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.
Brebichon, Les Fromages du Verger:
A young 350g farmstead sheep milk cheese made with apple juice added to the curd and washed with apple juice from their own orchard. First prize in washed rind cheese category at 2010 Quebec Caseus Awards. Provincially licensed.
—Alain Besré, Fromagerie Atwater, often called the godfather of the Québec artisan cheese movement
Jersey Blue, Städtlichäsi Lichtensteig:
A 100% Jersey cow’s milk cheese from Switzerland made by Willi Schmid. So beautiful you almost don’t want to eat it, just gaze at it. But, mamma mia, when it gets into your mouth! What a cheese, WHAT a cheese! —Russell Gammon, Executive Secretary, Jersey Canada
Le Foin d’Odeur, La Moutonniere:
Soft surface-ripened sheep’s milk, sweet, mushroomy and herbacious. When ripe, like licking buttered popcorn from your fingertips!
—Vanessa Simmons, Cheese Sommelier, Savvy Company
Monforte Dairy Cottage Cheese:
Georgous small cream colour curds that play on your tongue like caviar and are so fresh they sqeek lightly on your teeth.
—Andy Shay, Cheese Consultant
At CheeseLover.ca, the most memorable moment in cheese of 2010 came when we first tasted Vacherin Mont d’Or, a singular seasonal cheese of Switzerland that delivers an amazing explosion of aroma and taste—so rich, so gooey.
Other taste hits:
Miranda, Fromagerie Fritz Kaiser:
Cheesemaker Fritz Kaiser, who kick-started the Quebec artisanal cheese movement in the 1980s, says Miranda is one of the many cheeses he produces that he’s most proud of. That says a lot, when one considers he makes Le Douanier, Port Royal, Raclette, La Soeur Angele, Le Saint Paulin, among others. We especially liked the rustic flavours of Miranda.
Celtic Blue, Glengarry Fine Cheese, and Bleu d’Elizabeth, Fromagerie du Presbytère: Two very different blue cheeses that demonstrate how far blues made in Canada have come since the days Roquefort ruled. Three cheers for Blue Canada!
Empire Cheddar, 7-year, Empire Butter & Cheese:
There are so many fine older cheddars made in Canada, but Empire’s oldest offering stands out in memories of cheese tasted during 2010.
—Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, wonders what outstanding cheeses he’ll encounter in the New Year.
Cheese makes news every day. That’s why we’ve started collecting links to the most interesting news reports of the week on a special page under the News tab at the top of the blog. Check it whenever you visit CheeseLover.ca.