Kootenay Meadows

Alpindon

The name Alpindon means "Gift of the Alpine". It is made from summer-time milk produced from a diet of 85% grass, so it exhibits a sweet and smooth nutty flavour.

Made by Kootenay Meadows

Towering over their pastures is the magnificent Thomson Mountain range, and its alpine meadows and forested slopes maintain a sentinel over this dairy farm. Kootenay Meadows unique cheese is created from a single herd of equally unique milk producers, and the health of that herd is maintained following organic practices, with no use of hormones. Their cheese making facilities and processes are also environmentally sustainable.

See all cheeses by Kootenay Meadows

About this cheese

This cheese is carefully modeled after the French Beaufort d’Alpage. This firm cheese is hand-rubbed and cave-aged for a minimum of 90 days. It exhibits a sweet and smooth nutty flavour, a complex finish, a rich golden interior and a dark rind.

Pair it with...

beer

Pair with lagers.

Additional Information

Texture Firm
Province British Columbia
Rind type Natural
Milk type Non Pasteurized
Moisture 35%
Milk fat 30%
Distribution Federal

Keeping Cheese

Storage

Alpindon and Firm cheeses in general, will keep in the refrigerator for more or less 5 weeks. In fact, storage allows this cheese to further ripen and develop in flavour.

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.

Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge. Vacuum packs are another good option when storing Alpindon cheese in the refrigerator.

Freezing

Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Alpindon cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.

Additional Information

Texture Firm
Province British Columbia
Rind type Natural
Milk type Non Pasteurized
Moisture 35%
Milk fat 30%
Distribution Federal

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