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Canadian Cheese – an evening with a “Savvy” Cheese Sommelier

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Canada recently announced a free trade deal with the European Union and, as with any such deal, there are likely to be winners and losers. One item of concern was the possible increase in imports of French cheese. While I love a good Brie, it is fair for Canada’s smaller, less established cheese makers to be concerned; can they compete in a larger market?

Canadian cheeses, as I have written before, are all kinds of yummy: from aged cheddars to soft barely-born ricottas, there is something for everyone.

A great way to learn about cheese is to attend a cheese tasting event with Savvy Company‘s Cheese expert, Vanessa Simmons. Her knowledge is endless and her passion contagious. Why not consider tickets to a Savvy cheese event and a copy of Canadian Cheese, A Pocket Guide by Kathy Guidi, as a present this Chrismukkah?

Wine makes a great companion to cheese.

Wine makes a great companion to cheese.

Savvy selections

Savvy selections

The revelation of the evening for me was the aged gouda from Alberta (Old Grizzly from Sylvan Star). To be honest, I think of beef and cowboys, not milk and milkmaids, when I think of our Western brethren. This cheese was crumbly, as a good aged hard cheese should be, with a bite on the tongue and a lingering creaminess. It was so good that The Beau gave me most of his.

Once you have tasted such award-winning cheeses as Quebec’s Bleu d’Elizabeth and Ontario’s Quality Cheese Ricotta, you will never be able to buy a brick of industrial Kraft cheddar again, I promise.

How can I have it mailed to me?

How can I have it mailed to me?

If the cheese we tasted at the Savvy Company’s Canadian Chunk of Cheese is anything to go by, I believe that our cheese can hold its own. Bring on the brie!

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Although trained as a sommelier, I pay my bills working as an IT consultant. I love what I do for a living and keep wine as my hobby. As it looks bad if you only drink, I have occasionally been known to eat as well. Growing up on four different continents, I love to cook and appreciate the cuisines of the world. But wine is my passion. With a well-stocked cellar, I am always on the hunt for new wines and love hearing from people about their latest find or interesting pairing. My approach to wine: Drink what you like. Wine reviews need not be stuffy. Numerical ratings are meaningless. If it tastes good, drink it! If you don’t like it, then it’s not the wine for you.


Vanessa Simmons

Always a pleasure to have you join us Claire! So glad you enjoyed the Canadian curd we selected for the evening. Between the two, how would you compare to the World Champion Lankaaster extra aged from Glengarry Fine Cheese?

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