Posted: 14 Nov 2011 10:57 AM PST

If you're someone who's familiar with Boursin cheese, you're likely to remember the first time you tasted it. Its unique flavour and texture combine to form a taste experience that's at once cool, fresh, soft and rich, with a silky smooth finish that leaves you wanting more.

The good news for cheese lovers, as Cristine Laforest of Fromageries Bel tells us, is that although Boursin has a distinctly French heritage, it's now proudly made in Canada from 100% Canadian milk.

"It makes sense to be producing Boursin here for all kinds of reasons. The cheese is known the world over for its fresh flavour, and since Canadian milk is very pure, it makes the perfect raw material for the cheese. Now that we are producing locally, it allows us to increase our capacity and so better respond to consumers' increasing demand."

It's also great when you can buy something you love and know you're supporting our economy.

"Yes, it also honours the hard work of Canadian dairy farmers and their commitment to producing milk of the highest quality. We are very happy to share that pride, and Canada is now one of the very few countries in the world to have a Boursin plant of its very own."

What gives Boursin its unique flavour?

"It's a fresh cheese. Most people are familiar with our best-selling flavour – the Garlic and Herb Boursin. We use a special low-temperature process to infuse these flavours. They're not heated or cooked, so their delicacy and vibrancy are preserved. You can also really taste this in our Cranberry and Pepper Boursin. The freshness is incredible. This is one of the factors that creates the Boursin 'experience.'"

What other factors play into the Boursin "experience"?

"The texture is another interesting feature of the cheese – you want to say that it's smooth, but it's also very slightly crumbly. Silky but kind of dry. There's a whole list of attributes that the cheese is judged on by a special panel of tasters whose job it is to ensure Boursin's quality. They are somewhat like wine experts, who have very sensitive palates and use different criteria to ensure a wine's balance and quality.

"And it's interesting that the whole act of opening the cheese – removing it from its little box and carefully peeling back the beautiful foil wrapper – is like unwrapping a little gift or fine chocolates. The anticipation and the visual appeal add to the sense of enjoyment."

How can we use Boursin to make Holiday entertaining a little simpler and easier?

"It can be as simply delicious as this: a little Boursin nestled inside of hollowed-out mushroom caps, sprinkled with pecans and baked in the oven. Or even simpler: your favourite Boursin with some good bread and some good wine. It hardly gets better than that."

DARE - Merry Pairings

Posted: 14 Nov 2011 10:30 AM PST

Look who's getting together for the Holidays!

All You Need is Cheese and Dare Foods are celebrating the season with the ultimate festive duo: Canadian cheese and crackers! But not your everyday variety – top cheese expert Reg Hendrickson (he's been collaborating with Dairy Farmers of Canada for over 20 years) has created these brilliant new pairings, especially delectable little love bites sure to tickle everybody's tastebuds. So quick to prepare, they're the perfect solution for all your festivities. Just put a platter of these tasty kisses under the mistletoe, and see how fast they steal them!

Breton Reduced Fat & Salt with Cream cheese

Texture – This light, crispy cracker provides a pleasing contrast to the soft, smooth Cream cheese.
Taste – The grain and bran are an excellent foil for the tangy, acidic nature of Cream cheese that leaves a fresh, milky taste in the mouth.

Grissol Melba Toast with Aged Cheddar

Texture – The snappy crunch of the Melba perfectly matches the firmness of the Aged Cheddar.
Taste – The natural sweetness of the toast contrasts with the salt of the Cheddar leaving a delectable sweet milk and toast taste on the palate.

Vinta with Havarti Herbs and Spices

Texture – This tender cracker with its combination of seeds is well suited to the supple tooth of Havarti.
Taste – The creamy tang of Havarti with its combination of herbs and spices offers a delicate balance to the roasted sunflower finish of this cracker.

Grissol Canapé 12 Grain with Brie

Texture – The creamy texture of Brie is a soft, mellow counterpart to the crunchy grain structure of the Canapé.
Taste – The taste of the grains is further complemented by the earthy nature of the Brie and finishes with a delightful buttered toast taste.

Crispy Baguettes Rosemary and Olive Oil with Blue cheese

Texture – The crumbly nature of Blue cheese is perfectly suited to the crispy bread structure of the Baguette.
Taste – This is a bold combination of flavours, with the herbal notes of the cracker balancing with the piquant Blue cheese profile of salt and cream.

Simple Pleasures Digestive with Mascarpone

Texture – This delicately textured cookie is a perfect pairing with the rich smoothness of Mascarpone.
Taste – The sweet cream taste of the cheese enhances the earthy bran flavour of the cookie.

Veggies With Stuffing

Posted: 14 Nov 2011 10:11 AM PST

These stuffed vegetables are a satisfying autumn option for your clan.

By the time we reach November, we're already longing for the comfort food of winter. But while the colour of fall has been swept away outside, you can still find it in abundance in the produce aisle. And the smart home cook knows that there's still time to taste it.

Stuffed fall vegetables evoke both the bounty of the harvest (you need large, robust vegetables) and the comfort of oven-baked goodness. They're simple to prepare. And with just a little organization, you can make different kinds at the same time.

The vegetables

Squash, small pumpkins and large zucchini make large-sized portions that can feed several people. They need to be pre-cooked before stuffing. Cut them in half through the stem end, seed them, and sprinkle salt inside. Put them in a roasting pan cut side down, and pour a cup of water into the pan. Roast at 350º F until they're tender half-way through – about 25 minutes.

Peppers and tomatoes make smaller portions, and don't need pre-cooking. Remove the stems and seeds by cutting around the stem with a paring knife, then gently dig out what's inside with a small spoon.

The stuffing

Start with a base of pre-cooked meat or grains. Ground meat, sausage meat, leftover chicken, turkey or ham all work well. An equal mix of cooked quinoa and barley makes a hearty and nutritious stuffing base.

Add chopped aromatics: onion, leek, garlic, celery, and fennel are all delicious.

Diced tomatoes add flavourful tang. A generous amount of chopped fresh herbs, or a modest amount of dried ones, will add depth and fragrance. Tasty additions can include corn, baby spinach, chopped chard or kale, black olives, sundried tomatoes, sliced mushrooms... Use your imagination, and encourage your family to get involved.

The secret ingredients

It all comes together when you add your favourite Canadian cheese, either grated or cubed, along with beaten egg and some breadcrumbs. Your final stuffing should be firm but moist, and don't forget the salt and pepper! Firmly pack the stuffing into the vegetables, top with grated cheese, and bake at 350º F for 30 minutes, or until the vegetables yield to the point of a sharp knife, and the cheese on top is gently bubbling.

Cooking all over the World

Monday, November 14, 2011

Dairy Goodness - Nourish your Day