Mount Pleasant Cheese Newsletter
3432 Cambie Street (Right Next to the Park Theater) – Vancouver, BC V5Z 2W8
After a brief hiatus in our newsletter production (you now have a new author) we’re back on track and boy oh boy do we have news for you…
Save 15% We know that our customers (like cheese) only get better with age, and we like to appreciate both. So every Wednesday all customers aged 65 years or more receive 15% off their entire purchase.
WEDNESDAY IS SENIORS DAY
Combo of the Week
Gone to the Moon Combo: 14$
Bought seperately: 17$
Baby Blue from Moonstruck Organic Cheese. This cambozola is the perfect combination with a creamy camembert center and a rich blue rind. Very mature for its age, this baby has been infused with blue from the inside out, and trust us it has bite!
Regular Price: 10$
Olive Oil and Cracked Pepper from Gone Crackers. This is the everything cracker, it will match or mingle with any flavour you dare to try it with. We chose to pair it with the Baby Blue because its hearty flavour won’t get lost in the richness of the blue.
Regular Price: 7$
Cheese, cheese and more CHEESE!
We are adding a few new cheeses and bringing back a few favorites thanks to our new partner in Quebec. Cheeses will be arriving early next week so do stop by for a try.
Just for fun, here’s a teaser:
Le Marquis de Témiscouata: pasteurized cow milk
Crème de la crème, the Marquis is enveloped by a mushroomy aroma, and complimented by a creamy almost runny center which releases delicate milky notes. During its weeks of affinage, it becomes covered by a beautifully refined white coat. This cheese is made from the rich milk of Jersey Cows. A herd abundant in the lush Témiscouta region. This cheese (a favorite of the cheese maker) affectionately takes his nick name: Le Marquis.
2009 Winner of the Canadian Cheese Grand Prix for “Soft Cheese with bloomy rind”
Grey Owl: pasteurized goat milk
Soft brie style goat cheese coated in ash, with a fresh, crisp aroma and a sweet, tangy flavour.
The name of this cheese not only refers to the colour of the cheese, it also honors the legend of Archie Belaney, one of Canada’s first conservationists, also known as Grey Owl. He lived for a number of years on the edge of Lake Témiscouata, influencing the region near Fromagerie Le Détour with his beliefs of upholding harmony between nature and man and preserving the Canadian wilderness.
Guillaume Tel: pasteurized cow milk
Named after the Swiss folk hero famous for shooting an apple of his sons head. The William Tell is steeped and washed in a delicious Ace du Vignoble De Lavoie (Rougemont) ice cider. The cider lends the cheese a beautiful brownish colour that resides just under a lightly bloomy rind. This cheese harbors a distinct sweet, fermented aroma. Its soft texture reminiscent of brie tends to melt into flavours of cream and fermented apple.
Finalist in the 2009 Canadian Cheese Grand Prix for “flavoured cheese”
1608 de Charlevoix: thermalized cow milk
A powerful aroma with persistent garlic and barnyard notes – bordering on, but not quite, ‘stinky’.
More amazing than its flavour is the deep rooted history behind this cheese. This cheese is made wholly from the milk of the Canadienne, which is the first cow brought to Canada in 1608 by the French settlers. Sadly in the past 50 years the Canadienne has been slowly replaced by cows such as the Holstein, which are well known for their abilities to produce large volumes of milk. Less than 500 out of more than 500, 000 remain today. These 500 were brought home to Charlevoix in 2007. Two of these herds (La Ferme Hengil and La Ferme Lyne Breton) are used by the Latterie de Charlevoix to produce the 1608.
The Association of the Development of the Canadienne Race, has been recently created with the sole goal of redeveloping this historical bovine. The 1608 is a direct product of these efforts and is truly a Canadian cheese to be proud of.
Asparagus Salad and Crostinis Topped With
Le Marquis de Témiscouata
1 lb (450 g) Quebec’s asparagus
125 ml (1/2 cup) chorizo, thinly sliced
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) olive oil
5 ml (1 tsp.) honey
Zest and juice of 1 lemon
1 shallot, thinly sliced
15 ml (1 tbsp.) mint, finely chopped
15 ml (1 tbsp.) chives, finely chopped
4 slices of Le Marquis de Témiscouata
1 l (4 cups) mesclun lettuce
1. Preheat the oven on broil.
2. Blanch the asparagus in salted boiling water for about 5 minutes.
3. Drain and rinse with ice-cold water to cool it down, and then chop.
4. In a frying pan, grill the chorizo slices in butter. Set aside on a paper towel.
5. In a large bowl, beat together the olive oil, honey, zest and juice of a lemon, shallot, mint and chives. Add salt and pepper. Set aside.
6. Divide the slices of Le Marquis de Témiscouata onto 4 crostinis. Bake for 5 minutes or until cheese is melted.
7. Toss the asparagus and lettuce with vinaigrette dressing. Add salt and pepper. Top salad with grilled chorizo slices.
8. Before serving, divide the asparagus salad among 4 plates and place a crostini with melted Le Marquis de Témiscouata onto each dish.
“Goodies” by Thelma
Three generation are now working and earning a living from this family business, all taking the same care and pride in providing a quality hand made and hand inspected products for your table.
To read Thelma’s story check out her website:
Want some pickled asparagus, carrots, pickles, beats or her famous pickled garlic?! Come on by and pick some up.
We also carry an assortment of her jams and jellies
appy Moonar Landing!
Peter, Peggy, Katelon, Amy, Geneviève and Janelle