From our house to yours, all the best of Christmas! May much good Canadian cheese be with you in 2019!
From our house to yours, all the best of Christmas! May much good Canadian cheese be with you in 2019!
From our house to yours, all the best of the holidays! May much cheese be with you in 2016!
From our house to yours, all the best of the holidays! May much cheese be with you in 2015!
From our house to yours, all the best of the holidays! May much cheese be with you in 2014!
Canadians looking for the perfect way to enhance meals and gift-giving this holiday season need look no further than Canadian cheese, known around the world for its high quality, versatility and great taste. To help create the perfect holiday experience, the elves at Dairy Farmers of Canada have just released more than 20 mouth-watering recipes featuring 2013 Canadian Cheese Grand Prix category winners that are guaranteed to delight food-loving friends and family.
“These creative recipes will completely amaze your guests,” says Michael Howell, Executive Chef of Tempestuous Culinary in Wolfville, Nova Scotia. “The taste, quality and versatility of Canadian cheese know no bounds. These award winners lend themselves beautifully to holiday meals and really raise the bar for taste and pleasure.”
The innovative recipes, developed using 2013 Canadian Cheese Grand Prix category winners from Alberta, Ontario, Quebec, and PEI, provide holiday hosts with a full range of dishes, including appetizers and main courses, as well as a delectable dessert. Recipes include:
Canadian cheese made from 100% Canadian milk also makes a great gift all on its own.
“For those times when you aren’t wearing the chef hat and are a guest at a dinner, a great ‘out-of-the-box’ gift idea for the host or hostess is to create a beautifully assembled basket of award-winning Canadian cheeses,” says chef Michael. “With any luck, your hosts may feel generous and share the basket with you and the other guests.”
All the 2013 Canadian Cheese Grand Prix award winners, with tasting notes, are listed at AllYouNeedIsCheese.ca/GrandPrix. Keep in mind that when purchasing a variety of cheeses, a good sampler size is 150 grams for each wedge.
“You really can’t go wrong giving the gift of award-winning Canadian cheeses; we make some of the best cheeses in the world,” says chef Howell. “Just remember to buy a little extra for yourself since we all need a pleasurable treat during the holidays.”
For more information on the 2013 Canadian Cheese Grand Prix winners and for recipes, visit AllYouNeedIsCheese.ca/GrandPrix.
About the Canadian Cheese Grand Prix
Sponsored by Dairy Farmers of Canada (DFC), the Canadian Cheese Grand Prix began in 1998 to promote achievement and innovation in cheese making and to increase appreciation for fine quality Canadian cheese. All eligible cheeses must be produced in Canada, bear the 100% Canadian Milk symbol on their packaging and be available at retail.
The cheeses are judged by a jury of experts from across Canada who are recognized in each of their respective domain in the food industry. Canada has a wide variety of world-class cheese makers from coast-to-coast. It is part of DFC’s mission to promote the great cheeses produced in Canada. We have so many different types of cheeses – from Cheddar to soft cheese, Blue cheese and flavoured cheese! The Canadian Cheese Grand Prix helps consumers learn more about great Canadian cheeses available in their local grocery or cheese store.
About Dairy Farmers of Canada
Dairy Farmers of Canada (DFC) strives to create favourable conditions for the Canadian dairy industry, today and in the future. DFC works to maintain policies that foster the viability of Canadian dairy producers and to promote quality Canadian dairy products made from 100% Canadian milk as part of a healthy balanced diet.
SOURCE Dairy Farmers of Canada (Marketing)
From our house to yours, all the best of the holidays! May cheese be with you in 2012!
With 12 outstanding cheeses to enjoy during the holidays, we’ve never had a Christmas quite like this one.
It all started when Significant Other and I decided to present cheese plates instead of sweets for dessert at our house, and to take cheese to friends as gifts. As a result, here’s what we tasted (after spending a small fortune on almost eight kilograms of cheese), sort of in the order of our preference:
After we finished our list of planned purchases at Chris’s Cheesemongers in Toronto’s St. Lawrence Market, we asked, Geoff, our favorite cheesemonger there, what he’d recommend that would blow our socks off. He didn’t hesitate: “Beaufort,” and gave us a taste. As soon as the cheese melted in my mouth, I didn’t hesitate either. “We’ll take it,” I said, motioning to the slab he held in his hand, not even asking what the weight and cost were.
Beaufort, specifically Beaufort Chalet d’Alpage, is an amazing raw cow’s milk cheese that comes from the Alpine corner of France bordering Italy. The term “chalet d’alpage” applies to cheese made from summer milk of Tarantaise cows that graze in mountain pastures above an altitude of 1,500 metres, with the milk coming from a single herd in the chalet property.
Beaufort has a natural smear rind and is immediately recognizable by its inwardly-curving sides. While a young Beaufort is said to impart a mild, fruity, sweet flavor, the Chalet d’Alpage variety that we had is aged longer and develops a lovely, rounded, more savory note. It’s rich and flavorful, apparently because the pasturing is done high up in the mountains. Think unpolluted summer pastures scattered with alpine flowers under clear blue skies.
When we weren’t certain of finding Pied-de-Vent, one of our favorites, we asked Christie at Leslieville Cheese Market East in Toronto what she would recommend as a substitute.
Epoisses, from Burgundy in France, was an excellent choice for something creamy and powerful. It’s a washed-rind cow’s milk cheese with a natural red tint and it’s own rich and penetrating aroma to which it owes its renown. The mouth waters as I type.
We’ve been huge fans of Pied-de-Vent even before we visited the enchanting Magdalen Islands in the Gulf of St. Lawrence. Smelly, creamy and tasty, Pied-de-Vent is our idea of the perfect cheese.
When you buy it right at the creamery overlooking the sea, the cheese has a fresh and mild flavor, but distinctive nevertheless. By the time Pied-de-Vent is sold in Ontario, it can be quite strong, almost pungent.
As our friend Matt said, Pied-de-Vent is “great on its own but ignited when paired with pears or fig jelly.”
In the words of Matt’s brother Will, “This is perhaps the best blue I have ever had!” As Matt himself said, “It’s a beautiful, mild blue, great on its own but divine with honey.”
Made by the monks at Abbaye Saint-Benoit-du-Lac in the Eastern Townships of Quebec, Blue Benedictin is our favorite blue. Not as sharp a Roquefort (which we prefer in salads for that reason), but divine in so many ways.
Let it melt on your tongue and you’ll be taken away to the rolling green landscape around the monastery, propped up against a shade tree on a late afternoon in the summer, listening to the rise and fall of the monastic chant during Vespers.
5) Blue Haze
Blue Haze is also made by the monks at St. Benoit du Lac, aged at Provincial Fine Foods in Toronto, and then smoked by Hansen Farms in Cayuga, Ontario. It’s essentially the same cheese as Blue Benedictin but the end result is a testament to how the aging process—affinage—is everything when it comes to cheesemaking.
“If cheese could walk, Blue Haze would swagger,” Sue Riedl famously wrote in The Globe and Mail. “The rock ‘n’ roll-inspired name sets the tone for this blue cheese with a smoky edge and creamy base . . . the golden brown rind that develops when it’s smoked (over cherry and hickory chips) imparts the exterior ‘crust’ with a burnt caramel quality. The sweetness of the smoke is a perfect counterpart to the salty, buttermilk quality of the blue.”
Blue Haze might be a bit strong for the lightweights among cheese lovers.
“Midsummer’s Night, what kind of cheese is that?” you ask. It’s a caraway-speckled fresh cheese that I make at home.
In Latvian, my native language, it’s called “Janu siers”, literally, John’s cheese in English. In Latvia, for more than a thousand years, it has been made at the summer solstice to mark the midsummer festival of Jani. For this Christmas, I decided to start a new tradition and make it also on the winter solstice. It’s too good to eat only once every year. More, in a later post.
8 Ciel de Charlevoix
9) Secret du Maurice
It wasn’t our plan to select three cheeses from one cheesemaker but when we returned home after shopping at four different cheese shops, we realized that La Maison d’Affinage Maurice Dufour dominated the pickings. And for good reason.
When affineur Maurice Dufour introduced Migneron in 1995, it’s popular success was key to launching the artisan cheese revolution in Quebec. It’s smooth as ivory, rich and buttery, tasting of the pastoral Baie-Saint-Paul region of Quebec.
Ciel de Charlevoix, a silky, earthy blue, is made from the milk of a single herd of cows and aged to perfection by Maurice Dufour. We found it growing stronger and stronger over two weeks in our refrigerator.
But the big find—thanks to Jeremy at A Taste of Quebec in Toronto’s Distillery District—was a unique goat’s milk cheese, Le Secret de Maurice.
When you unwrap it, you’ll see a circle slightly larger than a twoonie in the middle of the small wheel. With a sharp knife, cut out the circle, exposing the cheese. Dip with plain cracker or white bread and enjoy.
“What fun!” said friend Matt. “This cheese (would be) the talk of (any) party with everything but the kitchen sink being dipped into it. Actually, my favorite was dipping cured meats.”
10) Grey Owl
Another fine goat’s milk cheese from Quebec, Grey Owl provides a brilliant, strong flavor, not quite as sharp as Blue Haze or as rich as Le Secret.
It’s a striking cheese to add to a spread, and not only on account of it’s punchy taste. It’s a thing of beauty because of the way the white interior paste contrasts with the grey ash-covered rind—and thus gives the cheese its name.
Don’t look for Pag at your cheesemonger. You need Croatian friends, like our Ivan and Maria, to bring it over.
It’s a lovely sheep’s milk cheese that comes from the windswept island of Pag in the Adriatic Sea. Hard and flaky, it truly melts on the tongue, imparting the taste of sage and cypress, somewhere between an Oka and a Parmigiano Reggiano.
It’s said to be the best cheese of Croatia and, at least by Croatians, to be one of the best cheeses in the world.
Yes, I know. What’s an industrial product (as opposed to hand-made cheese) doing on a cheese lover’s list? Simply because it was my first love almost 50 years ago, and despite the fact Trappists no longer make it, Oka has been my one constant companion all these years. Still mild, still buttery, still nutty, still delightful.
There you have it, the 12 cheeses of Christmas at our house this year.
Leave a comment, if you like, about the memorable cheeses of your Christmas.
What cheese will the Pristine family, the preeminent cheesemongers in Toronto, enjoy at home during Christmas?
“It’s impossible to say until it’s seven o’clock on Christmas Eve, we’ve closed the shop and I’m standing at the cheese counter to see what’s left—and what’s really ripe and ready,” says Afrim Pristine, one of four brothers who operate Cheese Boutique with their parents, Fatos and Modesta Pristine. “I can tell you it will be absolutely incredible, and there might be white or black ruffles shaved on top.”
With close to 750 cheeses to choose from at this time of the year, Afrim has the difficulty of choice that the rest of us can only dream of.
“My father usually opens a big northern Italian red at home, so a Parmigiano Reggiano that we’ve aged to six years would make the table,” Afrim says, noting that in his opinion it’s “the best cheese in the world.”
Then there would be a goat cheese—”I just love goat’s milk cheese”—from Quebec, or the Loire Valley of France which has been ripening at Cheese Boutique for 90 days to be ready for Christmas: “It will be phenomenal, so luscious, ripe, acidic.”
With 25 people on hand for the Pristine family Christmas, Afrim says he’ll aim to have something for every palate: “You have to contrast the flavours so you offer the best of all worlds.”
Quite definitely the table will include “a very rich and very creamy triple creme from Burgundy or Normandy where all the good ripe triple cremes come from. That will be a great time to shave some white or black truffles.”
How will the cheese be served? “Really simply, really rustically, because cheese shouldn’t be taken out of its element.”
It will be a happy Christmas for the Pristines as holiday business has been good this year. Unlike last year, Afrim says, shoppers “can see the beauty of a $25 piece of cheese. We can’t keep the high-end stuff in the store.”
If you’re not familiar with the Pristines and their influence on the cheese and gourmet food scene, there’s an excellent feature in Toronto Life that tells all.