In an effort to promote more locally produced cheeses, I’m going to put more focus on products from Ontario and Quebec. We have top quality products made locally like — Le Baluchon — incredibly versatile and tasty.
This week, I picked a versatile cheese that takes you on a tasting journey as it passes each stage of the aging process. Sheep’s milk cheese from Corsica that leaves you with herbal notes long after your first bite.
www.crfa.ca What is the CRFA event? In an effort to leverage the attributes of both the Canadian Food & Beverage Show and HostEX from previous years, The Canadian Restaurant and Foodservices Association has created a large buying forum for the food and hospitality industry. Here are some of my highlights from the show today.
www.chrischeesemongers.com Sometimes you have to relinquish control and let someone take you on a ride. The right cheese monger can be your tour guide. This week > Sheep’s milk cheese from the expert shepherds in Pays Basque, France.
Fromagerie La Station I’ve found an instant favourite in a raw cow’s milk cheese from Quebec. A winner in categories ‘Best organic cheese’ and ‘Washed-rind cheese’ at the 2008 Quebec Fine Cheese contest.
www.sassafraz.ca In the midst of trying to locate a last minute Winterlicious lunch in a specific neighborhood and trying to locate a resto I haven’t tried yet — I settled with Sassafraz and the apprehensive attitude of spending $30 for lunch.
It’s almost a guarantee that you’ve probably never tasted this dark brown cheese that looks like peanut butter. You’re missing out. This week we go to Norway, to talk about caramelized goat cheese.
www.libertygroup.com Due to immense popularity and the state of the economy, the prix fixe festival has been extended by another two weeks (Feb 28th). If you’re following twitter or other online communities, you’ll notice that there is a divide between those who are enjoying the festival, and those who criticize it even before giving it…