{"id":1471,"date":"2010-10-11T14:24:59","date_gmt":"2010-10-11T18:24:59","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1471"},"modified":"2010-10-11T14:24:59","modified_gmt":"2010-10-11T18:24:59","slug":"tasting-the-best-of-quebec-cheese-in-caseus-2010","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/10\/11\/tasting-the-best-of-quebec-cheese-in-caseus-2010\/","title":{"rendered":"Tasting the best of Quebec cheese from Caseus 2010"},"content":{"rendered":"<figure id=\"attachment_1490\" aria-describedby=\"caption-attachment-1490\" style=\"width: 468px\" class=\"wp-caption aligncenter\"><strong><strong><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_gxk_kathy_11-1.jpg\" data-lightbox=\"gal[1471]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1490\" title=\"px_cl_gxk_kathy_1\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_gxk_kathy_11-1.jpg\" alt=\"\" width=\"468\" height=\"364\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_gxk_kathy_11-1.jpg 700w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_gxk_kathy_11-1-300x234.jpg 300w\" sizes=\"auto, (max-width: 468px) 100vw, 468px\" \/><\/a><\/strong><\/strong><figcaption id=\"caption-attachment-1490\" class=\"wp-caption-text\">Georgs Kolesnikovs and Kathy Guidi taste and talk cheese outside A Taste of Quebec in Toronto. Photo by Tetsuto Ozawa.<\/figcaption><\/figure>\n<p><strong>You can tell two people meeting for an informal cheese tasting are head-over-heels in love with cheese when they both show up with cheese board and cheese knives in hand. <\/strong><\/p>\n<p><strong>Kathy Guidi and I had a chuckle about that when we met at A Taste of Quebec in Toronto\u2019s Distillery District to sample the gold and silver medalists in<a href=\"http:\/\/itasth.qc.ca\/caseus\/\"> Selection Caseus 2010<\/a>, the chief cheese competition in Quebec. (We used her board as it was larger.)<br \/>\n<\/strong><\/p>\n<p>Kathy, who has forgotten more about cheese than most of us will ever know, is the author of the newly published <a href=\"http:\/\/www.amazon.ca\/Canadian-Cheese-Pocket-Guide-Kathy\/dp\/1552788946\">Canadian Cheese: A Pocket Guide<\/a> and a long-time cheese <a href=\"http:\/\/www.artisancheesemarketing.com\/\">educator and consultant to cheesemakers and cheesemongers<\/a>.<\/p>\n<p>The <a href=\"http:\/\/www.laterre.ca\/alimentation\/le-louis-dor-rafle-le-caseus-dor-2010\/\">Caseus 2010<\/a> overall winners are:<\/p>\n<ul style=\"text-align:left;\">\n<li>Louis d\u2019Or, <a href=\"http:\/\/www.fromageriedupresbytere.com\/\">Fromagerie du Presbyt\u00e8re<\/a>, gold medal,<\/li>\n<li>Hercule de Charlevoix, <a href=\"http:\/\/www.fromagescharlevoix.com\/\">Laiterie Charlevoix<\/a>, silver,<\/li>\n<li>Le Monnoir, <a href=\"http:\/\/www.augredeschamps.com\/\">Fromagerie Au Gr\u00e9s des Champs<\/a>, bronze.<\/li>\n<\/ul>\n<p style=\"text-align:left;\">The first two are generally available at <a href=\"http:\/\/www.atasteofquebec.com\/\">A Taste of Quebec<\/a> managed by <a href=\"http:\/\/www.thomasandguinevere.com\/mainEN.html\">Thomas Sokoloski <\/a>and other cheese shops. The third I\u2019ve had to order from <a href=\"http:\/\/leslievillecheese.com\/\">Leslieville Cheese Market<\/a>; more on Le Monnoir in a future post.<\/p>\n<figure id=\"attachment_1493\" aria-describedby=\"caption-attachment-1493\" style=\"width: 440px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_louis_dor-1.jpg\" data-lightbox=\"gal[1471]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1493\" title=\"px_cl_louis_dor\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_louis_dor-1.jpg\" alt=\"\" width=\"440\" height=\"262\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_louis_dor-1.jpg 440w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_louis_dor-1-300x179.jpg 300w\" sizes=\"auto, (max-width: 440px) 100vw, 440px\" \/><\/a><figcaption id=\"caption-attachment-1493\" class=\"wp-caption-text\">The dairy goodness of Louis d&#039;Or tastes as good as it looks.<\/figcaption><\/figure>\n<p>Louis d\u2019Or is a relatively new firm cheese made by Jean Morin, a fourth-generation dairy farmer, at Fromagerie Presbyt\u00e8re housed in a former rectory across the street from the Morin organic dairy farm in tiny St. Elizabeth de Warwick, about two hours east of Montreal.<\/p>\n<p>When I visited Fromagerie du Presbyt\u00e8re last summer, Jean Morin told me he was proudest of Louis d\u2019Or of all the cheese he makes, and that includes Bleu d\u2019\u00c9lizabeth, a favourite at CheeseLover.ca, which was the Caseus gold medalist in 2009.<\/p>\n<p>\u201cIt\u2019s a beautiful cheese,\u201d Kathy said of Louis d\u2019Or, nutty, with floral notes. Me, I love the milky richness of the cheese, a testament to the organic raw milk provided by the Morin family\u2019s Holstein and Jersey cows. The Louis d\u2019Or we had was maybe a tad dry as it didn\u2019t quite have the knock-your-socks-off quality that I recall from last summer.<\/p>\n<figure id=\"attachment_1494\" aria-describedby=\"caption-attachment-1494\" style=\"width: 385px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_hercule-1.jpg\" data-lightbox=\"gal[1471]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1494\" title=\"px_cl_hercule\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_hercule-1.jpg\" alt=\"\" width=\"385\" height=\"256\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_hercule-1.jpg 385w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_hercule-1-300x199.jpg 300w\" sizes=\"auto, (max-width: 385px) 100vw, 385px\" \/><\/a><figcaption id=\"caption-attachment-1494\" class=\"wp-caption-text\">Flavourful Hercule de Charlevoix is one of the many outstanding Quebec cheeses.<\/figcaption><\/figure>\n<p>There was no question our Hercule de Charlevoix was at the top of its game. Fruity, creamy, complex, with a delicious rind. One of the great cheeses of Quebec, no doubt about it. Another example of what a powerhouse of gastronomy the <a href=\"http:\/\/www.tourisme-charlevoix.com\/en\/\">Charlevoix<\/a> region of Quebec is\u2014and how Jersey cows often lead to superb cheese.<\/p>\n<p>\u201cDon\u2019t let the bold aromatics intimidate you from trying Hercule,\u201d Kathy writes in her book. The flavour is actually quite refined.<\/p>\n<figure id=\"attachment_1496\" aria-describedby=\"caption-attachment-1496\" style=\"width: 468px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_bleu_moutoniere-1.jpg\" data-lightbox=\"gal[1471]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1496\" title=\"px_cl_bleu_moutoniere\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_bleu_moutoniere-1.jpg\" alt=\"\" width=\"468\" height=\"284\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_bleu_moutoniere-1.jpg 700w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/10\/px_cl_bleu_moutoniere-1-300x183.jpg 300w\" sizes=\"auto, (max-width: 468px) 100vw, 468px\" \/><\/a><figcaption id=\"caption-attachment-1496\" class=\"wp-caption-text\">Bleu de la Moutonni\u00e8re is an amazing blue made by Lucille Giroux.<\/figcaption><\/figure>\n<p>For our third cheese, Kathy recommended we try <a href=\"http:\/\/www.lamoutonniere.com\/index.html\">Bleu de la Moutonni\u00e8re<\/a>\u2014and I am so glad she did!<\/p>\n<p>If you believe a blue cheese must be soft, creamy and veined, you might be put off by the appearance of this Bleu. It looks more like a clothbound cheddar than a blue, although bursts of blue are clearly visible. But so much taste, so much flavour, and very blue indeed. Kudos to <a href=\"http:\/\/www.lamoutonniere.com\/contact.html\">cheesemaker Lucille Giroux and her partner Alistair MacKenzie<\/a>.<\/p>\n<p>In her book, Kathy says, \u201cThis distinctive blue offers the epitome of zesty blue piquant and salt flavour balance while allowing other mores subtle, sweet, grassy cheese flavours to shine through.\u201d<\/p>\n<p>When I gave two budding <a href=\"http:\/\/chowhound.chow.com\/topics\/613210\">caseophiles<\/a> a taste of all three cheeses a few days later, they could not say which one was their favourite because all three seemed so outstanding to them, each in its own distinctive way.<\/p>\n<p>That\u2019s the sign of memorable cheese plate, isn\u2019t it? All cheeses so tasty you cannot pick only one as a favourite.<\/p>\n<p style=\"text-align:right;\"><em>\u2014Georgs Kolesnikovs<\/em><\/p>\n<p style=\"text-align:left;\"><em>Three months after his last visit to Quebec, Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, says he\u2019s overdue for another trip to La Belle Province.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can tell two people meeting for an informal cheese tasting are head-over-heels in love with cheese when they both show up with cheese board and cheese knives in hand. Kathy Guidi and I had [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,28,101,165,168,174,227,233,252,258,273,279],"tags":[],"brand":[],"class_list":["post-1471","post","type-post","status-publish","format-standard","hentry","category-artisan-cheese-marketing","category-awards","category-cheese-plates","category-fromagerie-au-gres-des-champs","category-fromagerie-du-presbytere","category-fromagerie-la-moutonniere","category-kathy-guidi","category-lhercule-de-charlevoix","category-laiterie-charlevoix","category-le-bleu-delizabeth","category-leslieville-cheese-market","category-louis-dor"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1471","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=1471"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1471\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1471"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=1471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}