In deepest, darkest winter it is the perfect time to stay home and have a relaxed raclette dinner. Plan a get together with friends and everyone can help themselves. There’s not too much work for you to do and not too much preparation, which sounds
The cheese world is changing just as quickly as the other facets of our life. New cheeses are introduced all the time, and sadly, some cheeses fall by the wayside. Many traditional cheeses are made in a painstaking manner that requires a lot of labour
Last month I was lucky enough to go on a whirlwind trip to Italy. For three and a half days, I had the opportunity to try an amazing amount of Italian specialties. I went as part of an arts festival in Piedmont, and the main part of the festival took
I know Canada Day has come and gone, but that doesn’t mean we’re done celebrating the great things about our country in this auspicious year. Had I been a more organized person I would have written this article weeks ago, but anyone who knows
I can tell that summer has arrived, even if the weather isn’t entirely cooperating. It’s not because Vancouverites have bravely been wearing shorts for weeks now, or that there has been a flood of visitors standing around the steam clock every
I tend to have a fondness for traditional cheeses. It is fascinating to trace a cheese to the exact town it originated in, and learn about generations of a family that have lived there and worked to keep the integrity of the cheese alive. The basics
The Franche-Comté is an area in eastern France, bordering Switzerland. It lies south of Alsace and north of the Savoie. This beautiful area is very often overlooked by visitors to France as it is more rural and less known, However, from a cheese
There is something special about mountain cheeses. Although many of them have a similar basic nuttiness, they all have amazing subtleties of flavor and texture. It is the differences in taste that bring to mind the beautiful areas these high alpine
It’s always great to discover new Canadian cheeses. A few months ago I stumbled on a terrific cheese from Ontario that I hadn’t tried before. That’s not to say that it has only been available for a short time; it’s more a case
Picking only ten cheeses for 2016 is almost impossible when there are so many delicious candidates out there, but what the heck let’s do it. In no particular order, here are some cheeses that struck me as especially different and new, as well as
Today a few words on building a great cheese plate for a holiday get-together. It's a busy time of the year, and it's nice to keep things as simple as possible. I think you can apply that to cheese plates as well. Usually when I start to choose cheese
I work every day surrounded by cheese. I spend a lot of time in the fridge sorting, rotating, and caring for the amazing products that we are lucky enough to source. It’s easy to become obsessed with the finished products, and how they taste, what
Quebec has a long and formidable history of cheese making that has the rest of the country working full out to catch up. Despite a long legacy of production and cheese styles, Quebec cheesemakers are not just sitting around idlely watching while the rapidly
I thought I would write about one of my favourite cheeses. Abbaye de Tamié is a medium-textured washed rind cheese, which is a typical style of the Trappist cheeses made throughout Europe. This cheese is anything but typical though. The Abbaye
Every once in a while a cheese miracle happens. Sometimes, it's as special as a supplier offering us something great that we didn’t have to pre-order eight weeks before its arrival. This week one of these cheese miracles happened. One of my cheese
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