Food & Drink - - SPECIAL OCASSION -

Serve about 2 oz (55 g) of cheese per per­son.

Re­move from the re­frig­er­a­tor 2 hours be­fore serv­ing so it comes to room tem­per­a­ture and the flavours de­velop.

Ev­ery­one has their own taste in cheese but broadly I like to serve one blue cheese, prefer­ably Cana­dian, one Camem­bert or brie type cheese and a fine ched­dar if I am serv­ing just Cana­dian cheeses. It is al­ways best to go to the cheese store and taste and try be­fore you buy. Here are a few choices:

Award-win­ning Celtic

Blue from Glen­garry Fine Cheese is a won­der­ful choice. It is a soft creamy blue cheese with del­i­cate blue vein­ing and a lime­stone-coloured nat­u­ral rind.

There is also the ex­cel­lent Nova Sco­tia cheese called Dragon’s Breath, which is stronger in flavour.

I like a soft goat cheese such as Salt Spring Is­land White Juli­ette, made by David Wood, who used to have a food store in Toronto. It’s a Camem­bert­type goat cheese that soft­ens as it ripens.

For a third cheese, try one of our fab­u­lous On­tario ched­dars or my favourite ched­dar from the Isle of Mull in Scot­land.

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