Cheese

“Cheese your own adventure this summer!”

• 14 Arpents – is a soft washed rind cheese from Quebec. One of our favourites!
• Germin Tilsit–is a full fat firm cheese from Germany. Yummy on a picnic
• Asiago Mezzano- is a DOP designated cheese from the north of Italy, this version aged 9 months.
• Brillat Savarin– this is a fresh, tangy triple cream from Burgundy
• Old Country Style Gouda –  is a full flavoured hard cheese from the Netherland

Order at SPUD.ca

Allison Spurrell talks about a special cheese only made a few times a year

Quebec 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

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…

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This week over at www.gismondionwine.com, Allison writes about one of her favourite cheeses, Saint Marcellin.

Serves: 4

Prep time: 10 minutes

This tangy blue cheese dip is perfect with chicken wings, crudités or vegetable crisps

Ingredients

• 2/3 cup sour cream
• 2/3 cup mayonnaise
• 2 Tablespoons white wine vinegar
• 100 gr crumbled Cashel Blue Cheese
• 1 thinly sliced scallion
• 1 clove garlic – minced
• 1 teaspoon Tabasco sauce
• Salt & freshly ground black pepper to taste

Method

1. Mix sour cream, mayonnaise and vinegar together in a bowl until smooth
2. Stir in remain ingredients. Season to taste with salt and pepper

Starting this week, we’ve made ordering cheese platters even easier. You can order and pay for them directly from our website, and they will be ready for pick up with a minimum of 2 days notice. If you would like your platter on a returnable glass platter, we’ll still need a credit card number to hold as a deposit against the dish. Please call the store and we’ll be happy to add that to your order.

View it. Order it. Pick it up. Eat it.