Archive for the 'industrial' Category

Panela, Latin America’s Basket Cheese

April 18, 2012

One of the most popular fresh cheeses in Mexico is Panela, a mild unripened cheese. This cheese does not run when heated–it will get soft and creamy but will not become stringy. The cheese is used in Mexico for many cooked dishes and is commonly crumbled over salads, tacos, chili and burritos. Many fresh ethnic cheeses are actually made in Canada, such as this sample from Les Fromages Latino in Quebec. Tasty Goodness!

Tea and Cheese pairing exploration

October 13, 2011

Tea and Cheese pairing exploration

 

This is a study I did earlier this summer for a complex pairings course. 

Teas and cheeses can be very successful partners in a pairing situation.  Black teas and green teas offer greater chances for success, while white tea and herbals offer the least. Strive for balance; too strong of a tea will overwhelm the cheese, and likewise, too strong a cheese will overpower a tea.  By playing with the different aromas and flavours of teas and cheeses, great discoveries can be made.  When brewing tea, it is crucial to pay attention to the recommended steeping times and temperatures to allow for full expression of the tea.

CurdyGirl on location: Péché matinal – Cheese Plate

May 24, 2011

Juustoleipä! CurdyGirl examines this wacky Finnish cheese!

April 20, 2011

Learn a little about thermalization and a review of Canadian Reserve, an industrial aged cheddar

April 1, 2011
%d bloggers like this: