It’s Video Wednesday and time for a short PBS video on cheesemaking at Jasper Hill Farm in Vermont. Enjoy!<p><a href=”http://vimeo.com/113559146″>Food Forward, episode 5: "Modern Milk"</a> from <a href=”http://vimeo.com/amicapen”>ami capen</a> on <a href=”https://vimeo.com”>Vimeo</a>.</p>
Hey, cheese lovers! Please pass the word on the upcoming Great Canadian Cheese Festival by using the Facebook, Twitter and e-mail buttons at the bottom of this post. For Festival information and tickets, go http://cheesefestival.ca/ Thanks for your help. Cheese be with you!
By the way, do you have your tickets yet?
It’s Video Wednesday and we’re off to St. Lawrence Market in Toronto with Wendy Furtenbacher aka Curdy Girl, one of our favourite bloggers. There’s no doubt about it, Wendy is head-over-heels in love with cheese. Today, she talks with Elisabeth Bzikot of Best Baa Dairy about the wonderful sheep-milk cheeses made by the Bzikot family near Conn, Ontario.
Tony Bourdain, our favourite celebrity chef, takes you on a hilarious, fascinating gastronomic tour of Montréal, our favorite Canadian city.
He talks cheese with Gilles Jourdonais, proprietor of Fromagerie Atwater. He chows down on Foie Gras Double Down at Joe Beef. Best of all, he roars around town at night in the back of pick-up truck with Martin Picard of Au Pied de Cochon and Normand Laprise of Toqué! Restaurant—swilling wine from a brown paper bag.
Sadly, we don’t see Tony diving into poutine. How could he have passed on poutine during a layover in Montreal?
Enjoy Video Wednesday at CheeseLover.ca!
And for more on Tony Bourdain’s travels in Québec, watch this video.
Welcome to Video Wednesday at CheeseLover.ca!
On Iron Chef America, New York chef Nicolas Cantrel challenges Iron Chef Marc Forgione in a battle of Gruyère cheese. Judges are Man v Food host Adam Richman, the fabulous Nigella Lawson and chef Laurent Tourondel.
Let the battle begin!
On this Video Wednesday, let’s visit with David Wood at Salt Spring Island Cheese just off Vancouver Island in British Columbia. It’s a dairy worth a visit in person, if you have the opportunity. To sample the Salt Spring chèvres is to taste what arguably are the best goat’s-milk cheeses produced in Canada. The garlic chèvre is to die for.