A beginner's guide to Ontario-made cheese

Ontario has a serious cheese scene that most people in the province haven't fully explored yet. There are producers making aged cheddars, washed-rind wheels, fresh chèvres, and everything in between, and the quality has improved significantly over the past decade. Here's a starting point if you're new to it.

The aged cheddar is the obvious starting point ¶

Ontario has been making cheddar for over 150 years, and the best of it is genuinely excellent. Look for cheddars aged 18 months or longer: they develop a firm, slightly granular texture and a sharpness that has some complexity to it rather than just being sour. A two-year Ontario cheddar on a charcuterie board holds its own against most imported options.

At The Daily Slice, we keep at least one Ontario cheddar in the case at all times. It's the cheese that goes into the Hintonburg Classic sandwich and the one we recommend most often to people who aren't sure where to start.

Beyond cheddar: what else is worth trying ¶

Several Ontario producers are making washed-rind cheeses with real character, and a few are doing interesting work with sheep's milk. Fresh chèvre from Ontario goat dairies is widely available and consistently good, and it works well in salads, on sandwiches, and on cheese boards.

The range in the deli case at The Daily Slice rotates based on what's available and what Claire is interested in that week. If you want to know what's in the case before you come in, a quick call to +1 613-555-0182 will get you a straight answer.

How to store it once you get it home ¶

Cheese should not be stored in plastic wrap if you can avoid it. Wrap it in wax paper or cheese paper, then loosely in plastic, and keep it in the warmest part of the fridge (usually the vegetable drawer). Hard aged cheeses will keep for two to three weeks this way. Soft cheeses should be eaten within five to seven days of purchase.

Let cheese come to room temperature for at least 20 minutes before serving. Cold cheese is harder to taste properly and the texture of soft cheeses in particular is much better at room temperature.

Ontario cheese is worth exploring slowly. Start with one unfamiliar piece alongside something you already know, and go from there.