The Atalanta Corporation welcomes COWS CREAMERY from Prince Edward Island (PEI), Canada, as the exclusive U.S. distributor to its impressive lineup of quality cheeses. Started in 1983 with an ice cream recipe and a dream, COWS CREAMERY has grown to include three cheeses, a share of a cooperative dairy farm of 191 farmers, a retail line and countless awards.
The first of these cheeses is the Avonlea Clothbound Cheddar. Aged between 12 and 14 months in the COWS CREAMERY cave, the cheese matures at a temperature of 50-54 degrees Fahrenheit and a humidity level of 90 percent. The cloth, wrapped around the exterior, provides room to breathe for the cheese, creating a rich and robust flavor. Using all-natural vegetable rennet, the cheese provides an array of complex tastes, ranging from fruit to toasted nuts. In 2011, the Avonlea Clothbound Cheddar was awarded top prize at the American Cheese Society Conference as well as first place at the Canadian Cheese Grand Prix in the Aged Cheddar (1-3 years) category.
The COWS CREAMERY Applewood Smoked Cheddar is made with a recipe that originates from the Orkney Islands, north of Scotland. Using a dry stir method, in which the curds are dried and then salted, the cheese is smoked for six hours, made with the milk from the cows of the PEI cooperative dairy farm.
The Extra Old Cheddar is aged for two years using the same Scottish recipe and dry stir technique. Named Canada’s Best aged cheddar at the 2009 Canadian Cheese Grand Prix, this smooth, full-bodied cheese compliments well with the Applewood Smoked Cheddar.
With this new line of cheeses, Atalanta, based in Elizabeth, N.J., looks to extend its reputation as the home for delicious, quality cheeses.