"A mark of a good cheese shop, Nadon and his staff will offer you a taste of just about anything before you buy.

Dubbed "Cheese 101", Nadon will also happily field questions about cheese/food pairings, cheese/wine pairings, serving and storing cheese, and cooking with cheese. In his answer, you will learn what geographic region particular cheeses come from and why he recommends a specific cheese over another. This also happens to be his Twitter strategy. He feels too many Twitter feeds, belonging to food shops, are just about in-store "specials." He wants @seriousfromage to be informative!"

http://www.foodieprints.com/item/3500

"Having visited Serious Cheese (1189 Bank Street) not long ago, my cheese drawer was well stocked. I chose Niagara Gold (deep yellow, small air bubbles, creamy) , Blackburn (hard, slightly crumbly, slightly sour), and an Aged Asiago (a nuttier, crumbly, sharp cheese). I melted unsalted butter in a pan (I don't put the butter on the bread) and cooked my creation between slices of Art-is-In bread."

http://www.foodieprints.com/archive/1/2011-03

Jon Lomow from www.thewig.ca was in last week and we had a great chat about all things "cheesy", sorry, thats how I roll! Hit this great link and check out his take on the Serious Mac n Cheese, check out the rest of his articles wile your there, its a great site. Hook up with them on Twitter @thewigottawa or give them a "thumbs up" on Facebook.

http://www.thewig.ca/040211/food/Mac%27n-the-cheese

It was a real treat to chat with Erin Dooley of Awesome Magazine last week. We were busy and she was just was sooo patient...sometimes I can talk too much, well let's just say I always have something to talk about. When it comes to cheese, I can't shut up. Click on the link (photo below) to her online magazine and save it in your fav's...Its awesome!