Canadian Cheese Loves Loaves

Cheese has no older or more trusted friend than bread. No small wonder they’re still staples in many homes, or fond memories in many minds, like Mom’s white bread grilled cheese sandwiches.

Like Canadian cheese, bread comes in an assortment of shapes, sizes and flavours, including flat bread, sandwich loaves, artisan loaves, batards, baguettes, ciabatta and filones.

Artisan breads offer a variety of flavours and textures. They have a more defined crust, as per European breads, which keep them moist longer, thus extending their shelf life and contributing to their more chewy character. Your local artisan bakery, like more and more supermarkets, will generally have a variety of grain breads, including whole and ancient grains. You may also find naturally leavened breads.

Some loaves will have the chewy quality of nuts and seeds or the sweetness of fruits such as dried cranberries, apricots, raisins or dates. Others will be dotted with tangy olives, aromatic roasted onions or, last but definitely not least, flavourful cheese. A special favourite is the filone made with roasted fl our, which not only tastes terrific but has an amazing aroma.

Simple guidelines when pairing bread and cheese:

• Softer, more delicate cheeses work well with baguettes, ciabattas, filones;
• For more flavourful cheeses, use grain breads, as the earthy grain taste contrasts well with the cheese;
• Saltier cheeses like Blue and long-aged Cheddars prefer fruit-based breads, as the sweet in the fruit complements the salt in the cheese and seems to draw out any fruit profile in the cheese;
• With cheeses like Havarti, St. Paulin and others rich in flavour, one could use sour dough or rye breads.

For simple, smart and tasty appetizers, a child can help you with a small, oval cookie cutter on slices of different grain breads, preparing the basis of bite sized, open face sandwiches. While supervising, you can prepare the slices of different cheeses, whole hazelnuts and dried apple slices and cranberries.

And if your favourite traditional loaf isn’t all gone while fresh, cut it into small cubes and freeze them. When you need extra-special croutons to garnish a salad or soup, pop them in the oven with a drizzle of butter, add a sprinkle of seasoning and bake until crispy. Voilà, you’ve just saved time and money!