First off, my face isn't really that oily/spotty in real life, k? Can't argue with Sis though, I do pull a Pac Man Cheeseface. Anyhoodles, Sis and I attended a free cheese tasting at the CNE this year, and I thought it was quite informative. The tasting was led by a teacher from the Cheese Education Guild. Here are the 6 Canadian cheeses we sampled + my notes on them:
- Le Trappeur Brie Double Cream [Damafro] — mushroom-y smell, sweet and creamy finish
- Havarti Creamy [Arla Foods] — a sweet cheese that melts beautifully
- Smoked Gouda [Ivanhoe] — fave fave fave ! I ♥ smoked anything
- Medium Cheddar Caramelized Onion [Empire] — no notes were taken for this one, sorry :(
- Horseradish Cheddar [Ivanhoe] — tasted like liquid horseradish, need I say more?
- 2 Year Old Cheddar [Empire] — mild with a clean aroma, sticky, velvety with an acidic finish
Things I Learned About Cheese:
- take 15-20 sec to taste cheese when you eat it; multiple taste sensations will ensue
- let cheese melt on your tongue and try not to chew it
- buy cheese that requires refrigeration [whoever else hated Babybels, welcome to the club]
- the softer the cheese, the more moisture it has and the less room it has for fat
- contrary to popular misconception, brie has less fat than old cheddar cheese
- Canadian Cheddar is considered the "best" in the world
- to avoid contamination when arranging a cheese platter, serve blue cheese on one
platter and all your other cheeses on another platter
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