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.
I don’t know about you, but when I am stressed I try to go to my Happy Place, and my Happy Place is the kitchen! I was raised in my grandmother’s and mother’s kitchen where they both cooked simple but wonderful and tasty food. So when I need to refocus I cook comfort food! This week, our kitchen smelled very good with aromas of stew simmering, cookies and muffins baking.
Read More “Gratin of Potatoes with Reblochon Type Cheese Recipes”
This Month Cheese Club features 3 Quebec cheeses. Part of the club is a creamy and fresh Boursin type cheese La Fréchette from La Fromagerie Nouvelle France of Racine, a creamy, wonderful fresh Mozzarella from Fromagerie la Table Ronde of St-Sophie and from la Fromagerie du Presbytère, from St-Élizabeth de Warwick, the Award winning Louis D’Or. What a treat!
It’s BBQ season and what better for meat lovers than a good steak cooked on the BBQ! Now! Cook some extra because this salad recipe using leftover steak is fantastic!
