Video Wednesday: Dr. Art Hill and Christina Marsigliese of Department of Food Science, University of Guelph, demonstrate why only fresh cheese curds squeak.
Generally speaking, supermarkets and chain grocery stores refrigerate cheese curds which reduces or eliminates squeak. For truly fresh curds that squeak as they’re supposed to, shop at specialty cheese stores or go directly to the source at the cheese dairy.
The first 1,000 cheese lovers through the doors at The Great Canadian Cheese Festival will receive a free sampler of fresh cheese curds made by St. Albert Cheese Co-operative earlier in the day.
It’s one of the many ways we’ll be celebrating the fifth anniversary of the biggest cheese show in Canada. It also celebrates remarkable recovery by St. Albert Cheese Co-op from a devastating fire two years ago.
The free cheese curds will be available on Saturday, June 6. We have another giveaway in the works for Sunday, June 7.
FESTIVAL ADMISSION INCLUDES:
• Sample and purchase more than 150 outstanding Canadian artisan and farmstead cheeses from 30+ Canadian cheesemakers coast to coast.
• Plus artisan foods, plus fine wines and craft beers, plus a food court. In total, more than 500 different cheeses, foods and beverages on offer.
• An insulated Festival cooler bag for hauling fromage and other purchases home.
Plan to make a weekend of it in Prince Edward County, as one day won’t be enough to sample all 500 cheeses, foods and beverages on offer—and see all that the County has to offer: Three dozen wineries, two cheese plants plus spectacular Sandbanks Provincial Park.
Find accommodations to suit your tastes and budget by clicking here. For assistance, telephone Prince Edward County Chamber of Tourism & Commerce at 1.800.640.4717.
Spread the cheese love. Use the hashtag #TGCCF when tweeting about the biggest cheese show in Canada.
I’m 24 hours late for Video Wednesday but delighted, nevertheless, to introduce you to Curdy Girl aka Wendy Furtenbacher aka The Girl Who Really Loves Her Cheese. She is Canada’s newest cheese blogger and a hoot. Play the video clip and you’ll see what I mean.
By day, Wendy works at a professional association in Toronto. By night and on weekends, she indulges in her passion for fromage. Here’s her story, in her own words:
Like many people, I grew up with Kraft singles thinking that was good stuff. At least, it was fun to eat, all individually wrapped, but given that I’m from Québec, my first recollection of natural cheese is cheese curds. Nobody does squeaky cheese like the Québecois cheesemakers—squeaky, fresh, salty and available at every corner store by the cash register.
I can safely say that my palate has expanded quite a bit. Blues, Alpine cheeses, washed rinds, aged cheddars (clothbound in particular) are usually found in my fridge, along with milder fresh cheeses like chevres and buffalo mozzarella. I am always open to trying new cheeses. Sheep-milk cheese is a particular favourite.
Typically, I shop for my cheeses in farmers’ markets and specialty cheese shops. I have the most fun when I buy directly from the cheesemaker or highly knowledgeable cheesemongers who are passionate about their cheeses. I like a little education with my purchase.
Wendy is currently enrolled in the Professional Fromager program at George Brown College and has taken numerous cheese-appreciation classes around Toronto. And here’s a plug for her services: “I am available for corporate, reception or special event consultations and writing opportunities in cheese.”
Cheese-head-in-chief at CheeseLover.ca, Georgs Kolesnikovs is busier than heck these days with planning for The Great Canadian Cheese Festival on the first weekend in June.