|OCTOBER 2009 • ISSUE NO. SIX|
Not a Munster...
With Halloween looming we're feeling a bit playful, so we're just going to have some of fun this month. We're covering our much-loved flavoured cheddars. (They're sort of like cheese in costume? Maybe we're stretching it there...) We've got lots of adorable cartoon mouse-capades, and a couple of great recipes - a classic cheese fondue, and one to help you get rid of any excess pumpkin you might accumulate over the next week in a very delicious fashion.
We're still blogging: over the last couple of weeks posts have included entertaining cookbooks, escapades with Dragon Divas and beautiful photos from our lovely customers.
And here's some really fun news: please note that from November 1st, we will be open on Sundays 11am - 3pm.
In further good news, our next shipment of Vij's curries arrives Wednesday.
All the best,
Every 8th and 26th of every month 20% of all cheese sales are donated to support Victoria Hospice.
Some of our most popular cheddars come all dressed-up with exotic spices and seasonings.
Pictured at left. The seasonings in Moroccan Spice cheese are based on the Tunisian staple harissa - an intense blend of chilis and oil. With rose petals peppered throughout, this cheese has a really unique and complex flavour.
Caramelised Onion Cheddar
This is without a doubt the favourite of favourites when it comes to the flavoured cheddars... or to any cheese, for many of you... sharp and mouth-wateringly savoury with undertones of mellow sweetness, on the rare occasions we sell out, we seriously consider closing up shop to avoid the passionate chastisings we inevitably receive for having let such a travesty occur.
Billed as 'the cheese that bites back', Mexicana does indeed have a sharp little kick, provided by a yummy blend of bell, jalapeno and chili peppers. This is one is perfect for gourmet nachos.
CARAMEL PUMPKIN PECAN PIE
On Thanksgiving weeked we blogged about pie. Specifically, we mentioned a pecan pumpkin pie we were waiting to sink our teeth into, and promised to provide you with the recipe, should it prove to be as tasty as we were anticipating. Admittedly, this is a very, very bad picture (though not without a 1970's food advertisement sort of charm) so you'll just have to trust us - this recipe is a winner.
Freshly grated lemon zest really helps the pumpkin filling rise to the challenge of deliciously contrasting with the candy-sweet, pecan-brittle-like goodness of the nut and brown sugar topping. Bury a slice in freshly whipped cream and you're in heaven. We actually (accidentally...) used a regular pumpkin instead of a sugar pumpkin and it worked fine, so go ahead and turn your extra Halloween pumpkins into fabulous dessert. The recipe's right here.
VIVE LE FROMAGE
It's definitely time to move the get-togethers indoors, and cozying up around a pot of melted cheese is a great way to do it. Here's our house recipe.
Fun fondue facts from wikipedia:
The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
A recipe for a sauce made from Pramnos wine, grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer's Iliad and has been cited as the earliest record of a fondue.
A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun, more or less). It has the texture of a thin cracker and is almost always lifted out and eaten.
Tradition dictates if a man looses his cubed bread for his fork a round of drinks must be supplied, a woman looses hers a kiss is proffered!
WALKER'S LIQUORICE TOFFEE
It's liquorice AND it's toffee. Faithful readers will already be familiar with our feelings on these particular comestibles. Could candy get any better? It's also, thematically, jet black, making it a perfect halloween treat. You'll be able to flash some scary smiles with this stuff stuck to your teeth.
LAST MONTH'S WINNER
Last month we asked for your best justification when being chastised for splurging on cheese. We got a good chuckle out of Hugh Kruzel's answer:
As to "Why so much cheese?" My response is:
"...because we are having friends over." Then I quickly step out to invite some.
Funny. But you do realise, Hugh, that said friends will then eat your cheese... We suggest not inviting anyone over when you bring home your 200gr chunk of free fromage.
And Ulla Ryge's poetic efforts have earned her 200g of low fat cheese. (Just kidding - whatever kind of cheese you want.):
"It is not your fault; the culprit is your Metabolism."
Nice to know, but where do I find this Metabolism? We need to have a talk.
I have to find him -- if only to give him a piece of my mind. A BIG one!
I did find him, but in a very unwanted place.
On my -- for some time neglected -- exercise mat.
A stiff muscle slowly and painfully creaked: "f-i-r-s-t name i-i-is Pro-cras-ti-nation."
I had not even heard him knock on my door!
Disgusting! What to do next?
Stupid, go to Charellis! Indeed!! Among all their yummy cheeses, they even have low-fat ones! MANY.
THEY sure have lost some of THEIR fat,
but not an ounce of that smile-inducing TASTE
that makes you say CHEESE!
Thanks for all the submissions!
2851 Foul Bay Road, Victoria, BC V8R 5G5 (View map)
Phone: (250) 598-4794
Tuesday - Saturday open 10am - 5:30pm | Sunday, Monday & Holidays closed