11 March 2007
Cheese, Gromit! Cheese...
My shopping habits swing between two extremes: buy the brands and flavours I know or buy things I've never had before. What determines my shopping mood is usually my busy-ness, stress, and fatigue--I just don't feel like getting creative when I'm not in the mood ... you know.
Okay, there is an exception to that rule: if it's a new-to-me cheesy treat, I'm there.
Yesterday I went to my favourite local gourmet shop. Its cramped aisles were nearly impassable for all the bodies squeezing around one another. All I wanted was a good sandwich, those really hot potato chips I love (a must with roast beef sandwiches, I think), and Portuguese olives. Because of the crush of people I shuffled off to the side to peruse the shelves while I waited for my number to be called by the deli girls and found my self in front of a supplier table.
A CHEESE supplier table.
Apparently, the shop started carrying Upper Canada Cheese products a few weeks ago and a rep was in talking to people about their products. I've not heard of them before, so we chatted...and I sampled. They have two types: Comfort Cream and Niagara Gold. Comfort cream is a bloomy rind type akin to a Camembert or a Brie; Niagara Gold is a washed rind cheese that's similar to an Oka. They both were on the mild side and had an incredibly creamy mouth feel--and yes, is a very happy golden yellow. I found out the reason these cheeses were so luscious: they use milk from Guernseys (Guernsey milk has higher butterfat than standard Holstein milk).
So I picked up a wedge--which may last a week at most and turned towards the olive counter...and then I found them: Gorgonzola-stuffed green olives.
I've been on a Gorgonzola kick as of late, pairing it with whatever I can--from pears to broccoli I'm in my own blue cheese heaven. Yes, I know they're appetiser/snacky morsels of loveliness, but I'm trying to think of a way to cook with them...Right now, using them as pizza toppings is winning out...that is, if they last long enough to make it to a pizza.
add this page to del.icio.us