Le Marechal

When it comes to cheese, Le Marechal is the new kid on the block.  In the early 90's, cheese maker Jean-Michel Rapin created a cheese that was meant to be different from Swiss Gruyere.  He named if after is grandfather, who was a blacksmith, because it shared his "original and robust character".

Le Marechal is a raw milk Swiss cheese that shares the nutty flavour of typical Swiss made cheeses.  But unlike Swiss Gruyere and Appenzellar, La Marechal has a melt in your mouth texture and a simple yet rustic flavour.  The rind is rubbed with herbs as the cheese ages, giving it a subtley spicey, almost floral taste.  Not only is Le Marechal delicious, but its incredibly healthy too- the cows are fed flaxseed flour, making their milk rich in Omega-3.

Le Marechal is an amazing table cheese, and does really well in cheese sauces.  Serve it with figs or fig spread, olives, and a good dry white wine.

Le Marechal is 10% off, while supplies last.

http://www.le-marechal.ch/en/index.html

Natural Pastures' Mozzarella di Bufala

"Is that really made from Baffalo's milk?"

Yes, yes it is.  While Mozzarella di Bufala, or Buffalo Mozzarella, is now hitting the main stream, many still have not had the pleasure of trying this super rich creamy cheese.  And yes, it is made with real buffalo's milk.  Not North American buffalo (which are really bison), but the Asian water buffalo.

The history of the water buffalo's appearence in Italy is still disputed, with stories ranging from European settlers bring the buffalo's with them from Mesopotamia, to Marc Antony falling in love with buffalo's milk cheeses in Egypt, and so sending water buffalos to Rome.  However the water buffalo got to Italy, we're all glad it made it there so that we can enjoy many buffalo milk cheeses.

The benefits of buffalo's milk are great.  While the milk is far too rich to drink, it is perfect for making cheeses and yogurts.  It has 58 percent more calcium, 40 percent more protein, and 43 percent less cholesteral thn cows milk.  Its a rich source of iron, phosphorus, vitamin A, and protein.  The cheese itself tends to be very white due to the lack or carotene, which the buffalos convert to vitamin A. 

Most buffalo mozzarella is produced in Italy, but now it's being produced all over the world, including right here in BC, by Natural Pastures.  Natural Pastures uses the milk from the water bufallo on Fairburn farms, the only herd of water bufallo in British Columbia, and one of only five herds in Canada.  The happy buffalo on Fairburn farms only eat organic grasses, clover and hay, which contributes to the milks decidantly buttery flavour.  Natural Pastures Cheese company uses milk from farms that practice sustainable farming and animal husbandry.  And everyone knows that a happy buffalo makes tastey cheese!

Authentically produced, Natural Pastures' Mozzarella di Bufala contains little to no lactose, thanks to its natural fermentation process.

Natural Pastures' Mozzarella di Bufala is now on special for $4.98/100g (regular price $6.98/100g) while supplies last.

for more information, check out these websites:

http://www.naturalpastures.com/mozzadibufala

http://www.fairburnwaterbuffalo.com/

Demo!

When you hear low fat cheese, what is the first thing that comes to mind? Rubbery, tasteless, yucky- right?

Wrong!

Come down to Granville Island on Sunday and find out that low fat doesn't have to mean rubbery or tasteless . Energy Essentials 24/7 will be sampling their fantastic 7% M.F. cheese. Its lactose free, rennet free, and full of calcium. And it tastes great too!

Energy Essentials will be handing out samples and answering your questions on Sunday October 15th from 12pm-3pm

http://www.energyessentials24-7.com/

Back to the Future

Welcome to the Dussa’s Ham and Cheese. blog. It’s been a long time coming, as we’ve been in business these last 54 years, and just now catching up with technology. Yikes! So here goes nothing.

The plan is for you to get to know us- the ladies and gents- at the shop, get to know our products, and make our little store a part of this growing community. We love our regular customers, and we love our new customers. The more the merrier, I think. And while many gourmet shops like to keep things prim and proper, Dussa’s likes to keep things casual. Just because we’re buying high end foods doesn’t mean we need to be snobs, right? Cheese is intimidating enough on its own, so there is no need for unnecessary formalities. So come on down, say hello, have a chat, ask some questions. We’re here to help you as best as we can.

Michelle Etienne
~manager and cheese lover extraordinaire~