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…
To launch our weekly column, we’ve chosen a cheese that closely represents our personality. It is a Crotonese cheese made from ewe’s milk — exhibiting versatility — perfect for snacking and wine pairing.
www.amayarestaurant.com Critically acclaimed Amaya took Toronto by storm almost two years ago, blending classic Indian cooking with modern techniques and flavours. For all intents and purposes, it introduced Nouvelle Indian cuisine to the masses (The Host doesn’t count) and has been loved since then. A second restaurant opened on Yonge street, and another take out…
www.thebiermarkt.com The Bier Markt (both locations) is currently running its Fondue Festivul until the end of February. I had a chance to stop in and speak to staff and chef Michael Cipolli about the festival and the delicious offerings.