We are now carrying Seed to Sausage dry chorizo and Saucisson Sec

http://seedtosausage.ca/

absolutely delicious!! Drop by tomorrow Saturday December 3rd to try them out.

Saturday Dec 3rd we will also be turning on the spotlight on our british cheeses like the Lincolnshire Poacher, Colston Basset and Stichelton so if you've never tried them or have heard of them... what are you waiting for... come into the store and give them a try!

Loirier is a Morbier style cheese from France but unlike Morbier, it is made with goat’s milk. In the true style of the Morbier it has a vegetable ash line in the middle... but why have that in the first place?

Well, way back when Morbier did not exist, the farmers prepared wheels of cheese with milk from the morning milking and the evening milking (FYI the evening milking is usually creamier) because they did not have enough milk from just one milking to complete a full wheel. The problem with this method is that between the evening milking and the following morning the cheese had already formed a rind so they were left with  a very thin wheel.

To prevent this, they would do the evening milking and throw the curds into a barrel, then a thin layer of vegetable ash was spread on top that would protect the cheese from any insects and also prevent rind from forming. The next morning, curds from the morning milking were placed on top, forming the final Morbier.

Loirier is a goat version of the original Morbier; it has a very clean taste and the slightly bitter flavour that characterizes the Morbier. In my opinion, although I love the original Morbier,  I think that the Loirier is just an improved version of it. Lorier has a silky texture that (due to the smaller fat particles of goat’s milk) basically allows the cheese to melt in your mouth as soon as the cheese touches your tongue and it has a slightly meaty taste.

This Saturday we will be showcasing the Grana Padano a younger version of Parmigiano Reggiano it is softer and lends itself more for cheese platters than Parm. We cracked a new wheel open on Thursday (photos available on Twitter) so come down for a taste and a fresh chunk!

Oh.. and Truffle Brie IS BACK!!

This Saturday we will be featuring Hercule de Charlevoix, a betifully nutty cheese that is made from thermalized milk. Similar to comte and gruyere but proudly Canadian it is usually overlooked because people go for the Hercule's big brother 1608.

Stop by tomorrow and try some Hercule, beautiful in grilled cheese too!

We are going with a Spanish tapas theme this week!

We will be showcasing Mahon (a cow's milk cheese from Spain with a sharp taste) and our selection Olives (including Mantequilla, Niçoise, Hot Tunisian, Castelvetrano)

See you Saturday!

Come visit us this Saturday November 5th and try St. Paulin (a beautiful creamy cheese from France which brings memories of Havarti but it is just so much better) and Carles Roquefort (one of the most beautiful blue cheeses and one of the last handmade Roquefort, goes excellent with berries and port).

See you Saturday cheese lovers!

We are now all settled into our new home in Kanata and are extremely happy to be here!!! It has been really nice seeing some of you who have followed us from Old Ottawa South, as well as so many new faces. We now have almost  double the amount of cheese that we used to have at the old Serious and I think we have managed to create quite a fine selection ( I should also mention that new cheeses are arriving every week).

So… now that our fridges are full and we are not busy with the moving and the building we thought we should  talk about CHEESE (what we love most) to all of you Caseophiles/Turophiles (aka CHEESELOVERS!) out there through this blog, that way we can keep you informed on what is new at the store and continue with more cheese education.

We want to hear from you too!!! So leave us comments and let us know what you want to see in store and please tell us… what would you rather be called Caseophile or Turophile? Cheeselover? ...Cheesehead?