As a leading provider of artisanal cheeses, we have always prided ourselves on delivering high-quality products straight to our customers' doors. However, we know that there is nothing quite like the experience of walking into a specialty cheese shop, taking in the sights and smells, and tasting the cheeses in person.
That's why we have taken the plunge and decided to open our very own cheese shop in Toronto. We believe that this location is the perfect spot to serve our existing customers in the area, as well as introduce new cheese lovers to our extensive selection.
Our new shop will feature a wide variety of artisanal cheeses from around the world, carefully curated and hand-selected by our team of experts. We will offer everything from soft and creamy brie to bold and tangy cheddar, as well as a range of other cheese-related products like charcuterie, crackers, and jams.
In addition to our delicious products, we are also committed to providing a unique shopping experience for our customers. We want everyone who walks through our doors to feel welcome and at home, whether they are seasoned cheese enthusiasts or just discovering their love for fromage.
To that end, we have designed our shop with a warm and inviting atmosphere that encourages customers to linger and sample our wares. Our knowledgeable staff will be on hand to answer any questions, provide recommendations, and share their love of all things cheesy.
Of course, we recognize that some customers may still prefer the convenience of shopping online, and we will continue to offer our full selection of products on CheesyPlace.com. However, we believe that our brick and mortar location will allow us to connect with our customers in a more personal way and offer them an experience that simply can't be replicated online.
We are thrilled to be embarking on this new adventure, and we look forward to welcoming cheese lovers from all over Toronto to our new shop. Whether you're a longtime fan of CheesyPlace.com or simply curious to try some new and delicious cheeses, we can't wait to share our passion with you.
SHOP OPENING JULY 2023
In the meantime, you can continue shopping our Cheese Counter!
]]>History and Production of Gruyere Cheese
Gruyere cheese originated in the Swiss canton of Fribourg and the region of Gruyeres. The first written record of Gruyere cheese dates back to 1115, where it was mentioned in a charter of the Gruyeres monastery. Today, Gruyere cheese is still made using traditional methods that have been passed down through generations of Swiss cheesemakers.
Gruyere cheese is made using unpasteurized cow's milk, which is collected from local dairy farms. The milk is then heated and mixed with rennet, which causes it to coagulate and form curds. The curds are then cut into small pieces and heated again to release the whey. The curds are then placed into molds and pressed to remove any excess whey.
After being pressed, the cheese is soaked in brine for several days to give it its characteristic flavor. It is then aged in a cellar for several months, during which time it is washed and turned regularly to promote even aging. The longer the cheese is aged, the sharper and nuttier its flavor becomes.
Flavor Profile of Gruyere Cheese
Gruyere cheese has a complex flavor profile that is both nutty and creamy. It has a firm texture and a pale yellow color, with small holes throughout. The cheese has a distinct aroma that is reminiscent of toasted nuts and caramel.
The flavor of Gruyere cheese can vary depending on its age. Younger cheeses are mild and creamy, with a slightly sweet flavor. As the cheese ages, it develops a sharper and nuttier flavor, with hints of earthy and fruity notes.
Ways to Enjoy Gruyere Cheese
Gruyere cheese is a versatile cheese that can be enjoyed in a variety of dishes. Here are some popular ways to enjoy Gruyere cheese:
Cheese Fondue: Gruyere cheese is the star ingredient in traditional Swiss cheese fondue. Melted Gruyere cheese is mixed with white wine and garlic to create a warm and comforting dish that is perfect for sharing.
Grilled Cheese: Gruyere cheese is the perfect cheese for making a gourmet grilled cheese sandwich. Layer slices of Gruyere cheese between two slices of bread and grill until the cheese is melted and gooey.
Quiches and Tarts: Gruyere cheese adds a nutty and creamy flavor to quiches and tarts. Add shredded Gruyere cheese to the filling of a quiche or tart for a delicious and savory dish.
Cheese Board: Gruyere cheese is a great addition to any cheese board. Serve it with crackers, fruits, and other cheeses for a tasty and elegant appetizer.
Gruyere cheese is a beloved Swiss cheese that has been enjoyed for centuries. Its nutty and creamy flavor profile
You can purchase two types of gruyere in our shop Gruyere and Cave Aged Gruyere both are great, the cave-aged variety is stronger, a bit drier and has a more pronounced nutty flavour.
]]>If you're looking to learn more about Pecorino cheese and its many uses, you've come to the right place. In this article, we'll explore the history of Pecorino cheese, its many varieties, and some delicious ways to enjoy it.
History of Pecorino Cheese
Pecorino cheese has a long and rich history in Italy. It's believed to have been made in ancient Rome and was a staple food for shepherds and farmers in rural areas. The name "Pecorino" comes from the Italian word for sheep, "pecora," which reflects the fact that the cheese is made from sheep's milk.
Over the centuries, Pecorino cheese has become a beloved food in Italy and beyond. Today, it's produced in many regions of Italy, including Tuscany, Sardinia, and Sicily. Each region has its own unique take on Pecorino cheese, with variations in flavor, texture, and aging process.
Types of Pecorino Cheese
There are many different types of Pecorino cheese, each with its own unique characteristics. Some of the most popular varieties include:
Pecorino Romano: This is the most well-known variety of Pecorino cheese, and it's often used in Italian dishes like cacio e pepe and carbonara. It has a salty, sharp flavor and a crumbly texture.
Pecorino Toscano: This variety of Pecorino cheese is made in Tuscany and has a milder, more delicate flavor than Pecorino Romano. It's often used in salads and pasta dishes.
Pecorino Sardo: This variety of Pecorino cheese is made in Sardinia and has a nutty, slightly sweet flavor. It's often served as a table cheese and pairs well with honey and fruit.
Pecorino Siciliano: This variety of Pecorino cheese is made in Sicily and has a sharp, tangy flavor. It's often used in pasta dishes and pairs well with bold red wines.
How to Enjoy Pecorino Cheese
Pecorino cheese is a versatile cheese that can be enjoyed in many different ways. Here are a few ideas to get you started:
Shave Pecorino cheese over salads or roasted vegetables for added flavor and texture.
Use Pecorino cheese in place of Parmesan cheese in pasta dishes like carbonara and cacio e pepe.
Serve Pecorino cheese as part of a cheese board with fruits, nuts, and crackers.
Melt Pecorino cheese over grilled meats or vegetables for a rich, savory flavor.
Use Pecorino cheese in place of Cheddar or Swiss cheese in omelets or quiches for added depth of flavor.
Pecorino cheese is a delicious and nutritious cheese that's rich in history and flavor. Whether you're a cheese connoisseur or just looking to try something new, Pecorino cheese is a great choice. With its many varieties and uses, there's sure to be a Pecorino cheese that's perfect for your next culinary adventure.
Visit out Sheep Milk Cheese and Pecorino Section to check out selection!
]]>Goat cheese, or chevre, is a versatile and beloved cheese that can be enjoyed in many different ways. Whether you're a cheese connoisseur or a casual cheese lover, there's a chevre cheese variety for you. In this article, we'll explore some of the most popular types of chevre cheese and provide tips on how to enjoy and pair them.
Chevre cheese is made from goat's milk and is often characterized by its creamy texture and tangy, slightly sweet flavor. It is a good source of protein and calcium and is lower in fat and calories than many other types of cheese. Chevre cheese can be used in a variety of ways, from spreads and dips to toppings and fillings.
One of the most popular types of chevre cheese is Valencay cheese. A French goat cheese named after the town of Valençay in the Loire Valley. It's made from unpasteurized goat's milk and has a distinct pyramid shape and blue-gray color. The cheese has a tangy, earthy flavor and can be enjoyed in various ways. It pairs well with fruits and nuts, salads, and light, fruity wines like Sauvignon Blanc and Pinot Noir.
Chabichou is another popular type of chevre cheese. It is characterized by its soft, crumbly texture and mild, slightly tangy flavor. It is shaped into a small cylinder. Chabichou is great for eating with fresh crusty bread and is also commonly used as a topping for salads or as a garnish for soups. It pairs well with light red wines, such as Beaujolais, as well as crisp white wines and sparkling wines.
The history of chevre dates back to ancient times when goats were first domesticated for their milk. The cheese was popularized in France in the 8th century, and it became a staple in the country's culinary culture. Chevre became particularly popular in the Loire Valley, where the mild climate and abundant pasturelands provided ideal conditions for raising goats.
In the early days, chevre was made in small batches by farmers and shepherds. The cheese was made by adding rennet to goat's milk to coagulate it and separate the curds from the whey. The curds were then drained and shaped into small logs, which were aged for a few days to develop their flavor and texture.
One of the most popular types of blue cheese is Roquefort. This French cheese is made from sheep's milk and is aged in natural caves. It has a strong, tangy flavor and a creamy texture. Roquefort is often crumbled and used as a topping for salads or mixed into dressings.
Another popular blue cheese is Stilton. This English cheese is made from cow's milk and is characterized by its blue veins and crumbly texture. Stilton has a milder flavor than Roquefort and is often used as a dessert cheese or as a topping for crackers.
Gorgonzola is another type of blue cheese that is enjoyed all over the world. This Italian cheese is made from cow's milk and is characterized by its blue-green veins of mold and creamy texture. Gorgonzola has a tangy, slightly sharp flavor that can range from mild to strong, depending on the age of the cheese. It is often used in pasta dishes, salads, and as a topping for pizza. Gorgonzola can also be enjoyed on its own, accompanied by crackers or a glass of wine.
Blue cheese is made by adding mold cultures to milk during the cheese-making process. The cheese is then pierced with needles to allow air to flow through the cheese, which promotes the growth of the mold. The mold cultures used to make blue cheese are typically Penicillium roqueforti, Penicillium glaucum, or Penicillium camemberti.
Blue cheese is a rich source of calcium, protein, and other essential nutrients. It also contains probiotics, which are beneficial bacteria that promote digestive health. Blue cheese is a good choice for people who are lactose intolerant, as the mold cultures used to make the cheese break down lactose during the aging process.
When it comes to pairing blue cheese with food and drinks, there are many options. Blue cheese pairs well with red wine, particularly full-bodied varieties such as Cabernet Sauvignon, Merlot, and Syrah. Blue cheese also pairs well with port and other dessert wines.
For those who prefer beer, blue cheese pairs well with strong, hoppy beers such as India Pale Ales and Belgian ales. Blue cheese also pairs well with fruit, particularly apples, pears, and figs. Blue cheese can be crumbled and used as a topping for salads or mixed into dressings. It can also be melted and used as a sauce for pasta dishes or as a topping for burgers.
In terms of storage, blue cheese should be kept in the refrigerator in an airtight container. It is best to store blue cheese in a separate container from other cheeses, as the mold cultures can spread to other cheeses and affect their flavor. Blue cheese should be consumed within a week or two of opening.
Blue cheese is a delicious and versatile cheese that is enjoyed all over the world. Whether you prefer Roquefort, Stilton, Gorgonzola, or another variety, blue cheese is a great choice for cheese lovers. Blue cheese is a good source of calcium, protein, and other essential nutrients, and it also contains probiotics that promote digestive health. When it comes to pairing blue cheese with food and drinks, there are many options, from wine and beer to fruit and salads. With its rich flavor and creamy texture, blue cheese is sure to be a hit with cheese lovers everywhere.
]]>History of Gorgonzola Cheese
Gorgonzola cheese has a long and interesting history that dates back to the 9th century. Legend has it that a young shepherd boy was taking his lunch of bread and cheese in the fields when he was distracted by a beautiful girl. He left his lunch behind, and when he returned to it several hours later, he found that the cheese had become moldy. Rather than throw it away, he decided to eat it, and was surprised to find that it tasted delicious. This was the birth of Gorgonzola cheese.
The cheese was named after the town of Gorgonzola in the Lombardy region of Italy, where it was first produced. By the 11th century, Gorgonzola cheese was being sold in markets across Italy, and by the 14th century, it had become a favorite of the Italian aristocracy.
Production of Gorgonzola Cheese
Today, Gorgonzola cheese is still primarily produced in the Lombardy region of Italy, although it is also made in other parts of the world. The cheese is made from cow's milk that has been pasteurized and then inoculated with Penicillium roqueforti, a type of mold that gives Gorgonzola its distinctive blue-green veins.
After the milk has been inoculated, it is allowed to coagulate, and then the curds are cut and drained. The curds are then mixed with salt and packed into molds, where they are allowed to age for several months. During this time, the cheese develops its characteristic flavor and texture.
Culinary Uses of Gorgonzola Cheese
Gorgonzola cheese is a versatile ingredient that can be used in a variety of dishes. Its tangy, slightly sharp flavor pairs well with a range of ingredients, and its creamy texture adds richness and depth to any dish.
One popular way to enjoy Gorgonzola cheese is to use it as a topping for pizza. Its strong flavor pairs well with bold toppings like spicy sausage or peppery arugula, and its creamy texture melts beautifully on top of the pizza.
Gorgonzola cheese is also a popular ingredient in pasta dishes. Its creamy texture makes it a great addition to sauces, and its tangy flavor adds depth to the dish. One classic Italian pasta dish that features Gorgonzola cheese is Gnocchi with Gorgonzola Cream Sauce. This dish combines potato dumplings with a rich cream sauce made with Gorgonzola cheese, heavy cream, and Parmesan cheese.
Gorgonzola cheese can also be used in salads, adding a bold flavor and creamy texture to the dish. One popular salad that features Gorgonzola cheese is the Pear and Gorgonzola Salad. This salad combines mixed greens with sliced pears, toasted walnuts, and crumbled Gorgonzola cheese, all dressed with a simple balsamic vinaigrette.
Gorgonzola cheese is a delicious and versatile blue cheese that is loved by cheese enthusiasts all over the world. Its distinctive blue-green veins and creamy texture make it a popular choice for a variety of dishes, and its tangy, slightly sharp flavor is sure
You can purchase Imported Gorgonzola from Italy in our shop: Buy Gorgonzola here - Shipped in Canada
]]>What is the Artisanal Cheese of the Month Club? The Artisanal Cheese of the Month Club is a monthly subscription service that delivers high-quality artisanal cheeses from around the world to your doorstep. Each delivery includes a carefully curated selection of unique and rare cheese varieties, expertly chosen by professional cheesemongers. Subscription options include a 3-month, 6-month, or 12-month plan, with prices starting at $67.95 per month.
Benefits of joining the Artisanal Cheese of the Month Club: Joining the Artisanal Cheese of the Month Club comes with many benefits, including:
High-quality artisanal cheeses delivered to your doorstep: Each monthly delivery includes a selection of carefully crafted artisanal cheeses, made with the highest quality ingredients from around the world.
Discover unique and rare cheese varieties: The club offers the opportunity to discover new and unique cheese varieties that you may not have tried before, from different regions around the world.
Expertly curated selections by professional cheesemongers: The selection process is handled by professional cheesemongers who have years of experience in the cheese industry, ensuring that you receive the best selections.
Opportunity to learn about cheese and expand your palate: Each delivery includes detailed information about the cheeses, including tasting notes and pairing suggestions, allowing you to expand your cheese knowledge and palate.
How to join the Artisanal Cheese of the Month Club: Joining the Artisanal Cheese of the Month Club is easy. Simply follow these steps:
Visit our Cheese of the Month Club page and select the subscription plan that suits you best.
Provide your delivery information and payment details.
Wait for your first delivery to arrive at your doorstep.
Gift subscriptions are also available, making it the perfect gift for any cheese lover.
Shipping information and delivery times:
The club ships once a month, generally around the first Saturday-Monday of each month, depending on location.
Cancellation and refund policy: You can cancel your subscription at any time by contacting the club's customer service team. Refunds are only available for unused months, and cancellation requests must be made before the next billing cycle.
Frequently asked questions: Here are some common questions and answers about the Artisanal Cheese of the Month Club:
What types of cheese are included in each delivery? Each delivery includes a variety of artisanal cheeses, including soft, hard, blue, and aged varieties from different regions around the world.
Can I customize my deliveries? Unfortunately, customization is not currently available. The selection is expertly curated by professional cheesemongers, ensuring that you receive the best selections.
Can I skip a month? Yes, you can skip a month by contacting the club's customer service team.
You don't need to guess! In this article we will explain which condiments to pair with your cheese.
]]>An important thing to remember is to not be afraid to try new things. There's no specific right or wrong way to do it, it often comes down to personal preference.
If your guests don't love one of your pairings, it's not the end of the world. At least you went outside of the box and tried something new.
And if you're looking to put together an exciting cheese platter, check out our article 4 Steps to Creating the Perfect Cheese Plate!
So let's get right into it!
Quick links:
Head to your local fruit market and pick several fruits to serve alongside your cheese plate. Here's the only catch; no apples, pears, or grapes. Everything else is fair game.
Dried fruits are great as well, a combination of fresh and dried fruits can make for a nice platter.
Cheese has so many different flavours happening, that it pairs with so many foods. So even the most exotic fruit, whether it's sweet, bitter, sour, etc., it will probably match some family of cheese. Taste it with soft cheese, hard cheese, blue cheese, goat cheese and see what works.
I'm loving the fresh Quince right now. I let them ripen and then serve thin wedges with my cheese. Go find some right now, they probably won't be around for too much longer.
Here's another classic. Walnuts, Pecans, Almonds are the usual go-to nuts when serving up cheese.
But what about something different?
There are so many varieties to choose from. Spanish Marcona Almonds are amazing with all kinds of cheese.
Try serving Brazil nuts served with blue cheese, or Macadamia Nuts with goat cheeses. Try some roasted and some raw. Salted or unsalted. Both work!
Spanish Marcona Almonds with Truffle
This is a new one that's been popular in the last couple of years. Who knew cheese would work well with chocolate. But someone was crazy enough to try it and it's been a 'thing' ever since!
If I was doing a cheese and chocolate tasting and I wanted to seriously examine the combinations, I would probably just focus these two items and nothing else. There's so much going on already.
If you're just doing a more casual cheese tasting then you can definitely mix it up.
When we did our last chocolate tasting, I purchased 5 different types of chocolate. From milk to dark and in between.
I don't know much about chocolate but my local chocolate shop does. We tried them all with 6 different cheeses and it was incredible! The guests loved it and thought it was a great time.
Mayana Chocolate and Caramel Bars
The good thing with these pairings is the selection of unique and fun products out on the market today, along with new ones being introduced all the time. There's just so much to try. Everything from sweet to spicy, to a combination of both.
I'm currently loving Nutty Honey by Rosewood Estates. It's a simple combination but works so well.
We sometimes get a Spanish 'cake' made from dry figs, dates, walnuts, almonds and plums which has been popular with the guests recently. We've included it with our cheese club and have gotten great feedback on it.
Mrs. Bridges Jams, Preserves, and Chutney
This one depends on the timing of your cheese plate. If you're serving it on its own, before or during dinner then it works. If you're doing it as a dessert course then skip this one :).
Olives, grilled artichokes, sun dried tomatoes, marinated mushrooms, grilled eggplant, tapenades, and more. All great with a certain type of cheese. I tend to only serve them with aged cheeses like Manchego, Pecorino, and other hard cheeses.
Doesn't work as well for bries and triple cremes, for me at least. I find the richness of the antipasto with the richness of brie is just too much. The only soft cheeses I actually love with antipasto are fresh goat cheeses (Valancay, Chevrot, Pouligny, etc.) if you can get your hands on them.
That's it for now. Try these pairings and let me know how they went!
Either on Facebook/Twitter or email cheesyplace@gmail.com
I'll be blogging myself for now, as we're currently looking for some passionate cheese lovers to write for us about their cheesy adventures (if you know someone, please hit us up!).
Talk soon.
- Vitali
(Co-founder Cheesyplace.com)
Planning a dinner party and want to create a beautiful platter like the ones you’ve admired on Instagram, Facebook, or in restaurants?
That's what we're here to show you today. Serve perfectly cut cheese every time!
]]>If you’ve already read our article 4 Steps to Creating the Perfect Cheese Plate (and if you haven’t yet, make sure you check it out!), you have the cheese, the fruit, some nuts, and the perfect jam. But how do you know how cut all those different shaped cheeses to make sure each of your guests get the best possible experience?
You don’t want to serve some of your guests rind, while others are enjoying a piece of inner paste.. You want everyone to enjoy a perfect slice of cheese, regardless of the type, texture, or shape.
And that’s what we’re going to show you today. You’ll never serve an improperly cut piece of cheese again!
Quick links:
First of all.. We always recommend cutting cheese just before serving, as it allows the cheese to keep its shape and avoid sticking together (this is particularly important for soft cheeses).
Hard cheeses tend to dry out if left too long, so it’s best to wait until just before serving. Take your cheese out of the fridge 30-60 minutes before serving to allow the cheese to warm to room temperature. This will make it easier to cut, and allow the flavour of the cheese to come out.
Cold cheese is not as flavourful as is room temperature cheese.
We also recommend using a proper cheese knife. Depending on the texture of the the cheese, you will be much more successful if you use the right tool for the job.
See our full collection of cheese knives and slicers.
Cutting according to the natural shape of the cheese, so that all guests receive the same portion, cheese to rind ratio, etc.
The easiest way to cut a wheel of cheese is to cut it the way you would cut a cake. Start from the centre of the wheel and cut outwards, being sure to cut wedges of even size and shape. Avoid cutting wedges too thick, keep them approximately under 1/2" thick at the rind end. Work your way around the wheel until you have a beautiful array of even wedges.
And don't feel the need to cut the entire wheel or piece of cheese if it is too much. Cut and replenish the platter as needed.
If working with a larger wheel, and the slices are too large, try cutting each slice again lengthwise for some lovely long wedges, or even widthwise if the rind is not too imposing. Experiment with a couple pieces until you have the presentation you’re happy with.
Not everyone buys an entire round of cheese for a party, but the same technique applies to a wedge.
If the round or wedge has a rind, you can leave it on for presentation (especially if it's a nice looking rind!). As long as none of your guests get pieces that are all rind!
Begin in the centre and cut outwards, creating wedges. If working with a particularly soft or gooey cheese, things can get messy near the tip. Simply cut a tiny bit off the tip of the cheese to avoid a mess.
For these types of cheeses, whether there is a rind on each end or not, you can decide whether or not you want to remove the rind beforehand. If it is inedible or unattractive, feel free to remove it first. If you think it will add visual appeal to your platter, then leave it.
Then cut the cheese in half lengthwise. You will now have two long chunks of cheese.
Cut slices widthwise now from each chunk, ¼” - ⅜” thick. Then cut each piece diagonally, and voila, perfect cheese triangles! Easy!
For hard to semi-hard cheeses, we recommend this high quality knife from Bosco
Starting from the centre top, cut wedges the full length of the cheese. You can either cut thin wedges if it is a harder smaller pyramid, or you may want to cut wider wedges, then cut those wedges into chunks.
You may need to experiment with your particular cheese to see which presentation you prefer.
With the log lying flat, begin by cutting round medallions from one end to the other. Simple!
As we know, food is an art. And sometimes it takes a bit of experimentation and trial and error.
Use this as a guide to cut cheese to create a nice platter. But feel free to try different things!
Let us know in the comments if you have a different way of cutting a certain cheese not mentioned here.
Happy cutting!
-Vitali
Well fear not!
Learn the 4 steps we use to make our own cheese platters...
]]>Well fear not!
We've created too many cheese plates to count here at Cheesyplace, and we've learned a few things along the way. You may not realize it, but there are actually specific elements that you must include for a cheese plate to be a success.
And with this quick guide, you'll learn exactly what you need to create your own perfect gourmet cheese plate (that your guests are going to love!).
The secret to creating a delicious cheese plate involves more than simply choosing some yummy cheeses and putting them out on a nice platter. There are a few components, that when combined well, will result in something magical!
So let's dig in:
Quick links:
One thing to always remember is that the best gourmet cheese plates are ones with variety!
When selecting your cheeses, the best place to start is to choose varieties that range from mild to strong. This will provide many different flavours and textures, from soft, to semi-soft, to hard. You definitely want to make sure that every guest will find something they enjoy.
It’s also important to arrange the cheeses from mild to strong, so that you can inform your guests of the selections without losing track of what’s what.
If you aren't able to be present at the cheese plate at all times, label each one.
The perfect gourmet cheese plate includes condiments to complement the cheese and add flavour.
Let's begin with the bread.
Your cheese platter should include some bread and/or crackers for your guests to enjoy with their cheese. BUT, be careful not to choose anything with a strong flavour that might compete with the cheese.
Some whole wheat crackers or flavoured varieties have their own taste profiles, which may not work well with your cheese selections. Instead, opt for an elegant French baguette, some water crackers, oat cakes, or any other other mild flavoured cracker.
Next, you'll want to offer some extra crunch (remember, the perfect cheese platter includes a variety of textures!). Nuts are a perfect condiment—try adding some delicious Spanish Marcona almonds, hazelnuts, or your favourite variety.
Then you'll want to add something sweet. Sweet condiments are delicious with a platter, as they complement the saltiness in the cheese.
There are countless options when it comes to pairing sweet condiments. A high quality honey, such as our Rosewood Estates Wildflower Honey or our Rosewood Estates Nutty Honey, (including honey drenched walnuts), are amazing with many cheeses.
Artisanal jams and jellies are the perfect complement to cheese. Try some of our favourites such as our Dalmatia Fig Jam, an exciting flavour from locally made Kitten & the Bear Jam, or choose from our variety of other artisanal jams and jellies.
Try including some chocolate, dried fruits, and fresh acidic fruits and berries such as raspberries, strawberries, and kiwis (they are not only delicious with cheese, but will also make for a stunning platter!).
To keep things neat, serve honey, jams, and jellies in small bowls with spoons alongside your plate.
Finally, offer a few other items for your guests to snack on. Add some gourmet olives and cured meats to your platter and you're good to go!
Now that you have your delicious cheeses and condiments, it's time to put it all together.
Here are the 3 tips:
1. Always serve your cheese at room temperature. If you take only one thing away from this article, make sure this is it! You see, cold cheese just isn't as flavourful. This is because of the fat content (what makes cheese so yummy is the fat content!).
When cheese is cold, the fat molecules contract, keeping all of that delicious flavour from reaching your tongue. But, as the cheese warms to room temperature, the molecules relax and the flavour is released.
Not only is the flavour better, the texture is superior and the aromas of the cheese become more noticeable. You'll notice the difference the most in soft cheeses like Brie. Out of the fridge, it's often bland and rubbery. But leave that Brie to warm up, and the texture becomes rich and creamy, and the subtle flavours and aromas really come out!
Typically, you should remove your cheese from the fridge an hour before serving, but harder cheeses can take a little longer. Keep your cheese covered while it is warming to keep it from drying out.
2. Make sure that there is enough room on the cheese plate for your guests to cut the cheese. If you don't have enough room, don't worry—simply prepare pre-cut slices in advance.
3. If guests will be slicing their own cheese, have a cheese knife available for each variety. A thin bladed knife or one with holes in it is perfect for softer cheese, while a sturdier blade is excellent for hard cheeses.
As with any gourmet spread, presentation is extremely important! Put simply, when food looks good, we are more likely to enjoy how it tastes. A nicely arranged gourmet cheese platter will give your well thought-out cheese selections the presentation they deserve.
Simply tossing some items together on a plate will not do your cheese justice!
When it comes time for placement, less is more. You never want to overcrowd a plate. So give each cheese and pairing option with plenty of space to emphasize the composition.
If you have to refill the plate, you can always do so.
More than anything, get creative and have some fun!
Now that you have the basics, go forth and create your own stunning cheese platter! As with anything, you will have to try different options to find what you like the best. Just remember to always choose a variety.
Got some tips of your own to add? Please share them in the comments section!
Still not quite sure to choose for your platter? Want an easier option? We ship our Cheese Samplers and Cheese of the Month Club with at least 3 carefully selected gourmet cheeses and 1-3 condiments. No guesswork!
]]>Blue cheese (or rather, bleu cheese) is a very popular cheese around the world, with many countries and dairies creating their own unique take on the cheese. It is highly recognized for its pungent aroma, intense flavour, and veins of blue-mold.
Learn more about this sometimes controversial cheese!
]]>When you're in a monthly cheese club, can create the perfect cheese platter, and can even list the fancy terms used to describe the vast array of cheese varieties.
But how much do you really know about your cheese? Sure, you can put together a delicious platter, beautifully arranged with a variety of cheeses, crackers, and condiments, but do you know the ins and outs of how each slice of delectable dairy came to be? If not, we're going to teach you everything you need to know about Blue Cheese!
Blue cheese (or rather, bleu cheese) is a very popular cheese around the world, with many countries and dairies creating their own unique take on the cheese. It is highly recognized for its pungent aroma, intense flavour, and veins of blue-mold.
However, this cheese's history is just as outstanding as it is delicious. So, grab a glass of wine and a wedge of cheese. We’re about to take a blast to the past!
Quick links:
The history of blue cheese dates all the way back to the 7th century.
However, there is one story that makes it so unique. It’s believed that a young shepherd was in a cave enjoying some milk curds and bread for lunch.
He had to leave his lunch behind to tend to his lover, and when he returned a couple of months later, his lunch was still there.
Why not continue to eat it, despite finding blue flecks of mould covering his cheese, right? He hesitantly took a bite, and to his astonishment, his mouldy cheese tasted even more delicious than before.
And that’s the legend of how blue cheese came to be what we know today!
Now, some argue that this can’t possibly be how Blue Cheese was first discovered.
But whether or not that particular legend is true, someone out there decided to eat a mouldy piece of cheese - and our palates are thankful for their risk-taking taste buds!
Inarguably, it’s obviously the mold that makes blue cheese so unique.
Based on the legend, the mold growing naturally in the cave, and ultimately on the young shepherds cheese is called “penicillium roqueforti”. Some cheese makers around the world still produce blue cheese the authentic way - in caves where the mold grows naturally. This is common in France, and you can even take a tour of them.
However, it didn’t take long for the majority of the world to take a more modern approach to producing moldy blue cheese. In today's era, the mould is typically injected into the cheese, instead of letting it grow naturally. This is said to provide more consistency throughout each piece.
but it gets more interesting...
In order for the cheese to grow mold, oxygen is injected sporadically throughout each wheel.
The mold then grows inside of the created air tunnels of the cheese, which develops the cheese's distinctive flavour and blue veins as it ages.
Uniquely, despite many cheese makers adapting to the modern approach of injecting the mold, the aging process still commonly occurs in limestone caves.
So, blue cheese still has a bit of tradition and history within every bite, which is pretty tasty!
We can’t talk about the history of blue cheese without talking about the actual cheese itself.
Blue cheese is made from ewe’s milk, goat's milk, or cow’s milk, and it’s highly recognized for being one of the world’s finest cheeses. Throughout the years, people have perfected different flavours, textures, and aromas, offering a vast selection of blue cheeses available across the world.
However, one thing is for sure, to varying degrees, all blue cheeses are sharp, salty, pungent, and incredibly delicious!
It might take some time for you to acquire a taste for moldy blue cheese, but once you do, you’ll be hooked.
No! It is perfectly safe to eat. The mold that grows as the cheese matures is a variety called Penicillium roqueforti, from the same family that the antibiotic Penicillin is made from.
Unlike other molds, this variety does not produce toxins, and is perfectly safe for people to consume. If you are pregnant, however, it's best to avoid any unpasteurized cheeses, including unpasteurized Blue Cheese.
Whether naturally or through injection, when these safe Penicillin varieties come in contact with cheese, enzymes are produced that break down the protein in the cheese. This helps give the cheese its creamy texture.
Whether you're new to Blue Cheese and want to expand your taste for it, or are a seasoned Blue Cheese connoisseur, we have a delicious selection for you to try.
Not sure where to begin? Let our cheese experts choose a complementary selection of cheeses for you with our Blue Cheese Sampler.
Browse our extensive selection of Blue Cheeses, or try some of our favourites below!
Fourme d'Ambert Cheese - often referred to as the "connoisseur's blue cheese", this special blue is not as strong as other blue cheese varieties, such as Roquefort. This makes Fourme d'Ambert a great choice for those new to blue cheese or for those who prefer a milder flavour.
Fourme d'Ambert features a strong, fruity aroma, and a smooth, rich, and creamy texture. Flavours of butter and cream are characteristic of this cheese.
Shropshire Blue Cheese - Shropshire Blue Cheese is a semi-firm blue cheese, with a flavour similar to a combination of Stilton and Cheshire. It is recognized easily by its characteristic orange colour and orange/brown rind.
Those familiar with Stilton will notice that although similar, the Shropshire Blue is a bit sharper, softer, and creamier.
Gorgonzola Cheese - this is a soft cheese, with a creamy, crumbly texture. It also features a sharp yet sweet flavour, with hints of nuts.
]]>Plus, choose the wrong wine, and the French artisanal cheese selection you just spent a small fortune on...just falls flat…
So how do you avoid a wine and cheese pairing fail?
(Oh, and if you’re still unsure which cheeses to choose in the first place, be sure to check out our post How I became a gourmet cheese expert in 3 easy steps (and how you can too!) )
But back to the wine. While you certainly need to experiment to figure out what YOU enjoy, this guide provides some general pointers to help get you started on your wine and cheese pairing journey.
For those who want to keep it simple, we will even reveal a few wines that pair with almost everything!
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So let’s dive in!
Both cheese and wine makers use the ageing process to achieve unique textures, flavours, and aromas.
An older cheese will generally have more complex, rich, stronger tastes. As a cheese ages, the moisture content slowly evaporates, leaving behind a higher concentration of fats and proteins (this is where the flavour lives!).
The ageing process also allows new flavours to develop and/or strengthen, depending on the conditions in which the cheese is aged (such as in caves).
Aged cheeses in this category include 8+ year old Cheddar, Aged Manchego, Parmigiano Reggiano, and Pecorino among others.
To complement the richer flavours of these cheeses, you will need a bolder wine for balance. Generally, wines with a higher alcohol volume such as alc 14.5% .vol are more intense.
Try pairing bold selections with a white wine such as Chardonnay, or reds, such as Cabernet Sauvignon, Pinot Noir, Shiraz, or Merlot.
The classic “sweet and salty” flavour combination is a classic culinary pleasure. The contrast of these flavour types can make for a really exciting taste experience.
Salty cheeses such as blue cheese—Roquefort, Stilton, and Gorgonzola (to name a few), as well as pungent and “stinky” cheeses such as Munster, Taleggio, Epoisses de Bourgogne, Brie de Meaux, and Normandy Raw Milk Camembert are fantastically balanced with a sweeter wine. The sweetness of the wine balances the “funk” of these cheeses, actually making them taste creamier.
Try these cheeses with white wines such as Guwürztraminer, Riesling, or dessert wines. Port is also always a great choice, but a lighter-bodied, aromatic red such Pinot Noir or Tempranillo can also work with these types.
This is a pairing strategy that may take a little more experimentation, but can be rewarding when you find the right combination. As with the sweet and salty flavour combination that balances salty cheese with sweeter wine, contrasting textures can also create an interesting experience.
For example, the bubbles of a sparkling wine or Champagne complement a rich and creamy cheese such as a Triple creme like Chateau De Bourgogne—a classic combination for good reason.
Pairing cheeses and wines from the same region is an age old tradition. Again, you will need to experiment with this a bit, but it’s a fun way to put together a wine and cheese night.
This custom exists because many cheese and wine varieties coming from the same region have developed together over centuries—due to their close proximity. Being from the same region, the grapes and milk producing animals share the same “terroir” (climate and soil). This means that the grapes for the wine are grown in comparable soil and climate conditions as the animals, giving them similar characteristics.
So when in doubt, pair wines and cheeses from the same region. For example, the Bourgogne and Jura regions of France are full of wonderful wines and cheeses. Experiment with different types to find your favourite combination.
If soft cheeses are more your thing, you’re going to want to experiment with wines on the lighter, fruitier end of the spectrum.
Cheeses such as Brie, Camembert, and goat cheese will pair nicely with white wines such as sparkling wine or Champagne, unoaked Chardonnay, dry, young Riesling, or a light-bodied Sauvignon Blanc. If you prefer red, try a Pinot Noir, Gamay, Cabernet Sauvignon, or Shiraz.
Sticking with the concept of matching the intensity of your cheeses and wines, medium aged, semi-hard cheeses pair best with wines that offer the same level of depth.
Cheeses such as Gruyère, Tomme De Savoie, Baluchon and Morbier pair best with medium-bodied white wines such as Chardonnay, Pinot Blanc, Riesling, Guwürztraminer, and Champagne.
Reds such as Burgundy, Pinot Noir, Zinfandel, Merlot, and Port will also pair nicely with these cheeses.
If you are really unsure about which wines to pair with your next cheese platter, have too broad a variety of cheeses, or are simply not in the mood for experimentation, there are a few wines that will generally work across the board.
Wines with a lower alcohol volume (and lower intensity) that are a little sweeter will generally be a safe bet to enjoy with your cheese. Try a Riesling, Guwürztraminer, or an unoaked Chardonnay.
Sparkling wines and Champagnes will also generally work with most cheeses. The acidity of the wine offers a good complement to all cheese types.
A light to medium-bodied red wine such as a Pinot Noir is a good choice if you prefer red wine.
As I mentioned, when it comes to pairing wine and cheese, there are no hard rules. Learning to pair wine and cheese is a journey, and will take some trial and error to learn what you like.
This guide is simply a starting point, to give you some direction on your journey.
If you haven’t read our 3 step guide to becoming a gourmet cheese expert, check out our guide How I became a gourmet cheese expert in 3 easy steps (and how you can too!). This post will help you really up your gourmet game!
Have fun out there!
-Vitali
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It's an important one, because if you manage to stop yourself from eating that entire piece of pricey blue cheese you just bought, you're going to want to know how to properly store it!
We're going to reveal useful tips for storing any kind of cheese, so that it will last until your next indulgence.
It's an important one, because if you actually manage to stop yourself from eating that entire piece of pricey blue cheese you just bought, you're going to want to know how to store it properly!
We're going to reveal useful tips for storing your cheese, so that it will last until your next indulgence.
But first:
When it comes to keeping cheese fresh, you only need to think about controlling two factors: Moisture and Air.
As long as you balance these two things, your cheese will last until you're ready to enjoy it. And we're going to show you how to do this.
It is important to note that these methods work best for harder cheeses. Soft cheeses contain a much higher moisture content, and are therefore more susceptible to going bad.
Soft cheeses should be eaten soon after purchasing.
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Don't forget, cheese had been around for hundreds of years before we began using refrigeration.
Humans are creative beings, and have used this ingenuity for figuring out ways to keep cheese for long periods of time. So there's no reason for anybody to be throwing away cheese purchased just last week.
In some countries (France - I'm looking at you), people keep cheese right on the counter for days at a time. Although that's quite extreme for us in North America, and I wouldn't recommend it, it shows us how tough cheese is.
These 2 elements have a great effect on the life of your cheese. Simply, moisture turns into mold, and air dries the cheese out.
So the good news is, if you can control these two things, your cheese will live.
It's important to remember that cheese is made up of living and breathing organisms. So cheese does needs to breathe, but give it too much air, and it will dry out.
Cheese also naturally produces moisture, which is fine, but too much moisture causes mold or eventually turns the cheese to mush. It's all about balancing the two.
So how do you do this?
Unless you've invested in some type of speciality cheese wrap or bags such as Formaticum, you will need to work with what's available to you.
Plastic wrap is famously hated amongst the cheese gurus, but it does work for storing your cheese short-term. If you're going to use it, just be sure to change it often.
Every time you take your cheese out of the fridge to enjoy a wedge or two, it's important NOT to reuse the same wrap.
First, gently dab your cheese with a paper towel to remove excess moisture, and then wrap it in fresh plastic wrap.
Ziploc Bags cause a ton of moisture to build up, which leads to quicker mold growth.
If you're going to put your cheese in bags, just wrap them in some parchment paper first. The paper will absorb any excess moisture. Again, change the paper often, to make sure it doesn't get too wet.
Plastic containers or any containers, including glass, metal, etc., should be treated the same way as the bags. Wrap the cheese in paper first, then place it in the container.
With natural cheeses, if you catch the mold in time, you can probably salvage some or most of it.
If there's just some surface mold, simply scrape it or cut it off.
If it has penetrated into the cheese, though, you will need to cut off pieces, bit by bit until there is no more mold. Then cut off a little bit more, just to be certain.
In general, you don't want to freeze artisanal cheese, as it destroys the texture and usually alters its flavour profiles.
The only cheeses that I've seen people freeze with good results are grating cheeses like Parmesan and Pecorino Romano.
However, if you are simply using a cheese to melt or cook with, you will likely not notice any detrimental effects from the freezing. Just defrost it slowly in the fridge first. But otherwise, there's no good reason for you to freeze cheese!
When you vacuum seal cheese, you're locking in the moisture and keeping out any air. This is a good way to preserve cheese, but as mentioned earlier, cheese is a living, breathing organism. Over time, the moisture in the cheese will cause it to deteriorate. So, if you're going to vacuum seal your cheese, wrap it first in wax or parchment paper. The paper will absorb the excess moisture and keep your cheese from deteriorating for at least a few months. Although this method will not keep cheese forever, it is the best way we have found to store cheese for long periods of time. Thanks to one of our readers, we have added a couple bonus tips! Alternate the side you cut from - this helps keep one particular side of the cheese from getting too old, and therefore less likely to develop mold or get dried out. Cheese is not cheap these days, and I hate to see people throwing anything away. Consider some of the tips above when storing cheese and you'll be far less likely to throw away a moldy piece of cheese again! Good luck cheese lovers, Vitali Bonus tips!
Co-founder of Cheesyplace.com
Topped with blackberry jam, mouthwatering homemade candied nuts, fresh berries, and a decorative sprig of rosemary, this might just be your new go-to Brie recipe!
]]>Topped with blackberry jam, mouthwatering homemade candied nuts, fresh berries, and a decorative sprig of rosemary, this might just be your new go-to Brie recipe!
Total time - 1 hour
Prep time - 15 - 20 minutes
Servings - 4 - 6
Watch how it's made!
1 wheel of Brie
Toppings
Blackberry Jam
Fresh Blueberries
Fresh Blackberries
Sprig of Rosemary
Maple Candied Nuts
2 tsp butter
¼ cup pure maple syrup
¼ tsp ground cinnamon
½ cup pecans
½ cup walnuts
¼ tsp salt
Yield - 1 cup of nuts
Preheat oven to 350°F.
Unwrap Brie cheese and place on parchment-lined baking sheet. Set aside.
Candied Nuts
In a large skillet, melt butter over medium heat. Stir in cinnamon, salt, and maple syrup. Add nuts. With a rubber spatula, mix nuts into maple syrup mixture until evenly coated.
On a parchment-lined baking sheet, spread nuts, making sure they are separated. Work quickly, before the nuts have a chance to stick together.
Bake for about 10 minutes, until nuts are caramelized. Remove from oven and place sheet on a wire rack. Let stand until cooled and hardened—about 30 minutes.
Brie Cheese
When the nuts are removed from the oven, place the Brie in the oven and bake until soft—15-20 minutes.
Remove from the oven and place on serving platter. Allow Brie to cool for about 15 minutes.
Once the Brie and nuts have cooled, carefully spread an ample amount of blackberry jam on the top of the Brie, being careful not to press too hard into the cheese.
Top with desired amount of candied nuts, berries, and rosemary.
Serve with crackers, baguette, and remaining candied nuts and berries.
There are differing opinions and concerns on both sides around this somewhat controversial subject. So how do you know what to eat and what to avoid?
Check out this post to find out!
There are differing opinions and concerns on both sides around this somewhat controversial subject. So how do you know what to eat and what to avoid?
The good news is that we are going to break it all down for you here! By the end of this article you will understand what is pasteurized cheese, what is unpasteurized cheese, and what is heat-treated cheese.
You will also learn the differences between cheeses made with these different milk types, along with the corresponding laws that regulate the industry, and why certain makers use unpasteurized or "raw milk" to create their cheeses.
So let's dive in!
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Simply put, the differences between pasteurized, unpasteurized, and heat-treated milks lie in the temperature to which the milk is heated.
You might ask yourself, "why isn't cheese just always pasteurized"?
Well, it's a bit complicated. There are so many factors that surrounds this much argued topic. History, tradition, food safety, laws, technique, logistics, flavour, and more all play a part when a manufacturer decides which type of milk to use.
So let's find out more about pasteurized vs unpasteurized cheeses in Canada.
The "war" that exists between cheese enthusiasts and law makers stems from the safety aspect of selling unpasteurized cheese.
The unpasteurized, raw milk cheese advocates argue that it's been made safely for centuries, and that possible negative health effects are very uncommon. After all, raw milk cheese is sold widely throughout Europe and they've survived!
Pasteurized cheese supporters highlight the perceived dangers of selling unpasteurized cheese on a mass market scale.
Both sides have valid arguments which need to be considered and addressed. And the rules around unpasteurized milk cheese in Canada are the result of this consideration.
In Canada, domestic or imported unpasteurized cheese, or raw milk cheese is legal to be sold, but must be aged for at least 60 days before retailers are allowed to sell it. By this time, it is considered safe as any potentially harmful bacteria will have died off naturally.
While this is certainly better than nothing, soft cheeses, such as brie, are at their prime after being ripened for only 20-30 days. This means that most Canadians have never tried authentic versions of these types of cheeses (other than those lucky enough to have tried some while on vacation in Europe!).
So now that you understand the regulations, let's get into a little more detail about each cheese type and why one might be chosen over the others.
So what is pasteurized cheese?
When manufacturers produce pasteurized cheese, the milk is first heated to approximately 65° C (149° F).
This process kills off any pathogenic bacteria that could be potentially harmful. Treating the milk with Pasteurization is considered more efficient on a large scale, as there is less care necessary in the milk collection stage where bacteria from the cows runs rampant. Pasteurizing the milk also extends the shelf life of dairy products.
Although pasteurization does kill off harmful bacteria, it also kills the good bacteria that gives some raw milk cheeses their unique, complex flavours.
You'll find that most of the cheeses we have available today in Canada are pasteurized.
Pasteurized cheeses from Spain and Holland
Some industry experts believe that the enzymes in raw milk cheese are healthier and help us digest it easier.
Because there is so much at stake, cheese producers making raw milk cheese need to be very vigilant during the manufacturing process. It is generally the smaller makers of high quality, artisanal cheeses that produce unpasteurized cheese.
These producers are doing it for the love of the craft and tradition.
As mentioned earlier, in Europe, they’ve been eating unpasteurized raw milk cheese for centuries.
Pasteurization has only been used since the early 1900s. Before that, all cheese was made from raw milk.
What is heat-treated cheese?
When making heat-treated cheese, the maker heats the milk to approximately 55° C (131° F) for about 15 seconds.
This method is considered to be a good balance between using pasteurized and unpasteurized milk, as the slow heating is considered enough to kill off any potentially dangerous bacteria, while still leaving most of the complex flavours that would have normally been destroyed at 65° C.
The rules for selling heat-treated cheeses are the same as the ones applied to unpasteurized cheese. Since the milk hasn't been pasteurized, any cheese made from heat-treated milk must be aged for at least 60 days before being available to buy as well.
Now that you understand the basics between the 3 milk types and why a manufacturer might choose one process over the other, you can choose which is right for you.
Although aged raw milk cheese is legal in Canada, there are certain people that we would recommend should avoid unpasteurized cheese—just to be on the safe side!
Pregnant women, the elderly, or people with a compromised immune system should avoid unpasteurized cheese.
While it is very possible that this group could eat raw milk cheese with no adverse side effects, we always recommend avoiding it. For peace of mind, if not for any other reason.
We source our cheese from small producers who care deeply about the product they create. These artisanal makers have the knowledge, ethics, and infrastructure to produce delicious healthy unpasteurized, pasteurized, and heat treated cheeses.
Interested in delving deeper?
Here at Cheesyplace, we carry a wide range of pasteurized and unpasteurized cheeses. Below are a few examples of some of our popular favourites for you to explore.
3-year-old Gouda Cheese - A delicious aged Gouda, with a texture similar to parmesan, but drier. A hard cheese with notes of sweet caramel. Made with pasteurized cow’s milk.
Kaltbach Creamy Cheese - Made with the finest Swiss cream, Kaltbach Creamy Cheese is so soft and smooth, it will just about melt in your mouth! If you enjoy a mature Gruyère, you'll want to try Kaltbach Creamy!
Chateau de Bourgogne Cheese - Imported from France, a very decadent, rich, creamy, buttery triple cream. Made with pasteurized cow’s milk.
Manchego Cheese 12 Month - This aged version of Manchego is matured to create a slightly firmer texture, similar to Parmesan. Flavours are acidic and nutty. Made with pasteurized sheep’s milk.
Stilton Blue Cheese - A famous English Blue cheese, that is loved around the world for its firm, slightly crumbly texture, but is smooth and buttery at the same time. Made with pasteurized cow’s milk.
Cave Aged Gruyère Cheese - Aged for over 12 months, this version of Gruyère packs a deeper, nuttier flavour, while maintaining its beautiful, smooth texture. Made from unpasteurized cow’s milk.
Cheddar Cheese Reserve 7-year-old - Made from unpasteurized cow’s milk, this delicious cheese is aged for 7 years. It has a strong cheddar flavour with nice crystallization. The ageing process and raw milk make this cheese deep and flavourful.
Mimolette Cheese Aged 24 Months - Mimolette cheese is surrounded by its own controversy, one of which being the fact it is made with raw cow’s milk. This rare and sought-after cheese is hard, with caramel and butterscotch flavour notes that develop as it ages.
Mimolette Cheese aged 24 Months
Roquefort Cheese - A well-known Blue Cheese made from unpasteurized sheep’s milk, it is very buttery, sweet, and sharp, all at the same time!
Comte Cheese Aged 24 Months - is a delicious French cheese, and has been one of our favourites for years. Like the Comte 12 month version, it features a firm, buttery texture, and sweet nutty flavour.
First, I should be clear. Just because a cheese is unpasteurized doesn't automatically mean it's great. Plenty of master cheese makers have been able to create pasteurized cheeses that taste unbelievable, through skill and knowledge of the craft. I've also witnessed cheese makers take beautiful, fresh raw milk and turn it into something completely inedible!
Concerns regarding the safety of eating unpasteurized cheese for the average person should be alleviated through education.
Our raw milk cheeses are all aged at least 60 days and are considered perfectly safe to consume. Whether you want to eat unpasteurized cheese or not is your decision. And that's why we are lucky, we have a choice. It's available, and it's our decision.
I personally love unpasteurized cheese because of the complex flavour profiles and how they linger on the palette. However, I also love a wide variety of pasteurized cheeses made here in Ontario, Quebec, and around the world.
I hope this info was useful to everyone. If you have any other topics you want us to cover, please tweet, email or leave a comment on our Facebook page.
Vitali
Co-founder of Cheesyplace.com
Every cheese connoisseur knows that in order to fully indulge in the fromage loving lifestyle, you can’t stay in one place. While you can experience a worldly taste of cheese simply by subscribing to our Monthly Cheese Club, you may still have a desire to take the wheel across the globe. So, if you’re just as much as a travel junkie as you are a cheese connoisseur, this is the ultimate itinerary for you. With any of these top places, you’ll get the lifestyle, culture and traveling taste of cheese.
When you think of France, you likely think of Paris, but step on your brakes for a minute. Leave Paris for the fashion and baguette lovers because Normandy, France is where the cheese lovers need to be. It’s highly recognized for offering one of the most exquisite cheese varieties in France.
Normandy is famous for producing superior dairy products, including the popular creamy Camembert, the crumbles of Neufchâtel, and the strong scent of Livarot – and that’s only to name a few. There’s also a Cheese Museum in the village of Camembert, and a Cheese Factory in the town of Livarot and many dairy farms and history lessons around the way.
When you’re not devouring the tastes of delicious France fromage, you can explore the picturesque coastline, indulge in the history of the towns and pick fresh apples from the local countryside.
While in France, you might as well head on up to explore the alpines of cheese in the French Alps. This destination is perfect for the cheese connoisseurs of the world, offering stunning scenery along with infamous cheese flavours.
The French Alps are highly recognized for producing all kinds of alpine cheese varieties, from Reblochon cheese to Abondance; Beaufort and Bleu de Sassenage, Tomme de Savoi and many more. A trip to this destination, and you’ll definitely get a taste of everything the French Alps.
And don’t forget in to explore the infamous cheese factories lining the mountains of the French Alps.
The land is full of stories and artisan cheese producers, and you may even learn some of the ancient traditional secrets used to produce the cheese you love today.
If you’re looking for just as much beauty as you are flavor, La Mancha, Spain is the place to be. It’s full of some of the most beautiful little towns that will give you an authentic taste of Spain.
When it comes down to the cheese, La Mancha is highly recognized for their buttery Queso Machego, which is produced exclusively from the milk of the specific Manchega sheep breed. The civilians of La Mancha love to pair their fromage with local reds and Serrano ham. So, if you’re an oenophile just as much as you are a cheese connoisseur, La Mancha is a must see destination.
With a nickname that translates to ‘The Land of the Cheese,’ you can’t go wrong with a trip to Asturias, Spain. It’s like a cheese-lovers paradise, as you dive into the delicious flavors of the most famous Asturian cheese.
To name a few, you can enjoy a bite of the famous and just as pungent Cabrales, or take your tastebuds on a trip to the past with a taste of Afuega’l pitu, the oldest Spanish cheese. Asturias is also recognized for their smoky cheese varieties such as the Casin and Gamonéu.
So, this is one destination where you can get a taste of several different cheeses.
Certainly, you can guess the kind of cheese that gets produced in this village. Of course, it’s the subtle tasting Swiss cheese, Gruyères. So as you can imagine, this medieval town has so much to offer to Swiss cheese connoisseurs, such as yourself.
For starters, you don’t just get cheese, but rather, you get an authentic Swiss experience when you visit the little village of Grueyères. With that comes culture, history and a delightful experience that’ll leave your taste buds wanting more.
The town is full of rich-cheesy flavours, with several local restaurants focusing on the genuine taste of Swiss. There’s also plenty of cheesy markets, cheese-making opportunities and even cheese retail stores. Grueyères is literally a playground for cheese connoisseurs.
So, grab your passport and book a trip. These destinations should be on every cheese connoisseurs’ bucket list.
Now, if you’re not a big traveler, have no fear. Simply join our Monthly Cheese Club and enjoy cheeses’ from around the globe all in the comfort of your own home.
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Vermont is recognized for plenty of deliciousness, from rich flavours of maple syrup to the savoury tastes of cheese. Cheddar has been this state’s expertise circa the 1800s, but over time, the cheese makers have evolved and now produce more than 150 different styles of cheese. Everything from award-winning gouda, blues, buffalo mozzarella, chevre and so much more can be found in Vermont.
So, it’s no surprise that this state is said to have the largest amount of cheese makers per capita.
Aside from the cheese makers, there’s plenty of history to explore in Vermont. The city of Cabot has a factory that takes you through the delicious cheese making of the 1919s. There’s also a plethora of farms and cheese makers to check out well throughout the state. So, needless to say, it’s definitely worthy of a trip.
This list of the best cheese destinations in the United States wouldn’t be complete without Wisconsin. After all, the state is all about their dairy.
Wisconsin has upwards of 12,000 dairy farms producing more than 2 billion pounds of cheese each year. This state alone produces more than 600 different types of cheese, and there’s so much of it that the residents even use it on icy roads. And that’s a sight you don’t want to miss.
There are a couple cheese-specific cheese destinations you should see on your trip. Madison is one town that is all about their fromage, and they even have an infamous cheese shops that’s are well worth a visit. The cheesy restaurants are an entire wheel in itself.
Monroe is another popular location for cheese connoisseurs. It’s home to a 200-pound wheel of Swiss, the infamous Edelweiss creamery, exclusive Limburger cheese and the National Historic Cheesemaking Center.
So Wisconsin is definitely a must see for every cheese connoisseur out there. Wherever you go, you’ll get to taste the history of cheese that made Wisconsin what it is today.
If there’s one state that’s highly recognized for cheese, it’s Philadelphia. After all, anyone claiming to be a "cheese connoisseurs" has to of had a Philly cheese steak at least once in their day, and now’s the perfect time to upgrade your status with a taste of the real deal.
Philly cheese steaks aren't the only cheesy thing you get to taste when you take a trip to this state. Philadelphia is actually packed with plenty of cheese history and opportunity. They have a wide range of specialty food vendors, from cheese to coffee, sandwiches and everything in between, and just as many cheesy markets. Philadelphia is also home to several Certified Cheese Professionals, so you just can’t go wrong with that. Even a basic grilled cheese tastes super gourmet when it comes from Philadelphia.
If you can’t find it in New York, it probably doesn’t exist because this state has everything. Not only that but it’s a state where everything seems to be done so eloquently and perfect – and cheese is one of those things.
Packed in this lively city is a plethora of cheese history, shops, tastes and opportunities, making it one of the best cheese destinations in the United States.
The amount of cheese makers in New York per capita is on a constant rise, allowing the state to bring new flavours of fromage on the regular.
A trip to this cheese destination and you can explore all of the cheese and history you can stomach. From the nation’s cheese making sensation, Murrays, to smaller, local eateries and markets, it's safe to say that your days are going to be filled with fromage.
You haven’t experienced cheese fully until you’ve had it in New York. This state has a way of making such a historical ingredient brand new. You’ll be amazed at everything from the history to the variety, elegant cheese plates, flavors and so much more. New York is a must.
This west coast state is popular for a lot of things, and cheese is certainly one of them. With all of the local cheese shops, San Francisco is easily a cheese connoisseur’s paradise. There are cheese eateries that have been around for years, and just as many that have popped up over the last couple of years offering an innovative bite. There’s even a cheese bar!
That’s not it though. The Cheese School of San Francisco is well worth a visit, and is certainly one thing that separates this cheese destination apart from the rest. Founded in 2006, this school is the one place where you can go and mingle with cheese making masters, instructors and all the cheese samples possible. If you’re currently a student, you may very well be asking for a transfer after this trip.
The best part is that when you aren’t enjoying the 250 plus varieties of cheese produced in California, there’s plenty more to see. So, grab a bite of fromage and enjoy a vacation in this sunny destination.
It’s easy to assume that the best cheese makers come from overseas, but the United States has some cheesy talent that deserves a bite. Explore these cheese destinations or sign up for a Monthly Cheese Club membership and savour the flavour you love.
]]>How about world-class quality cheese and gifts shipped locally in Toronto (GTA) & across Canada?
Here's where we come in! We have only the best cheeses, not your basic swiss and cheddar, but real, good artisan cheese from all over the world. We have great Jams and preserves, great olives & antipasto, truffle products, olive oils, vinegar, sea salts and anything else your heart desires.
When you send these types of products to your family and friends or even work clients, you better believe they are in for a treat. You can feel comfortable in knowing that your gift will be special.
Our approach is simple, we focus on the product. We only source products that we love and consume and share with our friends.
We deliver our cheese & gourmet gifts across the Greater Toronto Area and other parts of Ontario. We also ship across the country via Purolator Express.
Just email us if you have any questions or go ahead and place your order online.
Thank you and happy shopping!
]]>Add a great book and you've got a perfect night!
So if you're looking for some great reads, and want to learn something along the way, we've got a list of some of our favourites.
]]>Add a great book and you've got a perfect night!
So if you're looking for some great reads, and want to learn something along the way, we've got a list of some of our favourites.
Whether you’re a cheese lover, an aspiring cheese expert, or a cheese connoisseur check out these 5 books that are both fun reads, and will seriously improve your gourmet skills!
Cheese for Dummies—it's that simple.
This book is an excellent option for aspiring cheese connoisseurs.
Some books can make the world of cheese seem intimidating and confusing. Without a basic knowledge of the terms, types, countries, milk types, etc., a more advanced read can provide a seriously cheesy challenge.
So, start off from the beginning. This book is full of all the tips and tricks you need to take a bite into cheese—from buying tips, recipes, and even guides to making your very own fromage.
With a title like that, how can you go wrong?
This book is perfect for anyone who wants to become a true cheese connoisseur. The author of the book, Max McCalman, has written a plethora of books on the matter. So, he’s much more than a self-proclaimed expert.
Max McCalman is also a part of the cheese program at popular fromage restaurants in New York, hence the title “From a Maître Fromage”.
Needless to say, there’s no better place to get some cheesy lessons. So, pour a glass of wine, and within a few chapters, you’ll learn all the ins and outs to tasting and serving cheese.
If you want to become a true cheese connoisseur, you'll need to know your wine.
So, take a bite, pour a glass, and sip your way to pairing perfection with this book.
The Wine Folly book comes from an award-winning wine blogger, and throughout these delicious chapters, you’ll learn how to pair wine perfectly with all the cheeses of the world.
You’ll also learn what you need to know to impress your guests at your next wine tasting party.
With this book, you'll be well on your way to becoming a serious pairing pro!
The world of cheese is a vast one. There are hundreds of different flavours, ages, aromas, textures, and colours. Not to mention all the different countries and animals that cheese comes from.
Fortunately, the "World Cheese Book" has you covered!
This is the ultimate guide that allows you to travel the world of cheese, while also teaching you everything there is to know about each variety.
So, if you’ve ever wondered what a certain cheese looks like, tastes like, where it comes from, or how to pair it, it’s time to start flipping through these pages.
This book will teach you the true depths of each variety.
If there’s one thing cheese has, it’s a deep history and culture. This book is unlike all the rest, which is why it landed on this list.
The author sends you on a blast to the past, covering 9000 years of delectable cheese history.
As any cheese connoisseur knows, cheese isn’t just a dairy product. It’s a party-pleaser, an art form, a perfect companion to a delicious glass of wine, and so much more.
With these five books, you’ll become the ultimate cheese connoisseur, and an even better party host! So, grab your cheese sampler plate and a bottle of wine.
You have some reading to do!
]]>And you've likely experienced the tough task of having to purchase a gift for someone you don't know very well.
If this sounds all too familiar, not to worry, we're here to help!
We have compiled a list of our favourite gift ideas for anyone who loves cheese.
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]]>And you've likely experienced the tough task of having to purchase a gift for someone you don't know very well.
If this sounds all too familiar, not to worry, we're here to help!
We have compiled a list of our favourite gift ideas for anyone who loves cheese.
And after all, who doesn't love cheese?
There’s a fine line between cheesy art and cheese art.
Whatever the occasion, make sure you’re gifting the latter!
The person you’re buying for may love cheese, but chances are, they don’t want a giant picture of it on their wall.
However, something that adds a bit of chic style, and a dose of humour, can make for some awesome cheese art gift ideas.
If you're feeling creative, want to give something more personal, or simply want to stick to a small budget, there are plenty of great ideas out there for easy art that you can make yourself!
No cheese lover's kitchen is complete without a set of cheese skewers.
Well, that is unless they prefer to chow down on an entire cheese wedge with their fingers—and depending on how much they like cheese, that may very well happen behind closed doors!
But all jokes aside, a beautiful cheese platter deserves the proper cheese-enjoying instruments! And there are some seriously stylish skewers out there that’ll make the perfect gift for anyone who loves fine cheese.
As every cheese connoisseur knows, cheese isn’t just a dairy product. It’s a lifestyle, and an art.
Making it can be challenging, but also rewarding, and a lot of fun!
It may not be for everyone, but if your cheese-loving friend or family member is a little on the adventurous side and enjoys cooking or creating, a Cheese Making Kit is a great way for them to try their hand at cheese making.
If there's one thing we've learned in the cheese business, it's that no matter how much you think you know, there's always more to learn.
Any connoisseur at any level of experience should have at least 1 book about cheese pairing.
It's a great reference to have around when planning for a cheese platter, and it makes a lovely gift for any cheese lover.
For a list of our favourite books, check out our post 5 Books Every Cheese Enthusiast Must Read.
Anyone who loves gourmet cheese is always on the hunt for new and exciting varieties to try.
But more often than not, they have also experienced trying to find "that cheese I had that one time, but I can't remember the name".
Or maybe your friend or loved one is exploring the world of gourmet cheese and wants to keep track of their findings.
This is where a Cheese Journal comes to rescue! The journal is a great way to keep track of new cheeses and flavours. Some even come with a vocabulary library!
So we've covered some of our favourite gifts to help your friend or loved one enjoy their gourmet cheese.
But one of the best gifts you can give to anyone who loves cheese, is cheese itself!
We've got a great assortment of Cheese Samplers, which include at least 3 different gourmet cheeses and at least 1 condiment (except for the "Just Cheese Please Sampler").
And our Cheese of the Month Club is a great gift that allows someone special to enjoy a different selection of fine cheeses each month.
We hope this will make you're next gift-giving event a little less challenging with some ideas that any gourmet cheese enthusiast is going to love!
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We try to over deliver to our members with each and every shipment and it feels nice being recognized as the Best Cheese Club in Canada!
Thank you Mantelligence!
Here is the link to visit the post : CLICK HERE
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Pick your book – and your country – and I’ll tell you which cheese is a must on your cheese plate!
All the Light We Cannot See is a great book club choice – a gripping story set in France during the Second World War. Do your guests a favour, and offer them Chateau De Bourgogne. This ultra-smooth triple crème from Burgundy is the one all your guests will want. I’ve seen sophisticated adults scrape the rind to get every last bit.
Choose My Brilliant Friend to read about the relationship between two young women in gritty Naples, or Under the Tuscan Sun for a memoir set in beautiful Tuscany, with accompanying recipes. Either way, the Italian Ubriaco Amarone will go down easy – as you might expect, it’s aged in Amarone wine for an unforgettable, rich flavour.
The Muse tells the story of a young artist traveling in Spain just before the civil war, and the woman who discovers her work, thirty years later. The description of the Spanish countryside will make you swoon. And so will the Manchego, especially if it’s served with Jamón Serrano and crispy crackers.
Girl With a Pearl Earring explores the identity of the mysterious model for Dutch artist Johannes Vermeer’s painting by the same name. There’s no mystery about making your friends happy by serving the mild, nutty Beemster Goat Cheese.
Kim Thuy’s Ru is a short but powerful story of a young girl and her family who are forced out of wartime Vietnam and settle in Quebec. Accompany it with the creamy Le Mi Careme from La Belle Province and a simple baguette.
*If you're putting together a cheese plate, of course you'll want a minimum of 3-4 choices. Offer a good selection - for example, choose a goat cheese, a sheep's milk, a blue and a brie - to suit everyone's tastes. Add crispy crackers or bread and some grapes, and fig jam to take it over the top. Enjoy!
]]>There’s so much to do in and around San Francisco, it’s easy to overlook the importance of the dairy industry. Just north of the city is an area that produces more than its share of excellent cheese. Much of it is sold in San Francisco farmers’ markets and specialty stores, but why not make a pilgrimage to the area where it's made? You’ll see interesting dairies, beautiful seashore and more in Point Reyes.
Point Reyes Farmstead Cheese offers a range of classes, events and tours that change with the season. Check out upcoming offerings on their website - and please note that these sell out early. Otherwise, you may call ahead to book a tour. They make a variety of cheeses but are best known for the creamy and bold Original Blue, the first cheese they produced (pictured above).
While Nicasio Cheese doesn’t offer tours, visit their creamery to catch a glimpse of their production room and to sample their multiple award-winning varieties. Foggy Morning, the fromage-blanc style cheese pictured below, is a four-time national award winner – don’t miss it!
Cowgirl Creamery is best known for Mt. Tam, a lovely aged triple cream. The creamery offers tours and tastings on Thursdays and Fridays, in small groups for a more personalized experience. Make your booking at least two or three weeks in advance. If you don’t want an in-depth experience, set aside some time to visit the original creamery and cheese shop at Tomales Bay Foods. Pick up a picnic lunch (featuring the best of local and international cheese) and enjoy it outside.
While you're in the area, take some time to hike along the lovely Point Reyes National Seashore. And on your way back to San Francisco, stop in Muir Woods, for a glimpse of the majestic redwoods.
San Francisco is rich with activities. Walk across the Golden Gate Bridge, go for a ride on a cable car, see the amazing exhibits at the California Academy of Sciences, and pay a visit to Alcatraz. No matter how much time you spend there, you’ll wish you had more.
Air Canada and WestJet both offer a selection of flights to San Francisco from departure points across Canada.
If you choose to stay overnight in the area, do so at the Osprey Peak B&B (pictured above). This Japanese-style farmhouse is set in the woods, for a perfectly tranquil retreat. The owners provide copies of the California cheese trail map to help you find your way around. (Thanks to Osprey Peak for the beautiful photo of Point Reyes headlands, used at the top of this post.)
Alternatively, consider staying in San Francisco and making a day trip to Point Reyes. The lovely Union Street Inn is located in a residential area, and is surrounded by dozens of shops and restaurants. It’s directly on a bus line that takes you anywhere you need to travel around the city. Rooms are comfortable and beautifully decorated, and breakfasts are the best in the city. (See room photo below.) The drive to Point Reyes can be done in just over an hour, unless you're taking the much longer scenic route - in which case, an overnight stay is recommended.
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Beth Pollock is a freelance writer and editor, who particularly enjoys writing about her twin passions of food and travel. She works as writer and content provider for Restaurants Canada, and has written articles for MENU magazine and several travel industry websites. She is also the author of three books for children.
She still remembers the Eggs Benedict she was served at the Union Street Inn, and wonders if she might fly across the continent simply to have another one of their breakfasts. (Expensive, but tasty.)
Interested in reading more of what Beth has written? Check out her blog, Of Muses and Meringues.
]]>Some people may know Switzerland for its chocolate, watches, or tennis players, but I’ll always think of it as the home of heavenly cheese. And if you’re fortunate enough to visit, you’ll find a little slice of heaven in the town of Gruyères, home to the cheese that bears its name.
Switzerland’s Gruyère cheese is both versatile and delicious, and I’m rarely without some in the fridge. I use it in salads, French onion soup, and quiche, and I also love eating it on its own. With a delicious nutty flavour, it’s neither too assertive nor too mild, and it melts perfectly. I’ve never been able to find a substitute for Swiss Gruyère that tastes so great and melts so easily.
Want to order some today? Try the Gruyère that’s been aged 8-12 months, or the Cave-Aged Gruyère for a more intense flavour.
Gruyères castle was built in the 13th century; situated on a hill, it overlooks the entire region. The castle’s frescoes and artwork are lovely, as are the French gardens, and the view of the countryside is unforgettable. Take a picnic lunch and enjoy the vista.
Park outside Gruyères (it’s a pedestrian-only town) and wander its cobbled streets to see beautiful medieval buildings at every turn. You can purchase the finest local jams, jellies, honeys, and of course cheese, at the market (Le Marché gruérien). Find out more about making cheese at La Maison du Gruyere.
If you’re there in the summer, be sure to see a cheesemaking demonstration in a converted chalet.
On the other hand, if you’re visiting in spring or fall, time your visit around Des Alpes. The festival of the ascent and descent is held when the cows go up the mountain to spend the summer grazing, and again when they return for the winter. The festival attracts nearly everyone from the region, as well as many visitors. Farmers adorn their cows in floral wreaths, and parade them through town before taking them up to the mountains.
Do your Swiss dreams include chocolate as much as cheese? Then you’ll want to visit nearby Broc’s Cailler Chocolate Factory, for a tour and samples.
And if you have a day or two in Lausanne after visiting Gruyères, don’t miss its remarkable gothic cathedral, the terraced Lavaux vineyards, and a cruise on lovely Lake Geneva.
Direct flights to Geneva are available from Montreal and Toronto, and indirect flights from other cities across Canada. From Geneva, it’s a relaxed one-hour drive to Lausanne, where you can spend the beginning and end of your trip, or even use it as a base to explore the area.
If you want to stay near Gruyères, you won’t do better than La Ferme du Bourgoz (pictured above). Rooms are cozy and comfortable, and breakfast features cheese made by the family. It’s a five-minute walk to the village, and perfectly situated for hikes in all directions. Bonus: if you opt not to rent a car, the farm is a ten-minute walk from the train station. (The photo at the top of this post is also used courtesy of La Ferme du Bourgoz.)
La Combaz d'Amont is another good local choice that's just outside of town. Animal lovers will want to know that the owners also breed Bernese Mountain Dogs.
Looking for an idyllic place to relax in Lausanne? You won’t do better than Beau-Rivage Palace (see photo below). With stunning lake views, beautiful rooms, a relaxing spa and a generous breakfast, you’ll find it hard to tear yourself away!
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Oregon is known for having one of the hippest cities and some of the most beautiful shoreline in the U.S. But did you know it also produces some of the best cheese in the country? Follow the Oregon Cheese Trail to taste a variety of award-winning artisan cheeses, and use it as a springboard to see the rest of the state!
There are creameries and dairies throughout the state, and the Oregon Cheese Guild makes them easy to find. Their map of the cheese trail gives information on each of the stops, with links to the websites.
Here are a few you might consider:
Try some of Briar Rose’s award-winning cheese at their farm store and tasting room, open on Fridays and Saturdays. Their feta cheese is featured at the top of this blog post.
Tillamook Country Creamery offers self-guided tours of the cheese factory with plenty of samples, and you can round out your trip with a meal in the café or a scoop of their delicious Tillamook ice cream.
Willamette Cheese Co. offers hand-crafted artisan cheese at its tasting room (photo above) just north of Salem.
If you make a jaunt to the south of the state, don’t miss Rogue Creamery for its education room, cheese shop, and dairy farm.
Interested in attending a cheese festival? Visit in March for the Oregon Cheese Festival or in October to celebrate The Wedge in Portland.
Beyond cheese, Oregon has more than its share of great things to do. Carve out some time to visit its beautiful coast, or Crater Lake, the deepest lake in the U.S. See a play at the Oregon Shakespeare festival in Ashland. And if you love wine and great hiking, spend a few nights in the Willamette Valley region where you can visit some of its 250 wineries.
Since you’re likely travelling through Portland, why not spend a night or two in the city? Powell’s Bookstore is one of the largest and best-loved independents in the U.S. Sample food from one (or a few) of Portland’s world-famous food trucks, then walk, hike or cycle it off along one of the city’s many paths. And don’t miss the Cheese Bar – whether you eat in or pick up food for a picnic, this cafe offers the best of local food, wine, and beer.
Air Canada offers direct flights from Vancouver, Calgary and Toronto to Portland, Oregon. Once you arrive in Portland, you’ll want to rent a car to visit the dairies and vineyards, and explore the rest of the state.
Youngberg Hill Inn (pictured above) is the perfect place to explore the cheese and wine of the Willamette Valley, since it’s a 20-minute drive to more than 100 wineries.
Explore charming McMinnville and visit nearby vineyards at A’Tuscan Estate. Decorated in Colonial style, it’s a short stroll to the historical downtown district with great shops and restaurants.
Newport’s Ocean House B&B boasts stunning ocean views from outdoor decks and room windows. Walk on miles of sandy beach during the day, and enjoy the B&B’s wood-burning fire pit in the evening.
Depoe Bay is the whale-watching capital of Oregon. Book a room at Pana Sea Ah for proximity to whale tours and a variety of outdoor activities. (See coastline view, above.)
Begin or end your trip in Oregon at the Lion and Rose guest house. Located in Portland’s Irvington Historic District, this Victorian mansion (pictured below) has eight guest rooms and a lovely wrap-around porch.
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Beth Pollock is a freelance writer and editor, who particularly enjoys writing about her twin passions of food and travel. She works as writer and content provider for Restaurants Canada, and has written articles for MENU magazine and several travel industry websites. She is also the author of three books for children.
Given its great hiking, natural beauty, and delicious food, Oregon is at the top of her wish list for American destinations.
Interested in reading more of what Beth has written? Check out her blog, Of Muses and Meringues.
]]>To me, cheddar is the little black dress of cheeses. I can dress it up with roasted garlic, orzo, and chicken, or I can dress it down with macaroni and find some kids to share it with. I can even make it into biscuits that go with everything in my (kitchen) wardrobe.
Just make sure the cheddar you use is a good-quality one – as always, the better the ingredients, the better the results.
Here are three ways you can add cheddar to your recipes!
Roasted Garlic and Cheddar Orzo with Chicken and Broccoli: This recipe takes a little time over the stove, but the results are so worth it.
Macaroni and cheese: The ultimate family dinner, and so much better than what comes in a box!
Bacon Cheddar green onion biscuits (photo at top): a perfect addition to any meal, any time of day.
]]>Auvergne is one of the least-known areas of France, with a small population spread throughout a mostly-rural area. But a visit to Auvergne packs a big punch for cheese lovers, since it’s the home to five AOP* cheeses: Cantal, Salers, Bleu d’Auvergne, Fourme d’Ambert, and Saint-Nectaire. There's something here for everyone to enjoy, from the strong, nutty Salers to the tangy Fourme d'Ambert.
Keep reading if you're interested in visiting Auvergne. And if you’re an armchair traveller shopping from home, try a wedge of Bleu D’Auvergne while you read about this lovely, undiscovered area of France.
*AOP (Appellation d’Origine Protégée) is a certification of the quality, history, place of origin, and character of a cheese.
Start with Auvergne’s Cheese Route, the Route des Fromages AOP d’Auvergne. The well-marked map on this site shows nearly 40 stops along the cheese route, helping you visit the farmers, producers and dairies that bring these cheeses to the table. If you’re particularly interested in one or two of the cheeses produced in the area, choose the tabs along the top of the website that tell you more about them.
Looking for other things to do in the area? Explore the beautiful countryside in its two natural parks. The Auvergne Volcanoes Park is home to stark landscapes and a lovely volcanic lake, Gour de Tazenat. And the rolling hills of Livradois-Forez Park are perfect for hiking, biking and horseback riding.
If you’re visiting the last weekend in April, don’t miss Vichy’s annual Napoleon III Festival. Take a tour in a horse-drawn carriage, watch a parade of musicians and dancers dressed in period costume, or enjoy dinner and dancing at the Opera-Casino.
Lyon is the largest city in the area, but don’t just use it as a place to depart from. Take a tour of Vieux Lyon for a glimpse into the city’s Renaissance past. And be sure to see the Roman theatres on Fourvière Hill.
Lyon is a 4 1/2 hour drive or 2-hour train ride from Paris. Rental cars are available at the Lyon train station, and are a must for travelling the cheese route and seeing the region.
Instants d'Absolu Ecolodge and Spa is located in Auvergne Volcanoes Park. With restful guests rooms and gourmet on-site dining, this is a perfect home base for exploration of the cheese route and surrounding countryside. (See photo above and at the top of the post.)
La Paresse en Douce is situated in the middle of Livradois-Forez Park. At the end of the day, enjoy dinner on the terrace and relax in the swimming pool.
If a stay in a medieval village is more your style, make Chateau Royal de Saint Saturnin your home base for the area. This lovely chateau was originally built in the 13th century and offers five unique guest rooms.
And if you've given yourself time at the beginning and end of the trip to stay in Lyon (please do!), you won't do better than a few nights at the quiet and charming Hotel Vaubecour (room pictured above).
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Beth Pollock is a freelance writer and editor, who particularly enjoys writing about her twin passions of food and travel. She has had two stints writing and managing social media for Restaurants Canada, and has written articles for MENU magazine and several travel industry websites. She is also the author of three books for children.
She'd be hard-pressed to choose between staying in a medieval village and in an ecolodge, and so would probably opt for both.
Interested in reading more of what Beth has written? Check out her blog, Of Muses and Meringues.
]]>With a sometimes high dose of calories, fat, sodium, and cholesterol, it can be hard to see past the rumors.
However, cheese really isn’t as bad as some would have you believe. Sure, if you eat an entire wheel of fromage, it’s far from being good for you.
BUT
The exact same thing can be said about fresh fruits, whole grains, and vegetables. Too much of anything is rarely a good idea. It’s all about moderation.
So take a slice of cheese off your sampler plate, and relish the powerful benefits of gourmet cheese.
We have discovered 6 exciting benefits of eating gourmet cheese.
Since the most popularly known “con” of cheese is weight gain, there’s no better way to start talking about the benefits of cheese.
Since cheese is packed with all kinds of protein, vitamins, minerals, fats, and calcium, it can be the perfect ingredient for bulking up. Every slice of cheese is basically full of everything you need to build lean, strong muscle.
The key, as always, is moderation.
With cancer seemingly running the world, you can never have too many cancer fighting foods in your diet.
With the linoleic acid and sphingolipids found in gourmet cheese (which have been linked to preventing cancer), it's worth adding some cheese to your next meal!
The cheese health benefits don’t end there.
Cheese is also full of Vitamin B, which is developed during the fermentation process.
This allows your body can fight off even more. Not only can cheese prep your body against common colds and flus, but it has also been shown to help maintain vital functions within the body.
As a result, cheese helps strengthen the liver, increase blood formation, and works with the rest of the nutrients in your body. This allows you to become a fighting machine against diseases associated with your major organs!
Cheese already makes you smile, but it’s about to make you smile ear-to-ear when you hear this health benefit!
Since gourmet cheese is exceptionally high in calcium, it’s the perfect food for achieving optimal dental health. Not only does it give you stronger teeth, but gourmet cheese can also help prevent cavities.
In particular, blue cheese, Monterey jack, Cheddar, Swiss, Gouda, American, and Brie cheese have all been linked to prevent tooth decay.
So, snack on a cheese sampler plate and you’ll never hold back from saying, “Cheese” for a photo op again.
Similar to #4, the calcium in cheese is amazing for your bone health. Gourmet cheese helps your body build stronger bones and cartilage.
This is exceptionally beneficial for children, women, and the elderly—as weak, brittle bones seem to be fairly common amongst these demographics.
The bone-strengthening components found in cheese are so powerful, they've been shown to treat osteoporosis, which is a calcium deficiency disease.
The benefits of gourmet cheese don’t end inside your body.
Due to the high amount of Vitamin B, eating delicious artisan cheese can make your skin have that desirable youthful glow. It’s also great for your hair, making it lustre with beauty.
When enjoyed in moderation, cheese can turn you into a beautiful, lean, healthy, toned, disease-fighting machine. Just try to refrain from chowing down on a wheel of cheese all by yourself!
Instead, let cheese be a treat! Eat high quality, gourmet cheese in moderation to give your health and palette a boost of deliciousness and let artisan cheese regain it’s positive rapport.
Find the best artisan cheese from around the world today at Cheesyplace. If you’re not sure which wedge to buy, grab a cheese sampler plate and discover tastes and textures you never knew existed.
]]>To have one of your products named the best in its category is impressive. But when two of your products receive the highest honours, that's simply extraordinary. That's what happened to Bothwell Cheese in November 2016, when two of its cheeses - Monterey Jack and Mild Cheddar - were named the best at the British Empire Cheese Show. When I realized a company founded in 1936 by a few Manitoba farmers was setting the standard for others, I knew I wanted to hear more.
I reached out to Megan Deaust, Manager of Product Marketing at Bothwell Cheese. Here's how the conversation went:
Q. Bothwell has been producing cheese since 1936, and you've just won two top prizes at the British Empire Cheese Show. How is the company able to thrive and innovate, 80 years in?
A. Product innovation and responding to customer demand is a cornerstone of our business. Recently we've been growing rapidly, but we're still small enough to innovate exciting new products while adhering to our strict quality standards. That helps us shine in competitions.
Q. I know you're committed to sourcing most of your products locally. What does that mean in practical terms?
A. Our cheese has always been made with locally-produced milk. There are no artificial ingredients, preservatives, or modified milk ingredients used in the production of our cheeses. That's just our way of life.
Q. Where do you sell your cheeses, and which flavours are the most popular?
A. Our products are available across Canada. Jalapeño Monterey Jack is our number one selling variety nationally. We've seen an upsurge in our smoked varieties, and Red Wine Extra Old Cheddar and Black Truffle are particularly popular during the holiday season.
Q. What was it like to win two first prize awards?
A. We were thrilled - the awards validated our hard work and dedication. Our Product Manager, Nathan Dueck, represented Bothwell Cheese at the show. He personally selected the cheese that we entered this year; clearly he has an award-winning palate! The British Empire Cheese Show is judged by industry members - our peers - and it was an honour for them to acknowledge our attention to quality.
Thanks to Megan for taking the time to talk with me!
Interested in trying one of Bothwell's cheeses for yourself? Bothwell Truffle is available here, and Bothwell Red Wine Extra Old Cheddar – Megan’s favourite variety – is available here.
]]>Here are five reasons the gift of cheese is the perfect holiday present:
Want to learn more about the Cheese-of-the-Month club, or buy a gift? Sign up here. If you don't want to sign up for a subscription series, we also have a single monthly package available.
And if you’re really sold on the idea, send this link to someone who loves you. Maybe you’ll wake up to the gift of cheese on Christmas day!
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