Thunder Oak Gouda

Warren and Hugh are back again to help de-mystify the world of cheese. This week we look at this Ontario farmhouse cheese, and how this style of cheese-making makes for incredible flavour.

Ewenity Dairy

Warren and Hugh are back again to help de-mystify the world of cheese. This time they talk about the sheep milk products available from Ewenity Dairy. They also discuss how pasteurisation changes the taste of cheese.

Sheep and Goat Cheese

Warren and Hugh are back again to help de-mystify the world of cheese. This week we talk about woolly tasting cheese, and some gnarly looking goats milk cheese.

Subtle Cheese Tray

Warren and Hugh put together a cheese tray with cheeses that have a more subtle flavour that can be matched with more delicate wines.

Monforte Dairy

Warren and Hugh walk us through the product range of one of their favourite cheese producers Monforte Dairy.

Cheese Descriptions

Warren and Hugh talk about the language that is used to describe cheese, and how these definitions vary from person to person

Ile- Aux-Grues Cheese

Continuing our look at Canadian cheese this time a unique producer - Ile- Aux-Grues. We also learn bout pooling milk and how it affects cheese.

Salt Spring Island

We continue our look at Canadian cheese, this time salt Spring Island from B.C.

Phillipe de Vienne Spices

Warren and Hugh talk about the range of Phillipe de Viennes spices available at their shop.

La Quercia

Warren waxes poetic on this fabulous pork product from Iowa.

Storing Cheese

Warren and Hugh talk about how to care for your cheese once you get it home from the store; should you be worried about that blue mould around the edges?

Cooking with Cheese

Warren and Hugh run down some popular cheeses to cook with, and give tips on preparations.

Fifth Town Cheese

Petra Cooper of Fifth Town Cheese, lets us in on building a brand new artisinal cheese operation in Prince Edward County.

Danish Blue Cheese

Julie from Le Gourmet TV and meets up with Luc from Rosenborg in the LCBO Events Kitchen. They trace the origins of Danish Blue cheese, explore the wide range of blue cheese available on store shelves, and prepare a couple of simple and tasty recipes

Alpine Cheese

Warren and Hugh from Provincial Fine Foods talk about cheese; this week we learn about Alpine cheese, and domestically produced cheese in this style.

Pairing Blue Cheese

Luc from Rosenborg cheese meets up with an LCBO product consultant - they talk about all the possibilities for pairing Danish Blue with wine and beer

Cheese with Gurth Pretty.

Ange from iYellow wine club takes some time with Gurth Pretty - Canada's cheese guru - to talk about sustainable organic cheese, and pairing Canadian wine with that cheese.

Behind the counter faves

Julia Rogers talks to the guys behind the counter at the Provincial Fine Foods store "About Cheese". We find out what the cheese - monger would suggest for different occasions.

Surface Ripened Cheese

Julia tackles another family of cheeses at p 'Provincial Fine Foods', this time surface ripened cheese.

Fresh Cheeses

Fresh Cheeses. Julia Rogers walks us through the cheese families. First up Fresh Cheeses - Filmed at 'About Cheese' in Toronto

Fromagerie La Station

Julia travels to the eastern tonwships of Quebec Canada, and visits with this farmhouse fromagerie.

Cheddar!

Warren and Hugh are back again to help de-mystify the world of cheese. This week they tackle cheddar, and explain the process of "Cheddaring"

Washed Rind Cheese

Warren and Hugh are back again to help de-mystify the world of cheese. This week we learn about the washed rind cheeses.

The Blues

Warren and Hugh are back again to help de-mystify the world of cheese. This week the blue cheeses, there's more to this family than just Roquefort.

Bloomy Rind Cheese

Warren and Hugh are back again to help de-mystify the world of cheese. This week Bloomy Rind, there's more to this family than just Brie.

Grilled Shrimp Sambol

Huge Flavour!

The indonesian Sambol marinade packes these grilled shrimp with a huge amount of flavour, and teh right amount of heat.

Short Bread

Melt in your mouth

Gran always said that it was the Rice flour that made the difference.

Microwave Peanut Brittle

So Easy!

This stuff almost makes itself...

Chef School

George Brown College

Learn to cook with videos from the pros!

Oven Pulled Pork

Not BBQ, but still great

This is for everyone who can't slow smoke

Welsh Cakes

Fire up the griddle

Not a cake, not a cookie... but one of teh best things you will ever eat.