert-style cheese is created using rich Guernsey milk from local Guernsey cows. When you unwrap this cheese and cut through the white rind – you’ll find a beautiful, soft and rich interior. The cheese is delicate and has a buttery taste to it with a bit of a tangy aftertaste. I had a little bit and then I went on vacation, then came back to do this recipe and it was almost like another cheese! The aroma of the cheese after 2 weeks in the fridge had become smokey and the flavour picked up on this smokey aroma. The texture towards the back of the cheese is more firm while the middle of the cheese stays buttery and decadent.
I wanted to do a couple things with this cheese (other than straight up eat it), but I thought it would be fun to deep-fry it and give it a kick with jalapenos and garlic to complement its flavour.
This recipe is super easy – as I like my recipes – and quick to create at home.
1/2 wheel of Upper Canada Cheese Company’s Comfort Cream, sliced into thin wedges
1/2 cup flour
1 egg, beaten
1 cup panko breading
1/2 jalapeno, sliced thinly
3-4 cloves of garlic, chopped
2 cups oil, for frying
- In separate bowls, add flour in one, beaten egg in another and panko crumbs in the last.
- Cover Comfort Cream wedges in flour, then wedges into egg and dredge through panko crumbs until completely covered.
- Repeat for all wedges. At this point you may want to stick these in the fridge to firm up while waiting for the next part.
- In a small sauce pan (or a deep fryer if you have it), add oil and heat until 325F -350F. If you don’t have a thermometer, you can stick a chopstick (or wooden spoon) into the oil and bubbles will appear if it’s hot enough.
- One at a time, using chopsticks (or a slotted spoon), fry the wedge and make sure to turn to keep browning even.
- When it’s a nice warm brown colour, remove, and place onto plate with paper towel to soak up excess oil. Repeat until all wedges are fried.
- In a small frying pan, fry garlic and jalapeno together until the jalapeno has become brighter and the garlic is slightly crispy.
- Sprinkle the jalapeno and garlic mix on top of your deep-fried Comfort Cream.
- Enjoy as is or with rice.
For more information on Upper Canada Cheese, visit their website here: http://uppercanadacheese.com/
For more information on Canadian Cheese and to support local, be sure to check out the website here: http://canadiancheese.ca