The art and science of making cheese

By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and […]

Dairy ingredients gaining a share of the spotlight

By Aaron Jourden It’s not hard to see why queso fresco, butter, buttermilk and cottage cheese are some of the fastest-growing dairy ingredients on Canadian restaurant menus. Each speaks to a larger trend that’s been evolving in the dining landscape over recent years. Whether it’s more authentic approaches to ethnic dining or changes in the […]

Five questions: Afrim Pristine

By Marian Staresinic As a Maître Fromager (Cheese Master), Afrim Pristine delivers years of experience in affinage, a practice handed down through the family business, Cheese Boutique. Pristine’s cheese epiphany was realized when discovering how much more brilliant eating cheese could be at its maturation peak. “I continually strive to sell the best product possible, to […]

Chef Alexandra Feswick takes home top prize at the Grate Canadian Cheese Cook-Off

Press release Nutty Home-Style Mac & Cheese wins’ judges’ hearts — and stomachs Alexandra Feswick, Chef de Cuisine at the Drake Hotel in Toronto, today emerged victorious in one of Canada’s highest profile culinary comfort food battles, Dairy Farmers of Canada’s (DFC) Grate Canadian Cheese Cook-Off. With Mac & Cheese again as its theme, the […]

How to sneak vegetables into other foods

By Shelby Morrison, Order Up blog Although vegetables are delicious and nutritious, it might take some convincing on your part to entice the younger folks in your life or your picky eater friends to eat them. If you struggle to get your child or yourself to eat vegetables, consider getting a little sneaky. As adults, […]