Cheese-Us!
What is life without cheese? As I grew up in an Asian household, I always had the perception that I was lactose intolerant because we didn’t consume much dairy products. Years later, I somehow developed my palate or learned that my lactose intolerance has nothing to do with cheese. That moment was game-changer. I’m embracing and discovering more cheese products at home in Quebec and abroad.
Burrata
🧀 Soft and creamy
🥛 Cow/Buffalo’s milk
📍 Italy
🥂 Bubbles, ciders
I never need to think twice with burrata; it’s my year-round choice when it comes to a cheese-y salad. It’s adaptable to any season where I can play with different ingredients and colour themes. For a soft and creamy cheese, I systematically add pesto and fresh basil leaves while I enjoy pairing it with heirloom tomatoes and peaches for a summer vibe on hot days, apples and walnuts for a transitional feel in autumn, beets and pine nuts with a side of pan-fried sourdough slice of bread with parmesan sprinkles in winter, and oranges to welcome spring on a citrus note. Also, to be specific with the terminology, I’d like to clarify that we eat burratini that’s a more adequate size for two. My go-to beverage match is a nice glass of bubbles as its acidity cuts well with the rich and creamy texture of this cheese ball.
Brillat-Savarin
🧀 Triple cream
🥛 Cow’s milk
📍 France
🥂 Chenin blanc
It reminds me of brie, but three times better. My đẹp trai and I discovered this cheese on a date night at Le Chien Fumant. We ordered a cheese plate giving the restaurant carte blanche and they surprised us with this beautiful gem. It’s very rich and creamy that you just spread on your crostinis and don’t realize how much of it you’ve already eaten. And of course, I like to pair it with a versatile and aromatic white wine like chenin blanc.
Taleggio
🧀 Semi-soft
🥛 Cow’s milk
📍 Italy
🥂 Riesling, Gewürztraminer
Another Italian cheese in the books! We discovered taleggio on one of our date nights at the beginning of our relationship at Pastaga, a local restaurant we cherished a lot. Since that event, we get it when hosting dinners or for special occasions especially at Christmas from the local cheese shop. For the perfect pairing, I match my favourite cheese (yes, another favourite) with my favourite glass of Riesling. Its high acidity and aroma complements the tangy flavour of taleggio.
Grey Owl
🧀 Soft artisan
🥛 Goat’s milk
📍 Quebec
🍷 Grenache
It’s no surprise that we keep discovering great cheese at restaurants. That’s where we have access to these wonderful products. At Le Club Chasse et Pêche, they served us a Quebecois cheese called Grey Owl. I was a little worried at first because I struggle with goat or very pungent cheese. Interestingly, this local artisanal cheese effortlessly melts in my mouth and becomes one of my favourites. It’s not too strong for a goat cheese. Additionally, a glass of Châteauneuf-du-pape was a coincidental pairing with this cheese.
Manchego
🧀 Semi-hard
🥛 Sheep’s milk
📍 Spain
🍷 Rioja, Tempranillo
I remember the days I spent in Spain during my study exchange and during the time I travelled often to Spain. Among the beautiful architecture and landscapes, the food and wine scene was as much obsessive. I gained so much weight there as I was living a great life between Spanish wines, jamón, and manchego cheese. I enjoyed that cheese especially with Catalan thin dry sausage Fuet. At home, I enjoy thin slices of manchego in a cucumber salad. A light dish like this still pairs well with a glass of Tempranillo. It’s simply the Spanish way.
