This week we look at a little known gem from Burgundy, stepping out of the shadow of Epoisses. Cheese Name: Soumaintrain Origin: Burgundy, France Milk Type: Cow’s milk Style: Soft washed rind Description: Soumaintrain is a soft cheese, washed
Blue cheese fans are everywhere and none are more passionate than those who love to imbibe in Bleu des Basques. Origin: The village of Macaye, near Espelette at the foot of the French Pyerénées Milk Type: Pasteurized sheep milk collected
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 as
On a trip down the west coast to Sonoma and Napa Valley, I had the pleasure of stopping in to visit some great California cheese makers. I made a brief stop in Arcata, near the California/Oregon order to stop by Cypress Grove Cheese. They very kindly
Made in the Pays de Herve region of Belgium, this small, potent cheese is a testament to the regionality of cheese flavours. Herve, with its distinctive square or rectangular shape has been made in the area for over 800 years; there are mentions of Herve
With BC Day upon us, it seems suitable to focus on one of our great BC cheese makers. Smit’s and Co.w are a family dairy with a focus on Gouda. Their Dutch heritage makes that a natural fit, and they do it extremely well. They have their own herd
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
quicksearch
Newer Posts