{"id":1100,"date":"2010-06-28T15:58:22","date_gmt":"2010-06-28T20:58:22","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1100"},"modified":"2010-06-28T15:58:22","modified_gmt":"2010-06-28T20:58:22","slug":"a-canadian-cheese-plate-fit-for-the-g20","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/06\/28\/a-canadian-cheese-plate-fit-for-the-g20\/","title":{"rendered":"A Canadian cheese plate fit for the G20"},"content":{"rendered":"

<\/strong><\/p>\n

\"\"<\/a><\/strong><\/strong>
Le Belle de Jersey ~ Les Bergeries du Fjord<\/figcaption><\/figure>\n

Thank goodness the G20 madness in Toronto is over. The politicians have departed, the hooligans are in jail, the barricades are coming down. As far as we can see, the only bright note was the promotional opportunity for Canadian cheese.<\/strong><\/p>\n

The main meal for the assembled world leaders in the Royal York Hotel<\/a> began with an appetizer of fresh Atlantic seafood followed by custom-aged filet mignon from the Spring Creek Ranch<\/a> in Alberta.<\/p>\n

\"\"<\/a>
Blue Juliette ~ Salt Spring Island Cheese<\/figcaption><\/figure>\n

They then sampled a selection of four Canadian cheeses: Blue Juliette from Salt Spring Island Cheese in British Columbia, a Toscano from Ontario’s Monforte Dairy, and two Quebec artisan offerings\u2014Le Belle de Jersey from Les Bergeries du Fjord and La Fleurmier from Laiterie Charlevoix.<\/p>\n

(No snide remarks, please, about the preponderance of soft “girly” cheeses at this alpha-male feast.)<\/p>\n

Each course was paired with red and white Canadian wines, and the food will be served on white bone Villeroy & Boch<\/a> china. A dessert buffet featured Nanaimo bars<\/a> and the work of two Toronto chocolatiers.<\/p>\n

Julia Rogers of Cheese Culture<\/a>, a leading expert on Canadian cheeses, and foreign fromage, too, was delighted for the cheese producers involved:<\/p>\n

“Bravo to the creative Canadian cheesemakers who’ve managed to score some face-time with the world’s leaders. The selection features delicate, surface-ripened Fleurmier, from Qu\u00e9bec’s dairy mecca: the Charlevoix region. Belle de Jersey highlights the rich milk of English Channel Island cows\u2014a rare breed in Canada\u2014in a supple, Reblochon-esque washed rind. B.C.’s contribution comes from David Wood, whose Salt Spring Island cheeses are appreciated across the country. Blue Juliette is a petite, pillowy round with earthy, mineral flavours and a steely blue-grey complexion. Rounding out the plate, and giving it some muscle, is Monforte Dairy’s Toscano, a firm and forthright sheep milk offering that despite its Ontario origin, expresses Central Italian caccio di pecora<\/em> typicity.”<\/p>\n

\"\"<\/a>
La Fleurmier ~ Laiterie Charlevoix<\/figcaption><\/figure>\n

Here are links to more information about the G20 cheese plate:<\/p>\n

Le Fleurmier
\nLatterie Charlevoix<\/a>
\nBaie-St-Paul, Charlevoix region of Quebec<\/p>\n

Le Belle de Jersey
\nLes Bergeries du Fjord<\/a>
\nLa Baie, Saguenay region of Qu\u00e9bec<\/p>\n

Blue Juliette
\nSalt Spring Island Cheese<\/a>
\nSalt Spring Island, Gulf Islands region of British Columbia<\/p>\n

Toscano
\nMonforte Dairy<\/a>
\nStratford, Southwestern Ontario<\/p>\n

\"\"<\/a>
Toscano ~ Monforte Dairy<\/figcaption><\/figure>\n

At CheeseLover.ca, we\u2019ve enjoyed Le Fermier and Toscano in the past, but now, thanks to the G20, we have Le Belle de Jersey and Blue Juliette on our shopping list.<\/p>\n

\u2014Georgs Kolesnikovs<\/em><\/p>\n

Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca. His date with Le Belle de Jersey and Blue Juliette will have to wait as the cheese bin still is full of souvenirs from Warwick.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Thank goodness the G20 madness in Toronto is over. The politicians have departed, the hooligans are in jail, the barricades are coming down. As far as we can see, the only bright note was the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,101,224,236,257,392],"tags":[],"brand":[],"class_list":["post-1100","post","type-post","status-publish","format-standard","hentry","category-blue-juliette","category-cheese-plates","category-julia-rogers","category-la-fleurmier","category-le-belle-de-jersey","category-toscano"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1100"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1100\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1100"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=1100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}