Thanks to Kate Harding at Culture magazine for this wonderful archival video that documents Roquefort-making back in the 1920s. Great for mustache aficionados, or anyone looking for a glimpse into cheesemaking’s past. Following the silent show, there’s a modern piece on how Papillon makes the King of Cheese today.
Sit back and enjoy! Better yet, watch the video while nibbling on a piece of Roquefort and sipping a port wine.
An 18-feet-tall display of cheese will be one of the attractions at the new Loblaws at Maple Leaf Gardens when it opens to the public at 8 a.m. Wednesday. Here’s how Loblaws describes the display:
The Amazing Wall of Cheese. At a towering 18 feet, it’s quite a sight to see. We carry more than 400 varieties of cheese from around the globe; unique and exciting varieties that cheese lovers won’t be able to resist, including a sensational 100-pound wheel of Stilton – one of only 100 in the world – and the Canadian Grand Champion Louis d’Or. Featuring an extraordinary selection of cheeses available by the full wheel, half wheel or chunk and with a special focus on local Canadian products, our cheese specialists have created a special experience of scents, textures and tastes.
The Artisan Oven. You won’t be able to resist ACE Bakery’s renowned artisan breads. They’re made from scratch every day using the simplest all-natural ingredients. To top it off, we’re introducing ACE’s back-to-basics rustic Italian Pugliese crusty bread and other varieties made in our stone-deck oven. As the first store to feature a complete ACE Artisan Bakery, it’s a bakery experience you won’t be able to resist.
Chocolate chiselled by the chunk. Our Patisserie is home to irresistible handcrafted chocolate lovingly made with all-natural ingredients. It features a mouth-watering selection of cakes and cupcakes made from scratch, not to mention, ice cream cakes, cheesecakes, donuts, muffins, chocolate pops and more. And, watch first hand as we chisel chocolate from a giant block, or as we dip fruit, pretzels and more into perfectly melted chocolate.
Extraordinary egg white omelettes. Nothing starts the day right like a nutritious egg white omelette made just how you like it, right before your eyes. Our anything-but-ordinary omelettes are made using five free-run egg whites and only our freshest ingredients from throughout the store. Choose from Mushroom Herb, Asparagus & Aged Chedder, Spinach Roasted Tomato & Feta, Western with Pancetta, or Three Cheese & Walnuts. Each is served with fresh tomato salsa. Come add some magic to your morning, with chef inspired daily specials.
Sobeys is hosting Juliet in Ontario for her first-ever public Canadian appearances next week. Cheese lovers are invited to join her for a guided tasting of her British cheese selection, Simply the Best, a personal collection of traditional and modern cheeses that reflect Britain’s rich culinary history. Here’s the schedule:
Monday, November 28, 7:00-8:30 p.m.
Sobeys Ira Needles
235 Ira Needles Boulevard
Tickets $25 per person at 519-743-9491
Tuesday, November 29, 7:00-8:30 p.m.
The Cookbook Store
850 Yonge Street
Tickets $20 per person at 416-920-6220 or firstname.lastname@example.org
Wednesday, November 30, 6:00-7:15 p.m.
March Road Sobeys, Kanata
840 March Road
Tickets $25 per person, in person at service desk or at 613-599-8965
Wednesday, November 30, 7:30-8:45 p.m.
Stittsville Sobeys, Stittsville
6315 Hazeldean Road
Tickets $25 per person, in person at service desk or 613-836-7295
Andy Shay, widely known in cheese circles in Canada, is the cheese category manager at Sobeys Ontario.
On this Video Wednesday at CheeseLover.ca, we visit Les Bergeries du Fjord to learn about the sheep’s-milk cheeses produced at La Baie on the Saguenay River in Québec.
Les Bergeries du Fjord, owned by Claude et Martin Gilbert et Josée Gauthier, started making cheese from the milk of Jersey cows in 2003, soon winning awards with Belle du Jersey and Jersey du Fjord. In 2006, they began production of sheep’s milk cheeses, soon also winning awards with Blanche du Fjord and Berger du Fjord. They use raw milk exclusively for all their cheeses.
There are more wines to taste than is humanly possible in one evening and all kinds of fancy food to sample, but pulled pork was the clear winner in our hearts and stomachs at the Gourmet Food & Wine Expo in Toronto this week. Not just any pulled pork but a perfect parfait served up at Hank Daddy’s Barbecue stand.
For cheese lovers, there is a diverse selection of tastes to be had at the Gourmet Expo which runs till Sunday:
Cypress Grove Cheese from Northern California and Sobeys Ontario team up to present a divine plate of four goat cheeses made by Mary Keehn, one of the founders of the artisan-cheese movement in the U.S.
A delicious selection of classic and contemporary goat cheeses is available at the stand operated by Ontario Goat Cheese.
Devil’s Rock, a creamy blue cheese from Northern Ontario, and squeaky cheese curds are front and center at the Thornloe Cheese stand.
Agropur, the giant co-operative owned by 3,459 dairy farmers in Canada, United States and Argentina, dominated the cheddar competition at the Royal Agricultural Winter Fair this week. Agropur cheddars won or placed in six of seven categories with its two-year Grand Cheddar being crowned Grand Champion while the Reserve title went to its one-year Grand Cheddar.
Both cheddars are made at the Longueuil plant in the village of Bon Conseil near Drummondville, Quebec.
Aged cheddar is made with unpasteurized milk. The milk is lightly heated in a process called thermization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavor. To prevent pathogenic organisms from proliferating, this type of cheddar undergoes a minimum 60-day aging period from the start of production. The resulting cheese retains all its flavour characteristics and gives the cheddar its distinct flavour.
Here are the top three cheeses in each category of the cheddar competition. Unfortunately, the results provided by the Royal do not name the actual cheddar, only the location of the plant, which is not particularly useful for consumers.
Lindsay Bandaged Cheddar was named Grand Champion about a year after it was introduced by Mariposa Dairy of Lindsay, Ontario—and began winning awards, including Best of Show, Runner-up, at the American Cheese Society.
Camelot, a new goat-milk cheese introduced by Upper Canada Cheese of Jordan, Ontario, only a few months ago, was named Reserve Champion and its other new cheese, Nanny Noire, placed second in mold-ripened class.
Mariposa Dairy dominated the goat-milk cheese competition, winning or placing in five categories.
Upper Canada’s goat cheeses are made only with milk from a rare herd of Lamancha goats pastured at Gord and Melanie Wood’s Idyllwood Farms near Keene, Ontario, and cared for by the entire Wood family. Says Lauren Petryna, head cheesemaker:
“This fresh, pure milk is then transformed into Camelot and Nanny Noire. Camelot ages for two months in our cellars, while camembert-style Nanny is rolled in ash, allowed to develop its bloomy rind and is ready to be enjoyed within weeks.”
Here are the top three in the mixed-milk class of the annual competition at the Royal:
Despite multiple entries from large cheese producers such as Saputo and Agropur, Quality Cheese of Vaughan, Ontario, collected the most first-place ribbons—four in all—with Zerto Fresh Mozzarella, Ricotta, Borgonzola and Burrata.
Perhaps as an indication of things to come, a new artisan cheesemaker, Primeridge Pure of Markdale, Ontario, won a second and a third with Grey Rush, a creamy dessert cheese.
The Grand Champion, Aged Lankaaster, is matured to a minimum of 10 months. Margaret Peters-Morris tells CheeseLover.ca. The cheese entered in the competition was made in June, 2010, therefore, it was 16 months mature.
Aged Lankaaster is a firm cheese, traditional rind, characteristic gouda “eyes” present, paste is dark, laden with crystals, with lovely butterscotch, pineapple and lactic notes, the veteran cheesemakers says. This cheese lingers in one’s mouth and is very suitable to use as cheese to make any “gratin” in culinary preparations.
Here are the top three in the variety class of the annual competition:
Market Trends in Cheese: A View from the Trenches will be the topic of a special presentation by Andy Shay, Cheese Product Manager at Sobey’s Ontario, at the first annual general meeting of the Canadian Cheese Society next week.
The meeting on Wednesday, November 16, starts at one o’clock at the Centre for Social Innovation, 720 Bathurst Street, Toronto. It is open to Society members and those interested in getting involved in the organization dedicated to growing the artisan/farmstead/specialty cheese sector in Canada.
The transformation of the Ontario Cheese Society into a Canadian organization to represent and promote artisan, farmstead and specialty cheesemakers coast to coast is under way—not without its challenges. For more information, visit the Ontario Cheese Society website which is being reconfigured to reflect the new scope of the organization.
The Canadian Cheese Society’s first national cheese conference and market is scheduled for March 29, 2012, at Hart House, Toronto.
Petra Kassun-Mutch, founder of Fifth Town Artisan Cheese, serves as chair of the Society. Board members are Elisabeth Bzikot of Best Baa Dairy, Don Pendlebury of Pine Grove Cheese, Amarjit Singh of Local Dairy, Robert Santen of Glen Echo Fine Foods, Georgs Kolesnikovs of The Great Canadian Cheese Festival, Wendy Furtenbacher, and Suzanne Caskie.
“Cheesemaker ages well” was the headline Saturday when the Winnipeg Free Press featured a story on Manitoba’s Bothwell Cheeseer as it celebrates 75 years of making cheese in New Bothwell just south of Winnipeg. Click here for the full report.
Click here for a brief history of Bothwell Cheese published in Savour Winnipeg. To reach the Bothwell Cheese website, click here.