Devil's Rock Blue Cheese is as unique as its namesake the famous granite escarpment that juts 300 feet up, in dramatic, sharp angles, from the deep water of Lake Temiskaming.
It is produced by Thornloe dairy outside of Sudbury, ON. The cheese's uniqueness comes from adding cream to the milk, hand filling the forms and allowing the curd to drain by gravity not by press, ensuring that the cream and natural sugars stay in the curds. The cheese is lightly speared and cured for two weeks which allows the blue mold to develop on both the exterior and veins inside the cheese.
For Devil's Rock, less spearing results in less veining and a tamer blue cheese. The cheese is then dipped in food grade black wax and aged for another two weeks.
Comparable Cheese: Roaring Forties
Wine Pairing: Ice Wine or Port