Ewenity

Two of our signature cheese won medals at the Royal Winter Fair’s 2010′s cheese competition.  The Eweda Cru won a Bronze medal and the Mouton Rouge won a silver medal.  Hooray!

Our Friend Mark’s Awesome, Festive, Ricotta Cheesecake!!

Ingredients:

1 Cup of graham wafers crushed (or gluten free graham wafer substitute)

1 Cup of buckwheat grits

2 TBSP melted butter (or dairy free butter substitute)

2 TBSP cocoanut oil

Pinch of salt

450 gm of sheep milk ricotta

2/3 cup of sugar or “Splenda”

1/2 cup of agavae

3 eggs (or egg substitute)

3 TBSP of flax meal with 6 TBSP of water

1/2 of light sour cream (or sour cream substitute)

1/2 sheep milk yogourt

3 TBSP of all-purpose flour (or flour substitute)

3 TBSP of amaranth flour

1 TBSP of lemon rhind

1/2 TSP of vanilla

Directions:

Mix first five ingredients in a bowl.  Grease a 9″ sping-form pan.  Place crumb mixture in a pan and press down.  Bake at 350 degrees for 8 – 10 minutes.  Cool.

In a medium bowl, mix the ricoctta, cream cheese, yogourt, flax meal and sugar until smooth.  Add the eggs, agavae, sour cream, flours, lemon rhind, and vanilla until smooth once again.  Pour the mixture over the crust.  Cover the bottom of the pan with foil and then place the entire pan into a second glass dish with approximately 1″ of water.  Bake at 325 degrees for 60 minutes.  Cool for 8 hours in the refridgerator and…. enjoy!

Best Baa Dairy was a prize winner agian this year for it’s Raw Milk Feta and washed rind, firm cheese Mouton Rouge at the 2009 Empire Cheese Show!

Our delicious sheep milk ricotta is available only at the St. Lawrence Market, the Dufferin Grove market or from our dairy’s retail outlet!!   For more information, call 519 787- 0707.

Sheep milk products are an excellent source of calcium, are high in protein solids and are loaded with CLA (the good fat!)  AND they taste great!

This makes a BIG batch to feed a hungry crowd or store in your freezer for a quick an easy meal later!

Ingredients

2 tbsp olive oil

3 medium onions, chopped

3 cloves of garlic chopped

250 gms of fresh sheep milk curds OR 230 ml of sheep milk creme fraiche

1 medium yellow pepper

1 medium red pepper

1 kg of ground lamb

3 16 oz. cans of tomatoe sauce

3 tbsp of chili powder

salt and pepper to taste

Directions

Brown the ground lamb in a large pot.  Salt and pepper the meat while it is cooking.  Drain the lamb and set it aside in a second, medium size pot.  Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!)  If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.

Return the lamb to the large pot.  Add the tomotoe sauce and chili powder.  Cook on medium heat for approximately 1 and a half hours.

Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.

Enjoy!

Visit us at our dairy in Fergus or any of the farmer’s markets we attend to try our products for yourself!  Never had any sheep milk products before?  Just ask us for a taste!

Another article about our cheese was contained in the Summer 2008 edition of Sideroads Magazine.  Page 1  Page 2  It is in PDF Format, so please make sure that you have Adobe Acrobat Reader installed.  If not, click here to get it.

The Fall 2008 edition of Edible Toronto Magazine, contained a great article about our cheese and our operations.  Click here to read the original article.  It is in PDF Format, so please make sure that you have Adobe Acrobat Reader installed.  If not, click here to get it.

In the September 2008 edition of the Report on Businesses, our cheese was put up against the best cheeses in Canada.  To our surprise and honour, our Eweda cheese was picked for the top seven!  Click here to read the whole article.