When we think of Swiss cheeses, we certainly think of alpine style cheeses and traditional names come to mind easily. Emmenthal, Gruyere and Appenzeller are all staples in our winter fondue and on top of a tasty gratin. However there are a lot of newer
When I have been lucky enough to go to France in the past, one of the first things I look for in cheese stores is Saint-Marcellin. This is a delicate, rather fragile cheese and we only receive it periodically in Canada, so buying it at the source is a
First off let’s discuss sheep’s milk. Delicious and rich, cheese made from sheep’s milk can be mild and fruity, aged and sharp and even a little bit gamey and salty sometimes. French, Basque and Spanish sheep’s milk cheese tend
When it comes to cheese I’m a bit of a purist. I love traditional cheese from their traditional homes. There is nothing like a taste of Beaufort to imagine the alpine meadows in the mountains of the Savoie. Enjoying the grassy, earthy taste of St
I know some people; let’s call them “wine people”. When they travel it’s to “the Napa Valley” not California, and it’s to Burgundy and Alsace, not just France. They visit wineries, winemakers and wine bars.
I’ve been selling cheese as part, or all of my livelihood since the early 90’s. Food trends and eating habits have changed a lot since then, and so has the world of cheese. Exciting new cheeses are developed in places you might never have
Before the spring is here in full force, and our thoughts turn to lighter flavours, there is still some time to enjoy a nibble of blue cheese with the last drips of your wine from dinner. Something about the winter weather seems less dreary when you have
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