Back Forty Artisan Cheese

This small-batch creamery offers excellent cheese and a beautiful backdrop for enjoying fine food

For cheese lovers, a visit to Back Forty Artisan Cheese on the banks of the fast-running Mississippi River is a must. On a 160-acre farm an hour west of Ottawa near Mississippi Station, Jeff and Jenna Fenwick keep sheep and highland cattle, as well as chickens and pigs. They also have an on-site creamery. The couple turned to farming 10 years ago. They work with four local family-run farms, using the milk from approximately 300 animals to make their cheeses. They also keep pasture-raised lamb for meat. Now visitors can sample the bounty at an outdoor tasting bar.

The Fenwicks’ cheese is handmade in small batches and aged from two to 12 months; they specialize in six different varieties of raw ewe milk cheese. With names such as Madawaska, Bonnechere, and Calabogie Blue (that last one made from raw water buffalo milk), Back Forty cheeses offer a true taste of the terroir. “We also craft some pasta filata (stretch curd)-style cheeses, which provide phenomenal melting quality, and you’ll find these featured on items such as pizzas, calzones, and grilled cheese sandwiches,” says Jeff.

The Fenwicks’ goal is to feature as much food as possible that is grown or raised on-site, or that comes from local farm partners. “We believe our menu is unique, as we craft the cheese, raise the livestock, and grow some of the fruits, vegetables, and herbs. All our meals are cooked outdoors with traditional wood fire,” explains Jeff. “Meals will feature our whey-fed heritage pork, wild boar, and lamb, to complement our cheeses and organic produce.”

During the summer, visitors will be able to enjoy the fine food beside outdoor firepits. With a liquor licence pending, what’s not to love?

Back Forty Artisan Cheese

1406 Gulley Road, Mississippi Station, Ontario www.artisancheese.ca