An award-winning twist on traditional cheddar, Taliah is made with thermalized sheep's milk and aged in traditional cloth for ten to sixteen months.
Smooth and rich with a gentle tang, Taliah was created by cheesemakers Alastair Mackenzie and Valérie Brousseau who saw room in the French-Canadian market amongst the washed rinds and tommes for a sheep clothbound. The decision to use sheep's milk was easy; Mackenzie had a lifetime of experience farming sheep and both partners had herds of their own.
Debuting in 2014, Taliah went on win gold in Quebec's prestigious Sélection Caseus award two years later. With a clean, welcoming aroma, this cheddar-style has a firm, crumbly paste the colour of light gold. Mellow, creamy notes prevail with a superb complexity and a hint of caramel sweetness on the finish.
In the years following its debut, production of Taliah transferred to the Morin family at Fromagerie du Presbytère. In 2005 they purchased the former rectory across the street from the family farm, where they now age several award winning cheeses alongside Taliah such as shop favourite, Bleu d’Elizabeth.
We recommend pairing this cheese with a glass of Cabernet Franc.