Archive for the 'mild' Category

Le Pont Blanc: A Milky, Silky delight

December 31, 2013

This organic, unpasteurized cheese made from the milk of Brown Swiss cows by Fromagerie au Gre des Champs is one of the most luscious, gorgeous mild lactic cheeses I’ve tasted in ages. Sexy and fantastic!

Protesting with Fourme D’Ambert!

June 25, 2012

Books that go on an on about “the evils of dairy’ or how “bad cheese is for you”, particularly when sold in stores that also sell copious amounts of specialty cheese just drive me batty, and leave me no choice but to consume good cheese in protest. Fourme d’Ambert is one of the world’s oldest cheeses, dating back to Roman times. This is one of the mildest blues I’ve come across, starts out sweet and creamy, ending with savoury finish, an easy to digest form of protest.

Primeridge Pure Pepper

June 19, 2012

I love coming across young cheesemakers – proof that artisan cheesemaking is on the rise, alive and well in Canada! Primeridge Pure is one of Ontario’s newest cheesemakers, specializing in curds and cream cheeses from their herd of Holstein cows, and have they’ve begun to delve into aged cheeses too. Certainly a cheesemaker to watch, they are young, they have energy, and no lack of creativity to boot!

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!

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