Feb 25, 2010

Guernsey Girl Challenge: Did you vote yet?

The Guernsey Girl Recipe Challenge announced earlier is just a few days away, and the online voting phase will be coming to a close very soon. Have you picked your top 3 yet?

Taste the semi-finalist recipes, and meet the chefs, at Cheese Boutique on March 8-- beginning at 5:30pm.

Upper Canada Cheese Company's cheese maker Lauren Arsenault and company founder Wayne Philbrick will be on hand to greet guests and get this gal's party started. Each competing chef will have a chance to tell you a bit about the inspiration behind their recipe and why they believe their dish best captures our girl's best attributes. At the end of the evening, the Triumphant Chef will be announced with bragging rights to last a lifetime.

As an added bonus, Upper Canada Cheese Company will be raffling off two bountiful baskets replete with some of their cheeses and a selection Niagara region food products crafted by local producers.

Guernsey Girl, the proud new addition to the Upper Canada Cheese Company's family of artisanal quality offerings was created by cheese maker Lauren Arsenault. A fresh cheese that's loosely modeled on both a Cypriot style cheese and, more precisely, a Scandinavian Bread Cheese, boasts a deliciously salty flavour and squeaky bite.

A Bit About the Girl: As noted by Toronto-based cheese sommelier Julia Rogers, Guernsey Girl holds its shape when fried or grilled, the surface caramelizes evenly and quickly, and the interior becomes wonderfully supple.

Julia Roger's Tasting Notes:

Guernsey Girl is a delicate shade of ivory, with a pale lemon undertone. (Its colour will vary with the seasons as the herd's diet changes.)
The surface has a slightly porous texture, while the interior is dense and completely smooth.

Muted on the nose, but with aromatic interest on the palate, Guernsey Girl expresses savoury, herbaceous and mineral notes, and a subtle melted butter finish.

Acidity is low. Salt is in balance, adding zest but not dominating the flavour profile.

The curd is squeakily resilient, but not rubbery, and leaves the palate clean.

Like all of the Upper Canada Cheese Company cheeses, Guernsey Girl is made only from the pure rich milk of a single herd of Guernsey cows on the Comfort farm. This and every Upper Canada Cheese expresses the unique terroir of the heart of the Niagara Escarpment World Biosphere Region.
Guernsey Girl from Upper Canada Cheese co.

Feb 22, 2010

Brad Long brings home the Bacon, and other news...

Tasting Series '10

Brad Long of My Place Pub got the chef-station sizzling on Saturday afternoon with Berkshire pork Bacon. No ordinary bacon is this, as it is cured in-house by resident meat-meister Agim Pristine, ensuring a product you can't find anywhere else. It was served with mixed beans and white vinegar, pomegranate champagne vinegar, and thyme. 

Allowing that flavourful bacon to retain some of its Berkshire fat, Brad asked the question: "
If you can have a sweet tooth, can you have a 'fat' tooth?" 

The next Tasting Series Chef will be in store on Saturday, Feb. 27, from 12-4pm.  Pierre Robillard from Cafe du Lac -- Poutine, poutine, poutine!

We would like to announce the launch of the official Cheese Boutique page on Facebook. Here you'll find events, updates, video, photo albums, and all the other useful things a business page allows-- you don't even have to be a Facebook member to see it.
The fan page will still be around too, it even has a spiffy new profile picture to check out.

Snow flurries are covering the ground as I write this, but Ilir Pristine gets to avoid all of it-- he is on his way to Sicily, on a food-mission for CheeseB.

His letter explains:

"I will be leaving today for Palermo, Sicily. The Government of Sicily is very generously sending me to their fine shores for a food excursion. My guides will introduce me to Sicilian culture and of more importantly their food: products and history. We will be visiting some wineries in the Palermo region and as well cheesemakers and Olive oil producers. The weather conditions are ideal and this accounts for their amazing terroir and of course the byproduct, gorgeous olive oil.

After several days around Palermo I will be going to Catania, Sicily to explore that region where there will be Catania specific delicacies, which to my understanding includes, blood oranges, and all types of delicious sweets.

I would like to thank renowned wine and food writer Michael Vaughan for this excellent opportunity. Can't wait to try those hazelnuts! For those interested I will be posting updates and photos while on my trip."  ~Ilir Pristine of Cheese Boutique

Feb 16, 2010

Tasting Series '10: Feb.13 with Anthony Walsh

Anthony –Canoe– returned to CheeseB on Saturday as Guest Chef for Tasting Series. On the menu: Bertagni Pasta and a big pot of fondue with bread for dipping.
Below are some photos from the event.

Upcoming: In-house smoked Bacon on Saturday, Feb. 20, with Brad Long from My Place.

A double treat for this past weekend of love. Valentine Chocolate Truffles (Joseph Schmidt)
were all the rage and surprise to the ladies in the house...now how can one resist
being offered chocolate from a man in a tux?

Feb 12, 2010

For the Love of Cheese

With love sensors set to high, CheeseB has a unique way to romance the Cheeselover in your life with an ashy, moldy, flavour-rich heart of chevre.

Study the mold curves like clouds in the sky and I'm sure you can see an etching that says "I love you" on the surface-ripened cheese.

Wine with your evening? Ask for Pam behind the Cheese counter--she's a resident sommelier that can help you out with wine pairing.

Choose from a variety of these heart-shaped treasures, pictured below.
Available for a limited time only, so get yours while you can.

I ♥ Chevre

Feb 10, 2010

Guernsey Girl Cheese Recipe Challenge

To kick off the launch of their newest creation, Guernsey Girl, Upper Canada Cheese Company has challenged 14 leading Chefs to come up with a recipe using the product. The judges?  


Go to their voting page and pick the top three recipes you like best.

Now I wouldn't want to bias anyone's vote here, but personally I'm really liking the looks of Slow Braised Short Ribs and Guernsey Girl Cheese Poutine by Lora Kirk. But how to chose? They all look scrumptious... it's a tough call.

The best part of this competition is that it doesn't stop at just looking. You will have the chance to sample three recipes selected from the online vote-- at Cheese Boutique!

Monday, March 8, starting at 5:30PM: the three finalist Chefs will be in-store, at their stations, with samples of their Guernsey girl recipes for all.

Everyone in the store is handed a voting card, tastes the Guernsey goodness, and after making a decision (it won't be easy) you cast your vote.

Democracy has never been so delicious. 

Feb 8, 2010

Tasting Series'10: Raclette avec Bertrand Alépée

Saturday, Feb. 6: Bertrand Alépée of Amuse Bouche manned the Tasting Series station for the afternoon, dishing gooey, fragrant Raclette goodness for store patrons. The cheese covered a small roasted potato, with a piece of sausage and a gherkin.

This week, Saturday, February 13, we have Anthony Walsh of Canoe preparing Bertagni Filled Pasta.

Cheese Boutique has been giving a coupon bonus for every Wednesday---each week is something different. Here's the latest for download:

 Click me, right-click me, or drag me to desktop to print!

 Print out the image and it's redeemable at the store Wednesday between 3pm and 7pm.

Feb 4, 2010

Foodshare Event, Superbowl Cheese Plates, and Other News

View the full website here.

Afrim will be there with all the Cheese, along with a full roster of top Chefs.

Tasting Series: This Saturday, Feb. 6 from 12-4pm, we have Bertrand Alépée of Amuse-Bouche. The feature item to be prepared is Raclette.

Reserve the date, Monday, March 8th: A "Guernsey Girl" is coming, details how of you can be part of a special promotional launch will be coming next week.

It's Superbowl weekend-- do you have your Cheese yet?

As shown in this image just taken of the Cheese Board (there's Afrim-- hi, Afrim), we have a list of recommended cheeses for both teams.

Cheering for New Orleans:
Migneron de Charlevoix
Vento D'estate
Bleu L'escure

Cheering for New Indianapolis:
Brie de Meaux
Big Ed
Ermit Blue