LCBO Food & Drink Autumn 2018

➤ Serve about 2 oz (55 g) of cheese per person. ➤ Remove from the refrigera- tor 2 hours before serving so it comes to room tem- perature and the flavours develop. ➤ Everyone has their own taste in cheese but broadly I like to serve one blue cheese, preferably Cana- dian, one Camembert or brie type cheese and a fine cheddar if I am serving just Canadian cheeses. It is always best to go to the cheese store and taste and try before you buy. Here are a few choices: Award-winning Celtic Blue from Glengarry Fine Cheese is a wonderful choice. It is a soft creamy blue cheese with delicate blue veining and a lime- stone-coloured natural rind. There is also the excellent Nova Scotia cheese called Dragon’s Breath, which is stronger in flavour. I like a soft goat cheese such as Salt Spring Island White Juliette, made by David Wood, who used to have a food store in Toronto. It’s a Camembert- type goat cheese that softens as it ripens. For a third cheese, try one of our fabulous Ontario cheddars or my favourite cheddar from the Isle of Mull in Scotland. CHEESE TRAY tips

Cheese Tray with Kumquat Chutney recipe on page 142

64  FOOD & DRI NK AUTUMN 2018