’11 & 12: CHEESE COLLECTIONS

2011

1011 Lady Laurier d'Arthabaska Ripened CheeseOlives Fougasse & Lady Laurier d’Arthabaska Ripened Cheese
1011 Olives Fougasse1011 Olives Fougasse & Lady Laurier d'Arthabaska Ripened CheeseLady Laurier d’Arthabaska Soft-Ripened Cheese (✦✦✦✦)
by Fromagerie 1860 DuVillage (Québec, Canada)
A Québec cheese packaged in a traditional corrugated cardboard box., and is named after Sir Wilfred Lauruer and his wife. It’s very creamy and has a slight vanilla/floral undertone. Not as runny as triple cream brie, the texture resembles softened butter. It’s very rich and just melts in your mouth.

1011 Sir Laurier d’Arthabaska Cheese 1 1011 Sir Laurier d’Arthabaska Cheese 2Sir Laurier d’Arthabaska Cheese (✦✧✧✧✧)
by Fromagerie 1860 DuVillage (Québec, Canada)
It is mellow in taste, but has a pretty pungent aroma. The rind is quite coarse, I don’t think it’s edible.

  • Washed-rind cheese.
  • British Empire Cheese Show 2004·2nd

1111 La Tentation de Laurier 1 1111 La Tentation de Laurier 2La tentation de Laurier (✦✦✦✧✧)
by Fromagerie 1860 DuVillage (Québec, Canada)
A soft, ripened cheese with a soft edible rind. Interior is creamy and quite flavourful on its own. It is a bit too salty.

  • Royal Agricultural Winter Fair 2010·2nd (Open Class category, Ontario)

1011 Champfleury Cheese1111 Champfleury Cheese

Champfleury Cheese (Saint-Hyacinthe, Québec) (✦✦✦✦✧)
Champfleury is a unique washed-rind soft cow’s milk cheese that has the interior texture of a double cream brie enveloped in a delicious coppery orange rind. It has a pronounced bouquet and an irresistable fruity flavour. The poppy featured on the packaging, with its beautiful vibrant red petals, is a reminder of the French (Normandie) inspiration for this cheese.

  • British Empire Cheese Show 2008·3rd (soft cheese category, Champfleury) 
  • Origin: Montérégie
  • Type of cheese: Soft, bloomy rind cheese
  • Type of milk: Cow’s milk
  • Flavour: Distinctive mushroom flavour aroma

1211 Président BriePrésident Brie (France) (✦✦✦✦✧)
Creamy and Buttery.

2012

0112 Servizio Bontà Più Gorgonzola Dop0112 Gorgonzola Dop on Baguette

Servizio Bontà Più  (✦✦✦✦✦)
Gorgonzola Dop
A creamy blue cheese that has a mild pungent taste.

1012 Le Pizy Fromage Affiné à pâte molleLe Pizy Fromage Affiné à pâte molle  (✦✦✦✦✦)
Creamy and buttery, a very flavourful soft ripened cheese.

  • Quebéc’s Sélection Caseus awards 2010

1112 Le petit Placide L'abbaye St BenoitLe petit Placide L’abbaye St Benoit (✦✧✧✧✧)
Soft surface ripened cheese from l’Abbaye Saint-Benoît, QC. It’s very dry and flavourless. The rind is also very dry and not every edible.

March ’12: Pesto Salami Double Cheddar Pizza

Ingredients:

  • Pizza Dough
  • Pesto
  • Hungarian Salami
  • Arugula
  • Double Cheddar

Settings:

500F; 20min

December ’11: Prosciutto Mushroom Arugula Goat Cheese Pizza

Should pile up more arugula.  They shrink a lot after baking.

Ingredients:

  • Pizza dough
  • Prosciutto
  • Mushroom
  • Arugula
  • Chopped garlic in extra virgin olive oil (soak overnight)
  • Damafro Chèvre des Alpes Soft Unripened Cheese, Poivre

[Quebec] (✦✦✦✦✧)
Pepper flavoured.  It is very creamy and mild in taste.

Settings:

500F; 15min

October ’11: Whole wheat pizza with ham, leek & mozarella

Ingredients:
Whole wheat pizza dough
Low-fat smoked ham
Leek
Skim Mozarella
Tomato sauce (season with herbs)

Settings:
500F; 15 min

July ’11: Blueberry peameal pizza

Blueberry peameal bacon pizza

with chives and goat cheese stuffed crust

I wanted to use up the goat cheese that was about to expire in the fridge.  I was going to use basil but I couldn’t find any at No Frills so I bought chives instead.  Since there were so many recipes out there that pairs blueberry with goat cheese, I decided to give it a try on a pizza.  The final pizza rose beautifully from the fresh dough and was delicious 😆

Ingredients:

Crust:
Goat’s milk cheese…………….8 oz
Chives
Black pepper
Olive oil

Toppings:
Cherry tomatoes
Blueberry
Peameal bacon
Scallions (white part)
Skim mozzarella cheese

Directions:

  • In a small bowl, combine goat cheese and basil until mixed. Add a grind of black pepper.  Add some olive oil if mixture is hard to stir  Set aside or allow to sit in the fridge.
  • Lay the pizza dough on a lightly floured surface and roll very thin. Along the outer edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom.

  1. Preheat the oven to 500 F.
  2. Lightly paint the pizza crust with olive oil, then layer the julienned peameal bacon on it. Sprinkle the scallion over the peameal bacon, then add the cherry tomatoes and blueberries, evenly distributed. Top with skim mozzarella. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

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