April Cheese of the Month

The cheesemaker: Fromagerie Fritz Kaiser, Noyan, Québec

The Fritz Kaiser cheese factory was founded in 1981 by Fritz Kaiser in Noyan, Quebec, near the border with the state of New York. The cheese factory specializes in producing washed, bloomy and mixed-rind cheeses. In recent years, it has garnered several prestigious awards, including the 2011 and 2012 American Cheese Society
 award for Soeur Angèle
 and l’Empereur.

Almonte Easter Treats

Chocolate shortbread for Easter
Chocolate shortbread for Easter

To help you get ready for this weekend, we have lots of goodies in store for you, including:

  • Crazy 4 Chocolate is an Almonte chocolatier – Solid chocolate bunnies, Caramel pecan hearts and rabbits, Peanut butter bunnies
  • Belgian chocolate Dolly the Sheep (direct from Europe)
  • Salted caramels made in France
  • Salt water taffy made in Canada
  • Chocolate dip shortbread bunnies made in Toronto
Ottawa Valley Colourful Tableware
Colourful Tableware

For the people in your life who prefer non-sweet treats, we have

  • A beautiful variety of spring-inspired table linens (tablecloths, napkins, table runners and tea towels)
  •  Zoku ice cream maker and traditional popsicle molds in fanciful designs
  • A wide variety of specialty teas in pretty packaging
  • A delicious selection of locally sourced cheeses and condiments to accompany them

Easter Opening Hours:

  • Friday 11 – 4
  • Saturday 10 – 5
  • Sunday Closed
  • Monday 11 – 4

Almonte Cheese Club – March Selection

3053These are the cheeses featured for March. Cheese club members will get:

From la fromagerie FRITZ KAISER in Noyan, Québec

Soeur Angèle

  • Type of milk: pasteurized cow’s milk, goat’s milk and fresh cream
  • Texture: Soft
  • Awards and distinctions at the 2014 Canadian Cheese Awards, 1st prize in the bloom rind cheese category at the 2013 Sélection CASEUS contest and 2nd place among soft, farmstead cheeses at the 2011 American Cheese Society competition.

This double cream cheese has a fresh mushroom aroma, combined with the taste of goat’s milk and cream. Sœur Angèle , under its white and fluffy rind has a melt-in-your mouth to runny texture, with a very soft core. The mushroom aroma of the rind complements the creamy and buttery taste.

From la fromagerie LES FROMAGIERS DE LA TABLE RONDE in Ste-Sophie, Québec

Le Fou du Roy

  • Type of milk: Organic Pasteurized cow’s milk
  • Texture: Semi-soft
  • Awards and distinctions: finalist in the 2006 Canadian Cheese Grand Prix, in the farm cheese category. Does not contain rennet

During the ripening process, its pinkish-orange rind is smeared with grayish-white penicillium. Le Fou Du Roi offers a creamy flavour with buttery, grassy and nutty aroma. The interior has a supple, melt-in-your-mouth texture with aromas of butter, peanuts, hay and a touch of farm goodness.

From la fromagerie LE FROMAGE AU VILLAGE in Lorrainville, Québec

Le Cru du Clocher reserve 2 years

  • Type of milk: raw cow’s milk
  • Texture: firm

 This 2 year Cru du Clocher still has its creamy texture, but it also has more pronounced flavours. This cheese has developed a bite and it is well balanced with the milky, smooth cheddar flavour. Le Cru du Clocher has a marvellous taste that is reminiscent of Cheddars made fifty years ago, when there was a cheese maker in every village.

 

Almonte “Cheese of the Month” to support Hub Hospice Palliative Care

Hub Hospice logoHub Hospice Palliative Care is a local organization that is here to help someone with a life-threatening illness who is being cared for at home – wherever the client considers home – in the Mississippi Mills and North Lanark area.

The palliative care team offers compassionate, confidential, respectful support to clients and their families. Under the supervision of a registered nurse, a specially trained volunteer will come to where a client lives to listen, read, talk with, or simply provide companionship. Through the program, caregivers can also be given a few hours to rest, take care of errands, or allow time for themselves so they can maintain their ability to give care.

When we read about a local palliative care project being organized, it spoke to both of our hearts and to two different experiences. Both of us feel that facing end of life, or, being close to a person facing end of life, is one of the biggest and most difficult times of our lives.

Compassionate palliative care helped Lise and her family through the loss of Lise’s mother many years ago. Lise remembers the kindness, honesty, and respect the palliative care nurse showed, both toward her mother and to her family, and how this support and her compassion made such a difference to the family through this difficult time.

When Sandra’s grandmother was dying, on the other hand, she and her family had the frustrating experience during this already emotionally painful time, with the sense of a lack of compassionate end of life care. She and her family struggled with authorities to help their family member be as comfortable as possible as she was dying.

We were really pleased when a program geared to compassionately accompanying families through this challenging time would be available to people in our community, and we knew that this was an initiative we wanted to support wholeheartedly. We started with a simple mason jar by the cash register to collect ‘pennies for Hub Hospice’ (as the Canadian penny was removed) and are matching the amount donated by customers. To date customers alone have contributed more than $235.00! The next concept that we are unrolling is the “Cheese of the Month”. Each month this year, one special cheese will be ordered in and 10% of the proceeds from sales of this special cheese will be donated directly to the project. Pick up a piece of Le Clos St-Ambroise, March’s Cheese of the Month, and know that you are helping to contribute to a valuable community initiative.

 

Almonte Cheese Club – February Selection

This month the cheese chosen for club members came in a smaller packages so we decided to feature 4 different cheeses. Each member will get:

From la fromagerie Le Détour located in Notre-Dame-du-Lac, Québec

Le Verdict d’Alexina

  • Type of milk: Mix of pasteurized cow, sheep and goat’s milk
  • Texture: Soft

The white bloomy rind exudes the rich aromas of cattle, goats and sheep. With time, it’s texture changes from firmer in the middle to gradually becoming more runny from the outside in. The delicate fruity, nutty and lactic flavours of Le Verdict d’Alexina is sure to please the most discerning cheese lovers.

From la fromagerie Domaine Féodal located in Berthierville, Québec

La Récompense

  • Type of milk: pasteurized cow’s milk
  • Texture: Semi-soft

La Récompense has a washed rind made from pasteurized milk. It is steeped and aged in Aphrodisiaque beer from the Brasserie Dieu du Ciel in St-Jérôme, which gives it a unique chocolate-brown rind. This cheese explodes with vanilla flavour to start, then goes through a strong espresso flavour to finish with a delicious dark chocolate taste.

From Gunn’s Hill Artisan Cheese located in Woodstock, Ontario

Shepherd’s Harvest

  • Type of milk: Sheep’s milk
  • Texture: Semi-soft

Shepherd’s Harvest is a washed sheep milk cheese that is made for the Hope Artisan Dairy Co-op in Alymer Ontario. It is made with milk from a neighboring farm raising sheep. This ten month old creamy sheep milk cheese has similarity with a Saint-Paulin style cheese. The mottled, washed rind looks like a tiger’s backside, while the paste is smooth, golden and sweet as honey. It is filled with nutty, fruity and buttery tone with a creamy finish.

From la fromagerie Abbaye St-Benoit du Lac located in Saint-Benoît-du-Lac, Québec

St-Augustin

  • Type of milk: pasteurized cow’s milk
  • Texture: Firm

 Interior-ripened for at least 45 days, this orange rindless cheese is dotted with holes called “eyes.” It is firm and dense, yet supple. The St-Augutin has a mild hazelnut aroma along with flavours of almond and salted butter. As the cheese warm up, you can taste the tones of sweetness of ripe fruit and herbaceous white wine on the finish. It is great for snacking, on a cheese board or melted especially in making of a Croque Monsieur.