Sue Riedl has posted Part Two of her Picton Cheese Festival experience!
I walked inside the Crystal Palace during the Great Canadian Cheese Festival (the outside post is here) and there was George Taylor from C’est Bon Cheese. Exactly in this pose. Like at a wax museum (no, not really).
You may know the C’est Bon chevre but George is also making Cuban Breakfast cheese which is called Sunrise Caprea. It’s a queso blanco style cheese and won’t melt when heated, it will actually caramelize and retain its shape. George’s partner in Havana (yes Cuba) Raul Gomez helped him finesse the cheese to match the cheeses George had tasted in South America. George spent three years developing it and in 2011 it took first place in the Artisan Goat Cheese Category at the British Empire Cheese show.
The firm cheese (George is holding) Casa Gomaz, is an organic Gouda-style cheese from the milk of Mr. Gomez’s own cow herd. Even the…
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