Extra Old Île-aux-Grues Cheddar

This 2 year old cheddar is a firm non-pasteurised, pale yellow, sharp-tasting, cow's milk cheese from Île-aux-Grues, Quebec.

Cheddar cheese is named after the village of Cheddar in Somerset, located in South West England where it was originally made. The name "Cheddar cheese" is widely used around the world and has no Protected Designation of Origin (PDO) within the European Union.

Cheddar cheese has been produced since the 12th century, however in Canada it was first made in the 19th century. The manufacture of Cheddar cheese includes the process of 'cheddaring' which makes this cheese unique.

Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned. Strong, extra-old Cheddar, needs to be matured for up to 15 months.

The Fromagerie Île-aux-Grues located in the heart of Quebec's majestic St. Lawrence River, have been making cheese for over 35 years. The history of the dairy is closely linked to agricultural production, the main economic activity of the island. In 1976 the island's dairy farmers formed a cooperative to protect their agriculture and their terroir. Today, their farms produce quality milk exclusively for the production of cheese on the island.

As well as producing mild, medium, sharp and extra-sharp cheddars the Fromagerie Île-aux-Grues have developed an extraordinary line of fine artisanal cheeses including; Le Riopelle de l'Isle, Le Mi-Carême, La Tomme de Grosse-Île and Le Canotier de l’Isle.

This extra sharp Cheddar from L'Île-aux-Grues has matured for two years. It is off-white in colour and has a firm dry and granular paste and a pronounced lingering nutty flavour.

L'Île-aux-Grues 2 year old Cheddar can compliment any cheese platter. Try it in your favourite grilled-cheese sandwich, with Apple Pie, Apple Cheddar Soup, Zucchini Bread or this delicious Tomato Cheddar Pie.

http://www.fromagesileauxgrues.com/

For more information on the manufacture of Cheddar cheese check out:

http://en.wikipedia.org/wiki/Manufacture_of_Cheddar_cheese

Apple Cheddar Soup

There is nothing as comforting as a warm bowl of soup on these cooler fall days of October. What better time for an apple soup when fresh apples are aplenty.

This rustic Apple Cheddar Soup bursts with tangy apple, sweet leeks and sharp aged cheddar.

Apple Cheddar Soup Recipe

Ingredients:

2 tbsp (30 mL) butter

3 apples (McIntosh or Cortland), peeled, cored and chopped

1 cup (250 mL) chopped leeks (white and light green parts only)

1 cup (250 mL) chopped celery 

1 cup (250 mL) chopped carrots 

1 tbsp (15 mL) chopped fresh thyme 

1 tbsp (15 mL) chopped fresh rosemary 

1/2 tsp (2 mL) fresh cracked pepper 

2 cups (500 mL) water 

2 cups (500 mL) apple juice 

2 cups (500 mL) packed grated extra old cheddar **

1 cup (250 mL) 1% milk 

Directions:

-In large saucepan over medium-high heat, melt butter.

-Then add apples, leeks, celery, carrots, thyme, rosemary and pepper. Cook until vegetables begin to soften, stirring often, about 10 minutes.

- Add water and apple juice; bring to simmer and cook, until vegetables are very tender, about 30 minutes.

- Working in batches, purée the soup in a blender until smooth.

- Return soup to pot and over medium heat whisk in grated cheddar until dissolved. Gently whisk in milk and warm through (do not boil again).

Recipe makes 6 servings.

** For the extra-old cheddar I use the 2 year old Île-aux-Grues Cheddar

Serve with a slice of crusty bread and a green salad for an easy meal.

Recipe source: Ontario Apple Growers

http://onapples.com/

Sharp Cheddar Zucchini Bread

Over the years, I have made several different recipes of zucchini bread, but I especially like this recipe as the sharp cheddar gives it that extra kick.

Sharp Cheddar Zucchini Bread  Recipe

Ingredients:

1 medium zucchini

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/4 cup granulated sugar

1/4 cup lightly packed brown sugar

2 cups grated sharp cheddar cheese **

2 eggs

1/3 cup vegetable oil

Directions:

- Preheat oven to 350F (180C). Lightly coat a 9x5 inch (2L) loaf pan with oil. Using the large holes on a box grater, grate unpeeled zucchini.

Using your hands, squeeze out as much liquid as possible. Pat dry the grated zucchini with a kitchen towel. Zucchini should measure about 1 cup.

- In a large bowl, using a fork, stir flour with baking powder, salt, baking soda and nutmeg. Stir in granulated and brown sugars. Stir in grated zucchini and 1 1/2 cups grated cheddar cheese.

- In a small bowl, whisk eggs with oil. Pour over flour mixture and stir just until mixed. Batter will be thick. Scrape into prepared loaf pan. Smooth top as best you can, then sprinkle with remaining 1/2 cup cheese.

- Bake in centre of preheated oven until a cake tester inserted into centre of loaf comes out clean, around 45-50 minutes. Let stand 10 minutes. Then carefully turn loaf onto a cooling rack.

This loaf is terrific served warm or at room temperature.

** For the sharp cheddar I use the Extra-Old Île-aux-Grues Cheddar

Recipe source: http://www.Chatelaine.com

Ossau-Iraty

Ossau-Iraty is a classic sheep milk cheese made in the French Pyrénées.

Ossau-Iraty has a natural rind with hues ranging from pale yellow, to golden-orange to light gray. The ivory colour pâte is an uncooked, pressed paste that is supple and creamy when young and becomes more firm and crumbly as the cheese ripens. Ossau-Iraty is creamy and buttery in the mouth with wonderful complex nutty flavours with hints of fruits and herbs.

The cheese's name Ossau-Iraty, reflects its dual origin: Ossau in the valley of Bearn, with its long history of Basco-Béarnaise breed of sheep, and Iraty the wooded hills of the French Pays Basque, home to the black and red-headed Manech ewes.

Ossau-Iraty received its Appelation d'Origine Controlee (A.O.C) nomination in 1980. AOC stipulations for making Ossau-Iraty cheese includes, the production of a specific sheep milk of the region, the manufacture and ripening of the cheese and of course the exclusivity to the specific geographical area.

During the affinage process of Ossau-Iraty, the cheese must be salted, it is washed in a brine, which enables the cheese to form a rind, then the cheese is placed in a cave d’affinage with regulated temperatures between 6 to 15°C and a high humidity level of 75%. During the ripening stage, the cheese rinds are then brushed with salt and some are brushed with a purée de 'Piments d'Espelette', a red chili pepper purée.

Another stipulation by AOC is the cheese must be aged at least 120 days before consumption for wheels weighing 4 to 7 kilos and 80 days for the smaller wheels of 2 to 3 kilos. Fromagerie Agour one of Ossau-Iraty producers age their wheels anywhere between 4 to 17 months.

Fromagerie Agour located in the Basque village of Hélette, France produced the winning Ossau-Iraty that was crowned the World Champion Cheese at the World Cheese Awards in 2006 and again in 2011, in Birmingham, England.

Pictured above is Ossau-Iraty aux Piments d'Espelette. Espelette is a variety of chili pepper that is cultivated in the French commune of Espelette, in the Atlantic-Pyrénées. The Espelette pepper was classified an AOC product in 2000.

Ossau-Iraty pairs well with many wines, especially a white Jurançon or Sauvignon Blanc or a French red Madiran or Merlot.

http://www.ossau-iraty.fr/

Sheep photos source: http://www.3srbreeding.eu/

Basil

(Ocimum Basilicum)

Basil also known as 'sweet Basil' is an annual plant used as an herb.

Basil is one of the principal members of the “Mint” family.

Basil can easily be cultivated from seeds; it takes less than two weeks to germinate. The plant is easy to grow; it needs plenty of sunlight, moist soil and regular pruning to grow to a height of 75 cm (2.5 ft).

Basil grows in tropical climates but since they are unable to survive our cold winter weather they are best grown in pots and can be brought indoors.

Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods and is used all over the world and is used in numerous cuisines.

Basil Pesto

Basil Pesto is an uncooked sauce that can be used on pasta, about 2 tablespoons to a portion, with equal parts of butter, or 1 tablespoon to a bowl of minestrone or on a baked potato, or as pizza sauce or simply enjoyed as a spread on toasted baguette.

It can be made in advance and stored in a cool place.

Basil Pesto Recipe

Ingredients:

1 1/2 cups fresh basil leaves

2 cloves of garlic

1/4 cup pine nuts

3/4 cup thinly grated Parmigiano Reggiano (Parmesan cheese)

3/4 cup olive oil

Directions:

Ground in a mortar, basil, garlic and pine nuts.

Add, Parmigiano Reggiano cheese until it forms a thick purée.

When the mixture is really thick, add olive oil very slowly, stirring constantly, until the mixture has a consistency of creamed butter.

Pour mixture in jar.

Run a film of olive oil over the top before covering and store refrigerated.

Source: The Joy Of Cooking

Grise Des Alisiers

Grise Des Alisiers is a semi-firm raw sheep-milk cheese from France.

This farmer style cheese has a natural crusty gray speckled exterior rind. The cream color non-cooked pressed pâte with small crevasses is dense, rich with a nice creamy texture. This cheese has a well-developed but not too strong flavour, slightly sweet and nutty and leaves a lingering aftertaste that is distinctive to sheep's milk cheese.

Grise Des Alisiers can pair nicely with a French Pouilly-fumé or try it with one of Beau's Brewery Doc's Feet Dubbel.

Bob Dylan - Duquesne Whistle

The first time I heard 'Duquesne Whistle' it caught my ear. I loved the boppin' jazzy blues groove and that infectious gritty vocal which reminded me of Tom Waits and Arlo Guthrie.

What I was listening to was Bob Dylan's 'Duquesne Whistle', the opening track on his latest album 'Tempest', his 35th studio album.   Wow, fifty years after the release of his first album, one can see why Bob Dylan has remained one of the most influential rock & roll musician.

 

I am not particular fond of this video but I just can’t get enough of this song; I need to play it over and over. This is definitely my favourite track for the month. Fantastic!

http://www.bobdylan.com

John Lee Hooker - Mr. Lucky

Godfather of Blues, John Lee Hooker was a singer-songwriter and blues guitarist. He was born in Mississippi in 1917, left home at fifteen, went on to work in Memphis, Tennessee and ended up in Detroit, Michigan in 1943 where his popularity grew quickly when his recording career began.

John Lee Hooker was known for his trademark 'talking blues' style, incorporating the boogie-woogie piano and the use of his electric guitar bringing together the Delta blues with the post-war electric blues. John Lee Hooker recorded hundreds of singles and albums over the years. Two of his hit songs, 'Boogie Chillen' released in 1948 and 'Boom Boom' in 1961 are both named in the list of 'The Rock and Roll Hall of Fame's 500 Songs that Shaped Rock and Roll'.

John Lee Hooker's single 'Mr. Lucky' was originally released in 1967 on Bluesway Records a track recorded for his album 'Urban Blues'. Hooker released another version of ‘Mr. Lucky’ with Robert Cray in 1991 for the title track of his album ‘Mr. Lucky’. This album has some of the biggest names in modern blues and rock making appearances; Ry Cooder, Carlos Santana, Johnny Winter, Albert Collins, John Hammond, Van Morrison, Keith Richards and Robert Cray.

This is a great live recording of 'Mr. Lucky' performed by John Lee Hooker with Robert Cray.



They call me, Mr. Lucky

Bad luck don't follow me

They call me, Mr. Lucky

Bad luck don't follow me

Everything I touches turn to gold

That mean I can't do no wrong

I woke early one mornin'

Mr. Lucky, standin' by my bed

I woke early one mornin'

Mr. Lucky, standin' by my bed

I listened to him real closely

This is what he said

You was born for good luck, Johnny

Bad luck can't do you no harm

You was born for good luck

Bad luck can't do you no harm

I guarantee you'll never go wrong

That's why they call me, Mr. Lucky

Bad luck don't follow me

That's why they call me, Mr. Lucky

Bad luck don't follow me

Everything I touches turn to gold

I never felt misery

Another great version of 'Mr. Lucky' that I truly enjoy, appears on the album 'Strictly Whatever' recorded by Canadian guitar masters, Harry Manx and Kevin Breit. Worth checking out!

http://en.wikipedia.org/wiki/John_Lee_Hooker

La Tome de Chèvre Paul Georgelet

La Tome Georgelet is an artisanal ash covered goat-milk cheese from France.

The exterior rind is dry with a grey-blue mould covering its surface and has a musty odor. The interior cream coloured paste is lightly salty with a wonderful goat milk flavour that melts in the mouth.

Since this chèvre comes in the form of a small tomme of approximately 18 cm (7") diameter, the center (le coeur) of the cheese remains soft and creamy for a longer period. La Tome Georgelet can easily be enjoyed aged up to six months. Naturally, as the cheese ages the texture becomes firmer and the cheese flavours develop into more complex intensity.

This excellent Tome de Chèvre is produced by artisan cheesemaker and farmer Paul Georgelet. As well as producing international acclaimed goat cheeses, Le Chabichou du Poitou and Le Mothais Sur Feuille, Paul Georgelet owns and operates an eighty hectares farm with five hundred goats. The farm and fromagerie Les Fromages de Chèvres Paul Georgelet is located in Villemain, a small commune in the department of Deux-Sèvres, in the Poitou-Charentes region of France.

http://www.paulgeorgelet.fr