http://creamandsugar.ca Mon, 23 Aug 2010 03:02:16 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://creamandsugar.ca Mon, 23 Aug 2010 03:02:16 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://creamandsugar.ca Mon, 23 Aug 2010 03:02:16 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://creamandsugar.ca/pass-cheese-honey/ http://creamandsugar.ca/pass-cheese-honey/#comments Sat, 07 Feb 2009 20:32:51 +0000 sugar http://creamandsugar.ca/?p=136 Walking into the shop, I was immediately hit with the aroma of mingling aged delights. The only problem here was where to start, so we left that to the expert. With a quick request for advice, soon we were being offered a little wooden board with a lovely aged goat cheese with a firm white crust, a smaller disc of firm rosemary goat cheese, a large piece of pungent holey Swiss, and a little wooden boîte with a soft brie looking cheese inside. This was cheese lovers cheese. We enjoyed it throughout the day...a little goat cheese on the Pont Neuf overlooking the Seine, the soft liquid cheese in the wooden box on the steps of Sacre Couer in Montmartre...soon it was fini! Since frequenting Androuet is sadly not in the cards for me, I manage to get my fromage fix here in Edmonton between the Italian Centre Shop, Paddy's Cheese Market, and Costco (which has a surprising selection of high quality cheeses at excellent prices). With cheese collected, I assemble my version of "cheese and its best friends" comprised of sliced pear, caper berries, olives, prosciutto, candied nuts, and HONEY! My first encounter with cheese and honey was in a little wine cellar in Florence. It was love at first sight. Sharp, pungent, hard cheese dipped in honey. My favorite at home version of this treat couldn't be easier, or more addictive. A few spoonfuls of liquid honey, a drizzle of truffle oil, and a few generous cranks of freshly ground black pepper. Stir it up, serve it with Piave Vecchio or Manchego, and watch it disappear. Bonjour Valentine...]]> http://creamandsugar.ca/pass-cheese-honey/feed/ 3