Archive for the 'raw milk' 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!

Parmigiano Reggiano – One of the great Kings of Cheese

July 14, 2012

One of the great Kings of Cheese, Parmigiano Reggiano is a classic Italian hard cheese. Extremely versatile, it’s a staple in any household. This particular specimen was aged 30 months- a delectable treat for you to savour, one crunchy bit at a time!

CurdyGirl Loves Smokey Blue!

March 28, 2012

Smokey Blue is one heck of an addictive cheese from the legendary Rogue Creamery from Oregon, USA. Originally starts out as Oregon Blue, and is then smoked over hazelnut shells for 16 hours to become this tasty treat. I enjoy it for snacking, burgers, and as a key ingredient in mac & cheese with cauliflower, with pancetta in the topping. Highly recommended.

I noticed that my on the fly explanation of how blue cheese becomes blue might be open to mis-interpretation. To clarify, in cheesemaking, the milk is inoculated with appropriate cultures, then once formed into a wheel of cheese, pierced to allow air to penetrate, and that is how the blue is activated if you will. This is not always the case, in some cases, then cheese is hand ladled, and the blue veining will come about with more time.

The Best Baa Experience

January 18, 2012

First off, my thanks to Elisabeth Bzikot for taking the time to speak to me early on a Saturday market morning. She is an incredible cheesemaker, and a lovely person all around.

Secondly, apologies for my ridiculous case of bed head, it was rather early.

Le Bleu d’Élizabeth – accessible for both blue cheese aficionados and novices alike

June 8, 2011


(Fromagerie du Presbytère, Que.)

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