Over the past couple of weeks we have been hosting cheese focused seminars at LFBR HQ, the beginning of our larger series; Taste Talks. Our aim is to empower our customers with knowledge to pass on to theirs… and possibly eat a whole bunch of delicious cheese while we are at it!
We were extremely lucky to have two incredibly knowledgeable and passionate professionals from cheese importer Dependances lead our inaugural session. Maxime and Lucie took us under their proverbial wing and flew us all over Europe with some of the best cheeses we have ever tasted (Truffe de Champroy, we’re looking in YOUR direction).
Below are three amazing European cheeses, representing a variety of styles and milks. From the top down are: Challerhocker, a firm cow milk Swiss knockout; Corsu Vecchio, crumbling and piquant sheep milk tomme style from the island of Corisca; and finally, the aforementioned Truffe de Champroy. Words are not enough to begin to describe this cheese. Studded with brightly intense French truffles (think pepper, garlic & lemon notes, not the traditional mushroomy profile from Italian truffles), it is a large wheel of firm but yielding cow milk cheese. It may look like a simple gouda, but you have never had a cheese this complex, engaging and so thoroughly satisfying.
Another standout destination on the whirlwind tour Maxime and Lucie took us on was The Cellars at Jasper Hill, on of Americas’ premier cheese makers and affineurs. Just one of the beautiful cheeses they make is called Harbison, and you will be very pleased to meet it when you have the chance. Somewhat in the style of decadent Mont D’Or from France, Harbison is made from Ayrshire milk, wrapped in the inner cambium bark layer from Vermont spruce and is then aged for 6-8 weeks. It is creamy, supple and full of big, rich flavours… One of which reminded me of grainy dijon mustard… I don`t know how, but it sure works.
We continually feel extremely fortunate that we are able to work in an industry where events and experiences like this are relatively common. We are also very committed to try and bring these experiences to our equally dedicated customers and friends. Stay tuned for more updates on new Taste Talks in the pipeline, and a recap of this weeks Quebec artisan cheese session!
In closing, the below photo pretty accurately depicts our feelings after two sessions totaling four hours with Maxime and Lucie:
Come back hungry….. There`ll be more soon!