New Cheeses for a Hot Weekend Pizzas Too Piano Piano

Hello

New Cheeses in for a Hot Weekend  

Fresh Cheeses just in   Pizzas too

Piano Piano Veggie and Italian Sausage

• extra topping complimentary
  

Open all weekend   Saturday & Sunday 

8 am-2pm

 

Festival Du Loup Tiny Hub The Cheese Guy LaFontaine early afternoon Stellar Cheese Shipment

 Good Day   Wonderful Weekend ahead in Lafontaine 

Festival Du Loup  this Weekend  

========================

 Delice de Bourgogne 

10 Year Old Ottawa Valley Cheddar

 

 

Mango& Ginger Stilton  

ST. Agur   Blue 

 

 

Piano  Piano PIZZA 

Sicilian  Sausage Piano Piano

White Veggie  Mushrooms & Onion
 BELLAVITANO TENNESSE WHISKEY 

 

RED FOX  Red Lester 

 

 

The feta  needed   Calcium Chloride  to stop the out seep of calcium back into the brink

QuickLight Brine  2 level tablespoons of kosher salt   with a  two pinches of to stop  calcium chloride from leaving the Feta

Yes  the same calcium chloride that you put on your side walk  basically

Table adapted from The Cheesemaker’s Manual, Margaret P. Morris, Winchester Print
Winchester, Ontario Canada, 2003, used by permission.

BRINE DIRECTIONS
Brining cheese is the process of floating a cheese in salt water for a period of time to flavor and preserve the
cheese. The process is very simple, but to make the brine recipe, you will want to have a Specific Gravity
Hydrometer or a Baumè Hydrometer and a Test Jar and pH papers or a pH meter.
Ingredients for Light Brine (See table below for making other brine recipes.)
1 gallon Water
14 oz. Kosher or Coarse Salt (See table below for making other brine recipes.)
2 cups Whey collected from making any mild cheese, ripened for 24 hours
10 ml. Calcium Chloride
Equipment
2 -4 quart Saucepan
Hydrometer
Test Jar
pH Papers Range 4-5
Plastic or Glass Container large enough to hold the brine and the cheese.
Plastic wrap or a lid for this container
Method
1. Mix a quart of water in a saucepan and add the salt. Mix and heat until all the salt is dissolved. Note: for
strong brine solutions, you may need to add all the water. Add the salt water to the remaining water in a
container large enough to hold the brine and the cheese.
2. Allow to cool to room temperature.
3. Add enough ripened Whey to lower the pH to below 5, preferably 4.7.
4. Refrigerate and use for brining in your recipe. Will keep for months.
5. Follow your recipe directions for using the brine. Sometimes you only hold the cheese in the brine
overnight, other recipes have you store the cheese in the brine.
Copyright ©2008 The Beverage People

 
Table of Brine Recipes
Light Brine (8-10° Baumè)(1.057-1.074 Specific Gravity)
400 grams (14 oz) of salt for 4 liters (1 gallon) of water.
This strength is used for Feta when it is kept in brine solution until eaten.
Medium Brine (12-15° Baumè)(1.088-1.110 Specific Gravity)
600 grams (20 oz) of salt for 4 liters (1 gallon) of water.
Use for Feta when saltier cheeses are desired and briefly for Mozzarella
Heavy Brine (20-23° Baumè)(1.148-1.169 Specific Gravity)
900 grams (32 oz) of salt for 4 liters (1 gallon) of water.
This solution is almost a saturation of salt to water, therefore the water must be boiled
with the salt to dissolve it completely. Mainly used for hard cheeses, semi-hard cheeses
and washed rind cheeses. The rule is to leave the cheese in the bath for 12 hours for
every 2 lbs. of cheese.

The Tiny Hub & The Cheese Guy, too 520 Cedar Point Rd, Tiny, ON L9M 0H1 closed Mon /Tues Please Join us

 Le  Tiny Hub & The Cheese Guy, too   

New Cheese Guy Location 

 

520 Cedar Point Rd, Tiny, ON L9M 0H1

If You Want Us To Order a Special Cheese and/or Quantity call us  249 888 8889

Monday /Tuesday are order placing days 

• The Cheese Is on It's way this week 

•  Le Gruyère    French Onion Soup & more
  
  
  
  

•  Comte'  Fine French Gruyere also excellent with Red Wines 
  
  
  

• The Ripley/ Montana
  
  
  

• Beemster Vlaskaas   &  Beemster Classic

• 10 Year Old  Ottawa Valley Cheddar
• Cow's Creamery Smoked Cheddar- International Award Winner
  
  
   

 

Red Storm Snowdonia & Snowdonia  Beechwood

• Greek Feta 
  
  
  

• Delice De Bourgogne   Triple Creme  France
  
  
  

• St  Agur Blue France  
  
  
  

• Shropshire Blue
  
  
  

•  Mexican Ilchester  the British Cheese 
• with a Back Bite
  
  
  

• Merlot  BelliVitano award winning
• Wisconsin Cheddar infused with a Fine Merlot
  
  
  
  
• Tennessee Whiskey Bellivitano
  
  
  

• Real Cream Cheese    Western Dairy Fresh 
• Coming soon   Piano Piano Pizza's  6 varieties
  
  
   
• Phyllo Crisps  from Croatia
  
• Most of our European Cheeses are Lactose Free
• Be patient Cheese Lovers The Tiny Hub/The cheese Guy,too will be up to speed over the next few weeks.
• Any Cheese requests  can be ordered for the next shipment 249 888 8887
  

 

 

Select Cheeses Until the Next Cheese Guy Location Opens, Soon

 

Coming Soon!

A Welcome Partnership to Better Serve You Soon in A Bigger  & Better Cheese Shop

A Few of the Fine Cheeses Currently Available....

For Now It's Curb Side Pick up or Delivery Only  705 300 6658 

All Covid-19 protocol & Public Health Regulations Followed

 

10 Year Old Ottawa Valley Unpasteurized Cheddar

Cave Aged Swiss Gruyere     a 1,600 Year Old Cheese Recipe

Red Storm Snowdonia   Hand Kneaded Welsh Red Leicester

Real Cream Cheese

Beemster Classic Aged Gouda

 

St Agur Blue 

 

PianoPiano Pizzas, Too

and more 

 

email or call me directly 

thebluefromage@gmail.com 

705 300 6658

 

A few thousand regular customers, in such a short time.

Many Thanks to all of You lovely Cheese Lovers. 

 

 

Last Week Here. Beemster Vlaskaas WOW Cheese/ Classic Too! Many Wheels of Red Storm Snowdonia and many Popular Cheeses

 Last Week This Location !!!!!

Beemster Vlaskaas WOW Cheese

 

 Grate and Melt the Wow Cheese for Excellent Results

 Classic Beemster Too! 

  Whiskey and Beer Dip! Let's Get at It!

Beemster Recipes   Google search. See You Next spring

 Many Wheels of Red Storm Snowdonia  

 

 Beemster Vlaskaas Caramelized Onion & Fig Flatbread          click to link

Prep time: 10 minutes
Cook time: 25 minutes
Makes: 4 servings

Directions

1. Preheat oven to 400°F.
2. Heat oil in large skillet over medium heat and add onion and salt.
3. Cook 10 minutes, stirring frequently. Reduce heat to medium-low and cook 10 to 15 minutes or until onions are caramelized, stirring frequently.
4. Stir in thyme.
5. Spread ½ cup Beemster over each naan.
6. Evenly top with onions, figs and remaining Beemster.
7. Bake 5 minutes or until Beemster is melted.

Ingredients

• 2 tablespoons vegetable oil
• 1 large sweet onion, sliced
• 1/2 teaspoon salt
• 2 teaspoons fresh thyme
• 2 whole grain naan
• 1 1/2 cups sliced fresh or dried ------------------------------------------------------------------------------------------------

Plus many  of Your Popular Cheeses

The Cheese Guy  705 300 6658 

thebluefromage@gmail.com

 

 

Count Down to Relocation.

Cheese Now.....Stories later.

Beemster  Vlaskaas    WOW! Cheese 

& St Agur Blue 

 

 St Agur Blue

 

 Delice de Bourgogne  French Brie

 Plus many, many of Your popular Cheeses

10 Year Old Ottawa Valley unpasteurized Cheddar 

 

Open weekends , same hours this coming week.

Call to Order 705 300 6658

email    thebluefromage@gmail.c

Until April 01/2022 Sale Sale Sale If I don't have it , I can get it . but No very Last Minute Orders!!!!

Moving and Moving Forward.

New Location in the Works

End of March is the End of here. 

If You want it, I can Get It, but there's Only a couple of Weeks to Go .

Call 705 300 6658  shop

To Come In is Best.....

email......thebluefromage@gmail.com 

To Come In is Best......

 Monday to Friday  10:00 am until 5 pm 

Cheeses & PianoPiano Pizza

Wheels, Blocks Wedges

Additional Arrivals  Friday March 11

St Agur Blue  France

Butter wafer thin slices of Beemster with St Agur...amazing!!!

 Shropshire Blue   with Swiss Gruyere

A Cave aged  1500 year old recipe 

Again, Slice a wafer thin piece of Cave Aged Swiss Gruyere, Butter with warm Shropshire Blue. 

and 

 

When in doubt there's always  Merlot BellaVitano 

 

Award winning Wisconsin Cheddar bathed in a Fine Merlot.

I've seen good people dip this all in Real Cream Cheese.

Last night, One of my suppliers slipped a wheel of

Beemster Classic under my door. 

 

 Now we're talkin'! Beemster Classic (aged 18-months) is considered the classic Dutch cheese throughout Holland. Its complex flavors develop slowly as it matures for a year and a half in our 100+ year-old traditional warehouse. A firm texture with some crystallization, a deep ochre interior, notes of toasted walnuts, and a brown-butter finish equal perfection!