Named after the Mattagami River that runs some four hundred kilometers and flows through
Smooth Rock Falls and Timmins east of Kapuskasing, this is a semi-firm artisan cheese
produced in Kapuskasing from whole cow’s milk.
After forming into fifteen-kilogram wheels, it is aged from four to seven months giving
Mattagami its moist, straw-colored interior, smooth, dry, greyish-brown rind, and mild, buttery
flavour with a somewhat acidic finish. Mattagami is simply good in a ham sandwich or served
on its own with apple or pear, and it melts well making it a tasty addition to warm dishes like
Pairs nicely with a Cabernet Sauvignon or Merlot.