Figaro, Figaro, Fi-ga-ro!

Even if you are not a fan of opera, I don't think that there is a Boomer alive who doesn't remember Bugs Bunny's rendition of "Figaro" and who's toes automatically start tapping, hands start conducting and voices start singing "Figaro, Figaro, F-i-g-a-r-o.....".  What would you say if I told you that there was a cheese out there that would produce the same reaction?  And it's called (are you ready?), Figaro!
Figaro is a fresh cheese from one of our fabulous artisanal cheese makers here in Ontario, Glengarry Fine Cheese.  Margaret Morris, master cheesemaker at Glengarry has this to say about this piece of decadence, "At two to three weeks old, the cheese will be mild and milky with a fresh, mushroomy taste and as it ages it will start to ripen and become "fondue-like" under the crust. It will get more of a bouquet on it and the rind will go from white to a golden colour." My comment here would be if it lasts that long! This luscious, velvety cheese is a fresh cheese with only a small amount of culture used in it and no rennet added so the flavours of the cheese really reflect the original milk used to produce it and that means to you and me that the type of grasses that the cattle are grazing on affects the flavour of the cheese. In the springtime, you might taste more honey notes to the cheese from the red clover blossoms and later in the fall when the first frost hits, there might be a stronger flavour with hints of asparagus and leek.

Figaro is what is termed a "moule a la louche" or hand-ladled cheese. You might have seen this term used on a traditionally made camembert and in cheese-maker's terms it means that the curds are hand-ladled and not pressed to retain the natural texture and taste. Once formed, the Figaro is allowed to drain over a 24 hour period of time. When unmolded, it is salted and aged to develop the bloom. Margaret's experience with this technique was learned from a small producer of the AOC cheese, Chaource in France's champagne region.

For serving, try Figaro on your morning croissant with a bit of apricot or peach jam or come into "C'est Cheese Please!" on a Saturday morning for the fabulous Montreal-style wood fire oven bagels (.80 each) and try it with some nice smoked salmon and capers! Or maybe indulge in a bottle of champagne and enjoy Figaro with a little bubbly either way, you'll be singing Figaro, Figaro, F-I-G-A-R-O!!!!

By the way, if you would like to hear a wonderful rendition of "Largo Al Factotum" as you are enjoying your cheese, follow this link:

http://www.youtube.com/watch?v=Yf4c8uREO3U

Bon Appetit!

Mother's Day - It's Really Quite Simple

A few years ago, I was chatting with a young man (well, not that young, he was married and a young father) who was getting totally stressed out with the pressure of what to do for Mother's Day.  Men are like that, Valentine's Day and Mother's Day cause so much worry about getting it right.  So for all the males out there, I will try to make this simple - The Four "F's" - Food, Fashion, Flowers and Fun - any combination of these 4 items and you are Golden.  So tomorrow morning, pop into "C'est Cheese Please!" and pick up a couple of croissant which you will gently warm on Sunday morning with the assistance of your children.  While the croissant are warming, put on the coffee (fresh ground Brown Dog Cafe coffee is $7 a half pound and $13.50 a pound and I received a delivery today, so it's REALLY fresh!).  Prepare a tray using her best china, don't forget the napkin (linen is a nice touch) as well as a lovely rose that you picked up from Doug at The Flower Market (Southworks Mall) which you have popped in a bud vase.  The kids have probably made a card for her.  So now, place the croissant on the plate and place the small pots of jam (Greaves Jams, $2.50 a pot) on the tray and a little butter on the plate.  Pour the coffee - you know how she likes it best - and the orange juice.  Did you remember the strawberries, you know the ones that you washed and cut up earlier?  Now, you had better carry the tray at least until you get a little closer to the recipient and then let the children navigate the last little bit with your able bodied assistance.  This will pay dividends, trust me on this one, OK?  If you really want to get carried away, include the newspaper or a nice magazine (Fashion) and the joy of your children's excitement as they do this special thing for their Mommy is the best kind of Fun that there is.  So, just remember the 4 F's.

I have been working to get my website up and going this month.  One of the features will be a complete listing of the cheeses that have been available at "C'est Cheese Please!" along with a good description and suggested wine and/or beer pairings.  It has been a big project and I hope that you will find it helpful when making your decisions for those important cheese selections.  I will keep this updated as new cheeses are added to the repertoire!

For all of the fans of Niagara Gold, it is back in stock along with Comfort Cream just in time for Mother's Day in case my first suggestion doesn't work.  I am also expecting a shipment of Figaro this week from Glengarry Cheese for all of those who have been waiting anxiously for this fabulous cheese to arrive along with the cheese shavers and graters from Boska Holland.  I will post an entry when these items have in fact arrived.  In the meantime, to all the Mom's out there, Happy Mother's Day!

Bon Appetite!