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In Good Taste

To complement "Catch of the Day", our East Coast food feature in the July 2014 issue (available on Eastern newsstands June 2nd and Western June 9th), I want to delve more into the wine and cheese being produced by the Atlantic provinces. This, by no means, is a definitive round up. For the sake of brevity and user friendliness, I'm sticking with the stuff that has some national availability. For more info on East Coast wines, visit Wines of Canada, and for cheeses, check out the Canadian Cheese Directory.

The inclement weather and short growing seasoning make farming grapes a real challenge in Atlantic Canada. There are, however, a few terrific wineries along the Bay of Fundy in Nova Scotia.

Benjamin Bridge in the Gaspereau Valley (see photo above) is one of them, a sparkling specialist with a devout following. Their entry-level Nova 7, a fizzy, pink Moscato-style wine, has brilliant sweet-sour tension that is terrific with piquant cheeses or with spicy food. Their new 2009 Brut, which was aged three years on the lees, is a tight, tangy sparkler that would go well with oysters or gooey, washed-rind cheeses like brie. Finally, their Brut Reserve — I have tasted both the 2005 and 2007 — is aged for five years on the lees, and is a magnificent bottle of bub that can go toe-to-toe with French champagne in the same price range. It should be cellared and saved for an august occasion.

I've also had the pleasure of trying a few wines from Gaspereau Vineyards in the Gaspereau Valley. Their L'Acadie Blanc, made from an all-Canadian grape of the same name, is a crispy, dry, citrusy white that has the lean charm of Petit Chablis. It's a knockout with shellfish.

Now you may be surprised to learn that Newfoundland produces wine, as the Rock is not exactly known for sunshine. While the province does not grow grapes for vinification, there is a bounty of wild fruit on the island, and Rodrigues Winery transforms it into award-winning elixirs. Their blueberry wine is more off dry than sweet with a good zing of acidity. Served well chilled, it would be terrific as an aperitif with goat cheese, or for dessert with any of Atlantic Canada's myriad of berry desserts. It also happens to be kosher.

Atlantic Canada is definitely more suited to cheese making than vinous agriculture, and a rapidly grown range of artisan wheels and wedges are making headway in market dominated by Ontario and Quebec.

P.E.I.'s Cow's Creamery may be more known for its chain of ice cream parlours, but among turophiles, it is the maestro of cheddar. Their Scottish-style Avonlea Clothbound Cheddar won a first prize at the 2013 Canadian Cheese Gran Prix, the Oscars of the dairy world.

From New Brunswick, look out for La Bergerie aux 4 Vents at your local cheesemonger. Their Gaie Bleu is a buttery raw cow's milk blue, and Le Sieur de Deplessis is an earthy, nutty tomme-style wheel made from raw sheep's milk.

Finally, from Nova Scotia, I am quite enamoured with the cheeses from That Dutchman's Farm. Their goudas are excellent (see photo above), and their unique Dragon's Breath Blue lives up to its name.

The next time you're putting together a wine and cheese party, don't forget about Canada's East Coast.

(For more East Coast inspiration, tour a pretty P.E.I. waterfront cottage.)

Photo sources:
1. Applehead Studio
2. Gaspereau Vineyards
3. Rodrigues Winery
4. Nova Scotia Tourism Agency

Author: 

Eric Vellend

I'm here to make a case for mushy broccoli. Yes, mushy. While most of us have been taught to cook broccoli quickly so it's bright green and al dente, there is an Italian method for braising it low and slow to the point where it falls apart at the mere suggestion of a fork. It's called stufati, and it is the most delicious preparation of broccoli imaginable.

Stufati translates to "stewed" or "smothered", and while broccoli cooked in this manner is not as pretty as a verdant stir-fry, it develops such a deep, earthy flavour over the long cooking time that you'll never crave another crunchy floret again. It's excellent served hot off the stove or at room temperature, and if you're lucky enough to have any leftovers, they are terrific on garlic-rubbed toasts (aka crostini) the next day.

This recipe is adapted from my tattered copy of More Classic Italian Cooking, published in 1978, by the late, great Marcella Hazan. Mrs. Hazan, who passed away last year, has mentored me through her cookbooks since the early '90s, and I continue to be inspired by her delicious recipes and unwavering integrity. She is known as the Julia Child of Italian cuisine for good reason.

Broccoli Stufati with Red Wine & Pecorino

1 large bunch broccoli
2 tbsp extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, thinly sliced
4 anchovy filets, finely chopped
1 cup dry red wine
Salt and pepper to taste
Freshly grated Pecorino Romano to taste

Step 1: Cut the broccoli into large florets. Peel the stems. Slice the stems ¼” thick. Set aside.

Step 2: Heat oil in a large sauté pan over medium heat. Add onions. Cook, stirring, until lightly browned and softened, 5 to 7 minutes. Add garlic and anchovies. Cook, stirring, 1 minute. Make an even bed of broccoli stems and florets on top of onions. Pour in wine. Season lightly with salt and pepper. Cover. When mixture is simmering, reduce heat to low. Cook, without stirring, 45 minutes.

Step 3: Remove lid. Raise heat to medium-low. Cook, without stirring, until most of the moisture has evaporated, 5 to 10 minutes. Remove from heat. Sprinkle with cheese. Serves 4.

Photo sources:
Eric Vellend

Author: 

Eric Vellend

From tortillas to saltines, there is a whole wheat option for just about everything made with flour. Pizza is no exception: the slice joint near the office has up to four pies made with whole wheat crusts, and my local supermarket has blobs of raw whole wheat pizza dough alongside white. If you're looking a healthier twist on the dough in our pizza feature (in the March 2014 issue, available on Eastern newsstands February 10th and Western stands February 17th), here are some tips on making whole wheat pies.

The general rule is to replace 25 per cent to 50 per cent of the white flour with whole wheat. (Personally, I go with the sweet spot in the middle.) There is a good reason why you don't want to go beyond 50 per cent: whole wheat flour forms less gluten strands than white and will not rise as high. Too much of it will also dominate the pizza with its earthy flavour, and the texture will be decidedly gritty. I was once subjected to a pizza with a crust made with 100 per cent whole wheat flour, and it was about as delicious as the box it came in.

Once you've committed to a whole wheat crust, toppings need to be considered seriously. Personally, I don't like the combination of whole wheat and tomato sauce. The earthy flavours work better with white- (aka bianco) or no-sauce pizzas especially with members of the brassica family on top. I did some experimenting, and here are two winning combinations.

This lovely pie is topped with blanched brussels sprouts cut into wedges and lardons of pancetta that were cooked in dry pan until the fat rendered off and the meat crisped up. The gooey base is Appenzeller, a nutty cow's-milk cheese from Switzerland that melts beautifully. You could also use Gruyère or Fontina. If I were to make this again, I would use double smoked bacon instead of pancetta for a hit of campfire flavour.

This pizza was superb. It started with a thin base of lightly whipped cream, a clever trick from LA chef Nancy Silverton. (It's basically instant white sauce and is lighter, not to mention much easier to make, than roux-thickened béchamel.) I put a little diced mozzarella – about one ounce – then topped it with roasted cauliflower, capers and sliced green onions. When it comes out of the oven, it gets an herbaceous hit of flat-leaf parsley. The piquant, verdant flavours of the toppings worked so well with whole wheat that I bet it would be a lesser pie made with a white crust.

Photo sources:
1-3. Eric Vellend

Author: 

Eric Vellend

You don’t need to be a culinary anthropologist to figure out my bias towards Italian cooking. From San Marzano tomatoes, to Sicilian olive oil, to Caranoli rice, my pantry is stocked with the best from The Boot. One of my favourite staples from the Italian larder is dried porcini. They hum a deep bass line of umami in my signature mushroom risotto (the recipe is in the February 2014 issue, available on Eastern newsstands January 6th and Western January 13th), and their woodsy, autumnal flavour helps lift the timid taste of most cultivated mushrooms.

Dried porcini are most commonly available in little 20-gram packets. These envelopes are generally on the low end of the quality scale, as the sliced fungi are small, dark and broken. But since the soaking liquid is of far more interest than the reconstituted mushrooms, they are perfectly fine, and I always use them when testing recipes for the magazine.

It is, however, worth sourcing and splurging on a higher quality porcini like the lovely specimens in the photo above, which were a generous gift from a friend who went on a shopping spree at the Eataly in Turin. If you ever find yourself in Italy, it is worth filling your suitcase with dried porcini, as the quality and bulk prices can’t be beat. Otherwise, Italian delis and better food shops often carry top shelf fungi.

While most recipes call for soaking dried porcini in boiling water, I always use hot, salted vegetable stock for extra flavour. After about 20 minutes, squeeze the mushrooms dry, rinse in a sieve then squeeze dry again. If it’s cheaper porcini, I’ll chop them up. If it’s the good stuff, I’ll leave them as is.

Porcini always carry fine grit than can only be caught if the soaking liquid is strained through a coffee filter. However, if you slowly decant the dark broth to another container, you can leave the sediment behind and skip this time consuming process. The resulting elixir is deeply flavoured and the closest thing vegans will get to a rich meat stock. Use it to deglaze the pan when sautéing blander mushrooms like buttons or king oysters, or thicken it with a roux for vegetarian gravy.

If you’ve never cooked with dried porcini, stop what you’re doing and rectify this situation immediately. It’s a unique flavour booster with no real substitute, and an indispensible ingredient in any pantry.

Try dried porcini in this Midwinter Minestrone Recipe.

Photo credit:
1. Eric Velland

Author: 

Eric Vellend

At the end of cooking school, I did a month-long "externship" at Centro, a legendary fine dining restaurant (now closed) in midtown Toronto. From a jewel-like concassé of tomatoes to perfectly julienned peppers, vegetables were cut in a very precise manner, leaving a fair amount of scrap. Every ounce of these trimmings were saved, sorted and used up. The bulk of it went to flavour stocks and sauces, but sometimes they were transformed into a big steam kettle of delicious soup fondly known as potage de garbage (only the kitchen, never the dining room.) Even dark outer leaves of romaine lettuce, too bitter for salad, where used to cover salmon filets as they baked to keep them moist. This thrifty attitude showed both a respect for the ingredients and the restaurant's bottom line.

Today, as more people become conscious of where their food comes from, cooks are taking this mantra to the next level. Like nose-to-tail for vegetarians, the root-to-stalk cooking movement is coming up with creative ways to use edible trimmings that usually end up in the green bin. To further explore the root-to-stalk trend in the January 2014 issue (pick up your copy on Eastern newsstands December 9, and Western newsstand on December 16), here are some ways to get the most out of your veggies.

Celery

When I buy a head of celery, I divide it up into four groups. The tops, dark leaves and bottom cores go into stocks or braises. They can also be run through a juicer and used in cocktails or smoothies. The outer stalks, which are more bitter and fibrous, are best slow-cooked in soups or stews. The tender inner stalks are delicious shaved into salads or cut into sticks for crûdité. Finally, the delicate inner leaves are terrific in tuna salad or smoked fish sandwiches.

Tomatoes

Some recipes require coring, peeling and seeding tomatoes. This byproduct adds a golden hue and hint of umami to vegetable stock. The seeds and their surrounding goop can be strained and the resulting liquid saved for gazpacho or Bloody Caesars. Or cook down everything to make a rough tomato paste that can be frozen and used in dark stocks or braises.

Mushrooms

Often a recipe will call for removing the stems from portobellos. These brown cylinders are vegetarian gold. Deeply flavoured and packed with umami, they are delicious cut into julienne and used in stir-fries or omelettes. If you have bunch, pulse them in food processor and cook them down with butter, shallots and thyme for mushroom pâté. Shiitake stems are way too tough to eat, but they can flavour stocks and cream sauces.

Broccoli

Broccoli stems are good eatin', but all too often they end up in the garbage. Trim an inch off the bottom — it's usually too woody — and peel, saving the trimmings for vegetable stock. The tender stalk can be sliced paper thin and eaten raw in salads or winter slaw, or sliced into coins and cooked along with the florets.

Leeks

The dark green leaves of leeks are so rarely called for in recipes that most people think if them as inedible. Au contraire. While they may be too dark and strong for elegant soups, leek greens are delicious sliced and braised in butter and chicken stock for a wintery side dish. Leeks are expensive, might as well get your money's worth.

Photo credit:
1. Eric Vellend

Author: 

Eric Vellend

While most people open a bottle of bub to toast an august occasion, I've long made the case for sparkling as an everyday wine. With frothy effervescence and mouthwatering acidity, it's remarkably food-friendly, pairing perfectly with everything from raw oysters to fried chicken. Some of the more robust rosés from Champagne can even match red meat. To help fill your flute for our New Year's Eve menu in the December 2013 issue (pick up your copy on Eastern newsstands November 11 and Western November 18), here's a primer on sparkling wine.

Champagne

Read up on the long, complicated process of making champagne, and you will appreciate its hefty price tag. It usually starts with a blend of still wines (Chardonnay, Pinot Noir, Pinot Meunier) from various vintages, a secondary fermentation in the bottle to produce the fizz, careful rotation of the bottles to gather dead yeast cells, disgorging those cells, then topping up the bottle with a dosage of white wine, brandy of sugar to adjust the sweetness. Is it worth the big bucks? In most cases, the answer is an emphatic yes. Champagne is by far the most complex sparkling wine with layers of flavour, bracing acidity and a rich, tangy finish. To quote John Maynard Keynes, "My only regret in life is that I did not drink more champagne."

My favourite entry-level bottles from the big houses include Louis Roederer, Perrier-Jouet and Piper-Heidsieck. For great value from smaller producers, look for Gonet-Médeville and Gardet. When it comes to the iconic Veuve Clicquot, you are better off spending a few extra bucks for their single vintage champagnes, which are considerably more interesting than their basic bottle.

Cava

Fondly known as "pour man's champagne", Cava is Spain's sparkling wine, most of which is made in the Penedès area of Catalonia, just north of Barcelona. The most common grapes used in Cava production are Macabeo, Parellada and Xarel-lo, and it's bottle fermented like champagne, which, by law, must be referred to as method traditional, so there is no reference to the fiercely copyrighted "champagne."

Since it's younger, cheaper juice and a quicker, more automated process, most Cava is under $20. I rarely come across a cava I don't like. It's generally dry and toasty with a solid backbone of acidity. It's a weekday sparkler, to wash away a bad day, or pair with take-out sushi, one of my favourite food and wine matches. My go-to bottle is Segura Viudas Brut Reserva (see above), and keep your eye out for Codorniu Pinot Noir Brut Rosé Cava.

Prosecco

Prosecco, Italy's famous sparkler, is the darling of restaurateurs, who pour it by the glass and mark it up into the stratosphere. Usually made from Glera grapes, prosecco is produced by the charmat method, where the secondary fermentation takes place in big, stainless steel tanks. Other than price — usually under $20 — the big reason for prosecco's popularity is that it's slightly off-dry. Throw in peachy flavours and softer acidity, and you've got one easy-drinking sparkler. (Warning: Even when the label says 'extra-dry', that's just by prosecco standards, so there is usually still a hint of sweetness.)

While I would take cava over prosecco any day, I've recently enjoyed the basic bottles from Zonin (see above) and Villa Sandi, both of which are under $15.

Other Sparkling Wine

While sparkling wine is made all over the world, the good stuff comes from cooler climates: grapes that get too ripe won't have enough acidity, which is what give the best bubbles its snap, crackle and pop.

Sparklers made in France but outside of the Champange region are usually referred to as crémant. The bulk of these wines come from Alsace and Burgundy and cost around $20. Like cava, I haven't met too many crémants I haven't liked, and I'm especially fond of the ones that come from the Loire and Jura.

On home soil, Canada is producing some world-class sparkling wines. The Niagara's Henry of Pelham Cuvée Catharine Rosé Brut (see above) is consistently delicious with red berry aromas, frothy mousse and vibrant acidity. In Prince Edward County, Hinterland is making killer bubbles using both method traditional and charmat. Look for it on smarter wine lists in Ontario.

Saving the best for last, the Canada's finest sparkling wine is made in — surprise, surprise — Nova Scotia. From the Gaspereau Valley, Benjamin Bridge Brut Reserve Methode Classique 2005 is an exquisitely balanced sparkler that sells for around $100, but can go toe-to-toe with grand cru champagnes that cost three times as much. It also makes a great conversation piece on New Year's Eve.

Photo credits
1. Veuve Clicquot
2. Segura Viudas
3. Zonin
4. Henry of Pelham 

Author: 

Eric Vellend

As a young line cook in the '90s, I mashed my fair share of potatoes. Whether it was amped up with roasted garlic or left unadulterated, back then mash was served with just about everything. When I was an apprentice at a small French bistro, I made them every night, right before service, and heated each portion to order so it was hot, fluffy and perfect.

Despite being a four-ingredient recipe, there are many variables involved: often the simplest dishes are the hardest to get right. To help you make the Horseradish Whipped Potatoes in our holiday menu in the November 2013 issue. Here is a breakdown of the art and science of mashed potatoes.

Pick The Right Potato

For mash, you need a starchy potato that will absorb plenty of milk and butter. The two best options are russet (aka baking) potatoes or Yukon Golds. Russets are starchier, so they will take on more liquid and yield richer results. I prefer Yukon Golds for their sweet flavour and golden hue.

The Boiling Point

Mashed potato purists will roast potatoes in their skins so they will be as dry as possible, but when you're preparing a big holiday feast, it's much preferable to do them on the stovetop as the oven is usually booked up for the day with desserts, roasts, etc. Peel the potatoes, cut into large, even chunks and simmer in aggressively salted water until just done — they will be just starting to disintegrate at the edges and a pairing knife inserted into the centre will meet with little resistance. Keep a close eye on them, as over-boiled potatoes will absorb too much water, leaving less room for milk and butter.

Drying Time

Once the potatoes have drained in a colander, return them to the pot they were cooked in, off the burner, and allow the residual heat of the pot to remove some of the excess moisture. Again, the less water in the potatoes, the more milk and butter they can take in.

Mash Up

I prefer smooth mashed potatoes, and to achieve this you need one of two tools. A food mill purees and strains the potatoes by forcing them through small holes. A ricer, which looks like giant garlic press, essentially does the same thing. I prefer a food mill, as you can set it over a pot or bowl. If you don't mind a few lumps, a potato masher does the trick.

Start Fluffing 

While the potatoes are cooking, heat the milk (homogenized) and butter (unsalted) in a saucepan. My basic ratio is 2 lb. of unpeeled potatoes to ¾ cup milk and ¼ cup butter. It is essential that the potatoes and liquid are both hot when they meet, so they emulsify properly and yield fluffy mash. If either one is cold the end result will be unappetizingly gluey. (The first and only time I did this, the chef dumped them into garbage without comment.) Add the hot milk and butter in stages, and mix it in with a heatproof silicone spatula. This will produce fluffy mash without splattering up the counter.

Season

I only season mashed potatoes with salt, either fine sea or kosher. Never pepper, especially, God forbid, white pepper. Some old school European chefs use white pepper in mash, but I find it's bizarre flavour so dominant that even a pinch will yield white pepper flavoured mashed potatoes. Not on my watch.

Reheat

The beauty of mashed potatoes is that they can be made a few hours before dinner, left to cool at room temperature, then slowly reheated over a low flame until hot and fluffy.

Photo Credit:
1. Eric Vellend

Author: 

Eric Velland

My taste in beer leans heavily towards the generously hopped and bracingly bitter India Pale Ales that dominate better beer lists across the country. But as the barometer rises, I forgo these strong brews in the name of refreshment. Here are three thirst quenchers to seek out this long weekend:

When it hit the retail market this spring, Stiegl's Grapefruit Radler ($2.60/500-mL can) quickly became the most talked about libation of 2013. A 50/50 split of Stiegl Goldbrau Lager and natural grapefruit soda, this dandy shandy from Austria is like Wink for adults. It's light, crisp and refreshing with tart citrus flavours and just a whisper of malt on the finish. And at only 2.5% alcohol, you can knock back a few drinks after work and enjoy a stumble-free journey home.

Next up is a seasonal brew, the Robson Street Hefeweizen ($2.90/473-mL can) from Granville Island Brewing in British Columbia. These suds are modeled after German wheat beer, which favours wheat over barley as the main grain in brewing. I'm usually not a fan of this lighter style of ale, but the Hefeweizen has an irresistible cream soda-like texture and it really perks up with a wedge of lemon. It pairs well with summery salads.

Saving the best for last... while enjoying a few alfresco pints with beer expert David Ort, my friend and fellow food writer, he steered me towards ordering a glass of Rodenbach Classic, a Flemish sour red ale that's new to the Ontario market. Available only on tap at a handful of pubs including Biermarkt in Toronto, this style of beer gets its sour edge from the introduction of lactic acid-producing bacteria during the fermentation process.

In a nutshell, Rodenbach Classic is the Pinot Noir of beer. It's loaded with sour cherry flavours, balanced with lively acidity and pairs well with a wide range of foods including grilled salmon. And like Pinot, it's pricey (around $9/250-mL glass) and very habit-forming.

For more tips, check out my Perfect Pairings column in the food section of every H&H issue.

Photo credits:
1-3. Eric Vellend

Author: 

Eric Vellend

On Tuesday night I got my Skinnygirl on with yummy cocktails and eats at the brand's summer party at the Rosewater Supper Club. Hosted by the original Skinnygirl, chef, author and reality TV star Bethenny Frankel, and eTalk's Traci Melchor, the evening benefited Dress For Success.

Skinnygirl Margarita was launched by Frankel in March 2011. The low-carb, low-cal drink became an instant success and the brand has now expanded to include seven ready-to-serve cocktails, a vodka collection and a wine collection.

Party-goers were greeted at the door with White Cranberry Cosmos, followed by the arrival of Bethenny and Traci, who treated guests to a fun Q&A about summer entertaining.

Ready-to-serve cocktails like the Skinnygirl Sangria, Peach Margarita and Mojito make summer entertaining easy. Frankel recommends sticking to classics with a twist for party food, like turkey burgers with wasabi mayo served alongside Mojito cocktails — her go-to for parties this season. The new White Cherry Vodka is a must-try, says Frankel, just add soda or serve over ice.

I'm partial to the Skinnygirl Mojito — my favourite summer drink! At only 90 calories a glass, it's a refreshing and guilt-free patio cocktail. I would still add some fresh mint to it for flavour and aroma, though.

Guests were given a tour of four cocktail tasting rooms featuring different summer entertaining tips. The White Peach Margarita room was all about home decor! Event stylist Marla Brown talked about outdoor decorating.

If you're throwing a patio party, Brown recommends setting the mood with torches, lanterns, votives, or hanging cafe lights, making sure to illuminate the walking path. Add bright colours like this turquoise and tangerine combo to your neutral furniture with vases and throw pillows, says Brown.

I could definitely spend some time lounging here with a glass of sangria! Brown also recommends bringing the indoors out. Don't be afraid to bring your indoor chairs and tables outside for your party, she says.

Chef Lauren Mozer, founder of Toronto's Elle Cuisine, passed on tips for summer entertaining with recipes that are big on flavour and small on prep time. Keep it simple and light, always use fresh ingredients and pay attention to presentation, which accounts for 75% of any food experience, says Mozer.

These chicken satays were marinated in Skinnygirl White Wine and served with a red pepper chimichurri — yum!

I'll be lounging on a patio in Vancouver this weekend, Skinnygirl Mojito in hand, if anyone asks. Cheers!

Photo credits:
1-8. Chloe Berge

Author: 

Chloe Berge

Every day my inbox lights up with invites to product launches, wine tastings, restaurant openings and gourmet food events. (I know: #foodeditorproblems.) I have to turn down the majority of them otherwise I'd never get any work done and I'd weigh 300 pounds. But when I was recently asked to attend a lunch hosted by the Dairy Farmers of Canada, I only got halfway through the subject line of "Canadian Cheese Grand Prix..." before replying "SOLD!"

The event in question was a special media tasting of all the winners of the recent 2013 Canadian Cheese Grand Prix, which selected the very best Canadian cheeses from a whopping 225 entries.

Sampling the crème de la crème at a table of fellow food scribes, it was a very civilized way to spend the lunch hour. From the 17 category winners, here are my three favourites.

1. Grizzly Gouda, Sylvan Star Cheese Ltd.

Winner of both the Gouda and Farmhouse Cheese categories, this 1-year-old wheel from Red Deer, Alberta reminds me of Parmigiano-Reggiano. (See #2 in the above photo.) It's very firm with a deep nutty, caramel flavour and loaded with so much umami it sends your tongue into overdrive.

2. 5-Year Age Cheddar, The Black River Cheese Company Ltd.

This orange cheddar from Prince Edward County, Ontario took the Aged Cheddar (more than 3 years) category. It's sharp and crumbly, yet super creamy on the palate. This bad boy would make a seriously delicious grilled cheese sandwich or melt into a magnificent mac and cheese.

3. Ricotta, Quality Cheese Inc.

This creamy ricotta made headlines when it took the Grand Champion category, an honour never bestowed upon a fresh cheese. Made in Vaughan, Ontario, it shows off the purity and freshness of the milk. While you can eat it straight from the tub by the spoonful, it's terrific smeared onto sourdough toasts and topped with truffle oil, honey and cracked pepper.

Watch a video of Lynda Reeves and I making our own versions of mac and cheese.

Photo credit:
1. Eric Vellend

Author: 

Eric Vellend

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