made with raw ewe's milk
Semi Firm, washed rind cheese
Aged 3-5 months
6“ diameter, 3.5“ height, 2kg weight
The Algonquin name meaning “Long Step” was given to the small village just north of Back Forty Artisan Cheese due to it's proximity along the well travelled native portage route which connected the Madawaska River system to the Mississippi River system. A fitting name for this cheese as it also involves the “long step” of frequent rind washings which encourages the growth of brevibacterium linens (b-linens) which is the natural and desirable mold responsible for the characteristic orange rind, smell and flavor.
Ompah is a complex raw milk cheese and rich in flavor. Its pungent aromatic rind nicely compliments the meaty, smooth body.
Back Forty’s tasting notes and beverages suggestions are provided by
Julia Rogers of Cheese Culture. Julia Rogers is a Toronto-based cheese
educator, writer and event co-coordinator. Her website lists other recommended cheese and beverage pairs, and her e-newsletter is a source of news, lore and bite-sized reviews.