The Website is Live!

http://www.cestcheeseplease.com/

Well after much blood, sweat and tears, the website for the store is now up and running.  I hope that you will have a look and let me know what you think.  Is there additional information that you would like to see?  Have you had a look at the cheese listing?  That is still a "work in progress" but I think that you will find a lot if information there about the various cheeses that have crossed the threshold of  "C'est Cheese Please!"  As I indicatd when I started this blog, this is where I will post in-store specials and talk about new cheeses and maybe some old favorites too.

This year has been a year of milestones.  You may have noticed the painting of the store above.  The artist is my talented daughter, Brittany who has decided to live her dream too.  This September, she will be starting the Graphic Design course at George Brown College in Toronto.  My younger daughter, Ainsley graduated with honours from Carleton University a few weeks ago and is hoping to teach English in South Korea this fall.  And my son Kyle has started his business, "RenoMan".  He specializes in high quality renovations and construction - his work is amazing so if this is something that is in your future, check his website out at:  http://www.constructionheros.ca/

 So, we are coming up to the year anniversary of the birth of "C'est Cheese Please!". It was the end of June, the beginning of July 2009 when I decided that I could continue doing the things that I was doing and getting the same result or as Monty Python would say, "And now for something completely different"!. July has also always been a month to celebrate Canada's birthday so here is a little treat for all the follower's out there! This is valid until July 30th, 2010.

Happy Canada Day and Bon Appetit!

Un Nouveau Fromage Quebecois!

Just arrived at C'est Cheese Please! this week is this lovely piece of decadence from our Belle Provence, Filou.  This is made in the classic style of a Morbier with a line of ash running through the centre.  Many people on first sight think that this is a blue cheese and shy away from it ("I don't like blue cheese" add shiver here!)  So don't worry and instead give Filou a chance to seduce you with its washed rind and raw cow milk paste.  Add a bit of aging to this cheese and you have one of the French cheeses that linger in our memories.  When it is young, the flavours are soft and mild but wait a bit and you will be rewarded with a bolder, nuttier flavoured cheese that pairs well with a dry, red wine or blond beer.  For something a little different, try serving this cheese with cider.  Available at the LCBO is a wonderful "cidre glace" from Quebec called Pinnacle.  It is made using the same methodology as is used to make ice wines.  The apples are allowed to freeze on the apple trees and are then harvested.  This cider is served in the same way as an ice wine, cold and in a small glass.  It is the perfect accompaniment for blue cheese too.

I have been busy this past few weeks putting the final touches on the website.  Included in the website is a listing of the cheeses that have been in stock at the store over the past 7 months along with a short description and pairing where applicable.  There is also information about the custom cheese trays and gift baskets that I can make up for that special person or special occasion and the beautiful table decor items that I carry.  So please have a look and let me know how you like it!

I thought you might like to see the attractive presentation that Filou comes in.  A wonderful gift for the hostess with the mostest!

Bon Appetit!