The Slutty Cheese Journal

This is not your average Cheese Journal. I'm taking it to the next level. +18 Only

Northern Frequency Pod Cast… You gotta listen!

My first Pod Cast... Northern Frequency Style,

So I sat down, cracked a beer and just starting talking…it’s was natural and honest. Good conversation about cheese and the world of Fromage.

Grey Owl - Notre-Dame-du-Lac, Quebec
Producer Fromagerie Le Détour

Lets all bow down to the slutty-goat of the week, Grey Owl has it all going on!

On a normal day in the cheese shop I don’t give this cheese a second glance…don’t get me wrong it sells like a MF, it’s just not one of my personal favourites. on a normal day…but today I had to try this runny, gooey delight. You know I’ve said if its tight and white I tend to leave it alone, but the Grey Owl has switched to the dark side and when it’s runs like melted ice-cream you gotta take a bite.
 As stated in the Globe and Mail “If the cheese world held a beauty pageant, Grey Owl could sweep all categories. Visually it’s a showstopper. The dark ash rind contrasts starkly against the snow-white cheese” what they don’t say is when this cheese peeks…it pushes the envelope to Slut Factor 5.

Pair this soft wonder with:

Music…Quebec folk music
Beer….Maudite
Wine…something bubbly 

#CheeseSlut #Cheese #GreyOwl #food #Quebec

Booker T & The MG’s - Green Onions

Featuring the Amazing Cheese Slut Dancers

Magie de Madawaska - Fromagerie Le Détour, in Quebec , a cow’s milk, washed rind cheese that exudes rich, creamy indulgence.
I just caught this cheese 'getting down' in the cheese counter at Serious Cheese in Kanata. From across the room I could hear this funky back beat (Booker T and the MG’s…Green Onions)
As I strolled over to see what all the fuss was about (oh, and I have a cheese walk and its very smooth) There it was…just starting to get its, à point (that’s french for Slutty) 
This cheese and I go way back, Its one of the few brie’s that you can’t help eat the rind, not that I don’t, just some people are pussies and leave it like a shelled out carcass. 
I have been selling this cheese for years and I have a great return based clientele. It must have something to do with the rich, milky flavours and the sweet nutty aftertaste. I’ve always said if you don’t have anything else after eating Magie…it’s like you just downed a big class of 3% milk. 
 When putting together a cheese plate, it is one of my go to’s, if you’re not sure if people like cheese or are afraid to show some back-bone and serve some bold-and-beautifuls, this cheese is one to get the crowd “Ooohing” wile they lick the runny parts off the back of their fingers. (Cheese Porn!)
I have seen too many cheese counters serving this cheese way to young, sad, its just not the same. If you ever see this cheese with a bit of a bulge or starting to get runny…buy it all!
I pair this with…
Music: Booker T & the MG’s-Green Onions
Wine: Pino Grigio (Ice Cold)
Beer: Steam Whistle

Magie de MadawaskaFromagerie Le Détour, in Quebec , a cow’s milk, washed rind cheese that exudes rich, creamy indulgence.

I just caught this cheese 'getting down' in the cheese counter at Serious Cheese in Kanata. From across the room I could hear this funky back beat (Booker T and the MG’s…Green Onions)

As I strolled over to see what all the fuss was about (oh, and I have a cheese walk and its very smooth) There it was…just starting to get its, à point (that’s french for Slutty) 

This cheese and I go way back, Its one of the few brie’s that you can’t help eat the rind, not that I don’t, just some people are pussies and leave it like a shelled out carcass.

I have been selling this cheese for years and I have a great return based clientele. It must have something to do with the rich, milky flavours and the sweet nutty aftertaste. I’ve always said if you don’t have anything else after eating Magie…it’s like you just downed a big class of 3% milk.

 When putting together a cheese plate, it is one of my go to’s, if you’re not sure if people like cheese or are afraid to show some back-bone and serve some bold-and-beautifuls, this cheese is one to get the crowd “Ooohing” wile they lick the runny parts off the back of their fingers. (Cheese Porn!)

I have seen too many cheese counters serving this cheese way to young, sad, its just not the same. If you ever see this cheese with a bit of a bulge or starting to get runny…buy it all!

I pair this with…

Music: Booker T & the MG’s-Green Onions

Wine: Pino Grigio (Ice Cold)

Beer: Steam Whistle

I think I’m going to add some of the worst in cheese, if you can even call it that. How could I not include these top grossing “cheese’s” on the store shelves and at your local Dairy Barn.
 I will be on a mission to find the dirtiest forms of a milk powder based food on the market. So grab a jar, can, or whatever the shit comes in and join me… Oh, this is not going to be pretty!
Cheese Slut music video

Ok, so this is not what I consider a ‘slutty’ cheese…But it does make my toes curl when I take a bite. As mentioned on the website “It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.” “It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish.

Thats the description you would expect, right? 

Well this is how I feel about the ‘Poacher’… Damn! I wish I could get a time machine and warp back to the day this cheese was discovered. I could see it now, 1917 and the smell of cow shit wafting in through the old wooden doors, a bearded fellow who probably has a hygiene problem, standing there with the first pull of the Poacher and says “Holy shit, now I have to remember how I did that and do it again” 

I like to say that back in the old days the cheese selections were pretty limited, I mean nobody gave two shits about reviews…so we had fresh, brie’s, blue’s, a cheddar and then the different styles of Parm. Well, this one falls into the “young parm” category. I love this cheese on a toasted rye and tomato sami…but I can also grate it on pasta’s if you are looking for a sweet balance to a salty sauce. (that’s what she said)

Ok enough! You like a mild, sweet and slightly nutty, Old-School cheese…Fall in love with the Poacher, just don’t expect any cuddling or even a phone call, The poacher is a worldly cheese. You are just not that special.

Strip Cheese