This is a cheese with many names. There is a PDO version (Protected Designation of Origin) called Murcia al Vino. There is a version without the PDO status called Queso de Cabra al Vino. Then there is the anglicized version of the name used quite a lot
The Veneto region of Northern Italy is famous for its wines, led by Amarone and Soave, but it has many beautiful local cheeses that we adore. Some are exported widely and can be tasted here in Canada, while others involve an exploratory trip to the region.
When a cheese is made in a former Abbey, that is your first clue to buy it. This month, Allison takes us to the Vosges foothills in France to sample a magically decorated cheese whose looks are only outdone by its taste. Cheese Name: Fleur du Vignobles
Fall is looming, but I'm sure there will be many sunny days to come over the next few weeks. Don't waste them—get outdoors and do something fun. There's still time for a picnic in the park or to eat outside on your deck. It is always an excellent
Summer is in full swing, and the markets are bursting with produce. When the vegetables are this fresh, cooking them just seems unnecessary. July is the right time to enjoy every kind of salad you can think of, if for no other reason than to leave your
I went to Switzerland recently and learned more about Gruyere and how it is made. It was an action-packed trip and an excellent opportunity to brush up on my cheese knowledge and meet other mongers across Canada. I was very excited about the opportunity,
Allison Spurrell has been in the retail cheese industry since 1987, when she founded the award-winning Vancouver cheese shop Les Amis du Fromage with her mother, Alice Spurrell. Each month, Allison shares her formidable cheese knowledge with our avid
When we have done group cheese tastings in the past, one of the questions that comes up the most often is how to preserve and care for cheese. That is an excellent question because cheese is a pricey item, and it's a shame to waste cheese by not protecting
At the start of the new year, lots of us are looking at our habits and trying to get a handle on our finances. January always seems like a good time to reevaluate your purchases. It is the time of year I encourage my partner Joe to drink some wine we
The holiday season is upon us, and that's as good a reason as any to open a bottle of champagne. When I was ten, I was told by a champagne producer that every day was a good day for champagne, and that left an impression on me. I agree with him,
La Bouyguette is a lovely raw milk goat cheese that has returned to us after being on the missing list for several years. This small goat cheese is made in the village of Carmaux, in the department of Tarn in the Occitanie Region of France. The SagalaFrom
This month, a bright orange cheese for Halloween. Mimolette Extra Vieille was thought to have been born at the request of Louis XIV, who was looking for a native French product to replace the highly popular Dutch Edam. To make it distinct from Edam, it
This month, we look at a unique version of Parmigiano Reggiano, Solo di Bruna; it has been defined as one of the best protagonists of taste. Richer from a nutritional point of view, with a sweet and delicate taste, Parmigiano Reggiano PDO by Bruna
Earlier this year, I told you about my fascinating experience judging the competition held by the American Cheese Society (ACS). They recently announced the competition results at the ACS annual conference, and I’m sure there were some very happy
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