News
Cashel Blue Cheese Dip
Serves: 4
Prep time: 10 minutes
This tangy blue cheese dip is perfect with chicken wings, crudités or vegetable crisp...
Bleu des Basques
Pop over to www.gismondionwine.com and take a peek at Allison Spurrell's latest article on Blue des Basques. Don't fo...
Making a Cheese Plate
Are you intimidated when it comes to putting together a cheese plate? Don’t worry, we’d love to help you. Check out t...
Tajarin Pasta
Tajarin (pronounced <tie-yah-REEN>) is the Piemontese version of tagliatelle. Unlike other types of egg pasta...
Our Switch to Non-GMO Chicken
We strive to use great ingredients for the soups and meals prepared in our kitchen at les amis du FROMAGE. That incl...
Kasama Chocolate Bars
Five different new chocolate bars are now available at les amis du FROMAGE. These Bean-to-Bar beauties are locally m...
Masi Balsamic Condimento
We are pleased to announce that we've received an order of one of our all-time favourite balsamic vinegars from Italy...
Port Soaked Stilton
Our famous Port soaked stilton is almost ready for sale at both stores. Soaked in Taylor Fladgate late bottle vintage...
Celebrating our 150th with Cheese
By Allison Spurrell.
I know Canada Day has come and gone, but that doesn’t mean we’re done celebrating the great thi...
Agropur 75
Allison Spurrell talks about a special cheese only made a few times a year
Quebec has a long and formidable history o...
Saint-Marcellin
This week over at www.gismondionwine.com, Allison writes about one of her favourite cheeses, Saint Marcellin.
Tartiflette for Two
Are you looking for something a little different to server for two this Valentine's Day weekend? How about Tartiflet...