This was practice day for the Formula 1 Grand Prix at Circuit Gilles Villeneuve in Montreal. Instead of indulging in track food, we packed in a wedge of Le Bleu d’Élizabeth and bag of croissants.
Le Bleu d'Élizabeth is an outstanding example of a Quebec blue cheese. We're grateful to Sylvie at Fromagerie Atwater for introducing us.
Bushed after a day in the sun, we ate in—another store-bought Caesar salad with parmesan—and have no fantastic delicacies to blog about. Other than the pecan sugar tart we purchased two days ago at Premiere Moisson was still a terrific treat.
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
