Feb 9, 2008

Cheese TV

The edited video from last week's interview has aired and available on the net! Check out the 'Cheese Keeper', Afrim Pristine, featured on CBC's Smart Shopper with Steven and Chris.

Feb 2, 2008

You know they sell more than cheese at CheeseB right?

People do know this and they even write about it!

The National Post. in today's paper did a feature on a 'steak cook-off' with various artisanal outlets in the city, CheeseB among them, and.... [drumroll]....most votes went to CheeseB on overall enjoyment.

But I wasn't there so really how enjoyable could it be--torturing me salivating while I read the article. A link for the article to get details on the dinner and it has an excellent overview on what makes beef differ from cut, style, fat content, etc....

I believe this segues to an opportunity to examine how CheeseB meat-aging occurs and the care they put into it.

Behind the scenes at CheeseB is a heavy handled door that evokes a time-gone-by. Cheese Boutique inherited a meat-aging room from the 1930’s and invested to have it reactivated because in the world of meat, older is better.

AAA Canadian beef is carefully selected and then rail-aged the old fashioned way.

Carcasses are hooked and hung for a minimum of 40 days. It’s a drying process that allows natural enzymes to tenderize the meat, while the bone enhances the flavour. A custom favourite is a Kansas Cut. It’s a 1.5 inch thick New York loin on its bone.

For the most succulent medium-rare, recommended cooking on the grill for 8 min, flip only once, 6 min on the other side.