Posts Tagged ‘Bleu d’Elizabeth’

Riverview Cellars – a little winery making BIG wines

Posted by Erin

Monday, June 16th, 2014
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Savvy Selections Ontario wine of the month club

Savvy Selections wine of the month club 
Featuring Riverview Cellars

– June 2014 –

 

Riverview Cellars is boutique winery that is a true family affair. There are 2 generations working together in harmony with a shared vision and passion to create beautiful, approachable wines produced in small batches. The family has been on the land since 1975 starting out with fruit farm. In 1992, the transition began with the first rows of vineyards took shape with Gewürztraminer vines that are now producing award winning vintages – more on that later!

What you need to know now is that the Pillitteri family comprises of Salvatore (Sam) & his wife Angelia (Lina) as well as their 4 children Angela, Maria, Connie & Michael (Mike).  Together this tight knit family fulfilled a dream of opening the winery in 2000 and it has been going gang-busters ever since.

Our Savvy Sommelier Erin Bolling chatted with prodigal son Mike Pillitteri who is the General Manager to catch up with what has been happening at the winery since we last featured them in Savvy Selections (in 2011 – during their 10th anniversary) and to see what he thinks will make his winery THE place to see on your summer wine tour of Niagara.

In your Savvy Selections, you will find:

Angelina’s Reserve Gewürztraminer VQA 2012– $19.95 This wine is so consistent, it wins medals year after year.

Salvatore’s Reserve Cabernet Sauvignon VQA 2011– $24.95 A signature wine & a personal favourite of Mike’s. He is very proud that we selected this wine as it just won a silver medal at the Ontario Wine Awards held in April.

Salvatore’s Reserve Syrah VQA 2012 $29.95 An incredible red wine from Niagara-on-the-Lake that is hard to come by as only 207 cases in produced. These vines did not fare well during the past harsh winter, so Mike is doubtful that there will be any 2014 Syrah wine made.

Where to find those hard-to-find wines…

Due to the small batch nature of wine produced at Riverview, it is rare to find a wide selection of their wines at the LCBO.  If you would like additional bottles of your Riverview favourites – or other featured Ontario wineries – just give me a call on 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.cato arrange an additional delivery for you. It is always my pleasure to introduce you to wonderful new Ontario wines!

Do you like Rosés?

Our Savvy Sommeliers have been hard at it, tasting 30+ recently released Rosés from across Ontario to pick out the best of the best for you to enjoy over the summer.  In the upcoming few weeks, we will be launching a new case of wine offering – that will make you think pink all summer long.  Stay tuned…

Cheers & enjoy your Riverview wines!

Debbie & the Savvy Team

 

Introducing…

Riverview Cellars Estate Winery

Presented by Erin Bolling

Now that summer has arrived (fingers crossed) my thoughts are turning to vacation time, patio entertaining and BBQ – right?  The wines from Riverview Cellars suit all palates and foods year round with their style that will impress a connoisseur and make a novice feel comfortable with each bottle they open.  From the winery tasting room, to the glass, Riverview creates wine enjoyment. The following quote on Trip Advisor seems to sum up the experience: “We are tourists, not wine connoisseurs. They made us feel welcome and very comfortable.” Meanwhile, our panel of Savvy Sommeliers was impressed to the point there was debate about which wines to offer this month. Read on to see why Riverview is a must-visit when you plan your next trip to the Niagara wine region.

A family Affair

Mike and familyFirstly allow me to take a line to congratulate Mike and his wife Sarah (in photo on left) on the birth of their second son Leo a few weeks ago. I was amazed and pleased he had so much time for me with all the winery work while juggling fatherhood. The fact that we spoke by phone did not dampen his ability to portray his true passion for what he does and how grateful he is to be part of this family run winery.

His father Sam is his mentor and colleague. Sam focuses on the vineyard while Mike is the General Manager. Mike’s three sisters helped to launch the winery and contributed their artistic talents to developing the Riverview brand. You can still find the family matriarch (and mother) Lina working occasionally in the gift shop. While Mike’s sons are only 3 yearsold and 7 weeks – who knows – perhaps his boys will continue the next generation of the family business.

The Little Winery that Could

Riverview is a ‘boutique’ winery. This may be a buzz word these days, yet Riverview lives up to the image that a boutique winery evokes. The wines are made in small batches and carefully hand crafted by the winemaker. These wines are difficult to find at the LCBO because their production quotas are often not enough; what a loss for those who do not subscribe to Savvy Selections (shameless plug but I can’t help it)!

Mike stressed the personal relationship he & his team strive to establish with each and every customer. Even as a GM, can find Mike in the tasting ready to welcome visitors. For Savvy Selections subscribers, Mike asked me to mention that if you call in advance he’ll be happy to conduct a winery tour himself with you!  Equally, we look forward to introducing you to the Pillitteri family when they participate in an upcoming Savvy Event.

Boutique wineries are often thought to produce better wines, and this is definitely in the case of Riverview. In fact the Reserve Cabernet Sauvignon and the Gewurztraminer reigned over the big wineries with recently having won silver medals at the Ontario Wine Awards. This is certainly impressive – Congrats Mike!

The Elephant in the Room…..

The trees may be in full leaf right now but I’m sure we all remember the harsh winter that just passed. Again, Mike’s candidness with me was a pleasure because of course I’m curious about what we can expect from the 2014 season (as far as he can tell at this point).

Old man winter did not treat all vines equally.  Mike reports that the Syrah vines in Niagara were decimated. Cool climate Syrah is gaining in popularity with its fresh, peppery qualities. When you open this bottle make sure to savour it….this wine is sourced from a trusted farmer in NOTL who was not able to save any of the Syrah after this past winter. The Syrah in your Savvy Selections is a hot commodity (and not even listed on Riverview’s web site).

Overall at Riverview, the vineyards seem to have fared approximately at a 60%-70% survival rate – and this is good news. The Niagara River sub-appellation has an extra pocket of protection and benefits from the lake effect as well as close proximity to the Niagara River. This results in earlier spring warming and moderate temperatures that shelter the vines from frost that result in an overall longer growing season.

Planning a Vacation?

Riverview Cellars barn - low resWith a young family it can be hard to get away. Mike feels Riverview has something to offer the whole family. They grow their own peaches, nectarines, cherries & apples that are often available to enjoy with their special cheese plates to enjoy on the winery patio. In addition to wine, there is grape juice for the kids.

This summer Riverview will be hosting local food trucks and hosting the annual ‘Fontana Party’ in August. Mike told me that since they’re part of the cyclist network he keeps a set of Allen wrenches nearby in case a bicycle breaks down he can help!

The cycling path follows along the river and is across from the winery so plan to bring or rent a bike and enjoy the scenery and great wines. Now that is a great way to explore Niagara-on-the-Lake.

Cheers & enjoy your Savvy Selections!

 

~ SAVVY SOMMELIER TASTING NOTES ~

 

Reserve Gewürztraminer VQA 2012 $19.95

When asked what wine he most often drinks Mike didn’t hesitate in stating this Gewürztraminer is the one! He enjoys the complexity of this wine and its ability to match with Asian and Indian cooking. The Savvy Selections tasting panel has to agree. In fact, Mike shared with us his personal recipe for Pad Thai that he regularly serves for his friends & cooking group ‘Dudes with Food’.

Savvy Sommelier Tasting Notes:  A classic example of Gewürztraminer. The first thing we noticed was the aromatic nose – teasing us with floral roses and ginger spice. The taste follows through with lychee, mango and apricot. The viscous mouth feel is like honey and the finish is satisfying and long, slightly sweet and spicy. Yum!

Suggested Food Pairing: Hands down, Gewürztraminer is one of the best food wines to serve with exotic foods. Whether you’re in the mood for Asian, Indian or Middle Eastern cuisine, you’ll find a happy match with anything spicy.

 

Salvatore’s Reserve Cabernet Sauvignon VQA 2011$24.95

A silver medal winner of 2014 Ontario Wine Awards, Mike is especially proud of this since 2011 vintage was not one of the best years for this grape in Niagara. He felt the upgraded drainage of the vineyard done 5 years ago helped hold in the nutrients that translated to this winning wine.

Savvy Sommelier Tasting Notes:This Cabernet Sauvignon has aromas of strawberry, rhubarb, cranberry and allspice with hints of dark chocolate that follow through on the finish. It is a well integrated wine with a smooth, juicy finish that lasts just long enough.

Suggested Food Pairing:  The Savvy Sommeliers agreed that this would be another great BBQ wine or take a pause to enjoy it with mushroom risotto, a Sunday roast or event pasta with meat sauce. With such a versatile wine, let’s try something completely different and pour a glass to unwind with an artisan cheese plate loaded with Canadian cheeses – just like they serve at the winery.

 

Salvatore’s Reserve Syrah VQA 2012 $29.95

According to the newly released Maclean’s Magazine special edition ‘Wine in Canada’, Syrah may be the new hot grape grown in Canada’s cool climate. Our Savvy Selections tasting panel certainly attests that Riverview may be one of the trail blazers in popularizing this grape in Ontario with this outstanding wine.

Savvy Sommelier Tasting Notes:   “Pow!”,  “Hmm”, and “Aaahh” were heard simultaneously around the table when this wine was poured into the tasting glass. It is a deep red wine with earth, warm spice, fresh pepper, loads of fruit such as pomegranate, raspberry, blackberry and chocolate notes. At 13.1% it is not an overly alcoholic Syrah but it still packs a warm spicy punch and finish to match.

Suggested Food Pairing: There was no question that this is a wine that begs for the BBQ. We bantered back and forth between ideas of grilled duck, ribs or steak…but in the end have settled on steak with a mushroom sauce. No matter what you drink this with the peppery freshness of the Syrah will be a winning combination with anything from your grill.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Angelina’s Reserve Gewurztraminer VQA 2012…

Pad Thai
From Mike’s Kitchen

Ingredients

1 package of pad thai noodles (approx. 400g)
½ white onion (sliced julienne)
1 clove garlic
1 tea spoon of shredded ginger
2 table spoons coconut oil
2 table spoons peanut butter
2 large carrots (sliced julienne)
1 large red pepper (sliced julienne)
12-15 large shrimp uncooked
2 tablespoons vegetable oil
1 teaspoon of toasted sesame oil
2 tablespoons of sweet chili sauce
2-6 drops of sirachi sauce (depends on desired heat)
1 green onion1 handful of cilantroSalt & pepper

Method

Get large wok ready to a medium heat.

Put vegetable oil and toasted sesame oil in pan while adding onions, garlic, ginger. Sautee until translucent, then add sliced carrots and peppers along with peanut butter, coconut oil, sweet chili sauce, and srirachi .

Boil noodles until soft and add to wok when ready.

Add shrimp into wok and cook with mixture until the shrimp turns pink.  Add salt, pepper and herbs to taste.

Toss frequently and serve, enjoy!

 

With Salvatore’s Reserve Cabernet Sauvignon VQA 2011…

Artisan Cheese Plate

Holiday-Cheese-BoardWhen it comes to pairing wine with cheese there are no hard and fast rules.  It is a world of ‘drink what you like and eat what you like’. As a rule of thumb, Cabernet Sauvignon pairs well with hard cheeses such as Old Cheddar and Parmesan. Additionally, soft Blue Cheese, Gorgonzola or semi-soft Gouda would do the trick.

We turned to our Savvy Cheese Sommelier Vanessa Simmons for specific recommendations of cheeses to match this Cabernet Sauvignon.   For more cheese ideas, read Vanessa’s blog: The Curd on the Street

 

Lankaaster Aged Glengarry Fine Cheese, Alexandria Ontario

Lankaaster from Glengarry Fine Cheese

 

2013 Global Cheese Awards – Supreme Global Champion 

Named for its local region (“kaas” the Dutch word for cheese), aged for 14 to 24 months, this extra old batch of Lancaster is from gourmet artisan cheese maker pioneer Margaret Morris. 

Vanessa’s Notes: Firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind is a Gouda-style after Dutch farmstead cheese. It’s rich, dense & chewy with intense buttery, fruity, caramelized nutty flavors that linger forever.

Bonnechère Back Forty Artisan Cheese, Lanark, Ontario

Bonnechere from Back Forty ArtisanRecently changed ownership, with new & very young cheesemakers at the helm who have in the cheese biz for just over a year, this striking cheese has not changed. If you see this cheese, don’t blink, don’t hesitate, snap it up immediately.  (it is great with craft beer too!)

Vanessa’s Notes: Bonnechère is one-of- a-kind artisan cheese.  It’s a semi-firm, double pressed and unique both inside and out.  A beautiful, chestnut patterned toasted rind covers the interior smooth ivory paste.  Hand torching gives Bonnechère smoky aromas and a very distinct caramel flavor.  As it ages, these characteristics amplify the tangy, sweet, and fruity body of the cheese.  Sour milk lingers with a slight amount of acidity. Produced in very small quantities with seasonal milk, it’s a hot commodity.

Dragon’s Breath Blue Cheese That Dutchman’s Cheese Farm, Nova Scotia

2013 Canadian Cheese Grand Prix finalist

A rare find! Take Note the recipe for this cheese is a closely guarded family secret.

Vanessa’s Notes: Unique in shape and size, these small cylinders are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges!

Bleu D’Élizabeth Fromagerie de la Presbytere, Warwick Quebec

Bleu D'Elizabeth, Fromagerie de la Presbytere by Vanessa Simmons2013 Canadian Cheese Grand Prix Category Winner: Blue Cheese& Organic Cheese

2013 Sélection Caseus, Quebec Fine Cheese Awards Best of Show Winner: Gold, Emeritus & Blue-Veined Cheese Category 

Vanessa’s Notes:A beautiful, semi-soft, raw organic cow’s milk blue cheese, it has a natural rind with spots of dark clay.  The creamy, silky, straw-colored paste is speckled with slate & blue-green veins throughout. Rich in flavor, with a hint of sweetness, spice, & salt, it pairs beautifully with iced wine, cider or port.

 

Building a Cheese Board with Pizazz

To create a cheese plate that will undoubtedly create ooohs and aaahs, Vanessa offers these tips in a recent blog: How to create a festive cheese board

Mix it up

Consider taste, style and texture. Choose a theme — region, milk type (cow, sheep, goat, buffalo) or category (fresh, soft, semi-soft, washed, firm, hard, blue). 3-5 cheeses display well on a board or serve one stellar cheese as an appetizer, or dessert. Buying cheeses that look different will offer visual appeal to your table. 5-10gms/cheese/person is a good rule of thumb.

Holiday-Cheese-BoardServe cheese with star treatment

Serve at room temperature. Offer one knife per cheese. Don’t cut up small pieces in advance. Allow breathing room between cheeses so aromas don’t mix. Use an interesting wooden board, cross cut log, plate, slate or marble tiles or tiered trays for visual appeal. Keep it simple and your cheese will shine.

Compliment your cheese

Serve specialty breads, gourmet crackers, fresh seasonal or dried fruits, figs, dates, raw or toasted nuts, olives, caramelized or pickled onions or milder charcuterie items as accompaniments

Store cheese properly

Wrap leftovers of soft, semi-soft and washed rind cheeses in parchment or cheese paper, and pop into a small Tupperware or Ziplock bag. Refrigerate in a container in the vegetable drawer (for high humidity).

Have a cheese tip for us?

If you find a particular good match with the Riverview Cabernet Sauvignon, let us know!  Send us your tip to cheers@savvycompany.ca or Tweet us at @SavvyCompany or directly with Vanessa @SavvyVanessa

 

With Riverview Salvatore’s Reserve Syrah VQA 2012…

Grilled Peppercorn Steak

From Foodnetwork.com
Serves 6

Ingredients

(10 -12 ounce) New York Strip Steaks
1 garlic clove, bruised, peeled
1/4 cup olive oil (or as needed)
1 cup cracked peppercorns, preferably a blend of black and white (approximate amount) or 1 cup fresh coarse ground black pepper (approximate amount)
salt, to taste

Method

Pat steaks dry with paper towels & rub both sides of each steak with garlic, then brush lightly with olive oil.

Line large baking sheet or tray with waxed paper.

Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.

Meanwhile, prepare charcoal for grilling (or heat broiler); just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.

Transfer steaks to serving plates and serve at once.

 

Enjoy your Savvy Selections!

 

 

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Wheying in on Quebec’s top cheeses

Posted by Vanessa

Tuesday, April 29th, 2014
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Have you ever tasted cheese? I mean really tasted it. Rolled it around with your tongue and let it linger on the roof of your mouth? Cheese eating is a sensual and sensory pleasure according to Cheese Sommelier Vanessa Simmons. “You want the cheese to go right to the back of your mouth, popped up where the peanut butter used to get stuck when you were a kid, and swish it all the way around so you are absolutely coating your palate and getting all of your taste buds working,” she advises.

Vanessa Simmons is openly fanatical about artisan cheeses

Vanessa Simmons - Savvy Company Cheese SommelierI met Simmons at a tutored tasting for Quebec cheeses at The Great Canadian Cheese Festival in Picton, Ontario, in June. The Festival, showcasing the best Canadian cheeses under one roof, attracted 4,000 cheese lovers this year. Artisan cheeses from Ontario, Quebec, British Columbia, Newfoundland, Prince Edward Island, Nova Scotia, Manitoba and Alberta were all on offer.

One-third of the producers were from Quebec, Canada’s leading cheese-making region. According to Simmons, Quebec cheese makers are well organized and funded, share knowledge, are well informed by international research and display superior craftsmanship.

Tasting – REALLY tasting – your cheese

Simmons is passionate about cheese and even has a cow named after her. She led a two-hour Quebec cheese tasting and advised on proper tasting technique. The cheeses on our plates ranged from light to robust. We were given three choices for pairing — Keint-He Winery’s 2010 Pinot Squared, Stanners Vineyards 2010 Lincoln Lakeshore Chardonnay or Beau’s Beaver River beer. “At the end of the tasting you should not just taste cheese on the back of your palate, otherwise your wine is not bold enough to stand up to that cheese. If all you taste is wine or beer, there’s not enough going on with that cheese — it’s not big enough,” she said.

Premium Goat Milk Cheddar, Back Forty Artisan Cheese Co. and Black River Cheese CompanySimmons encouraged us to get physical with our cheese, to rip each piece in two and examine the formation of the curds inside. We noted whether the cheese broke evenly or if there was a jagged edge. We considered whether the cheese was made from a mould or hand crafted with care. We examined the outside, inside, colour and texture and noticed if the cheeses were creamy, hard, glistening or runny.

Then we savoured the fabulous cheeses of popular producers such as Fromagerie Médard, Fromagerie du Presbytère, Fromagerie Nouvelle France and Fromagerie du Pied-de-Vent.

Fromagerie Médard: Saguenay–Lac-Saint-Jean Region

Normand Côté is the fifth generation owner of Domaine de la Rivière, a farm in Saint-Gédéon, Québec, two hours north of Montreal. The dairy, Fromagerie Médard, named after Médard Côté, the son of the original landowner, uses milk from the farm’s Brown Swiss cows. Fromagerie staff member Diane Paget explained that the taste of the cheese varies depending on what the cows ate: “Was it just pasture or was it augmented because of a sparse year?”

Belle mère cheese Fromagerie MédardOn hand at the Festival were two Fromagerie Médard cheeses. The first one, Belle-Mère (in photo at left), an orange-brown washed rind semi-firm cheese was made from pasteurized milk and aged for three months. Washed rind cheeses are bathed in liquid, usually salted water, wine, brandy, local spirits, or herbs making them susceptible to bacteria that break down the curd from the outside, resulting in a more pungent flavour. The Belle-Mère with big buttery notes and aromas of lilac and lavender won a 2012 Selection Caseus award in the semi-firm, cow’s milk cheese category. Also made with pasteurized cow’s milk, 14 arpents, aged 30 days, was creamy and full of flavour, with the slight taste of hazelnut.

Fromagerie du Presbytère: centre-du-Québec Region

The Morin family has operated the Louis d’Or farm in Warwick, Quebec for four generations. In 1980, the farm went organic. Holstein and Jersey cows chow down on dry hay, clover, timothy grass, bluegrass and other organic grains and are not injected with antibiotics or hormones. “This dairy really pushes the envelope with raw cheese and more layers of complexity. They are more true to traditional cheese making,” says Simmons. A renovated church rectory built in 1936 houses the dairy. Friday nights are a celebration of cheese and community. Visitors converge on the rectory lawn with bottles of wine and beer to enjoy fresh cheese, music and bread.

bleu elizabethFromagerie du Presbytère took three awards at the 2013 Canadian Cheese Grand Prix, Best Blue and Best Organic for Bleu d’Élizabeth (photo at left) and Best Swiss-type Cheese for Louis d’Or, aged for 18 months. I sampled four Fromagerie du Presbytère cheeses.

The Brie Paysan, a pasteurized cow’s milk cheese had a bloomy rind and soft paste that melted in my mouth. Bloomy rind cheeses are covered with Penicillium candidum forming a white casing causing the cheese to ripen from the outside and become soft and runny on the inside. The vegetal, grassy and fungal notes offered an amazing expression of terroir.

Laliberté is a triple cream cheese, made with whole organic milk and aged for 45 days. The bloomy rind surrounds a soft paste with mushroom flavour and a creamy mouthfeel.

Louis d'Or cheeseLouis D’Or, made from raw organic cow’s milk is crafted in 40-kilogram wheels and develops complex flavours after nine months of ripening. This washed rind, firm pressed, cooked paste cheese has nutty and fruity aromas.

Bleu d’Élizabeth is a semi-soft fruit-flavoured cheese made from non-pasteurized milk, displaying blue and greenish veins resulting from the presence of Penicillium roqueforti.

Fromagerie Nouvelle France: Eastern Townships

A young brother and sister team, Marie-Chantal and Jean-Paul Houde, started a sheep farm and a cheese-making operation, the Fromagerie Nouvelle France in 2010. Jean-Paul tends to a herd of over 200 East Friesian sheep on the 250-acre farm in the village of Racine. Marie-Chantal makes cheese.

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. This ancestor is also said to be a distant relative of Céline Dion. In its first appearance at the 2011 Selection Caseus awards, Zacherie Cloutier won gold for the best cheese in Quebec in all categories. This orange washed rind, firm pressed cheese, aged for six months, exudes aromas of butter and caramel.

Le pionnier cheeseLe Pionnier, a cheese-making partnership between Fromagerie Presbytère and Fromagerie Nouvelle France is a 40-kilogram wheel made of raw sheep’s and cow’s milk coming from the cheese maker’s herds. The cheese is a “great marriage of cow’s milk cheese according to Morin’s tradition, and sheep’s milk cheese, according to Houde’s tradition,” offers Simmons. Le Pionnier is a firm cheese with a bit of washed rind, a dense cheese texture and some earthiness, and is very robust. Aged for 10 to 12 months, Le Pionnier displays complex aromas of butter, brown sugar and macadamia nuts with a delicate floral note. As Simmons says, “This cheese says ‘look at me’ and is very indicative of their personalities. They are very outspoken cheese makers.”

Fromagerie du Pied-de-Vent: Iles de la Madeleine

In 1998, Jérémie Arseneau brought over a herd of Canadienne cows, a small black heritage breed, from Saint-Simon-de-Rimouski and l’île Verte to Îles-de-la-Madeleine. He launched the Fromagerie du Pied-de-Vent and began cheese production on islands traditionally known for a strong fishing industry.

Pied du Vent cheesePied-du-Vent (photo at left) is a whole milk, soft surface-ripened cheese with a bloomy natural rind and a dominant flavour of hazelnuts. Surface-ripened cheeses have mould on the rind, ripening the surface first and then the inside.

Tomme Des Desmoiselles is a raw milk thermalized cheese in a gouda-like style with a washed rind. The cheese is full and robust with a fruit aroma. You get a bit of salt in the cheese because the cows graze on hay and grasses around the edge of the island and right on the border of the St. Lawrence River. Two beautiful small hills on the Havre Aubert landscape inspired the fromagerie in the creation of this cheese.

Plan your route of Quebec cheeses from east to west

To sample some stellar cheeses, take a tour on La Route des Fromages du Quebec linking producers across the province. Enjoy the ride through Quebec’s scenic countryside. Many barns are open, allowing direct access to goats, sheep, cows or calves.

Ontario cheese tasting trails

In Ontario, check out Oxford County’s new cheese trail to see a life-sized statue of record-setting milk producer Springbank Snow Countess, or be a cheese maker for a day. Or head for the Taste Trail in Prince Edward County for a quick calcium fix. You’ll develop a whole new appreciation for fromage.

 

This article was written by Merle Rosenstein, a freelance travel, food and beverage writer.
Click here to see this article as it appeared in
Quench Magazine.

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