[youtube http:\/\/www.youtube.com\/watch?v=a071zF89iDg&w=480&h=390]<\/p>\n
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<\/a> and a hoot. Play the video clip and you’ll see what I mean.<\/strong><\/p>\n 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:<\/p>\n 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 Qu\u00e9bec, my first recollection of natural cheese is cheese curds. Nobody does squeaky cheese like the Qu\u00e9becois\u00a0 cheesemakers\u2014squeaky, fresh, salty and available at every corner store by the cash register.<\/p>\n 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.\u00a0 I am always open to trying new cheeses.\u00a0 Sheep-milk cheese is a particular favourite.<\/p>\n 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.<\/p>\n As Enthusiast Director on the Board of the Canadian Cheese Society<\/a>, I head up communication vehicles such as the monthly Cheese Slice News, and edit the Canadian Cheese Society Newsletter. I am also a member in good standing of La Soci\u00e9t\u00e9 des fromages du Qu\u00e9bec<\/a> and the American Cheese Society<\/a>.<\/p>\n Wendy is currently enrolled in the Professional Fromager program<\/a> 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.”<\/p>\n