The Farm House Natural Cheeses

Heidi - Farm House

Using the rich milk produced when cows graze in summer pastures, this firm, washed-rind cheese has a beautiful dark golden paste.

Winner, Firm Cheese (except Cheddar and Gouda) Category, 2015 Canadian Cheese Grand Prix.

Made by The Farm House Natural Cheeses

The Farm House Natural Cheeses is located in the lush Fraser Valley of British Columbia. It is a family farm that is also home to Guernsey and Brown Swiss cows that provide all the milk used to make their cheese.

See all cheeses by The Farm House Natural Cheeses

About this cheese

Using the rich milk produced when cows graze in summer pastures, this firm, washed-rind cheese has a beautiful dark golden paste. Aged for a minimum of 8 months, Heidi reaches its peak at 1 year. The flavour is deep and rich, with grassy notes.

Pair it with...

food

Serve with white chocolate.

See pairings article

food

Add to mashed potatoes.

See pairings article

beer

Pair with pale ales.

See pairings article

wine

Pair with a light red wine, such as Merlot.

See pairings article

Additional Information

Family Swiss
Texture Firm
Province British Columbia
Rind type Washed
Milk type Pasteurized
Moisture 32%
Milk fat 45%
Distribution Provincial

Keeping Cheese

Storage

Swiss 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.

To preserve freshness of washed-rind cheeses, use breathable wrap like waxed paper to allow oxygen to work with the bacteria.

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 Swiss 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.

Some Firm cheeses, such as Cheddar, Swiss and Emmental, store very well in the freezer after they have been grated.

Additional Information

Family Swiss
Texture Firm
Province British Columbia
Rind type Washed
Milk type Pasteurized
Moisture 32%
Milk fat 45%
Distribution Provincial

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