The Difference in a Name or Why 100% is Better

"Dis-moi ce que tu manges, je te dirai ce que tu es."

(Tell me what you eat and I will tell you what you are)

Brillat-Savarin (1826)

"Modified milk ingredients also called natural milk constituents are umbrella terms for a group of milk products which have an altered chemical state from that which is naturally found in milk. This includes casein, caseinates, whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats. ^[1][2][3] Since the products vary considerably in composition, there is also a large variation in their nutritional value, and this has been a source of public concern as they are sometimes used to entirely replace milk or other more recognizable dairy products."

The above is the Wikipedia definition for modified milk byproducts.  Now, I would like you to have a look at your recent purchase of cheese from your big box store or bulk food store or WalMart or major grocery store especially the "super special" at some ridiculously low price.....is the first ingredient "modified milk byproducts" or "milk solids"?  Then you are eating a product that is made from dried skim milk or whey powder or some combination of these sorts of ingredients. Please note that these ingredients do not have to come from Canada.

In 1826, the famous gastronome (or in other words, one of the original Foodies) Brillat-Savarin made the observation above.  Today, we are inundated with the "latest" pronouncement on the food that we eat -  so much so that we are driven crazy trying to eat well and live long.  May I weigh in with a few thoughts?  Food, the preparation and eating of should be a source of joy and pleasure...of the family around the table, sharing and talking together.  If we look at the Mediterranean Diet (which is basically The Canada Food Guide) , we see that people eat just about everything, ENJOY everything, live long and generally, healthy lives but the emphasis is on fresh, real food.  There is no scientific evidence that removing gluten, dairy or whatever the latest buzz is does anything to improve the average person's life.  Only those with those specific intolerance's receive any benefit.  Remember that author's of books are trying to sell their books, TV personalities are trying to promote their programs - everyone has their angle.

Here at C'est Cheese Please! all of the cheeses are 100% milk of country of origin, olive oil is 100% olive oil, and the products here, many of which come from small, local producers, taste great - that is my guarantee to you, my valuable customers.  Does this make a difference to the taste and quality of the cheeses?  Absolutely.  Is it more expensive?  Yes, but remember that you get what you pay for - quality always does come with a price tag.

And remember that the Blue Cow symbol only appears on products made of 100% Canadian milk.

Is 100% better?  My answer is c'est vrai!  My customers are worth it.

Bon Appétit!

It's a Home Run!

In 10 short years, the Morin family of Fromagerie du Presbytère have achieved levels of success that are unmatched.  Year after year, the cheeses produced by Jean and Dominic have won accolades and many honours.  In 2010, I wrote about Le Bleu d'Elizabeth which since has been awarded the Caseus Emeritus at the  2013 Sélection Caseus (founded in 1999, this is a provincial contest for Québec cheeses).

Another cheese from Fromagerie du Presbytère is Louis d'Or, a wash-rind cheese named for the Morin family farm . Louis d'Or was awarded the Caseus Emeritus in 2012 as well as being awarded the 2014 Grand Champion at the Canadian Cheese Grand Prix.......and a year later, Laliberté (pictured above), the latest addition to the repertoire at Fromagerie du Presbytère has won the 2015 Grand Champion at the Canadian Cheese Grand Prix.  Talk about a home run!

The farm (Louis d'Or) has been in the Morin family for four generations and the mixed herd of primarily Holstein with a few Jersey's thrown in for good measure, provide the milk that is used for the production of the cheeses.  The cheeses are created in what was a former Presbytery which sits in front of the farm...perhaps this is the key to great cheesemaking....being blessed from above!

Laliberté is in stock at C'est Cheese Please! 

Bon Appétit!