Posts Tagged ‘Maggie Paradis’

Cheese For Chillin’ Out

Posted by Vanessa

Thursday, September 20th, 2012
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My cheese pick this week is a reflection of the cheesemaker herself.  Maggie Paradis of Fromagerie Les Folies Bergères in Ste. Sixte, Quebec, is laid-back, chill, goes with the flow (thus the cheese’s name) and doesn’t take life or herself too seriously (while remaining quite serious about making top notch artisan cheeses).

Among  the lineup of her famous soft cow, sheep and goat’s milk cheeses, La Coulée Douce is a 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 flavors with a grassy finish making it the perfect match for Quebec iced or apple cider as used to wash the rind from neighboring Verger Croque-Pomme.  Serve shaved on warm homemade peach or apple pie.  Find at The Piggy Market (Westboro) or at the Savour Ottawa Field House at Parkdale Market this season.

 

 

FACTBOX:
Cheese:  La Coulée Douce
Producer: Fromagerie Les Folies Bergères
PHOTO CREDIT:  La Coulée Douce by Vanessa Simmons

 

 

 

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Bewitched by La Sorcière Bien Aimée

Posted by Vanessa

Thursday, May 17th, 2012
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Inspired by her goat farming protégée and playing off popular TV series “Bewitched”, my cheesey pick this week, 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 produced by Fromagerie Les Folies Bergères. Not one to compromise quality or consistency, Maggie’s cheese must always be good or she won’t make it – pure and simple.

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.   The paste is thick, smooth, creamy and silky, wild with mushroom aromas and a salty finish.  Specific cultures and a cheesemaker’s patience and care give these excellent results — not rushing is crucial. 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.  Try it at my Taste of Quebec tutored tasting June 3 during The Great Canadian Cheese Festival in Prince Edward County.  www.cheesefestival.ca


 

FACTBOX:
Cheese:  La Sorcière Bien Aimée
Producer:  Fromagerie Les Folies Bergères
Interesting Fact:  Quebec cheeses can be sold in Ontario only if the cheesemaker is federally registered.

 

 Enjoy! – Vanessa

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TGIF! Fresh curds best whey to wrap up the week

Posted by Vanessa

Thursday, December 1st, 2011
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What better Friday treat for the whole family than farm fresh cheese curds?  This week’s cheese pick, curds from Fromagerie Les Folies Bergères would give Little Miss Muffet a run for her money.  Owner Maggie Paradis says “curds have faithful followers” and are widely loved and versatile – they go anywhere, with anything (and I might add, anyone.)

Cheesemaker expertise and fresh high quality milk are the secret to really good curds.  Maggie’s curds are a little sweeter and don’t have the heavy hit of salt you taste with most cheddar curds.  They’re moist, milky, warm, spongy, springy, softer, and have a less rubbery texture attributed to her patience and hand processing.  And, of course, they have the characteristic “squeak” experienced with fresh cheese curds (no squeak, not fresh!), best eaten within 12-24 hours and before refrigeration.

Find them fresh on Friday afternoons at newly renovated The Piggy Market (Westboro) or in the Savour Ottawa Parkdale Market Field House (until Dec. 17).


FACTBOX:
Cheese: La Fraîche de St. Sixte
Producer: Fromagerie Les Folies Bergères
Interesting Fact:
Curds are what is produced after milk is coagulated (curdled), and separated from the liquid (whey).  The “squeak” against your teeth from cheese curds is the result of what happens during the chedarring process as the cheese changes in structure.


Enjoy! – Vanessa

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Le Jupon Frivole

Posted by Vanessa

Wednesday, April 6th, 2011
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Named after the famous Parisian music hall depicting fun and frivolity, La Fromagerie des Folies Bergères cheeses are a far cry from foolish.  Launched last year in Ottawa, these lovely cheeses, from Sainte-Sixte, Québec, continue to be a smash hit in Ottawa. Lots of love, passion and farmstead milk from the over 150 sheep they raise creates a wide variety of yummy ewe’s milk cheeses. Maggie Paradis and Christian Girard proudly state that they, “are in the business of selling pleasure, not cheese”. Their light-hearted approach to cheesemaking – and life – is evident right down to the cancan dancing sheep with colourful tutus, adorning their product label.


After April 1st, we leave behind foolery and choose delicious fun.  This week’s feature stars Le Jupon Frivole, a soft, surface-ripened pasteurized sheep’s milk cheese.  The small, delicate wheel has a thick, white bloomy rind, with a pale ivory paste that is fluffy and slightly crumbly when young, becoming rich and creamy with age. Earthy, mushroomy aromas are mixed with slightly yeasty, salty flavor.  Enjoy with a full-bodied red wine.

 

FACTBOX:
Cheese:
Le Jupon Frivole
Producer:
Fromagerie Les Folies Bergères, Sainte-Sixte, QC
Where To Buy:
  42 Crichton Street Fine Foods (New Edinburgh), Il Negozio Nicastro’s (Bank St. between Third & Fourth Ave), The Piggy Market (Westboro), Aubrey’s Meats (Byward Market)
Interesting Fact:
 As The Folies Bergère was the first music hall to open in Paris, Fromagerie Les Folies Bergères were the first producers of sheep’s milk cheese in the Outaouais region.

Enjoy! – Vanessa

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