Posts Tagged ‘Accredited Cheese Sommelier Vanessa Simmons’

Announcing… In-Cider Picks Ontario craft cider…delivered

Posted by Debbie

Thursday, July 13th, 2017
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Summer just got cooler for craft cider fans. The Savvy Team is excited to announce that we are making plenty of room in our fridge for ciders made at boutique cideries across Ontario. The craft cider scene is exploding with new flavour combos being released every day – so many that it is hard to keep up.

You asked…we’re going to deliver!

This summer we are working with cidermakers to create Savvy In-Cider Picks to deliver crisp ciders to you – at home, work or your cottage. Each month is a different assortment of refreshing, dry & delicious ciders that are guaranteed to quench your thirst.

Order by July 20th & shipping is FREE

That’s right – deadline to order the July In-Cider Picks is Wednesday July 20th
Get them apples! Order yours now >>

 

What’s our July picks?

From County Cider Company (Prince Edward County)…

County Premium Cider
Blood Orange Cider
Pear Cider
Tortured Path Cider
2 bottles (500mL) of each will be sent

From Tawse Winery (Niagara)…

Sparkling Cider – just released last week!
2 bottles (750mL) will be sent

Mark. Our. Words. These craft ciders are hard-to-come-by & quickly sell out. You won’t find them at the LCBO.

 

Order one bunch OR get deliveries all summer!

What is the cost?

Each month is a slightly different price based on the ciders we picked. For July, the total price of this bushel is $82.00. Shipping is FREE to addresses in major cities in Ontario.

One month or two?

Order just the July In-Cider Picks OR have both July & August assortments delivered to you.

You don’t have to get out of your deck chair.
Order Now >>

 

…and we have Cheese too!

Our Savvy Cool Curds artisan cheese-o-month club has become WILDLY popular! It’s the new whey to discover hard-to-find cheese made across Canada. Each month, we will deliver 4 to 5 outstanding cheeses – hard, soft, fresh or aged – made with various milks – cow, goat, sheep…even buffalo!

These artisan cheeses are perfect for picnics, in summer salads or melted on top of your BBQed burger.

In July we will send you ‘The Best of the Fest’. This is an extra special assortment of 5 different artisan cheeses that wowed our Cheese Sommelier at this year’s Great Canadian Cheese Festival.

 

Try it once…or subscribe!

Exclusively for July you can order Savvy Cool Curds for a one-time price of $60 OR subscribe for 4 or 6 months for $55 per month. Shipping + HST is extra.

It is easy to be cheese-y!
Order up your Savvy Cool Curds >>

 

Cheers & Keep cool,
Debbie & the Savvy Team

Savvy Company
613-SAVVYCO
 (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
www.facebook.com/SavvyCompany
instagram.com/SavvyCompanyInc

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No black sheep here! 100% creamy sheep milk cheese

Posted by Vanessa

Tuesday, May 23rd, 2017
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Spring has sprung …and hopefully you will feel the same sunny vibe when you open this month’s parcel of Savvy Cool Curds.  Bright colour cheeses & bundles of delicious-ness are there, waiting to be enjoyed.  This month, we shine the spotlight (or should I say ray of sunshine) on Best BAA Diary located in the small town of Fergus, Ontario.

Best Baa Dairy is a family run business that makes stunning cheese with local sheep milk. Not only do they make artisan cheese, their yogurt and ice cream is fantastic too…and it’s 100% sheep’s milk!  “The days are long but this tremendous family effort is rewarded by happy consumers of our delicious sheep milk products”, says Nicole Bzikot, the dairy’s second-generation owner.

 

In your Savvy Cool Curds you will find…

… these rare artisan cheese beauties:

Feta
Eweda Cru
Sheep in the Meadow
Ramembert
Mouton Rouge

 

Nicole and Peter – like Elisabeth and Eric before them – fundamentally believe that the viability, as well as sustainability, of the family farm is the backbone of rural communities.  Nicole and Peter continue the family mantra and are committed to the Five Freedoms of farming practiced by farming communities in the UK:

Freedom from hunger and thirst.
Freedom from fear and disease.
Freedom from discomfort.
Freedom from pain and injury.
Freedom to express natural, normal behaviour.

By providing the herd with these five freedoms, they tend to be healthier and the need for medication rare.

 

Special gift from us!

In your package this month you’ll find a little something extra from Savvy Company.  Our marketing wizard, Karen, let me in on a wonderful product she recently discovered; an all natural and reusable food wrap made from beeswax!  This Canadian invention keeps cheese much fresher and longer than plastic wrap can.  Give it a try and let us know what you think!  Learn how to use and care for the wrap at abeego.com.

Enjoy your cheese!

Would you like more cheese from this month’s Savvy Cool Curds?  If we have extra chunks of cheese, you are welcome to it. Just call our Savvy Team & we’ll arrange a special shipment for you.  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Cheers!
Vanessa & the Savvy Team

 

 

Introducing….
20 Questions with Nicole Bzikot

Presented by Savvy Sommelier Debbie Trenholm

We’ve finally left winter behind, and we are ‘lighten-ing’ it up on these pages too.  Time to try something different to keep things fun & to dig a bit deeper and get some interesting ‘dirt’ (sorry for that corny pun) on the dynamic people behind the cheeses that we send you.   Not only are they great cheesemakers, they are incredibly interesting people with neat stories to tell about how they got into cheese biz!

So,  let’s pose some questions and put Nicole on the “Savvy Hot Seat”, shall we?

Current Job:
My husband Peter and I are the owner operators.  Peter’s parents started the biz & in January they retired. Honestly though, everyone does a bit of everything!

It’s Wine O’clock. What wine & cheese combo would you like right this minute?
My go-to is the Mouton Rouge, yet it needs a robust red to go with it and with the sun pouring into the cheese shop, I am thinking more along the lines of Rose wine right now.  So that definitely would be best with the Ramembert.

When you were 10, what did you want to be when you grew up?
The funny thing is that my background is in textile art.  I met Peter when I bought cheese at the St Laurence Market.  Interestingly, I was selling art supplies and hand made craft items at the time. I never EVER dreamed that I would be living on a farm. The craft part of me stays true as we are crafting cheese here.

What is in a name?
Around here, product names are often highly debated. We take the approach of using silly Sheep-related puns to make memorable.

What is it about cheese that got you hooked?
Cheese can be political, romantic, and when you travel there is always different types to try.

What lead you down the path to becoming the cheesemaker you are today:
Cheesemaker wasn’t my dream job, but now I realize that I love eating cheese and it is such meaningful work .  It is definitely physical work, I use my hands to create.  The best part is that our customers write regularly to thank you for the products we make.  That fills my soul.

Is there music playing in the cheesemaking facility right now?
Absolutely.  We mix it up all the time.  We have satellite radio and usually we listen to the channel called Spectrum.  It plays a mix of the 70s-80s-90s.

Favorite thing about the local cheese industry:
I love the fact that we know the people & family behind the milk we purchase.  It provides a significant income that allows them to stay on their family farm.

Favorite thing about making cheese:
By the end of the day you have a product that people need & want to keep them healthy. Something tangible.

What is the unglamorous thing about cheesemaking?
I find it funny that anyone thinks this is glamourous. Everyday we wear something just short of being called PJs & a hairnet.

Why did you choose yellow and green wax for your cheeses?
They are happy colours. Green = grass. Yellow = sunshine.

Industry Mentors:
We are humbled by what the cheese that is coming out of Quebec. While we grow, we are always trying to raise our own standards.

What wine region do you want to visit next?
Italy. But honestly, it is hard to get away.

One surprising thing that I’m really good at:
I have always enjoyed leadership through comraderie.  In addition to Peter and I, there are 8 people on staff.  They are all local (not relatives!).  The interesting thing is that we are all friends outside of work too.

When is your birthday (no year required!):
March 22 – and wouldn’t you know it…my Zodiac symbol is a ram!   

My Birthday “Favorite Meal”
That is easy….spaghetti.  Or fresh lobster, but that is hard to come by here in Fergus.

A funny moment you remember about visitors coming to the cheese shop:
People are shocked when they meet me after chatting on the phone or online.  I am 6 feet tall & have a young face.  I usually get “you can’t possibly be the owner….you are too young!”

What does you daughter think?
She is 9 years old and is very proud of what we do.  She stamps the bags or is on the front line ready to offer samples at Farmers Market. I think she might like to be a shepherdess, like her grandmother.

 

 

~ Cheese Tasting Notes ~

Typically, Vanessa offers her tasting notes…but for this issue we are mixing it up a bit and have asked Nicole to share her thoughts on the special cheeses in this month’s Savvy Cool Curds.

 

Feta

This traditional Greek style feta is made from pasteurized and raw sheep milk.  The flavour in both versions is tangy and full, with hints of lemon.  The flavour is more abundant in the raw milk version with greater nutritional value preserved (cheese speak: flavour loss through pasteurization).

It takes upwards of 3 weeks to make this feta, then it is packaged in brine made from the whey.  This delicious cheese can stand on its own or enhance your favourite dish.

 

Eweda Cru

Beginning with a traditional gouda recipe, this raw milk cheese is aged for a minimum of 9 months.  Each wheel is marked with information pertaining to the producer of the milk used.

Each round of this semi-hard cheese weighs approx. 3 kgs.  Why is the wax green?  To represent the grass.  Cut inside and you will find the paste (cheese speak: the cheese) is pale yellow with many small holes.  The texture is slightly crumbly yet smooth on the tongue.  Its rich, earthy aroma leads beautifully towards an explosive, complex flavour.

When savoured, Eweda Cru is nutty at first, then grassy with a lingering finale of creamy freshness.

 

Mouton Rouge

It’s playful name; this firm cheese is mild yet pleasing, and full of surprises.

The reddish tinged rind encases a pale, creamy yellow paste, dotted with small holes.  The aroma is fresh and grassy.  The nutty rind contrasts beautifully with the mild, slightly buttery inner paste.  A lingering creaminess remains on the palette.  Made in rounds of 1 to 3 kgs that have aged for upwards of 60 days.

 

Ramembert

Get it?  This cheese is Best BAA’s version of Camembert.  “We love using puns for our product names…it makes you remember them better” says Nicole, laughing at her own joke.

This small, bloom ripened cheese, has an exterior that is fluffy and white, concealing an ivory white interior.  The paste is creamy and smooth with an earthy, mushroomy aroma.  The cheese is at its best when the sides yield easily to pressure.  Then the cheese oozes goodness!  Store in the fridge when ripe and serve with a crisp baguette, a few grapes and any bold red wine.

 

Sheep in the Meadow

This lactic cheese has a bloomy rind sprinkled with Herbes de Provence from France. Rosemary and thyme dominate the aroma while mushroomy undertones also are noticed.  Close to the rind, the texture is creamy, and you will find it increasingly firm towards the centre.  Luxuriously smooth, the creamy paste is imbued by the herbs.

It is a versatile cheese that can be enjoyed in its early, fresh cheese stage or in its later ripened state.  Savour it your way!

Photo credits: GuelphToday.com

 

 

 ~ Recipes to enjoy with the featured cheeses ~

Asparagus Eweda Tart

from Martha Stewart’s kitchen

 

Ingredients

Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (2 cups) Eweda cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

 

Method

Preheat oven to 400 degrees.

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet.

With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil, and season with salt and pepper.

Bake until spears are tender, 20 to 25 minutes.

 

 

Lamb and Feta Chili

From Nicole & Peter’s Kitchen – Best Baa Dairy
TIP: This makes a BIG batch to feed a hungry crowd or to store in your freezer for a quick an easy meal later!

Ingredients

2 tablespoons olive oil
3 medium onions, chopped
3 cloves of garlic, chopped
250 grams of fresh Feta cheese
1 medium yellow pepper
1 medium red pepper
1 kg of ground lamb
3  16 oz. cans of tomato sauce
3 tablespoons of chili powder
Salt and pepper to taste

 

Directions

Brown the ground lamb in a large pot.  Salt and pepper the meat while it is cooking.  Drain the lamb and set it aside in a second, medium size pot.  Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!)  If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.

Return the lamb to the large pot.  Add the tomato sauce and chili powder.  Cook on medium heat for approximately one and a half hours.

Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.

Enjoy!

 

 

Curry Potato and Cheese Patties

From Nicole & Peter’s Kitchen- Best Baa Dairy

Ingredients

8 medium potatoes, peeled
1 cup of Eweda Cru cheese, grated
1 egg
1 small red onion, finely chopped
1 teaspoon sea salt
2 tablespoons of curry powder
½ cup of flour

 

Directions

Boil potatoes till tender.  Mash and cool.  Add egg, cheese, onion and salt. Form mixture into golf ball sized balls.

In separate bowl, mix flour and curry powder.  Roll potato balls in flour mixture.

Over medium heat, press in frying pan with olive oil and fry until lightly browned.  Add more grated cheese on top if desired and serve!

 

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I’ve gone to cheese heaven!

Posted by Vanessa

Tuesday, April 4th, 2017
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We are in love!  In love with Canadian cheese that is!  We’re thrilled to highlight Fromagerie Nouvelle France from Racine, Quebec in this month’s Savvy Cool Curds.  The hardworking, passionate sister brother team of Marie-Chantal and Jean-Paul Houde make spectacular raw and pasteurized sheep milk cheeses, winning over 20 awards since their first cheese, Zacharie Cloutier was born, including top honours for Best Cheese in Quebec, twice.

In your Savvy Cool Curds you will find…

… Very special and hard-to-find artisan cheeses including:

La Madelaine 150g
Frechette 140g
Zacharie Cloutier 200g
Zacharie Cloutier 12 month 200g
Le Pionnier 200

 


Looking for more fabulous Nouvelle France Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

 

Cheers & Enjoy!
Vanessa & the Savvy Team

Photos by Vanessa & Fromagerie Nouvelle France unless noted.

 

Introducing…

Fromagerie Nouvelle France
by Vanessa Simmons, Cheese Sommelier

I first met Marie-Chantal Houde (left in photo) during a special cheesemaking workshop I attended at my first ever cheese conference put on by the American Cheese Society, in Montreal in 2011. It’s an action packed week of learning and tastings, and networking with cheese gurus and legends in the industry, a not to miss event for cheese professionals and enthusiasts alike.

Marie-Chantal was demonstrating the making of her special Zacharie Cloutier cheese, which at that time, was brand new on the market. I was in awe of both the science and art of cheesemaking coming to life in front of my eyes as pure milk was transformed into something even greater than itself.

We take for granted the work involved in making artisan cheese, the level of skill, effort, luck and love to make such a quality product for the enjoyment of others. PH/acidity needs to be just so, a light touch or heavy hand is needed depending on the type of cheese being made. And timing is everything. As I watched Marie-Chantal she had not only the expertise, but the intuition as well which made the whole exercise look seamless, effortless and simple, and I fell in love with cheese, again. She was approachable and fun, answering my questions with interest, later inviting me to meet more of the Quebec cheesemaking crowd, and from there I was “in” as the girl from Ontario promoting Canadian cheese.

 

Committed to Local

Fromagerie Nouvelle France, located in the tiny village of Racine, Quebec, is a brother and sister enterprise founded in 2009. It’s the tale of family joining forces, passionate about sheep farming and raw milk and excellent quality production in the making of fine cheese.  Cheesemaker Marie-Chantal studied in France, and is a sought after consultant and technical expert and industry speaker, especially in the area of raw milk cheese production.  Jean-Paul Houde is the shepherd, tending to the 250-acre family farm where the siblings were born, with his expertise in animal husbandry and taking care of the land.

Over 300 East Freisian and Lacaune ewes enjoy their summers spent out in pasture among the rolling hills with beautiful vistas as their view. They are fed dry hay, which contributes to the high quality of the milk they provide, playing a huge factor in Marie-Chantal & Jean-Paul’s mission to create the best sheep’s milk cheeses in the region. The two are committed to their region; their little shop at the town’s farmer’s market promotes complimentary artisan products made in the area. They’re full of hospitality, ready to share knowledge on a farm tour, or cheesemaking stories over a glass of wine outside at the picnic table.  Cheese is made at the Fromagerie du Presbytère facilities in Warwick (who we featured in November), not far away, with which they have a special partnership, friendship and shared passion.

 

Award-winning Reputation

Since their launch, every one of the Fromagerie Nouvelle France cheeses have been winning awards regionally at the Canadian Cheese Awards, and Caseus, Quebec Cheese Awards for best cheese, best soft cheese, best raw milk cheese, best in show, in North America at the American Cheese Society in multiple categories, and on the world stage at the World Cheese Awards.

As you dig into your Savvy Cool Curds this month, you’ll taste the difference excellence makes and see why Fromagerie Nouvelle France has made a name for themselves as leaders in the artisan cheese industry in Canada.

Enjoy every bite!



 ~ Cheese Tasting Notes ~

Below are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

Fréchette

Frechette is a named for a family from both sides of the Houde clan, and is like a chèvre only made with cow’s milk, lighter and more delicate than a cream cheese, making it a heavenly choice.  Another award winner for Fromagerie Nouvelle France, it took top honours in the Best Flavored Cheese category at the Canadian Cheese Awards in 2016.

Tasting Notes: This mild fresh cheese is fluffy and silky but flavourful on the palate with noticeable herb and garlic flavors.

Suggested Pairing:  The sky’s the limit with this versatile yummy cheese. Tuck dollops into phyllo triangles or purses with sautéed wild mushrooms and leeks. Quickly melt for a fast and easy veggie dip.  Spread on crostini and broil, topped with rosemary and honey.

 

 

La Madelaine

La Madelaine, another tribute to Marie-Chantal’s ancestry and heritage, is a crowd-pleasing favourite, consider it one of those little luxuries of life.  Soft, oozy and sinful, it’s perfectly ripe for to enjoy right now. 

Tasting Notes: La Madelaine is a soft, surface ripened sheep milk cheese with a dewy, delicate bloomy rind. Inside a runny pearly colored paste bursts with flavor of sweet grass, dry hay, and sweet milk, with light mushroomy aromas.

Suggested Pairing: Enjoy with Ontario Organized Crime Pinot Gris or a Quebec Sparkling Ice Cider. Pair with fermented berry fruit flavors, cassis, sour cherry or cranberry or a local hot red pepper jelly for a complimentary zing. 

 

 

Zacharie Cloutier

Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634.

Tasting Notes: Marie-Chantal’s love for her craft and talent transfers to her flagship cheese. Zacharie Cloutier is a 6-month semi-cooked, firm, raw sheep’s milk cheese with a very distinct exterior basket weave design attributed to a specially selected mold that gives the cheese and apricot rind its unique appearance.  Inside is a dense, meaty, bone-coloured paste that portrays a mix of complex aromas and flavors: salt, butter, hazelnut, caramel, and coconut, with a hint of ripe pineapple.

Suggested Pairing: Zacharie Cloutier is an awesome melting cheese and goes well with any stone-fruit-based jam or compote.  Pair with unoaked Chardonnay.

 

 

Zacharie Cloutier – 12 Month

This mature version of Zacharie Cloutier is a rare find out of the shop and took home third place honours at the 2015 Quebec cheese awards the first year it was launched. 

Tasting Notes:  With age it’s rind becomes a little drier and more mottled, while retaining the distinctive basket weave and the eyes (holes) are noticeably smaller due to loss of moisture. Flavors develop further into the sweeter and fruitier end of the spectrum. Small crystals are noticeable as a sign of quality.

Suggested Pairing:  Grate into anything for an extra savoury finish. Enjoy with a local Chardonnay or mildly hoppy craft beer.

 

 

Le Pionnier

I first tasted this cheese 6 years ago at the American Cheese Society conference in 2011 – “surprise” is what it was called. Pionnier (Pioneer) is what it is called now as a tribute to two of Quebec’s cutting-edge cheesemakers Marie Chantal-Houde and Jean Morin. 

Tasting Notes:  Pionnier is a 12 month 40kg firm, washed-rind, cooked, raw mixed cow and sheep’s milk cheese, a mix of Louis D’Or & Zacharie Cloutier, both award-winners in their own right. You’ll get everything in this cheese: butter, grass, brown sugar, complexity, tanginess and even fermented tropical fruit!

Suggested Pairing:  Use Pionnier as you would Parmesan.  A robust red wine, Cabernet Franc or Cabernet Sauvignon will stand up to the complexity in this cheese. Experiment with Ice Cider.

 

 

~Recipes to enjoy with the featured cheeses ~

With Fréchette …

Herbed Root Vegetable Cobbler

Recipe & Photo Credit: Better Homes & Gardens

Ingredients

1 lb. Yukon gold potatoes cut into 1-inch pieces
1lb. rutabaga, peeled, cut into 1-inch pieces
4 medium carrots cut into 1-inch pieces
2 medium parsnips, peeled, cut into 1-inch pieces
1 small red onion, cut into thin wedges
2 cloves garlic, minced
1 cup chicken broth
1 1/2 tsp. dried fines herbs, herbs de Provence, or Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. semi-soft cheese with garlic and herbs (Fréchette)
Herbed Cheese Dumplings

 

Herbed Cheese Dumplings

1 ½ cups all-purpose flour
2 tsp. baking powder
1 ½ tsp. dried fine herbs, herbs de Provence or Italian seasoning, crushed
½ tsp. salt
6 tbsp. butter
¼ cup finely shredded Zacharie Cloutier cheese, 12 month
2 lightly beaten eggs
⅓ cup milk

Method

Preheat oven to 400 degrees F. In an ungreased 3-quart baking dish, combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.

In a small bowl, combine broth, fines herbs, salt, and pepper. Pour over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Carefully uncover vegetables, stir in semisoft cheese.

Drop Herbed Parmesan Dumplings into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 20 minutes before serving.

 

Herbed Cheese Dumplings

In a medium bowl stir together flour, baking powder, fine herbs, herbs de Provence or Italian seasoning, and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in Zacharie Cloutier cheese. In a small bowl, combine eggs and milk. Add all at once to flour mixture, stirring just until moistened

 

 

With La Madeleine…               

Grilled Vegetable and Cheese Panini

Recipe & Photo Credit: Yummly
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4

Ingredients

1 Asian eggplant (cut into 8 slices, each 4 inches long, ¼” thick)
2 zucchini (small, cut lengthwise into 8 slices, ¼” thick)
1 red bell pepper (small, seeded, cut into 8 slides, each ¼” thick)
Oil
3 tbsp. spring onions
1½ tsp. herbs de Provence
Freshly ground pepper
Salt
8 slides country bread
6 Tbsp. olive tapenade
7 ½ oz. soft sheep milk cheese (La Madeleine), thinly sliced

Method

Preheat an electric Panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, and the 3 tbsp. dipping oil, the herbs de Provence, salt and pepper. Working in batches, grill the vegetables on the preheated Panini press, turning once, until tender, 1 to 2 minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled side down, on a clean work surface. Spread each of 4 slices with 1 ½ tbsp. tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

 

 

With Zacharie Cloutier…

Cheddar, Leek & Mushroom Focaccia

Recipe & Photo Credit: Zeste.tv
Prep Time: 10 minutes
Cook Time: 8hr 10 minutes

Ingredients

3.5 lbs. of Quebec lamb leg or shoulder
Olive oil
8 slices of multigrain organic bread
Butter
Old-style mustard
Mayonnaise
6 oz. of Zacharie Cloutier cheese
Fresh basil pesto

Method

Salt and pepper the leg of lamb. Cook over medium-high heat in a frying pan in olive oil, until it turns into a beautiful golden color. Transfer to slow cooker and bake for 8 hours at low heat.

Slice the leg and keep more or less 175 g. Butter each slice of bread and spread it on the inside with a bit of old-fashioned mustard on one side and mayonnaise on the other.

Add one slice of cheese. Top with shredded lamb and basil pesto.

Place the two slices in a skillet heated on medium heat, with a little olive oil. Cook until golden and fold together. 

  

 

With Zacharie Cloutier 12 month…

Beef Tartare

Recipe & Photo Credit: Curieux Begin TeleQuebec
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

1 lb. of beef tenderloin, thinly sliced
2 French shallots, finely chopped
½ tsp. green olives, pitted and chopped
1 small garlic clove, pressed (or finely chopped)
¾ tsp. diced Zacharie Cloutier – 12 month
Tabasco (to taste)
¼ tsp. celery leaves, chopped
10 chives, chopped
1 handful of parsley, chopped
Olive oil
Salt and pepper

Method

Place beef, shallots, olives, garlic and cheese in a mixing bowl and mix well.

Add the herbs and the Tabasco salt and pepper and mix well, coating with oil to obtain a soft texture.

Serve immediately on grilled baguette croutons.

 

 

With Le Pionnier…

Cheese Fondue

Recipe & Photo Credit: Wikibouffe
Or enjoy Vanessa’s instructions found here and use Nouvelle France cheeses.
Prep Time:  20 minutes
Cook Time:  10 minutes

Ingredients

175 g Zacharie Cloutier cheese
175 g of Louis D’Or cheese (substitute Pionnier)
175 ml of dry white wine, lager or dry apple cider
2 tsp. white flour
2 tsp. garlic clove
To taste pepper and nutmeg

Method

Cheese preparation: Zacharie Cloutier and Louis D’or (Pionnier) Cut the rind off the cheese and grate. Add the white flour to the cheese mixture. Mix well.

Add the wine or beer to the pot. Heat until the mixture is simmering. Add the garlic clove to the pot. Add the cheese gradually and stir continuously. Add pepper and nutmeg to taste.

Stir until smooth and smooth and serve with crusty bread and blanched vegetables.

 

Enjoy your Savvy Cool Curds!

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Savvy gifts guaranteed to WOW!

Posted by Debbie

Tuesday, December 20th, 2016
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Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

Here’s our Top 3 Savvy Gifts….you can order with just one click!

 

CRAZY for Cheese!

Savvy Cool Curds is the new ‘whey’ to discover hard-to-find Canadian artisan cheeses. Each month, we deliver 4 to 5 wedges or rounds of ready-to-eat cheese from a featured cheesemaker. The assortment is always different – hard, soft, fresh & aged cheeses made using various milks – cow, goat, sheep….even buffalo!

Our Cheese Sommelier Vanessa introduces you to the cheesemaker in each issues of Curd on the Street Magazine along with cheese tasting 101 tips & cheese ladened recipes.

The 3 delicious wheys to order:
#1 – One time purchase: $60 + shipping
#2 – Subscribe for deliveries EVERY month: $55/month + shipping
#3 – Subscribe for deliveries EVERY OTHER month: $55/month + shipping

Special Subscription Promo
$55 per month (usually $60) & shipping>>

We’ll ship across Canada

 

PERFECT for craft beer fans

Give a subscription to our Savvy Hip Hops craft beer-o-month club featuring hard-to-find craft beers made across Ontario. Along with the beers, our Beer Backstory Magazine, will give you the skinny on the brewmaster, tasting tips & recipes with the featured beers.

There are 2 sizes of packages:
#1 – Quick Picks – a small assortment each month
#2 – Taste Case – the full selection from the featured brewery.

 

NEW! In addition to featuring a different brewery each month, we are including a Special Savvy Summer 2-4 in June & July AND back by popular demand our Hoppy Holidays Craft Beer Advent Calendar in Nov & Dec.

Wrap up a SUDS-cription for 4, 6 or 12 months>>

 

Wine lovers will LOVE this!

Our Savvy Selections wine-o-month club features an assortment of 3 Ontario wines that you won’t find at the LCBO – each handpicked by our Savvy Sommeliers.

Check out the 2017 line up of wineries we’re featuring >>

To further your enjoyment of the wines, you’ll receive our monthly online magazine with the inside scoop on the winery, neat stories about the people who make the wine, our Sommelier tasting notes & recipes paired with each wine.

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide?

Here’s FREE Money!

You read that right! Buy a Savvy Gift Certificate to redeem for tickets to an upcoming Savvy Event & we’ll give you 25% more.

Order a $100 gift certificate & we’ll top it up to $125. Order $150, we’ll make it $190…you get the idea.

Give this gift >>

 

Savvy Elves are standing by…

The Savvy Team…errr…elves are at the ready to help you make your Christmas shopping a breeze. Call us each day leading up to Christmas on 613-SAVVYCO (728-8926) or email cheers@savvycompany.ca

 

Ho-Ho-Ho & have a wonderful holiday.
Debbie & the Savvy Team

Debbie Trenholm
Sommelier & Founder
Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
www.facebook.com/SavvyCompany
Now on Instagram too! instagram.com/savvycompanyinc

We’ll be enjoying the holidays to the fullest. Savvy Company will be closed from December 25 to January 11 all set & ready for an exciting 2017.

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Savvy gifts guaranteed to WOW!

Posted by Debbie

Friday, December 16th, 2016
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Santa’s elves & the Savvy Team are working around the clock arranging subscriptions to our of-the-month clubs & gift certificates for wine, craft beer & cheese lovers across the country! Our Holiday Hotline 613-SAVVYCO (728-8926) is ringing off the hook & our web site is buzzing with last minute shopping.

Here’s our Top 3 Savvy Gifts….you can order with just one click!

 

CRAZY for Cheese!

Savvy Cool Curds is the new ‘whey’ to discover hard-to-find Canadian artisan cheeses. Each month, we deliver 4 to 5 wedges or rounds of ready-to-eat cheese from a featured cheesemaker. The assortment is always different – hard, soft, fresh & aged cheeses made using various milks – cow, goat, sheep….even buffalo!

Our Cheese Sommelier Vanessa introduces you to the cheesemaker in each issues of Curd on the Street Magazine along with cheese tasting 101 tips & cheese ladened recipes.

The 3 delicious wheys to order:
#1 – One time purchase: $60 + shipping
#2 – Subscribe for deliveries EVERY month: $55/month + shipping
#3 – Subscribe for deliveries EVERY OTHER month: $55/month + shipping

Special Subscription Promo
$55 per month (usually $60) & shipping>>

We’ll ship across Canada

 

PERFECT for craft beer fans

Give a subscription to our Savvy Hip Hops craft beer-o-month club featuring hard-to-find craft beers made across Ontario. Along with the beers, our Beer Backstory Magazine, will give you the skinny on the brewmaster, tasting tips & recipes with the featured beers.

There are 2 sizes of packages:
#1 – Quick Picks – a small assortment each month
#2 – Taste Case – the full selection from the featured brewery.

NEW! In addition to featuring a different brewery each month, we are including a Special Savvy Summer 2-4 in June & July AND back by popular demand our Hoppy Holidays Craft Beer Advent Calendar in Nov & Dec.

Wrap up a SUDS-cription for 4, 6 or 12 months>>

 

Wine lovers will LOVE this!

Our Savvy Selections wine-o-month club features an assortment of 3 Ontario wines that you won’t find at the LCBO – each handpicked by our Savvy Sommeliers.

Check out the 2017 line up of wineries we’re featuring >>

To further your enjoyment of the wines, you’ll receive our monthly online magazine with the inside scoop on the winery, neat stories about the people who make the wine, our Sommelier tasting notes & recipes paired with each wine.

Special Holiday Promo
Give a 3 month subscription>>

(regularly 4 month minimum)

 

Still can’t decide? Here’s FREE Money!

You read that right! Buy a Savvy Gift Certificate to redeem for tickets to an upcoming Savvy Event & we’ll give you 25% more.

Order a $100 gift certificate & we’ll top it up to $125. Order $150, we’ll make it $190…you get the idea.  Give this gift >>

 

Savvy Elves are standing by…

The Savvy Team…errr…elves are at the ready to help you make your Christmas shopping a breeze. Call us each day leading up to Christmas on 613-SAVVYCO (728-8926) or email cheers@savvycompany.ca

Ho-Ho-Ho & have a wonderful holiday.
– Debbie & the Savvy Team

Debbie Trenholm
Sommelier & Founder
Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…

Keep in touch with us…
@SavvyDebbie
@SavvyCompany
@SavvyWines
@SavvyHipHops
@SavvyCoolCurds
www.facebook.com/SavvyCompany
Now on Instagram too! instagram.com/savvycompanyinc

We’ll be enjoying the holidays to the fullest.  Savvy Company will be closed from December 25 to January 11 all set & ready for an exciting 2017.

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Our Biggest Taste & Buy Event…EVER! NEXT week

Posted by Debbie

Wednesday, November 23rd, 2016
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On your mark…get set…Power Shop! Our 5th annual Outstanding in their Fields Taste & Buy event is happening next week. Don’t miss it! It is a perfect way to get your holiday groove on & stock up on wine, craft beer & ciders…after all, the holiday parties are kicking into high gear!

AND there will be artisan cheeses & one-of-a-kind gourmet goodies to buy as gifts or to have on hand for the holidays (try saying that fast!!).

Special PROMO
Buy a $70 ticket + bring a friend FREE

Only available ’til Friday @ midnight

 

nullSip & Stock Up!

Join us & enjoy chatting to award winning winemakers, brewmasters & cidermakers from across Ontario who are coming to Ottawa especially for you.

Everything is EXTRA SPECIAL as you won’t find any of these outstanding bevvies at the LCBO.

 

Check out who is coming….

…from Prince Edward County

Broken Stone Winery * County Cider Company * Karlo Estates * Trail Estates Winery

…from Niagara

Amazing Wines * Aure Winery * Chateau des Charmes * Fielding Estates Winery * Kacaba Vineyards * Legends Estates Winery * Melville Winery * Two Sisters Vineyards * Veini Estates * Vineland Estates Winery

…from even further away

Railway City Brewery (St. Thomas)

…from closer to home

Calabogie Brewing Co. * KIN Vineyards * Tuque de Broue Brewery

 

FREE Shipping

To make your holiday shopping easy, we will give you FREE shipping when you order 6, 12 or more bottles of ANY combo of your favorites bevvies & Santa will hand deliver (aka by courier) to your home or office – absolutely FREE – in time for the holidays!

 

Event Deets

DATE: Thursday December 1st
VENUE: Horticulture Building @ Lansdowne, Ottawa
VERY IMPORTANT TASTER (V.I.T.) RECEPTION: 5 to 7pm – special passes required
MAIN TASTING EVENT: 7 to 9pm

 

We’ll roll out the red carpet

Upgrade your ticket with a Very Important Taster Pass (V.I.T.) for only an additional $25. Includes advance access from 5 to 7pm without line ups to have more one-on-one time & meet the makers…then stay on as long as you like for the main event. Limited to 150 passes.

NEW! Cheesemakers are coming too

Wait til you see the Savvy Cheese Bar ladened with hard-to-come-by artisan cheeses from Ontario & Quebec.

Nibble & sample while cheesemakers & our Cheese Sommelier Vanessa Simmons share ‘how to’ make a festive cheese board. Best part…you can buy your new cheese favorites right on the spot.

75% of tickets are already sold.
Quick!  Buy your tickets >>

 

Does not end there!

We’ve hand picked local artisans who create gourmet goodies & hand crafted items for the foodie on your gift list. Click to check out who will be there >>

 

Win 4 tickets…

Tell us what you leave for Santa on Christmas Eve…cookies or a dram of something stronger, perhaps? Send us an email to cheers@savvycompany.ca & we’ll enter you into the draw for 4 free tickets to Outstanding in their Fields.

The countdown to the holidays is on. Dash through the snow & get a jingle-a-ling on at this OUTSTANDING Taste & Buy event.

Mark my words, this is our BIGGEST event EVER!
– Debbie and the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany

www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

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100+ hard-to-find wines, craft beers, ciders & cheeses too!

Posted by Debbie

Thursday, November 3rd, 2016
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This is THE hottest ticket in town…and you’re invited to join us & bring a friend for FREE. We’re hosting the always popular 5th annual Outstanding in their Fields Taste & Buy event where you will meet the makers of the finest wines, craft beers & ciders from across Ontario…and gourmet artisans too!

 

Sip & Stock up for the holidays

On your mark….get set…Power Shop! To prep you for this special Taste & Buy night, we’ll send you the list of featured products AND our Savvy Sommeliers & Cicerones will be at the event ready to share ‘must try’ tips.

There’ll be wines of all kinds – sparkling, white, red & even port, PLUS a variety of craft beers & ciders too. You won’t find any of the featured bevvies at the LCBO or grocery stores.

Special PROMO
Buy a $70 ticket + bring a friend FREE

 

Look who is coming from Niagara, The County & Ottawa region too!

Amazing Wines * Aure Winery * Chateau des Charmes * County Cider Company * Fielding Estates Winery * Legends Estates Winery * Karlo Estates * KIN Vineyards * Melville Winery * Trail Estates Winery * Tuque de Broue Brewery * Veini Estates * Vineland Estates Winery …and more will be announced!

 

FREE Shipping

This is an OUTSTANDING offer! At this event, order 6, 12 or more bottles of ANY of your favorites & we’ll deliver by courirer to your home or office – absolutely FREE.

 

Event Deets

DATE: Thursday December 1st
NEW VENUE! Horticulture Building @ Lansdowne, Ottawa
V.I.T. RECEPTION: 5 to 7pm – special passes required
MAIN TASTING EVENT: 7 to 9pm

 

Shop for cheeses too

Our Cheese Sommelier Vanessa Simmons will be shining the spotlight on hard-to-come-by cheeses from Ontario & Quebec that we’ve featured in our Savvy Cool Curds cheese-o-month-club. You can buy your new cheesey favorites to take home for the holidays.

 

Get the red carpet treatment….be a V.I.T.

Buy a Very Important Taster Pass (V.I.T.) for an additional $25 & enjoy advance access from 5 to 7pm…then stay on as long as you like for the main event. Limited to 150 passes.

This OUTSTANDING event always sells out quickly.
Buy your tickets >>

 

Hold on!!! There’s MORE…

For the Love of Cheese

Did you know it’s Cheese Month at the Canadian Agriculture & Food Museum? We are co-hosting these cheese-y activities every Tuesday evening – join us!
Nov 15: Wine & Cheese with a TWIST
Nov 22: Holiday Cheese Boutique
Nov 29: Fondue Fest & Racelette Rendez-Vous

FREE Tix!

Email us your favorite Canadian cheese & we’ll add your name to our draw for 2 tickets to any of these events. Need some help with pickin’ cheese? Check out our monthly Curd on the Street Magazine.

A FUNdraiser not to miss…

The Canadian Nurses Foundation called on us to create Sip & Savour FUNdraising event to help raise $1 million in one year to develop educational & special health care programs that will increase the number of nurses in Indigenous communities.

Join us on November 16 at The Westin Ottawa where Executive Chef Kenton Leier will be pulling out all of the stops to prepare an incredible menu paired with fine Ontario wines. It will be a delicious night with chefs & winemakers. Only 150 tickets….and selling quickly!

Don’t miss this event. Click to get your tickets >>

 

See you at all of these OUTSTANDING events…
– Debbie & the Savvy Team

Savvy Company
613-SAVVYCO (728-8926)
cheers@savvycompany.ca
www.savvycompany.ca

Keep in touch with us…
@SavvyDebbie
@SavvyCompany

www.facebook.com/SavvyCompany
instagram.com/savvycompanyinc

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You’ve got my goat! Goat milk chevre & neat cheeses that is…

Posted by Vanessa

Tuesday, September 20th, 2016
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Mariposa Dairy is well known for 100% fresh Ontario sheep and goat’s milk used in the wide variety of soft plain and flavored chèvres and specialty line of hard and cheddar cheeses.  Their cheeses have been winning awards on the world stage for years. In fact, Lindsay Bandaged Cheddar is one of the most celebrated cheeses in Canada and certainly tops our Cheese Sommelier’s list of favorite unique Canadian cheddars. As you crack the wax seal on Lindsay and the other treats in this month’s Savvy Cool Curds , we are certain that you too will fall in love with these cheeses.

In your Savvy Cool Curds you will find…mariposa-dairy-seal

…very special and hard-to-find artisan cheeses including:

– Original Chèvre 130g
– Cranberry Chèvre 130g
– Tania 200g
– Zoey 200g
– Lindsay Bandaged Cheddar 250g

Hankering for more marvellous Mariposa cheeses?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

Introducing…
Mariposa Dairy
by Vanessa Simmons, Cheese Sommelier

 

Since 1989, Sharon and Bruce Vandenberg have been the owners and operators of Mariposa Dairy in the small town of mariposa-wheelsLindsay, Ontario located in the heart of the Kawartha Lakes region. Milk for their animal rennet-free goat and sheep milk cheeses is sourced from their own Lenberg Farms and other local producers who share similar humane practices and farming philosophy. Interesting to note that Mariposa cheeses are even Halal and Kosher certified.

In summer 2015 Mariposa purchased a new facility, doubling their capacity to 45,000+ square feet to meet growing market demand for their tasty cheeses.

 

A Chèvre for Every Occasion…

Fresh chèvre marketed under the brand name “Celebrity” or “Mariposa Dairy” is the flagship of Mariposa cheeses. While the list of flavours gets longer every year, the high quality and creamy characteristic tang of the original base plain cheese remains constant.

The chèvre curd starts in large vats, then is pumped through a small sieve into hanging draining bags – an invention created by Bruce and his team. These special bags are made from a special weave of cotton that allows the whey to leak through, but keep the milk solids intact (many testing phases of fabrics happened before finding something that would work at not losing precious milk solids!). Gravity does its magic to drain the whey and the chèvre is lightly pressed as the bags are gently compacted together (somewhat like an accordion). Minimal handling in this step is critical to ensure the chèvres aren’t chalky or pasty and more importantly have a light and fluffy texture. The plant has 5 presses to do this now, but have space in the new plant for a potential of 16 more presses. Imagine a mountain of snowy white chèvre!

The final step to making their delicious chèvre is the finished curd is released from the draining bags into 130kg small vats and transported to Mariposa’s new facility around the corner. This ensures no cross contamination between milk/cheese processing and finishing. The chèvre is then tumbled into another machine that mildly presses and forms curds into log shapes of various sizes.

The garnishing happens by hand. For infused flavours, such as honey, fig or truffle, chèvre curd is hand mixed with the finest ingredients before pressing. For other flavours such as the cranberry that is in your Savvy Cool Curds, the berries are hand press onto the cheese exterior. Often times whey from cheesemaking may be added to the curd to guarantee a level of moisture content – the goal is plump cranberries covering chèvre vs. a runny gooey mess.

 

Dedicated to His Craft

The Lindsay Bandaged Cheddar has been winning awards nationally and internationally since hitting the cheese scene in Canada in 2010, given the talent and watchful eye of cheesemaker Pieter (in photo). This world famous cheddar is the only its kind in Canada.man-and-wheel

On my visit to Mariposa this summer during the heat wave, I watched with great interest Pieter in the ‘make room’. It is not work for the faint of heart. My respect for him and love for Lindsay Bandaged Cheddar (LBC) has grown in leaps and bounds from that day. He’s a true professional, with an intimate knowledge of his craft, milk, tools and cheese. Pieter has his own special French style vat specifically for handmaking LBC. It’s a highly manual process where curds are “cheddared” (stacked and flipped) 5 times (or more) until they reach proper texture or ph. They’re salted in 3 stages by hand, where paddles (and Pieter dipping and ducking) lift and separate the curds. The result is 10 wheels of cheese – each 22 lbs – that have been handscooped, and pressed into Egyptian cotton lined custom molds and one of Canada’s top celebrated cheeses.

When not making cheese, you’ll find Pieter at farmers markets and charitable events promoting cheese. If you happen to see him, ask him if there’s any truth to the rumor that dancing cheesemakers make better cheese 😉

– Cheese Tasting Notes –

It’s not easy being cheesey! Here are Vanessa’s tasting notes and photos for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!

 

og-chevreOriginal Chèvre

A great way to start off any cheese plate, or most versatile in cooking, Celebrity Original Plain Chèvre is always sure to please. Past winner of the Premier’s Award for Agri-Food Innovation Excellence, the adventure doesn’t stop here – try other flavors such as dill, herb & garlic, fig, blueberry, honey or truffle.

Tasting Notes A soft, unripened goat’s milk cheese, with a smooth, rich, snow white, velvety texture, it has a creamy, fresh, tart flavor on the tongue and no chalky aftertaste (sign of a good chèvre).

Suggested Pairing: It’s like a canvas where you build your gourmet creation. Perfect blended with fresh herbs or rolled with nuts as a bite-sized app. Toss into fresh seasonal pasta or over balsamic & oil-grilled vegetables as a finishing touch. Dollop on harvest soups as a garnish. Enjoy with a crisp dry white wine such as a Sauvignon Blanc. 

 

cranberry-chevreCranberry Chèvre

Cranberry Chèvre is Mariposa’s most popular flavored goat milk cheese. Plump cranberries are hand rolled onto the fresh chèvre logs to ensure full coverage and less damage to the fruit. 

Tasting Notes: Cranberry Chèvre is nothing short of wow as a perfect blend of both sweet and savory flavors where fruity goodness meets tarty tang rounded off by the mild spicy hint of cinnamon.

Suggested Pairing: Enjoy smeared on toast for an indulgent breakfast or over brownies or chocolate squares and bake as a decadent finish. Stuff inside herbed chicken breasts for a savory surprise. Pinch or twist inside PC phyllo dough squares to make cranberry purse h’ors d’oeuvres.

 

taniaTania

Tania, Mariposa’s firm Italian-style sheep’s milk cheese, has been turning heads since it was launched 5 years ago, taking first or Gold at many industry awards, including the American Cheese Society Competition, International Cheese Awards, World Cheese Awards, and Royal Winter Fair and most recently Best Ontario Cheese at the Canadian Cheese Awards.

Tasting Notes: If you have occasion to, compare Tania young and old.  When young under the rustic natural rind, it’s the color of hay, with a sleek almost translucent interior, and powerful grassy notes under fermented fruit (detect a tiny bit of cantaloupe). Tania old ages to a rustic, pumpkin pie color inside and emit fresh intense cracked black pepper aromas on the rind.

 Suggested Pairing: Use as you would Parmesan for a lighter finish to your favourite dishes.

                                       

zoey-cheeseZoey

Zoey is Mariposa’s newest creation; a washed-rind mixed goat and sheep milk cheese was a triple winner at the Canadian Cheese Awards this spring for best mixed rind cheese, best mixed milk cheese and best new cheese. One nibble and you’ll know why!

Tasting Notes: Zoey has a similar rustic appearance to it’s sister cheese Tania, but with more potent grassy, herbal, and earthy aromas & flavors due to the sea salt washed rind.

 Suggested Pairing: Enjoy with unoaked Chardonnay. Melt into grilled cheese for an extra zing.

 

lindsay-bandaged-cheddar

 

Lindsay Bandaged Cheddar

Consider multi-award winning Lindsay Bandaged Cheddar that one oh-so-special cheese to stand alone on a board, a hidden gem, regal and elegant in character.  10-kilogram wheels of glorious goaty goodness are the best ‘whey’ to describe this firm, pasteurized goat’s milk cheddar naturally aged under specially sourced Egyptian cheesecloth bandage. Often mistaken for a cow’s milk cheese, it’s so amazing!

Tasting Notes:  Light depending, note ivory coloring with champagne hue to the paste. Texture is firm and crumbly but moist revealing a lovely noticeable curd silhouette and tiny crystalline.  A concentrated tang hits the palate first, followed by a slight ripe condensed strawberry fruitiness, and clean goat’s milk flavor that lingers.

Suggested Pairing: Crumbled ‘nuggets’ are the perfect lunchbox snack. Grate over salads, hot potato dishes or sliver curls on a slice of fresh-from-the-oven sour cherry pie. Enjoy with an Ontario Pinot Gris.

– Recipes to enjoy with the featured cheeses –

With Original Chèvre…

Root Vegetable Tarte Tatin

Recipe & Photo Credit: Epicurious.com
Prep Time:  30 minutes
Cook Time:  1.5 hrs

og-chevre-recipeIngredients

1 medium Yukon Gold potato, peeled, sliced into ½” rounds
1 medium sweet potato, peeled sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds
1 medium parsnip, peeled, sliced into ½” rounds
1 small red onion, sliced into ½” rounds
¼ cup olive oil
Kosher salt, freshly ground pepper
⅓ cup sugar
1 Tbsp. white wine vinegar
1 ½ tsp. chopped fresh rosemary
1 ½ tsp. chopped fresh sage
4 oz. fresh Celebrity Original Plain Goat Chèvre
1 disk All-Butter Pie Dough
All-purpose flour (for surface)

Method

Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.

Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over medium high heat, swirling pan occasionally, until mixture is amber-colour, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9″-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.

Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.

Roll out dough on a lightly floured surface to a 12″ round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.

Let tart cool 5 minutes before inverting carefully onto a large plate.

Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

 

With Cranberry Chèvre…                    

Cranberry Orange Stuffed French Toast

Recipe & Photo Credit: CelebrityGoat.com

 Prep Time: 10 minutes
Cook Time: 10 minutes

cranberry-chevre-recipeIngredients

4 slices challah bread
1 package Celebrity Cranberry Goat Chèvre, crumbled
1 large egg
3 Tbsp. half and half cream
½ tsp. grated orange zest
2 Tbsp. butter

Method

Arrange crumbled Goat Cheese evenly over 2 slices challah. Cover with remaining bread slices to make 2 sandwiches.

Beat egg, half and half and orange zest in shallow bowl until well blended. Dip sandwiches, one at a time, into egg mixture, allowing egg to soak into sandwich.

Melt butter in large skillet or griddle over medium heat. Add sandwiches and cook 6 to 8 minutes or until golden brown on both sides, turning once. Slice each sandwich in half and serve with syrup, if desired.

 

With Tania…

Spiced Ribbon Salad

Recipe & Photo Credit: Mariposadairy.ca

Prep Time:  5 minutes
Cook Time:  10 minutes 

Ingredients

3 Tbsp. Celebrity Mediterranean Goat Chèvre (or Original Plain Chèvre)
2 Tbsp. Tania Sheep Cheese, shredded
2 small green zucchinis
2 cups arugula & spinach leaves
½ cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 garlic clove, crushed
2 Tbsp. maple syrup or honey
½ cup walnuts, toasted

Method

Cut the ends off the zucchini and using a vegetable peeler, slice zucchini lengthwise into thin ribbons. Stop peeling when seeds are visible. Sauté̀ zucchini in a pan on medium heat with 1 Tbsp. of olive oil and cook until delicate, about 6 minutes. Set aside, until cool.

In the same pan, heat syrup and toast walnuts for about 2 minutes. In a separate bowl, toss arugula and spinach in remaining oil, vinegar, Dijon, and garlic. Incorporate zucchini with leaves. Crumble Mediterranean or Original Plain Chèvre and Tania over salad along with walnuts

With Zoey…

Belgium Leek Tart with Aged Goat Cheese

Recipe & Photo Credit: Epicurious.com

Prep Time:  2.5 hours
Cook Time:  1.5 hours

 

zoey-recipeIngredients

Crust:

4 Tbsp. (or more) ice water
¾ tsp. apple cider vinegar
1 ½ cups unbleached all purpose flour
¾ tsp. salt
½ cup (1 stick) plus 1 Tbsp. chilled unsalted butter

Filling:

½ cup whole milk
½ cup heavy whipping cream
1 large egg
1 large egg yolk
¼ tsp. salt
½ cup crumbled aged goat cheese (such as Zoey), rind trimmed
1 ½ cups Leek Confit

Method

Crust:

Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonful’s. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.

Filling:

Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

With Lindsay Bandaged Cheddar…

Savoury Buttermilk Scones 

Recipe & Photo Credit: Mariposa Dairy

by Chef Sasha Douglas

Nothing beats these light-as-air biscuits, warm from the oven, with melted Lindsay Bandaged Goat Cheddar. The key to a light and flaky scone is to not overwork the dough— work quickly with a light touch. Cold butter is also essential, so keep it in the fridge until ready to use. And make sure to bake them in a preheated 400°F oven or they won’t rise up if the oven is not hot enough. Simple and easy to make-ahead— these savoury scones are perfect for breakfast, brunch, afternoon tea, or with a soup or stew for a hearty meal.” 

Prep Time:  20 minutes
Cook Time: 20 minutes

lindsay-recipeIngredients

3 cups All-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 ½ sticks unsalted butter, chilled and cut into cubes
1 ¼ cup buttermilk (or use regular milk with a bit of lemon juice added)
1 cup Lindsay Bandaged Goat Cheddar shred
4 Tbsp. chopped fresh herbs (your choice: chives, thyme, basil, parsley, oregano, marjoram, etc.)
2 Tbsp. 35% cream (for brushing the scones)

Method

Preheat oven to 400°F.

In the bowl of a food processor, pulse together the flour, baking powder, baking soda and salt.

Add the cold cubes of butter and pulse a few times, until butter is incorporated and mixture resembles a coarse meal. Transfer to a large mixing bowl.

Set aside ¼ cup of grated cheese for topping. Add remaining grated cheese and fresh herbs to the flour/butter mixture in the bowl. Add buttermilk and mix gently with a fork just until combined.

Transfer dough to a floured surface. Knead gently a few times– it will be quite crumbly still, but gently bring it back together, without overworking, until dough comes together. Shape into a circle about 1-inch thick. Cut into 10 triangles.

Place scones on a parchment paper-lined baking sheet. Brush tops with 35% cream and sprinkle each scone with reserved grated cheese.

Bake scones in preheated oven for about 20 minutes, or until risen & golden

 

Enjoy your Savvy Cool Curds!

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A kaleidoscope of cheeses from Salt Spring Island

Posted by Vanessa

Friday, May 27th, 2016
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This month’s Savvy Cool Curds hails all the way from Canada’s west coast, as a tasty way to shift into summer.  Soft Chèvre is only one of many unique, handcrafted goat and sheep milk cheeses from David Wood’s Salt Spring Island Cheese Company, near Fulford Harbour south of Ganges, nestled among the Gulf Islands between Vancouver Island and the mainland of British Colombia.

Having discovered this quaint, artisan community almost 20 years ago while on a chartered sailing adventure with Savvy Company’s founder Debbie Trenholm (hmmm…maybe there was an inkling of the business on that trip!), I experienced first-hand how the simple & relaxed lifestyle is the order of the day for the local residents. 

CoolCurds_mail-2In your May Savvy Cool Curds you will find…

… very hard-to-find and delicious artisan goat milk cheese including:

Flower Chèvre
Pepper Chèvre
Romelia
Blue Juliette

Sold on Salt Spring Island Cheese? Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

Introducing…
Salt Spring Island Cheese Company

by Vanessa Simmons, Cheese Sommelier 

 

It’s hard not to fall in love with Salt Spring Island, BC, dubbed a “nature lover’s paradise”.  From experiencing remote, pristine beaches to stunning coastal scenery to gorgeous vistas and landscapes one never wants to leave.  With the discovery of Salt Spring Island Cheese Company, the hub of this small artist community, a more fitting reference might be “cheese lover’s paradise”.

Salt Spring Island Cheese Company sold their first cheese in 1996.  Twenty years later they are true to their roots, having maintained their philosophy of making the best cheese around, of family, pride and a commitment to quality in using only 100% natural ingredients in their cheeses.

All In The Family

David WoodDavid Wood (in photo at right – credit The Globe & Mail) has maintained the business as a small, family-oriented company, even though it started as a one-man show.  While he makes cheese less and less these days, all of his children, Daniel, Joshua and Thea are involved in the business in one way or another.  And impressively, all of them can make cheese too – they come by it honestly.  Daniel particularly remembers back to when he was twelve years old, milking sheep before school, and working in the shop after school and during the summer months while on school break.

Daniel is proud of their unique specialty products. He attributes his passion to his parents’ and to seeing the business grow from when he was a child. To date he’s one of the few who works on Christmas Day and is thrilled to do it too!. 

Cheesemaking Challenges

Salt Spring Island cheeses are as much a feast for the eyes as they are pleasing to one’s palate. A rainbow of color and textures from their fresh, equisite garnishes make them most distinct.   Creating such a pretty package isn’t without it’s challenges however, each cheese is individually hand labeled, and handpacked which is a lot of manual effort.

With few ingredients, cheesemaking isn’t complicated, it’s all in consistently controling the factors involved such as temperature, milk quality, milk quantity, humidity and timing among other things

In the beginning they had varying amounts of milk from little to a crazy supply availability.  The longer a cheese is aged, the more opportunity there is for something to go wrong with it (and for one to find that out through the tasting feedback loop) as in the case of their more aged, Montaña their flagship hard sheep’s milk.  Montaña is the company’s labor of love and overall favorite to produce however there is more consistency in making chèvres and the soft cheeses and more guarantee in the supply chain thus their shift in focus from sheep to goat milk. Seasonality also plays a role; recipes have to be adjusted in summer as the fat content of milk changes.

Watch for more to come…

There are a few ideas cooking up in the kitchen at Salt Spring Island Cheese Company.  Watch for additional flavours of Ruckles, their delectable soft chèvre marinated in grape seed oil among other new releases. The company also plans to expand slowly into the US.

To sum it up Daniel says “we’re a goat milk cheese company that happens to milk sheep on the side. We put a lot of pride in what we do, a lot of care and effort, with a focus on local, high quality ingredients and to doing things the right way. That’s the difference in our cheeses.”

  Cheese Tasting Notes •

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with interesting tidbits, suggested food pairings & recipes to try too!  Photo credits: Vanessa Simmons

Flower Chèvre

Salt Spring Island Cheese Flower ChevreBeautifully packaged, the very small round containers are designed to show off a variety of flavors & garnishes including red peppercorns, edible flowers, roasted garlic, rosemary, lemon, chili, tapenade, truffle and basil to name a few.  Festive and fabulous for entertaining – these pretty little cheeses make great “alternative” hostess gifts.

Tasting Notes:  Inside you’ll find a soft, pasteurized, and unripened goat’s milk chèvre that is smooth, rich and incredibly creamy with a hint of tanginess and mild citrus note. 

Suggested Pairing: Serve on homemade crackers, spread on crispy baguette, melt over grilled vegetables, fold into omelets, mash into potatoes, crumble on salad. Enjoy with a crisp Sauvignon Blanc…from Canada of course!

 Pepper Chèvre

Salt Spring Island Cheese Pepper ChevreA tasty way to begin an evening is with one of the many flavored varieties of handmade artisan cheeses from this unique cheese maker.  Stunning festive on a cheese plate, or as a quick last minute entertaining idea on it’s own.

Tasting Notes:  This peppered, soft, pasteurized goat’s milk chèvre is beautifully packaged, topped with whole red & green peppercorns.  Smooth & creamy with a hint of tanginess, acidity, and a little spicy kick!

Suggested Pairing:  Enjoy on homemade crackers, wrap with smoked salmon, toss into fresh pasta for a quick and colorful dinner fix.  

Salt Spring Island Cheese RomeliaRomelia

Named after an employee, Romelia is unique among the many varieties of handmade artisan cheeses from Salt Spring Island Cheese Company. It’s rare to find this type of soft, goat milk cheese in Canada.

Tasting Notes:  Romelia is a soft, surface-ripened, washed-rind pasteurized goat’s milk cheese, sold in small wheels. Its rind is hand-washed as it ages over five weeks, which intensifies the aroma and flavor, giving it a bright orange/apricot color and “sticky” texture. The paste is smooth, and rich, but toothsome and almost fudgy when young, with tangy, slightly strong meaty flavors.  Romelia is best when ripe and runny. 

Suggested Pairing: A favourite pairing with this cheese is Michael Dolce Peach Cardamom Jam, or local stone fruit based marmalade.  Enjoy with a Canadian Pinot Gris or Pinot Grigio.  

 

Salt Spring Island Cheese Blue JulietteBlue Juliette

Blue Juliette is produced in the same style as Camembert, handmade with lots of tender loving care and very little handling throughout the cheese making process!

Tasting Notes:  This soft, surface-ripened, pasteurized goat milk cheese has a thin, mixed, velvety, white & blue/grey, bloomy rind developed due to the addition of Penicillium Roqueforti culture (used in making of blue cheese). The paste is creamy white, firm towards the center & slightly softer closer to the rind. Note the goaty fragrance, herbal & mild mushroom scent with a creamy, slightly salty & tangy flavour, slightly stronger than its sister cheese Juliette, which more resembles a mild goat milk brie.

Suggested Pairing:  Pair with a Gamay or Pinot Noir red wine.  Melt wedges into phyllo pastry squares and garnish with stewed cherries, strawberries or raspberries drizzled with a dash of balsamic vinegar.

 

Recipes to enjoy with the featured cheeses •

 

With Flower Chèvre…

Empress Honey & Salt Spring Island Goat Cheesecake

Chef Morgan Wilson, Victoria BC – The Butcher, The Baker, The Wine & Cheese Maker By the Sea,  Jennifer Schell 2015

Prep Time:  10 minutes
Cook Time:  60 minutes

Recipe for Empress Honey & Salt Spring Island Goat CheesecakeIngredients for Cheesecake

3 ½ cups Salt Spring Island Goat Cheese
½ cup mascarpone cheese
¾ cup Empress honey (or other local honey)
6 tsp. cornstarch
1 2/3 cup sour cream
6 large eggspinch salt
½ tsp. lemon juice
zest from a ½ lemon
½ tsp. vanilla extract

Ingredients for Cheesecake Base

1 ¾ cups graham cracker crumbs (for a gluten-free option use gluten-free cracker crumbs)
¼ tsp. cinnamon powder
2 ½ Tbsp. butter, melted

Method

For cheesecake: In a mixer, combine goat cheese, mascarpone, honey and starch until it reaches a smooth paste consistency.  Add the sour cream and mix further.

Gradually add in the eggs, salt, lemon juice, zest, and vanilla extract.  Mix until combined.

For cheesecake base: Mix all the ingredients together in a bowl, and then spread the mix on the bottom of a foil wrapped 6” cake ring.  Compact the crumbs and bake at 300 degrees F for 10 minutes.  Pour the prepared goat cheesecake mix on the baked base.  Bake at 250 degrees F for 45-50 minutes until firm in the center.

Yields 1 6-Inch Round Cake

“This gorgeous cake is rich but not too sweet.  The goat cheese adds a lovely tang and the beautiful Empress honey lends a sparkle of sweetness.  Serve with a sweet wine, at a table in a bee pen with a chef, a cheese maker, a beekeeper, and a goat named Bess… that’s what we did!” Misconduct Wine Co. in Penticton BC recommends Misconduct Inverno Icewine with this dessert. 

 

With Pepper Chèvre…                     

Patty Pan Squash Frittata

The Ravishing Root & Mother Felker Farms

Prep Time: 10 minutes
Cook Time: 30 minutes

Recipe for Patty Pan Squash FrittataIngredients

12 patty pan squash
1 dozen eggs
1 bell pepper
1 onion
1 large tomato
1 package of fresh Salt Spring Island Goat Cheese (Flower or Pepper)
Salt and pepper to taste (omit pepper if using pepper chèvre)
Handful of fresh herbs

Method

Preheat oven to 350 degrees F.  Cut the stem portion off the squash, leaving the ¾ of the bottom intact.  Using a melon baller or teaspoon, scoop out the inside of the squash leaving ¼ – ½ on the outside wall of the squash, and arrange on a baking sheet with parchment.

Sauté onion and bell pepper until they become translucent, add to a large mixing bowl with salt, pepper (omit pepper if using pepper chèvre), eggs, tomato and herbs and half of the goat cheese.  Using an immersion blender mix all the ingredients and fill hollowed out squash.  Top with remaining cheese.  Cook for 20-30 minutes depending on the size of the patty pan.

Serves 12 as an appetizer or 6 as a main.

 

With Romelia…

Best Burger

Rock Salt Restaurant

Chosen because of the rave review on this restaurant’s website. Add your favourite fixings including a thick wedge of Romelia & crispy bacon. 

Prep Time:  10 minutes
Cook Time:  10-15 minutes 

Ingredients

Combine:

2 large eggs (beaten)
1/4 cup minced fresh parsley
1/4 cup minced onion (really really small or burgers will fall apart)
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper

Then add and mix well:

1 cup breadcrumbs
1 kg hamburger meat
Wet mix
Wedges of Romelia cheese
Crispy strips of bacon

Recipe for Best Burger from Rock Salt RestaurantMethod

Form into balls and then press firmly into patties.

Burgers are always best if cooked over a flame.

Be careful to ensure that they are done all the way through but not over done.  When the juice runs clear they are done.

 

With Blue Juliette…

Salt Spring Island Stuffed Chicken with Peach and Cherry Chutney

Recipe & photo credit from thriftyfoods.com
Prep Time:
  30 minutes
Cook Time: 10 minutes 

Ingredients for the chutney

Recipe for Salt Spring Island Stuffed Chicken with Peach & Cherry Chutney2 ripe peaches, halved, pitted, and diced
1 cup pitted cherries coarsely chopped
Juice of 1 lime
1 tsp. grated fresh ginger
2 Tbsp. chopped fresh mint or cilantro
½ medium red onion, finely chopped
Salt to taste

Ingredients for the chicken

4, 6oz. boneless, skinless chicken breasts
125 g. salt spring island lemon sheep cheese (substitute Blue Juliette)
2 Tbsp. vegetable oil
1 tsp. cumin
1 tsp. chilli powder
Salt and pepper

Method

Combine chutney ingredients and let stand 30 minutes to allow flavours to meld. With a small, sharp knife, cut a pocket in the top end of each chicken breast.

Slice a wedge of Blue Juliette. Place cheese into into the pocket you made in the chicken. Brush chicken with vegetable oil, then sprinkle with spices and salt and pepper. Grill over medium-high heat 4-5 minutes per side, or until cooked through. Divide chicken among plates and serve chutney alongside. A mixed green salad would go nice with the chicken. 

Enjoy your Savvy Cool Curds!

 

 

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Smash hit on the local cheese scene

Posted by Vanessa

Monday, May 2nd, 2016
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Savvy Cool Curds cheese of the month club
Featuring Fromagerie Les Folies Bergères
–  April 2016 –

 

Hey Ewe! The Savvy Team are thrilled to bring ewe April’s Savvy Cool Curds, hailing from the tiny little town of Sainte-Sixte, Québec. Named after the famous Parisian music hall depicting fun and frivolity, La Fromagerie Les Folies Bergères cheeses are a far cry from foolish and continue to be a smash hit on the local cheese scene.

Folies Bergeres logoLots of love, passion and farmstead milk from the East Friesian sheep they raise create a wide variety of yummy cheeses. Maggie Paradis and Christian Girard are proudly “in the business of selling pleasure, not cheese”. Their light-hearted approach to cheesemaking – and life overall – is evident right down to the cancan-dancing sheep with colourful tutus, adorning their logo.

“The Savvy Team is great & having this opportunity to be featured in Savvy Cool Curds is exciting!  Anyone who has met Vanessa Simmons quickly learns that she is passionate about Canadian cheese.  She has developed strong ties to the cheesemakers & has made countless contributions to promoting local, regional, provincial & national cheesemakers.  Savvy Cool Curds subscribers are in for a treat …the best part is that all of the cheese discoveries will be proudly Canadian.”

Maggie Paradis, owner & cheesemaker, Fromagerie Les Folies Bergères (Quebec)

 

CoolCurds_mail-2In your Savvy Cool Curds you will find…

… Approximately a kilogram of hard-to-find artisan sheep milk cheese including:

La Petite Folie 150g
La Petite Démone (Fine Herb) 140g
La Sorcière Bien Aimée 200g
Raclette de Brebis 200g
La Coulée Douce 200g

“Fou” (crazy) about Fromagerie Les Folies Bergères Cheese?

Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

Introducing…

Fromagerie Les Folies Bergères

by Vanessa Simmons, Cheese Sommelier

Folies Bergeres building

From finishing feta in the make room, to farmer’s market visits to milking sheep in the parlour there is always an adventure to be had in the company of Maggie Paradis and Christian Girard (in photo below), the local “crazy shepherds” (translation) of La Fromagerie Les Folies Bergères.  Life is busy for this talented, dedicated, passionate and hardworking couple.

There are lambs to tend, sheep to shear, rams to satisfy, ewes to feed, barns to clean, milks to receive and process, cheeses to make and ripen, markets to attend and a business to run all with the goal of producing the very best possible artisan and farmstead cheeses to be enjoyed by all – and they do it with a huge dose of “joie de vivre”.

Only the best will do

Maggie Paradis & Christian GirardBoth have exacting standards. Not one to compromise quality or consistency, Maggie’s cheese must always be good or she won’t make it – pure and simple.  Specific cultures and a cheese maker’s patience and care give these excellent results — not rushing any step of the process is crucial.

The high quality of their milk (both from their flock and sourced locally for the goat and cow milk) and the high touch, manual labour involved in her cheesemaking are key contributors to the consistency and excellence of their cheese over time.

Maggie confesses “I am easily bored.” She is always thinking up new cheeses and innovative ways to be efficient in her cheesemaking.  Recently, haloumi was born because she had the moulds to make it in, the same used from her cow and goat’s milk cheddars.

And while each cheese has its own challenge in the aging or making or packaging, she believes in simplification and letting nature do its part.

A ladies man…

As shepherd, Christian has a way with the ladies – the couple’s East Fresian ewes that is. Milking twice a day is routine, between the demands of farm and cheesemaking.  When I visited their farm this past weekend, I was in awe observing how the sheep shuffled into the parlour and automatically took their places (rewarded with fresh feed – that is his magic!) oblivious to being milked. With a gentle touch and crooning voice, Christian coaxes every last drop of milk out of every ewe’s teat, knowing each of the ladies personally from either front or back end. 

What’s in a Name?

Coulee_Douce_smallMaggie loves a double entendre, thus her naming theme which depicts their personal characters as much as their cheeses, demonstrating they truly aren’t like everyone else.  Chèvre Fatale (a spin on Femme Fatale), L’Apprenti Sorcier (The Sorcerer’s Apprentice) all are distinct and memorable as well as very visual.

International renowned local artist & friend of the couple Koen de Winter is the talent behind each hand-drawn illustration.  One cheese, Raclette, remains yet unnamed! Think about it as you dive into your Savvy Cool Curds – all name ideas are invited!

When asked, Maggie describes herself as a strong, potent cheese that bites back and Christian as a “pâte molle”, calm on the outside & all gooey on the inside.  Both perfect in their own “whey.”

As you can see…and soon will taste… there is personality in each of the cheeses made by Maggie and Christian. Hope you enjoy them as much as I do! 

 

• Cheese Tasting Notes •

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with additional tidbits of interesting information, suggested food pairings & recipes to try too!  All cheese photos were taken by Vanessa too.

La Petite Folie

La Petite FolieAward-winning La Petite Folie (meaning a little fun) is the simplest of Maggie’s cheeses to make yet the most labour intensive to package, given the care it takes to preserve the integrity of the cheese. I consider it one of life’s little luxuries, a treat for yourself reflecting the best nature has to offer as a reflection of fresh, rich ewe’s milk. 

Tasting Notes:  Petite Folie is a soft, unripened pasteurized ewe’s milk cheese with mild lactic aromas, a rich, dense, silky texture and clean, milky-creamy flavours finishing with a hint of citrus. 

Suggested Pairing: Pair with a robust grainy or seed bread or Enerjive Quinoa Crackers that we have popped into this month’s  box.  Mix in with crab, or top with smoked trout or salmon.

 

La Petite Démone (Fine Herb)

La Petite DemoneAs far as labels go, the gorgeous illustration for La Petite Démone is my second favourite of all of Maggie’s product labels (first place goes to Chèvre Fatale with her puckering red lips).

Tasting Notes:  Chèvre-style soft, fresh, unripened, pasteurized, goat milk cheese that comes in three flavors: plain, fine herbs and roasted red pepper. The texture is like velvet across your tongue and flavors are clean and herbaceous without being overpowering. Finishes with a characteristic tang that lingers. Notice no chalky texture or soapy aftertaste that can be common with many large-scale production goat milk chèvres (key indication of high quality milk).

Suggested Pairing:  The sky’s the limit for pairing this cheese – stuff into the center of a homemade burger, perk up a Sunday morning omelet with a dab, or melt into mashed potatoes as your “secret ingredient”.

  

La Sorcière Bien Aimee

LA Sorciere Bien AimeeInspired by her goat farming protégée and playing off popular TV series “Bewitched”, Maggie Paradis’ La Sorcière Bien Aimée, was born to add a brie type to the wonderful variety of other goat, cow and sheep’s milk cheeses she produces. I love Maggie’s cheeky attitude as she describes the aging of La Sorcière… “The cheese pouts at first, then it will cry, becoming a weepy mess…” My sentiments exactly, only they’re tears of joy in this case.

Tasting Notes:  Handmade from whole natural milk, La Sorcière Bien Aimée has a good, clean goaty flavour with a hint of sweet grass and no bitterness, ammonia or aftertaste, even if a little overripe. 

Suggested Pairing: A favourite pairing with this cheese is Michaelsdolce’s Spiced Cranberry or Spiced Cherry Jam.

 

Raclette de Brebis

Raclette de BrebisMaggie is on the hunt for an official sexy name for this cheese. Once you’ve tried it pop her a note on Facebook with your ideas!

Tasting Notes:  Maggie’s Raclette de Brebis is a pale straw colour, firm yet soft, curd-y & cooked pasteurized sheep milk cheese washed in raspberry wine from local Domain Mont Vézeau. Has a pleasant slightly sweet aroma and herbal, grassy and mild nutty flavours.

Suggested Pairing:  Use in a traditional Raclette recipe either as half wheel or small slices. Enjoy melted on toast topped with bacon (suggest Seed to Sausage Black Pepper Molasses Bacon). Pair with unoaked Chardonnay.

 

La Coulée Douce

La Coulee DouceNow this is a cheese for chilling out! A reflection of the cheesemaker herself, Maggie is laid-back, chilled, goes with the flow (thus the cheese’s name/label image) and doesn’t take life or herself too seriously (while remaining quite serious about making top notch artisan cheeses).

Tasting Notes:  100% pure pasteurized, firm, small wheel sheep’s milk cheese with an ivory slightly open (shows small holes) paste and thin, rustic, golden-hued washed rind.  Creamy aromas compliment rich, milky, slightly toasty and fermented fruit flavours with a grassy finish making it the perfect match for Quebec iced or apple cider as used to wash the rind from neighbouring Verger Croque-Pomme.

Suggested Pairing:  Serve shaved on homemade peach or apple pie. Or, as Maggie likes it, a bit aged, crumbly & dry with a good Port.

Recipes to enjoy with the featured cheeses •

 

With La Petite Folie…

Waffle with Cream Cheese and Smashed Berries

Recipe & photo credit: BonAppetit.com
Prep Time:
  10 minutes Cook Time: 3 minutes

IRecipe waffles with cream cheese & smashed berriesngredients

1 waffle
2 tablespoons cream cheese (La Petite Folie)
2 tablespoons raspberries, blueberries or blackberries
1-tablespoon honey or agave

Method

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Toast a waffle and smear with cream cheese (La Petite Folie).

Using a fork, smash raspberries, blueberries or blackberries on top of the cream cheese (La Petite Folie).

Drizzle with honey or agave. Enjoy! 

 

With La Petite Démone (Fine Herb)…                     

Filet Mignon with Balsamic Syrup and Goat Cheese

Recipe & Photo credit: FoodNetwork.ca 

Maggie herself recommends the use of La Petite Démone on steak melted as a quick and easy sauce or garnish.

Prep Time: 10 minutes
Total Time: 28 minutes

Recipe filet mignon balsamic syrup & goat cheeseIngredients

1 ½ cups Balsamic Vinegar
3 tablespoons of sugar
2 tablespoons of butter
6 (5-6 oz.) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
Salt and pepper to tast
2 oz. soft, fresh goat cheese (La Petite Démone Fine Herb)

Method

Boil the balsamic vinegar in a heavy small saucepan over medium-high heat until reduced to 1/3 of a cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler.  Melt the butter in a heavy, large skillet over medium-high heat.  Sprinkle the steaks with salt and pepper.  Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.  Transfer the steaks to a baking sheet.  Cover the cheese over the steaks and broil just until the cheese melts, about 1 minute.  Sprinkle with pepper.

Transfer the steaks to plates.  Drizzle the balsamic sauce over and around the steaks and serve. 

 

With La Sorcière Bien Aimée…

Baked Maple Brie

Recipe & Photo credit: Foodnetwork.ca 

Maple season is here! Substitute luxurious La Sorcière Bien Aimée in this recipe and you’ll have a sure-fire crowd-pleasing appetizer.

Prep Time:  5 minutes Cook Time: 20 minutes 

Ingredients

Recipe baked maple brie1 package brie cheese (La Sorcière Bien Aimee)
1-cup maple syrup
2 apples, finely sliced
½ cup of brown sugar
1-teaspoon cinnamon
1 bag Tostitos bite sized round tortilla chips
(or Vanessa’s addition fresh baguette thinly sliced)

Method

Remove rind from top of brie (for easier dipping).

Make slices into the brie and insert apples.

Top with brown sugar, cinnamon, maple syrup and apple as desired.

Bake at 350 degrees for 10-15 minutes.

 

 

With Raclette de Brebis…

Grilled Swiss Cheese Sandwich with Asparagus

Recipe & Photo credit: Dairygoodness.ca 

This recipe substitutes sheep milk cheese for the cow’s milk cheese originally used, as it’s a perfect compliment to fresh, seasonal, spring asparagus. 

Prep Time:  5 minutes
Cook Time: 20 minutes 

Recipe grilled Swiss cheese sandwich & asparagusIngredients

1 bunch of green and/or white asparagus (3/4 lb. or 350g), trimmed
60 ml homemade Gouda asparagus pesto
8 slices whole wheat bread
4 oz. (120g) of Le Moine Cheese (cut into 8 slices) – substitute Raclette de Brebis
Butter at room temperature 

Gouda Asparagus pesto

1/4-cup (60 mL) raw almonds
2 cloves garlic
1 bunch of asparagus (about ¾ lb – 350 g), cut into 1˝ (2.5 cm) pieces
1 1/4 cup (60 mL) olive oil
Salt and freshly ground pepper
1/2 cup (125 mL) Aged Gouda, finely grated (substitute La Coulee Douce or last month’s Back Forty Bonnechere if you have any left!)

Method

In a large saucepan, cook asparagus in salted boiling water for 2 min. Drain.

Spread Gouda asparagus pesto over 4 slices of bread and top each one with 2 cheese slices. (For Pesto – In a food processor, chop almonds and garlic, add asparagus and process until finely chopped, continue to process while gradually pouring in oil, season generously with salt and pepper, and add cheese, transfer to a jar and seal with a lid. Store in the refrigerator for up to a week.)

Add asparagus, alternating green and white, placing the tips in one direction and then the other. (If the asparagus stems are too thick, cut in half lengthwise).

Cover with remaining slices of bread. Butter outside of sandwiches, and cook in a skillet on medium heat for 4–5 min on each side.

Cut each sandwich into quarters and serve with a green salad, if desired. 

 

With La Coulée Douce…

Strawberry and Sheep Milk Crostini

Recipe & photo credit: Christian Begin – IGA 

We eat with our eyes first! This gorgeous colors; yet simplicity of this recipe makes you want to devour it! Cut into smaller slices, it’s a perfect pre-BBQ appetizer. 

IRecipe strawberry & sheep milk crostiningredients

1 baguette
olive oil, to taste
freshly ground pepper, to taste
8 fairly thick slices of La Tomme de Brebis de Charlevoix Cheese (substitute La Coulée Douce)
Honey, to taste
20 very ripe strawberries, quartered
60 ml (1/4 cup) lemon juice (about 1 lemon)
8 basil leaves finely minced

Method

Preheat oven to 200°C (400°F).

Cut baguette into 4 equal-length pieces and then slice each one lengthwise to obtain 8 pieces & brush the inside of the baguette pieces with olive oil. Sprinkle them with freshly ground pepper.

Place a slice of La Tomme de Brebis de Charlevoix cheese onto each one. Drizzle with honey.

Broil until cheese has melted, watching carefully to ensure the bread doesn’t burn, about 2 minutes.

Remove crostini from the oven and top with fresh strawberries.

Drizzle with lemon juice and sprinkle with minced basil. Serve immediately.

 

Enjoy your Savvy Cool Curds!

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