Canadian Cheese Plate

Natalie Thomson, British food stylist and author of The Grazing Table: How to Create Beautiful Butter Boards, Food Platters & More, inspired us to create this all-Canadian cheese board. Thomson often creates beautiful spreads inspired by locations around the world which include their signature cheese varieties alongside some of the region’s other well-known snacks – her French cheese board, for example, includes a creamy baked Camembert with a selection of Brie, Roquefort, baguette and cornichons.

For our Canadian Cheese Board, we’ve chosen a selection of local cheeses (including curds, of course) served with an easy caramelized onion and maple chutney, bacon-wrapped dates and maple fudge. Below is a list of our favourite cheeses for a Canadian Cheese Board, but feel free to use your own preferred varieties – just remember to slice or crumble the harder ones to add texture to the board.

• Laiterie Charlevoix Cheddar With Black Garlic
• Stonetown Artisan Cheese Wildwood
• Fromagerie Ruban Bleu Le Charbonnier
• Fromagerie du Presbytère Bleu D’Élizabeth
• Salt Spring Island Cheese Flower Chèvre

Canadian Cheese Plate

We created a Canadian-themed grazing board that highlights a selection of artisanal producers across the country.

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Ingredients

Bacon-Wrapped Dates

• 12 Medjool dates pitted
• 6 slices bacon halved crosswise

Caramelized Onion & Maple Chutney

• 2 tbsp unsalted butter
• 2 large onions halved and thinly sliced
• ¼ tsp kosher salt
• ¼ cup good-quality maple syrup see note

To Assemble

• Bacon-Wrapped Dates
• Caramelized Onion & Maple Chutney
• Laiterie Charlevoix Cheddar With Black Garlic
• cheese curds
• Stonetown Artisan Cheese Wildwood
• Fromagerie Ruban Bleu Le Charbonnier
• Fromagerie du Presbytère Bleu D’Élizabeth
• Salt Spring Island Cheese Flower Chèvre
• Canada True Maple Syrup Cream Fudge
• crostini, crackers and grapes

Instructions

 

Bacon-Wrapped Dates

• Wrap each date with one piece of bacon and secure tightly with toothpick.
• Heat a non-stick skillet over medium heat. Add bacon-wrapped dates and cook until golden and crispy all over, flipping as needed, 6 to 8 minutes. Let cool slightly before serving.

Caramelized Onion & Maple Chutney

• Melt butter in large skillet over medium heat. Add half of the onions and cook until they begin to soften, 1 to 2 minutes. Add remaining onions and continue cooking until translucent, 5 minutes. Reduce heat to low and cook, stirring often, until very soft and golden, 15 to 20 minutes.
• Stir in maple syrup; continue cooking until sticky and caramelized, 6 to 8 minutes. Remove from heat and let cool completely. Store in an airtight container and refrigerate for up to 5 days.

To Assemble

• Place caramelized onion and maple chutney in small bowls and arrange in central spots on the board. Arrange cheeses, bacon-wrapped dates, maple fudge, crostini, crackers and grapes to fill in any gaps.

Notes

Use amber or dark Maple from Canada maple syrup in the Caramelized Onion & Maple Chutney for a rich, robust flavour.

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