Fall FlavoursPuffs, Fondue, Pasta,

Strata, Soufflés, Cupcakes…

Discover Fine Cheese Essentials

All the Best from AlexisFall 2009

Editors

Pamela Nalewajek and Fabiola Barone (La Maison Alexis de Portneuf inc.)

Photographer

Martin Vigneault

Accessory StylistMychèle Painchaud

Food Stylist

Denise Giguère

Food Stylist AssistantMarie-Ève Girard

TranslatorJudith Berman

Graphic ArtistÉric Rowe

CoordinatorMartine Labelle

This free publication is produced

by Lepore Media for La Maison Alexis de Portneuf inc.

Discover all the cheeses from

La Maison Alexis de Portneuf Inc. and learn about their craft at

www.alexisdeportneuf.com

Cette brochure est également

offerte gratuitement en français.

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FBUYINGSELECT CHEESES NEARING THEIR

‘’BEST BEFORE’’ DATE

Shopping for fine cheese is not like shopping for

milk – don’t look for the one with the most time

remaining until the ‘’best before date.’’ To enjoy the

full flavor of fine cheese, serve it one to ten days

before the expiry date. If you are looking for cheese

to eat right away or within two or three days of

purchase, you generally can’t go wrong with sale

items. They tend to be at their peak!

STORING

FORGET THE PLASTIC WRAP

Want to save your cheese without smelling up the

fridge? Wrap it in aluminum foil or place it in an

air-tight container and store it in the vegetable

drawer. Some cheeses, such as very old Cheddar,

are best stored at room temperature, wrapped in a

special cotton cloth. You can also use a damp dish

cloth sprinkled with a few drops of vinegar. Place

the wrapped cheese in a cake keeper. Stored

properly, cheeses will preserve their taste for

three to four weeks.

FREEZING

WATCH THE CLOCK!

Freezing cheese is not recommended and should

only be used as a last resort. You’re better off

buying only what you need. While all cheeses

can be frozen, they start to lose flavour within four

hours of defrosting. If you must freeze your cheese,

separate it into individual portions. That way, you

minimize flavour loss, and the small servings can be

handy for cooking.

TASTINGFROM CLASSIC CHOICES

TO EXPERIMENTS WITH BEER

When we buy imported cheese, we tend to choose

wines from the same region. However, my mentor

Pierre Androuët (founder of Confrérie de Saint-Uguzon,

named after the patron saint of cheese makers)

taught me that red Sancerre pairs well with all types

of cheese. Recently I’ve discovered that the same is

true for Pinot Noir. And, voilà! No more mistakes.

On hot summer days when you want something

cool, the latest trend is to drink imported beer or

local brews with cheese. The combination is worth

trying. Start with milder cheeses and work your way

up to the stronger ones, applying the same logic to

the beer. You could serve white or blonde beer with

goat cheese, then Belgian beer with Camembert and

finally some amber or brown ale with blue cheese.

ByLouis Aird Expert Director of Import / Export Fine CheesesGuilde des Fromagers Embassador (North America)

Fine Cheese Essentials

Summary4 Raclette Cheese Puffs

5 Bonaparte Fondue

6 Pasta with Greens

7 Two-Salmon Strata

8 Celeriac Puree with Cheese

9 Individual Upside-down Goat Cheese Soufflés

10 Goat Cheese Cupcakes

11 Baked Cheese in Pastry

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Raclette Cheese Puffs Servings: 12 Preparation: 20 minutes Cooking: 45 minutes

90 g (3 oz) unsalted butter, cubed150 ml (2/3 cup) water150 ml (2/3 cup) flour3 eggs140 g sliced Kingsey Raclette cheese, chopped5 ml (1 tsp) Dijon mustard5 slices smoked bacon, cooked, drained and crumbled30 ml (2 tbsp) chives, thinly slicedTo taste salt and freshly ground pepper

Preheat the oven to 200˚C (400˚F). Line a baking sheet with parchment paper.

In a saucepan, heat the butter and water until the butter is melted and the mixture is boiling. Remove from heat, add the flour all at once and stir with a wooden spoon until the dough forms a ball. Return the pan to the stove and dry the dough over medium heat for 3 minutes, stirring constantly.

Transfer to a bowl and cool on the counter.

Beat the eggs into the mixture one at a time. Add the Kingsey

raclette cheese, mustard, bacon bits, chives and seasonings.Using two spoons, shape the mixture into a 25 cm (10 in) ring on the parchment-lined baking sheet.

Bake in the middle of the oven for 20 minutes. Reduce the oven temperature to 180˚C (350˚F) and bake another 25 minutes until the ring is nicely puffed and golden.

Turn the oven off and leave the cheese puff inside for another 15 minutes with the oven door slightly open.

Serve on a wooden plank and slice with a serrated knife.

TTip

Kingsey raclette cheese You’ll love the rich aroma and fruity flavour. Enjoy at the end of a meal, in sandwiches or on burgers.

To make individual cheese puffs, drop the dough by small spoonfuls onto the parchment paper and bake the same way, reducing the baking time by one-third.

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Bonaparte FondueServings: 4 Preparation: 15 minutes Cooking: 5 minutes

250 ml (1 cup) boiling water20 g (2/3 oz) dried shiitake mushrooms45 ml (3 tbsp) butter2 shallots, chopped finely500 g (1 unit) Bonaparte cheese, peeled and diced30 ml (2 tbsp) corn starch250 ml (1 cup) apple cider or light white wine1 pinch sugar (optional)10 ml (2 tsp) garlic, minced

For dippingSufficient quantity blanched asparagus tips, bread cubes, and tiny new potatoes, cooked and halved

In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.

In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.

In a bowl, toss the Bonaparte with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.

Heat the mixture to just below boiling. It should be nice and smooth but not too thick.

Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.

Serve in a fondue pot with the bread and vegetables for dipping.

The Bonaparte won 1st prize

in the soft cheese category at

the 2009 American Cheese

Society competition.

It’s easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife.

TTip

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Pasta with Greens Servings: 4 Preparation: 25 minutes Cooking: 15 minutes

1/2 bunch rapini (broccoli raab)1/2 bunch Swiss chard60 ml (1/4 cup) olive oil 3 cloves garlic, peeled and smashed1 leek, white part only, sliced thinly90 g (3 oz) spicy pancetta, sliced thinly250 ml (1 cup) vegetable stock To taste salt and freshly ground pepper 450 g (1 lb) gemelli pasta125 g (1 unit) La Sauvagine cheese, cubed45 ml (3 tbsp) toasted pine nuts

Trim the flower ends off the rapini, leaving 5 cm (2 in) of stem. Set aside. Cut the remaining stems into 2.5 cm (1 in) pieces. Set aside.

Cut the chard into 2.5 cm (1 in) slices. Reserve the leafy part with the rapini flowers and the stems with the rapini stems.

In a large skillet, heat the oil over medium heat and add the garlic.

When the garlic is browned, remove it and discard.

Add the leeks and pancetta to the garlic-flavoured oil and cook until the leek is softened and the pancetta is lightly browned.

Add the vegetable stems, the stock and the salt and pepper. Cover and cook 4 minutes.

Add the chard leaves and rapini flowers and cook, covered, another 2 minutes.

Cook the pasta in boiling salted water until al dente.

Drain the pasta, return it to the pot and add the vegetable mixture. Toss gently and add the La Sauvagine cheese at the last minute.

Transfer to a serving dish and top with the pine nuts.

La Sauvagine was named

Grand Champion at the 2006

Canadian Cheese Grand Prix

and won the Public’s Choice

award at the 2007 Sélection

Caseus contest.

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Coeur de Lion Camembert

has a thin, natural rind, a fragrant

flavour and a classic creamy texture.

Two-Salmon Strata Servings: 6 Preparation: 15 minutes Cooking: 45 minutes

3 croissants, in big cubes150 g (5 oz) cooked salmon, flaked30 g (1 oz) smoked salmon, in small pieces250 g (1 unit) Cœur de Lion Camembert cheese, diced375 ml (1 1/2 cups) milk250 ml (1 cup) sour cream6 eggs30 ml (2 tbsp) onion, chopped15 ml (1 tbsp) capers, drained15 ml (1 tbsp) fresh dill, choppedTo taste salt and freshly ground pepper6 wedges lemon

Generously butter a 22 X 30 cm (9 X 12 in) baking dish.*

In a bowl, gently combine the croissant pieces, both salmons and the Camembert. Spread evenly in the bottom of the prepared dish.

In a bowl, beat together the milk, sour cream and eggs by hand for 1 minute. Add the onion, capers, dill, salt and pepper. Pour over the salmon mixture.

Cover with plastic wrap and refrigerate for 12 hours.

Remove from the refrigerator and place on the counter for 30 minutes.

Preheat the oven to 180˚C (350˚F).

Bake in the middle of the oven for 45 minutes or until the mixture is nicely puffed and well browned and the eggs are cooked.

Serve with lemon wedges.

*You may also use a soufflé dish, in which case the strata must be cooked for 15 minutes longer.

TTip

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Celeriac Puree with CheeseServings: 4 to 6 Preparation: 15 minutes Cooking: 25 minutes

450 g (1 lb) celeriac (celery root), peeled and diced2 stalks celery, in very small dice2 potatoes, peeled and diced60 ml (4 tbsp) butter125 g (1 unit) Caronzola cheese, well chilled, rind removed, dicedTo taste freshly ground pepperTo taste fresh herbs

Cook the celeriac in boiling salted water for 15 minutes. Add the potatoes and cook until both vegetables are fork tender.

Drain and return to the heat to evaporate excess water.

Pass through a food mill and add the butter.

Add the Caronzola cheese and pepper and mix well.

Serve with fresh herbs of your choice.

Caronzola

The mild blue,

delicate and creamy.

TTipUse parsnips instead of celeriac for a delicious variation.

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Individual Upside-down Goat Cheese SoufflésServings: 6 Preparation: 30 minutes Cooking: 25 minutes

75 ml (1/3 cup) walnuts, toasted and finely chopped 60 ml (1/4 cup) flour45 ml (3 tbsp) butter150 ml (2/3 cup) milk125 g (1 unit) Paillot de chèvre cheese, diced3 egg yolksTo taste salt and freshly ground pepper5 egg whitesSufficient quantity gourmet lettuceSufficient quantity homemade vinaigrette

Preheat the oven to 180˚C (350˚F).

In a small bowl, combine the walnuts and 10 ml (2 tsp) of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess.

In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan.

Add the Paillot de chèvre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter.

In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture.

Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes.

Run a sharp knife around the edge of each soufflé and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.*

Before serving, preheat the oven to 210˚C (425˚F). Place the soufflés in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice.

TTip* These little soufflés are a real treat and may be prepared up to 48 hours in advance. Simply reheat and serve!

Paillot de chèvre won the

Silver medal in its category

at the 2008 World

Cheese Awards.

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Goat Cheese CupcakesServings: 12 Preparation: 25 minutes Cooking: 30 minutes

250 ml (1 cup) ladyfingers, crushed into crumbs45 ml (3 tbsp) butter, melted 4 logs, 100 g each plain Caprichef cheese, at room temperature125 ml (1/2 cup) sugar2 eggs1 egg white10 ml (2 tsp) rum extract125 ml (1/2 cup) sour cream30 ml (2 tbsp) sugar

ToppingTo taste cocoa powderSufficient quantity berries and small pieces of fruit

Preheat the oven to 175˚C (325˚F).

In a bowl, stir together the crumbs and the butter.

Place cupcake liners in 12 muffin tins. Place an equal amount of buttered crumbs in each one and press down with the back of a spoon to make an even crust.

In a bowl, beat the Caprichef cheese, sugar, eggs, egg white and rum extract until smooth, about 2 minutes.

Divide the mixture evenly to make 12 cupcakes.

Bake in the middle of the oven for 30 minutes or until set.

In a bowl, combine the sour cream and sugar.

When the cupcakes are done, remove from them from the oven and spread the sour cream mixture over the tops.

Return them to the oven for 5 minutes, then cool at room temperature and refrigerate for at least 2 hours.

Carefully remove the cupcakes from the pan and peel off the paper. Sprinkle with cocoa powder and top with fruit.

Caprichef is available in 2 other

flavours: garlic and fine herbs,

and peppadew. Try them both!

TTipThese cupcakes can be frozen in their paper liners. Before serving, bring them to room temperature on the counter for one hour.

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Baked Cheese in PastryServings: 6 Preparation: 20 minutes Cooking: 35 minutes

125 g (1 unit) Brise du Matin (or Le Calendos) cheese30 ml (2 tbsp) apricot jam30 ml (2 tbsp) fresh apricots, chopped2.5 ml (1/2 tsp) fresh rosemary leaves, chopped1 sheet frozen commercial puff pastry1 egg yolk15 ml (1 tbsp) cold water

Sufficient quantity hazelnut bread

Place the cheese (Brise du Matin or Le Calendos) in the freezer for 1 hour. With a sharp knife, remove the top rind and place the cheese in the refrigerator.

In a bowl, combine the jam, apricots and rosemary. Set aside.

Roll out the dough into a 22 cm (9 in) square. Place the whole cheese in the middle of the square, rindless side up. Spoon the apricot mixture over the top of the cheese.

Beat the egg yolk with the cold water and brush the edges of the dough with the mixture. Bring two opposite corners of the dough up over the cheese and seal together well. Repeat with the other corners.

Turn the cheese over and place on a parchment-lined plate (sealed edges down). Refrigerate for 2 hours.

Preheat the oven to 200˚C (400˚F).

Turn the cheese over (sealed edges up) and transfer to a 15 cm (6 in) round baking dish. Brush with the egg yolk mixture.

Bake in the middle of the oven for 35 to 40 minutes or until the crust is nicely browned. Remove from oven and let rest 30 minutes before serving with the hazelnut bread.

Brise du Matin & Le Calendos

Perfect on a cheese platter or

for cooking!

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