I've noticed that the general consensus is that cheese is crazy expensive - certainly our experience.

The linked article in the Vancouver Sun suggests this is due to the way farmers are subsidised so unlikely to change soon. Quote is: -

"Grocers are particularly hard hit because staples such as eggs, cheese and milk are often significantly cheaper in the U.S. because Canada takes a different approach to subsidizing farmers that artificially increases prices on those items, Wilkes said."

Read more: http://www.vancouversun.com/travel/S...#ixzz1wHF3jXnk

Guess it means smuggling the white stuff* over the border.

Ian

* orange, blue, green





http://www.vancouversun.com/business...107/story.html

I'll stick with the locally made 2 year old Maple Dale cheddar at $8/lb
The one year old smoked cheddar is rather good too, in small doses.

Maybe Im just lucky that there is good locally produced cheese where I am.

Am i the only one that doesn't even like cheese? In this respect i find it really frustrating that cheese seems to be liberally smothered on every food going in this country

Guess it means smuggling the white stuff* over the border.

You're learning

The Cheese topic arises again...................

If in doubt, the culinary experts around here either drown it in cheese or maple syrup.... sometimes both.

Topic covered in cheese.... hmmmm interesting.

I've smuggled a fair amount of cheese across the border, several hundred pounds of it, using a light aircraft. It was all rather exciting but we smuggled it into the US from Canada. Cheese is expensive here but obtainable, it's much more difficult to get any sort of raw milk or raclet cheese there.

("There" being the DC area.)

Never quite seen the point of Raclet. Nor fondue for that matter. I like cheese, but I prefer it solid & cold, preferably accompanied by a bottle of robust red, some port or a decent porter, biscuits or artisanal breads, some nuts and an apple.

Well, I like all of the above but the classic peasant food, molten cheese over mustard potatoes with pickles and the like is just wonderful in the winter. It might be cheese at its best but then camembert in a bacon sandwich is another wonderful hot dairy product. I'd be lost without access to the market.

I'll give you the bacon and <insert soft cheese of your choice here> sandwich. Brie, in that instance is my preference. Swiss peasant food, notsomuch.

Presumably the "classic peasant food" in Canada would be K-D?

Cheese on a bacon butty? Seems a waste of cheese to me. Messing with perfection.

Top tip for saving money on cheese in Canada:

Don't buy store brand "Cambozola", simply purchase Camembert and some plain old blue cheese and mix them together. Last time I did this, it worked out about half the price and tasted at least as good.

The very idea of mixing a Camembert or Brie with a gorgonzola makes me shudder - is this some strange Canadian hybrid? Are there no small producers making goat cheeses, either hard or soft for the farmers markets?

Yep.. often made in Quebec, certainly easy enough to find in the GTA..