I finally managed to taste the Louis D’or, from Fromagerie du Presbytère in Sainte-Élisabeth-de-Warwick in Quebec. This is the same cheese which was awarded the 2011 Canadian Cheese Grand Prix, organized by Dairy Farmers of Canada, two months ago. Louis d’Or is named for the farm that produces the organic milk used to make it. The name also refers to the French coins used during the reign of Louis XIII in 1640.

Unfortunately, the production of this cheese is limited and it may be hard to find it at your local cheesemonger. However, here’s the list of the winners from other provinces:

ALBERTA:
Flavoured cheese with added particulate solids and flavouring: Gouda Herbs and Garlic (Sylvan Star Cheese)

BRITISH COLUMBIA:
Soft cheese with bloomy rind: Island Bries (Little Qualicum Cheeseworks)
Flavoured cheese with added non-particulate flavouring: Naturally Smoked Boerenkaas (Natural Pastures Cheese)

ONTARIO:
Fresh cheese: Mascarpone Tre Stelle (Arla Foods)
Semi-soft cheese: Lankaaster Traditional Gouda (Glengarry Fine Cheese)
Mozzarella: Bocconcini Santa Lucia (International Cheese)
Mild cheddar: Mild Cheddar (Black River Cheese)

PEI:
Aged cheddar (1 to 3 years): Avonlea Clothbound Cheddar (Cows Creamery)

Originally published in the Journal de Montréal on November 8, 2008.

Gratin dauphinois (or scalloped potatoes) is a dish that gets its name from the Dauphiné region in the southeast of France. It consists primarily of potatoes that are slowly cooked in the oven, with milk or cream. As with all traditional dishes, there is no one single recipe. The purists (and the people of the Dauphiné region) will tell you that if you add cheese (emmental, grated gruyere, etc.) – even though the original recipe does not contain any – this addition will transform the dish into a gratin savoyard, which is a variation from the region of Savoy.

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Originally published in the Journal de Montréal on December 30, 2006.

Fondue, a classic of traditional Swiss cuisine is the ideal dish for a friendly get-together around the table, thanks in particular to the light-hearted rituals observed during the meal: If a cube of bread is lost in the fondue pot by a man, he has to buy a bottle of wine or a round of kirsch for everyone. If a woman loses her bread cube in the pot, she has to kiss every male in the gathering.

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Originally published in the Journal de Montréal on December 18, 2010.

No one knows the exact origin of tiramisu, which is without doubt, the most famous Italian dessert in the world. Five regions of Italy – Piedmont, Lombardy, Veneto, Friuli and Tuscany – claim to have invented it and many legends abound. According to one famous legend, this dessert was invented in the court of the Grand Duke of Tuscany, Cosimo III de Medici, at the end of 16th Century. Thus it was named zuppa del duca, meaning ‘duke’s soup’.

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Originally published in the Journal de Montréal on April 3, 2010.

For over 7,000 years now, humans have been consuming the milk of certain mammals – cows, sheep, goats, camels, etc. But since milk turns sour when it is left standing, it was only consumed in a processed form, like butter, cheese and yogurt.

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Originally published in Journal de Montréal on August 19, 2006.

Yogurt is prepared from milk that is fermented by lactic bacteria. It’s an excellent source of calcium that contributes to the formation and maintenance of healthy teeth and bones.

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I have simply got to share with you the most fabulous discovery that I have made since my arrival in Italy: the raw milk vending machine!

Newly arrived from a country where vending machines are the realm of empty calories and where raw milk cheeses are a delicate subject, I was absolutely stunned to see this dispenser that is as unusual as it is brilliant!

Why brilliant? Because it…

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