I have a joke that everything tastes better on a plank and that the only diet I believe in is a plank diet.
Last weekend GC and I ventured down to Cheese Boutique. If you have not been to this store, you must go. Now. It has the most magical assortment of cheeses, spreads, meats, crackers, breads, olives and everything that makes a perfect charcuterie board. There is also a cheese vault (which you can look at and tour in a google-map style on their website). Literally a vault that houses and ferments some of the greatest cheese in the world. When you walk in to this walk-in closet sized room you are hit with the most intense, pungent and amazing smell. I could spend hours in this room.
Cheese Boutique provides brief descriptions of each cheese on the packaging. These are the four types of cheese we had:
Cantal: a raw cow’s milk cheese from around the French Alps. AOC controlled and aged in-house 18 months.
Super Manchego: the only sheep’s raw milk producer of Manchego. Aged in mountain caves in La Mancha. Brought in at 18 months and aged another 6 months to produce a drier, more crystalline texture.
Ontario Goat Cheddar: produced in Lindsay, Ontario with 100% local goat’s milk.
Blackout: Made in Holland exclusively for Cheese Boutique and aged 3 years in-house. This cheese has been released from our vault in honour of the blackout in the summer of 2013. Big, nutty flavour.
My favourite was the Blackout. It was deep in flavour, and had a caramelized, nutty flavour to it; it was a richer gouda.
I am making it a personal rule that I am not allowed to return until after my trip to Paris. Because after all, if you are going to the cheese capital of the world, you should maybe just wait.