This text is part of the special book Plaisirs
New products, events, temporary activities… Each week, the Plaisirs section brings you gourmet news not to be missed. Are you a lover of cheese and all the pleasures associated with it? So here are some suggestions that should make you salivate!
Grilled, breaded or melted?
We all have our preferences in terms of cheeses, but also in terms of tasting. Some will therefore opt for cheese platters, while others will spoil themselves with a fondue, slices of grilled cheese or cheese recipes. La Fromagerie Victoria, a cheese curd and cheddar institution in Victoriaville for 75 years, caters to several types of gourmets by regularly launching new products in its stores and restaurants in Quebec as well as on its online platform. This fall coincides, for example, with the arrival of a breaded cheese patty in all the chain’s gourmet burgers — to hell with the calories when it’s good! — as well as with the return of a macaroni and cheese made with smoked cheddar, cheese curds and a mixture of cheddar and grated mozzarella, to which you can add Victorieux tortillon cheese on the BBQ for an even more cheese.
Fromagerie Victoriaville, various locations in seven regions of Quebec
homemade cheese
Buying good cheeses is good. But producing it yourself is even better! For a few years now, there have been kits on the market for making your own fresh cheeses, such as cheese curds, mozzarella, ricotta or paneer. But Les Ateliers Fromagers, led by two fearless enthusiasts, go much further. By following their courses online live or in pre-recorded form and by equipping themselves a little from their virtual store, it is possible to concoct Brie, goat cheese, raclette cheese, Vacherin, Reblochon and even tome refined and washed with beer! For the most “specialized”, the small Montreal company also organizes “ boot camps cheese makers” in a face-to-face format. What would you want to build your own cheese cellar, right?
Les Ateliers Fromagers, courses, equipment and products to make homemade cheese
Until the last crumb
A good cheese and a good bread, what an irresistible duo! They are often inseparable from each other, because bread enhances the textures and flavors of cheese better than any other ingredient. To pay tribute to this bread as old as the world and available in an infinity of recipes, the author Mathew Foulidis has just published Until the last crumb, a magnificent work that will interest the many fans of homemade bread as much as those who wish to preserve it, recover it and transform it to avoid food waste. Rye bread or ciabatta, bread pasta, peasant soups, pizza, cakes or donuts… The bread is revealed from every angle, with the added bonus of superb photos by food photographer Ariel Tarr.
Until the last crumb. 60 bread-based recipes, Mathew Foulidis, Editions Parfum d’encre, Montreal, 2022, 200 pages
The best pairings
Cheese, bread and wine. This is the winning trio on which many tasting evenings are based. You still have to find the right agreements. If you are therefore preparing to savor creamy and slightly salty cheeses (Alfred Le Fermier, Bleu d’Élizabeth, Louis Cyr, La meule des champs, etc.), two 100% Canadian wines produced by well-known sommelier Jessica Harnois and awarded a few days ago at the Sélections Mondiales des Vins Canada will undoubtedly seduce you. These are the Riesling Gewürstraminer Bù (silver medal), with aromas of white flowers and all in freshness, as well as the sparkling Chardonnay and ice wine Vidal Bù (gold medal), a sparkling wine with a beautiful roundness and notes of white fruit.
Bù wines, in Quebec grocery stores
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.