In May, my partner Joe and I took a road trip across the top of the US. We drove through Washington, Montana, North Dakota, and most of the way across Minnesota. Our end destination was Minneapolis and the American Cheese Society (ACS) Judging and Competition.
This week we look at a personal favourite, especially in the summer, when it works so well with fresh, hand-picked tomatoes. Cheese Name: Mozzarella di Bufala Origin: Campania, Italy originally, although other versions are made in Canada as well
There are many reasons to celebrate and enjoy a glass of white wine in May. The 5th is International Sauvignon Blanc Day, the 17th is Pinot Grigio Day, and the 25th is Chardonnay Day. Who needs any more reasons than that to raise a glass? White
There's more to Jerez than its famous fortified wines, and this month's cheese pick Sherry Cask is an excellent example. This is a new creation of Alimentias, a cheesemaker in southern Spain. It is made from raw sheep's milk collected from neighbouring
Epoisses is famous in the cheese world for being one of France's strongest washed rind cheeses. Regardless of its ripeness, it is always full-flavoured and relatively strong-smelling. If it is quite ripe, which isn't uncommon if you are buying it in Canada,
Honeybee Goat Gouda is a classic, firm Dutch Gouda from the Netherlands but made with goat's milk. This cheese is made by Cheeseland, in Holland. Their company mission is to import Dutch cheese into North and South America. They have a variety of different
Every December is a bit different, especially over the past few years. One thing that remains constant is that everybody has their holiday favourites. Food traditions are an essential part of the holiday season. When we get together with our friends and
There's a commonly held belief in the wine and cheese world that white wines are a better foil for most cheeses. I tend to agree with that idea, but perhaps it's partly because I prefer white wines. When I'm pairing, I approach the French way and
Grana Padano is made in the Po River Valley in Northern Italy. Raw cow's milk is used without being pasteurized and is partially skimmed before the cheese is made. The milk is heated in copper kettles during production, and as with most cheeses, there
France's Loire Valley has always been known for beautiful goat cheeses. There are a multitude of shapes and styles made and cheesemakers from all over the globe pay tribute to those traditional cheeses by making their own versions. One thing you will
A recent trip to Spain allowed me to discover some locally made cheeses, and one, in particular, stood out. It’s made by Quesos & Besos, a family-run business located at the eastern end of the southern Sierra Morena mountain range in Andalusia. Milk
Top Ten - Our current favourite Canadian cheeses. Origin: Canada of course! Milk Type: Cow, goat, and sheep. It’s time for the National Wine Awards of Canada, and we’ll be thinking about the best of the best from Canada’s
It’s great to focus on wine-friendly cheeses occasionally, and what better reason than the Vancouver International Wine Festival. Of course, I’m a firm believer in pairing however you like, but personally, I have a few things I always look
Transhumance is an amazing and ancient tradition whose rewards are enjoyed by consumers in the form of tasty mountain cheeses. A French word that comes from the Latin words, 'trans', 'across' and "humus', 'ground' it's the practice of taking herds
Raw cow's milk cheese from northwestern Italy. Cheese Name: Toma Piemontese Origin: Piemonte, Italy Milk Type: Raw cow’s milk Style: Semi firm, with a natural rind Description: Toma Piemontese is a semi firm cheese made in
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