This month cheese club feature one Ontario cheese maker, Quality Cheese and two Québec cheese makers, La Fromagerie Montebello and la Fromagerie Rang 9.
The garden is starting to produce and we found ourselves with more cucumbers than we could eat. Sandra proposed to make a soup with the surplus. Not being a fan of cold soup, I was not very enthused about the prospect of a cold cucumber soup. To my surprise, I loved it! And on a steamy, sticky hot day it was very refreshing. Here is the recipe:
The Ferme Louis d’Or is a family-run company operated by four generations of the Morin family. They changed to organic farming in the middle of the 1980s. The pastures provide the herd of Holstein and Jersey cows with clover, timothy grass, bluegrass and other organic grains. Furthermore, the cows are never given antibiotics or hormones. As a result of this care, the milk used to produce the cheese is of exceptional quality.
After many days and weeks of confinement, and with the O.K. from health authorities, we can finally get together with some of our close friends or family. What better at this time of year, when the weather is warm and sunny, than to have a BBQ.
There was a time when Father’s day gift ideas were to offer a nice tie, a pair of socks, or cologne! Today, we can show the Dad in our lives how much we appreciate him with gifts that are diverse and fit his personality and taste.