Spectating at the Formula 1 Grand Prix requires about two hours of walking each day; thus, a hearty breakfast is a requirement. At l'hotel Gouverneur, we have pork three ways with a mozzarella-cheese omelette.Lunch at Circuit Gilles Villenueve is a creamy, tasty Mi-Careme from L'Isle-aux-Grues, an island in the St. Lawrence River downriver from Montreal. Mi-Careme has that distinctive taste of a cheese made with non-pasteurized cow's milk.
A taste of Oka more than 50 years ago—when the Trappists still made it—sparked in me a lifelong love for cheese. That love has ripened into full-blown passion as more and more mouth-watering cheeses are being churned out by artisan, farmstead and specialty cheesemakers across Canada. I’d like to share that passion by making CheeseLover.ca an informative and entertaining meeting place for all who love cheese, especially #CDNcheese. Be sure to sign up for notification of new posts via email in the upper right of each page. Let's stay in touch! —Georgs Kolesnikovs
