“Cheese your own adventure this summer!”Order at SPUD.ca
Allison Spurrell talks about a special cheese only made a few times a yearQuebec has a long and formidable history of cheese making that has the rest of the country working full out to catch up.
Despite a long legacy of production and cheese styles, Quebec cheesemakers are not just sitting around idlely watching while the rapidly expanding repertoire of cheeses from the rest of the country takes over the market. They are working away in small and large dairies, developing new cheeses for an ever hungrier Canadian public.
Read the rest of this article at gismondionwine.com
Article by Allison Spurrell
Photo – Joe Chaput
Quebec Cheese Sale: Friday June 24Come and celebrate Quebec with a 15% OFF sale!
All Quebec cheeses will be on sale, one day only… 15% OFF
Sale limited to stock on hand. No rain cheques.
It’s been a few years since this wonderful Tuscan olive oil has graced the shelves at our stores. We’re happy to have some in stock, even if it’s only a small amount.
Badia a Coltibuono means “Abbey of the Good Harvest”. The classic extra virgin olive oil of the same name has been produced in the Chianti region of Tuscany since 1058.
First cold pressed and free of chemicals or heat treatments. The natural acidity is among the lowest in the world. Low acidity is an indication of early harvested olives pressed on the same day. Rich in anti oxidants, and highly resistant to rancidity. The color of the oil is a golden yellow with strong green hues. The taste is fruity with a rich olive flavor. The mild peppery sensation on the back of the palate and a slightly bitter aftertaste are characteristic of an oil produced from tree picked olives.
Production Notes
Manual and mechanical harvesting Olives and Pressing. The olives for this extra virgin olive oil were hand-picked with care. According to European law, an olive oil labeled “Extra Virgin” must have acidity of less than 0.8 percent. Coltibuono’s Extra Virgin Olive Oil has one of the lowest percentages of acid on the market.
Annual production in bottles: 80,000
Acidity at origin: below 0.25%
Serving Suggestions: All kinds of cold plates—salads, meats, vegetables. Ideal for garnishing dishes that call for drizzling with olio crudo (literally raw oil)—a rich, flavorful oil.
Tasting Notes
The Coltibuono Extra-Virgin olive oil has a golden yellow color with greenish reflections. It is light yet tasty, with an intense fruity bouquet of olives. The slight peppery sensation that can be noticed at the back of the palate and the slightly bitter aftertaste are typical of an oil produced using hand-picked olives which are not excessively overripe.
Very limited supply
$36.95 / 500 ml
By Allison Spurrell
Made by monks since 1133
I thought I would write about one of my favourite cheeses. Abbaye de Tamié is a medium-textured washed rind cheese, which is a typical style of the Trappist cheeses made throughout Europe. This cheese is anything but typical though. The Abbaye Notre-Dame de Tamié is located in the mountainous Savoie area on the eastern edge of France. The Cistercian monks who live there are part of the Order of Cistercians of the Strict Observance (also known as Trappists). They consider themselves a “contemplative order” and they spend much of their day praying, worshipping and working, much of it in quiet…
Our famous Port soaked stilton is almost ready for sale at both stores. Soaked in Taylor Fladgate late bottle vintage port for six weeks, this Christmas favourite is a wonderful way to round out any holiday meal.
Port soaked Stilton will be for sale starting December 1st
$6.50 / 100 grams