When we have done group cheese tastings in the past, one of the questions that comes up the most often is how to preserve and care for cheese.
Read the full article at Gismondionwine.com
]]>Asiago is a DOP-designated cow's milk cheese made in the northeastern Italian regions of Veneto and Trentino-Alto Adige.
Read more at Gismondionwine.com
]]>You don't have to spend a lot to feast well!
This month at Gismondi on Wine, Allison Spurrell takes a look at preparing a cheese course, while being mindful of your wallet at the same time.
]]>Dusty beige on the outside and bright orange on the inside it makes a statement on a cheeseboard.
]]>Have you ever made Green Tomato Chow-Chow? Well, it's delicous, and it's a perfect match to our Holiday Tourtiere. We don't have time to make it on a large scale, but we did manage to make a small batch at home for our selves.
This is a great recipe, and we thought we'd share it with you. We used this recipe as a starting point, and added a little turmeric. You'll have to use your own guidelines for proper canning. Since right now is the time for green tomatoes, it could make a great project this weekend.
]]>This month at Gismondi on Wine, Allison Spurrell takes a look at Solo di Bruna, a very special version of Parmigiana di Reggiano.
]]>Semi-hard cheese, made in a small dairy situated in a former abbey at the Vosges foothills. Anne Mauler starts by ripening the cheese for a minimum of 3 months and washing the rind regularly. Once the cheese has the desired texture, it is covered with a blend of flowers carefully selected for their bright colours and their flavour. This blend is highly original, and consists of 4 kinds of flowers: cornflower, marigold, safflower and rose. These natural and completely edible flowers give the cheese a magnificent glow but also an incomparable mild and fruity taste.
“A flower among cheeses”. Thanks to Anne Mauler and her experts for this extraordinary artwork.
]]>Check out Allison's latest article at Gismondionwine.com
Read full article here.
]]>There are some famous white wine and cheese pairings, but I think there are many more styles to try with a glass this May.
Read more on Gismondi on Wine.
]]>Regardless of its ripeness, it is always full-flavoured and relatively strong-smelling. If it is quite ripe, which isn't uncommon if you are buying it in Canada, it can be runny and relatively powerful on the olfactory senses. Epoisses is not for the faint of heart. If you know someone who says they love cheese, but they really mean they love cheddar, then this is not for them!
Read more on Gismondi on Wine.
Read more at Gismondi on Wine
]]>There's a commonly held belief in the wine and cheese world that white wines are a better foil for most cheeses.
I tend to agree with that idea, but perhaps it's partly because I prefer white wines.
When I'm pairing, I approach the French way and their idea of terroir, accepting that wines and foods of a specific growing area share some unique qualities and tend to marry well. Considering this idea and looking at the places where cheese is an important agricultural product, the regions are often more famous for their white wines.
Read more at Gismondionwine.com
]]>There are a multitude of shapes and styles made and cheesemakers from all over the globe pay tribute to those traditional cheeses by making their own versions.
Read more at Gismondionwine.com
Read Allison's latest article at gismondionwine.com
]]>Read Allison's latest article at gismondionwine.com
]]>Come to the 800 Block of East Hastings to enjoy music, food trucks, art activations, local businesses, and treats at this family-friendly event. It will be a community celebration of Strathcona for all ages! First 200 attendees with receive a free event tote (1 per family/group) to use to shop the block. You're encouraged to RSVP in advance for the event here.
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Read Allison's latest article at gismondionwine.com
]]>
Read Allison's latest article at gismondionwine.com
]]>Read Allison's latest article at gismondionwine.com
]]>1) Who are you?
Riza Leonoras
2) How long have you worked at LADF?
Since 2015
3) Pick one cheese you can’t live without
I must agree with Joe on this one, I love a soft ripened goat cheese, especially the geotrichum ripened ones. I can't pass up that gooey outer creamy line and flakey center, the brainier-looking the better! I also enjoy eating a rock hard, super dry aged Crottin when I find it.
4) Best cheese for grilled cheese sandwiches?
My go-to is a mix of aged cheddar and gruyere
5) Most underrated cheese?
Havarti. I love it with a spicy salami sandwich, melted on toast or just plain snacking.
6) Do you have a favourite cheese and beverage pairing?
I'm not a wine expert but I like how a light to medium bodied red wine can bring out the nutty and fruity flavours of cave aged gruyere.
7) What is your earliest cheese memory?
As a Filipino I grew up eating sweet deserts topped with grated cheese. I especially love steamed rice cakes with extra cheese on top yum!!
8) Pick three items from LADF you’re totally loving lately
- San Nicasio truffle chips
- Marcel Petit Seduction Comte
- Ines Rosales Olive Oil Tortas
9) Favourite accompaniment with cheese
Hot Pepper Jelly
10) If you could only drink one drink for the rest of your life
Coffee!
]]>
Check out the article at Montecristo Magazine.
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The heritage assessment of 845 E. Hastings came back from Donald Luxton & Associates today. They did a really good job, and they offered advice on how the front of the building may have likely looked. We discovered that the building was originally used by the Royal Canadian Naval Reserves. There had been rumors that it had been used previously by the military, but up until now it was unconfirmed. When you see how thick the cement is, it's not surprising as the inside is like a bunker. We confirmed the original date of 1922-1923, and found out some information about the architect Maurice Helyer.
Maurice was in partnership with his father J.S. Helyer, and together they ran a successful firm responsible for numerous small buildings and large commercial structures. The most famous of their designs is the Beaux-Arts skyscraper on Victory Square known as the Dominion Trust Building, 1908-10, at the time of its completion the tallest building in the British Empire. The firm also erected the Renaissance-style, ten-story Metropolitan Building on Hastings Street, 1911-12, and the poured-in-place concrete Board of Trade building at Homer and Cordova, 1909, arguably one of the earliest local uses of concrete as both a structural and a finishing material. One building where he was responsible for the design was the sophisticated Medical Arts Building on Granville Street, 1922-23.
]]>It’s always fun at the end of the year to think back over the things we enjoyed about the past year. Read more at gismondionwine.com
]]>Hi Everyone,
Vacherin Mont d'Or is back! The first batch sold out incredibly fast (less than 24 hours). Our second batch arrived late in the afternoon yesterday. It's 2X the quantity. But that doesn't mean you should put off coming right away. It will be a busy morning, but the queues should move quickly. People will be here for two things: Vacherin, and the 2nd batch of Tourtieres. Wouldn't that be a combo? Perhaps a "You got chocolate in my peanut butter" kind of moment.
You don't have to bake one to enjoy it though. The first batch was dated BB Jan 03, and this new batch is dated BB Jan 10 (Best Before Date). I think they're best eaten the week leading up to the BB date. that means they will be fantastic over the holiday stretch between Christmas Eve and New Years Eve.
They will last a few days past the date, but they will be stronger tasting and smelling. We ate one last January that was a few days past. It tasted fantastic, but we love this cheese, so we're a bit biased.
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