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Thornloe Blue Cheese

Ontario food find: Thornloe Devil’s Rock Creamy Blue Cheese

Anybody who knows me well, knows that I’m a big fan of cheese – the stinkier and sharper the better. So on this rainy Saturday afternoon, Frank decided to treat me to a Foodland Ontario recipe  – Cobb Coleslaw Salad with Maple Syrup dressing – which includes Thornloe Devil’s Rock Creamy Blue Cheese.

Ontario has many artisan cheese producers including some of our favourites: Jensen Cheese in Simcoe, Fifth Town Artisan Cheese in Picton, and Ivanhoe Cheese in Ivanhoe.

Thornloe blue cheese

“Chef” Frank working on the Cobb salad

Thornloe Cheese is produced in New Liskeard, northeast of Sudbury, Ontario and has been the “Pride of the North” for over 70

years. It’s 100 per cent farmer-owned and uses traditional cheese-making techniques and fresh milk for its products.

The list of products Thornloe makes is very impressive and appetizing (I want to try the Temiskaming cheese – the description makes it sound so delicious!). While we would love to visit the factory outlet at some point in the summer, the cheeses can be purchased online or in a number of stores across Ontario (including Starsky in Mississauga and Best Baa Dairy, St. Lawrence Market in Toronto) and Quebec (check out the Where to Buy section on their website).

Tasting a little bit of Thornloe Devil’s Rock Creamy Blue Cheese, I found it creamy and slightly sharp. It’s a perfect introduction to blue cheeses for those who have never tried them before. It doesn’t overpower like other blue cheeses do.

In the Cobb Coleslaw Salad recipe, the blue cheese is a perfect addition and balances out the sweetness of the maple syrup dressing.

 

Thornloe Blue Cheese

Cobb Coleslaw Salad with Maple Syrup Dressing

Here’s the adapted Foodland Ontario recipe for Cobb Coleslaw Salad with Maple Syrup Dressing

Ingredients:
5 cups (1.25 L) shredded Ontario Savoy Cabbage
1 cup (250 mL) shredded Ontario Red Cabbage
1 medium Ontario Carrot, coarsely grated
1 1/2 cups (375 mL) diced cooked Ontario Chicken
1 cup (250 mL) diced Ontario Greenhouse Cucumber
2 hard-cooked Ontario Eggs, quartered
1 Ontario Greenhouse Tomato, cut into thin wedges
1 cup (250 mL) sliced Ontario Mushrooms
1/2 cup (125 mL) crumbled Thornloe Devil’s Rock Creamy Blue Cheese
1/4 cup (50 mL) chopped cooked bacon (about 4 slices)

Dressing:
1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) Ontario Maple Syrup
1/4 cup (50 mL) cider (or white) vinegar
2 tsp (10 mL) Dijon mustard
Salt and pepper, to taste

Dressing:
In a small bowl, whisk together the oil, maple syrup, vinegar, dijon mustard and salt and pepper.

Salad:
In a large bowl, toss together the cabbage, carrot and 1/4 cup (50 mL) of the dressing. (Alternately pass on doing this and just place all on a plate or platter like below).

Arrange the cabbage mixture on individual plates or a large platter. Top decoratively with chicken, cucumber, eggs, tomato and mushrooms. Sprinkle with cheese and bacon. Refrigerate or serve immediately drizzled with remaining dressing.

Serves 4 to 6.

Cheese rating: 4/5
Recipe rating: 4/5

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