New Year's Eve is a great excuse to drink champagne or some other delightful sparkling wine. I don't think you really need an excuse but in case you do, this is the night for you. New Year's Eve evening is a great time for lingering over snacks with friends,
This is sort of a funny cheese for me to write about. I don't usually advertise it, but goat cheese is not my favourite. It's a very sad situation for a cheese lady to be in. I want to love them, and I try them often, but some goat cheeses really don't
Roquefort is probably the best known and the possibly the most misunderstood of blue cheeses from France. We all know the name, but do we know to what precise specifications this AOC gem is made? Roquefort is made from fresh sheep's milk, taken from
Pecorino is the Italian word for sheep's milk cheese. As you can imagine the style varies greatly depending on terrain and feed for the sheep, cheese making techniques and aging. There are hundreds of pecorinos made in Italy and it is truly amazing how
14 Arpents is one of my current favourites in the ever expanding world of Canadian cheeses. Fromagerie Médard makes all of its cheeses on site, at their dairy farm located along the shores of Lac-St-Jean. The farm has been in the family for
Ossau Iraty (OH-soh-ear-ah-TEE) is a delicious AOC, traditional sheep's milk cheese from the Basque region of the French Pyrenees using only unpasteurized milk. This is a cheese made on many different small farms throughout the area, where the sheep still
This fermier cheese is a real attention getter when we put it out at the shop. It has a big aroma that can't be missed if you happen to get near it. It is an unpasteurized cow's milk cheese from the Savoie that has been soaked in Marc for one month in
Bouq' Émisairre is a raw milk, ash covered ripened goats milk cheese from the famous Montreal cheese maker Pierre-Yves Chaput. In contrast the the dark exterior that is a result of olive wood ash and some aging, the interior is snow white
There is nothing subtle about this cheese. This rarity is produced using centuries old cheese making practices and time honoured recipes. It began in the 1930's with a group of gruyere makers who lived around the village of Etivaz. They
If I asked Rob (one of my co-workers), what his favourite cheese was, he would definitely say Selles-sur-Cher (if he wasn't in the mood for Papillion Noir Roquefort). Selles-sur-Cher was one of the first cheeses to be granted AOC Status (1975). It is
Raclette is a semi-firm cow's milk cheese originating from the Swiss Canton of Valais. As far back as the Middle Ages, shepherds found new strength in a delicious raclette, shared sociably amongst themselves. To do this, they placed half a wheel of cheese
Reblochon A.O.C. Producer: VariousType: Soft Cows milk - washed rindOrigin: Savoie, FrancePrice: $13.95 to $31.50 each (various brands and sizes)Weight: 240 gr - 450 gr DescriptionReblochon is an AOC cow's milk cheese from the Savoie in France.
Cheese: La SauvagineProducer: SaputoType: Washed rind / cow's milkOrigin: QuebecSuitable Wine Types Gewürztraminer / Riesling Price / 100 gr $3.25 I was honored to be included as one of a seven member jury panel for the Canadian
Cheddar is definitely Canada's favourite cheese. As a versatile cheese for cooking, we sometimes forget how fabulous it can be on its own. In Canada, there are many, many styles of cheddar available to purchase: English Farmhouse cheddars, wrapped
The holiday season is a great time to take a break and try some special wines. There is a great abundance of ports in BC liquor stores and private wine shops right now, so you have a terrific excuse to try some. Firm cheeses are an easier match
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