Cheese Videos

When we step into our local cheese shop, or stand in front of the cheese counter at the supermarket, there can be sooo many cheeses on offer from all parts of the globe. Which one is best for what we are cooking tonight? Will that one go with my sandwich at lunch tomorrow? Is the brie ripe?

Hopefully we can shed some light on the situation.

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.
Leslieville Cheese Market

Julia takes a trip to the Leslieville Cheese Market and checks out some cheeses.
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.

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Cheese Videos

Cheese Videos

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.

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.

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.

Julia takes a trip to the Leslieville Cheese Market and checks out some cheeses.

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

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

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

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.

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

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

Warren waxes poetic on this fabulous pork product from Iowa.

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?

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

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

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

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

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

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.

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.

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

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

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

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"

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

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.

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.

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