Cheese Heaven!

At recent small reception for an author I was lucky enough to chat to the wonderful Cole Snell, owner of About Cheese. He was sampling the rarest of rare Canadian artisanal cheese Le Secret de Maurice from cheesemaker Maurice Dufour from the Charlevoix region of Quebec.

This seminal runny, and I mean seriously runny ripened cheese is best served as an appetizer says Cole. We cut off the top, too runny to cut into, and he gave me a spoon and I literally scooped out the cheese. Who says you need a cracker. It was sublime. Made completely  from sheep's milk with a delicate flavour - pair it with a lovely S. Blanc or Pinot Grigio on a hot summers day and this could be supper!

To Market, to market

Posted by Jennifer

It is a sad sight at the Bloor/Borden farmers’ market. Not only is it gray and wet, there are only about half a dozen vendors left for this last day. For a change, I buy some sheep’s milk cream cheese from the Grevelings. They do not have an indoor spot for the winter. Then it is on for cabbage, yet more potatoes,and a squash from Marvellous Edibles to tide me over until their first Saturday, November 14, at the Green Barn.

As I leave to get back on the subway, I almost trip over two other shoppers who are chatting about the things they enjoyed at the market. There’s nothing to do but join the conversation about the great potatoes, pistachio and cranberry-studded sausages, and heirloom tomatoes we have enjoyed over the summer. One of the women turns around so she can buy some sausages. The other woman, previously unknown to me, walks along with me continuing to talk about produce and cookbooks. On this last day of the market for the year, it is a real lesson in what markets are about: eating well, eating locally, and building community.

Bitten: Ooey Gooey

Posted by Jennifer

One of my favourite stops on my neighbourhood shopping circuit is About Cheese on Church Street south of Wellesley. The fine selection of Canadian and international cheese, EPI Breads, Thornloe artisanal butter, and the generous samples are all reasons enough to draw you into this tiny shop. However, it gets better: they make a grilled cheese sandwich ($6.50).

The combination of Riopelle and Frère Jacques cheeses between slices of rosemary olive bread is transformed into a molten mass Usually, I think that Riopelle, like brie, is best served unadulterated. But, who can resist this golden goo?

The six minutes this transformation takes gives ample time to race to close-by neighbour Cumbrae Farms, to pick up some of their Berkshire lard or cream-fed pork belly.

You can also have the sandwich with la Quercia rossa prosciutto. Personally, I prefer it without. Any additions take this already indulgent treat way beyond.

Photos by Gina