Mount Pleasant Cheese Blurbs

2009-09-23T10:22:00.000-07:00

Here's a look at the menu for the Farmstead Wines tasting that took place on September 9th. If you are not familiar with Farmstead Wines, you should have a look at their great website
The wines that have the Farmstead seal are not only delicious, but also hand-made by families who grow the grapes naturally. No irrigation, no chemicals -- wine as it should be.
3 winemakers were celebrated that night:

MARC TEMPE, farmer and winemaker at the Domaine de Courbissac in Cesseras, France. His Pinot Gris Zellenburg 2003 was a smashing success with the lucky guests.

CLAUS PREISINGER, the 'farmer in Diesel jeans' from Gols, Australia. The Claus Preisinger Basic 2007 worked wonders with the cheese selection.

GIAN PERRO MARRONE, family man, owner and winemaker at Agricola Marrone in La Morra, Italy. We are still dreaming of his Langhe Rosso Sancarlo 2001.

On your next visit to the wine store, keep your eyes peeled for the Farmstead seal!

2009-09-17T07:00:00.000-07:00

A reason to go to the States (besides Target)

2009-09-06T10:32:00.000-07:00

The city of Portland, Oregon invites you to celebrate Regional Farmstead and Artisan Cheesemakers at The Wedge Festival

When: Saturday October 3rd, 2009 10am-4pm

Where: 928 SE 9th Ave. in Portland, Oregon in front of the Green Dragon Pub

What: Several dozen small artisan cheesemakers from Washington, Oregon, Idaho and Utah are bringing their cheeses to the Wedge Festival! Sample, buy cheese and talk with the people who make great farmstead and artisan cheeses in the region. Vendors of various accompaniments will also be in the mix - think nuts, pickles and cured meats.

Visit Tami Parr's amazing website for more info!

Québec Love

2009-09-06T09:27:00.000-07:00

Québec is the bomb. I was born there, raised there, and I get to go back every year, always leaving with wide eyes and a heavy heart. This year I had a mission: try as many provincially-registered cheeses and craft beers. Tough job, I know, but somebody has to do it. How could I find the coveted treats? Easy. Just hit the grocery store. My mom shops at IGA, so I tagged along to help and to sniff around the cheese counter. The selection was impressive, although I did not find anything new. It is when we went to a specialty grocery store that I caught myself rubbing my hands in delight. I picked cheeses that I had been eyeing for a while and brought them to my dad's as a dessert. Mmm,
#1 and favorite:
" Le Bleu d'Élizabeth. Organic raw milk blue cheese from La Fromagerie du Presbytère. So creamy and buttery, with just the right saltiness. It reminded me of the amazing Cowichan Blue from Hilary's. We paired this one with a Vanilla and Cocoa Stout (see below).
#2 Pied-de-Vent: A deliciously stinky raw milk washed-rind cheese from les Îles-de-la-Madeleine. Earthy and creamy with a bitter rind. My sister thought it smelled like the neighbour's chicken farm, and she was kind of right, but to me its a good thing. Let's say she was generous and gave me her share.
#3 Le Gré des Champs: An organic, raw milk aged cheese with a beautiful washed rind and a firm, straw-coloured pate. Incredibly floral, fruity and hazelnutty; pronounced taste, yet not agressive. We cheated and had this one before dinner with a glass of dry, floral Riesling.
#4 Cheddar de l'Île-aux-Grues 6 months: Everything a Cheddar should be -- raw milk, fruity, slightly sharp yet buttery. And inexpensive.

After the cheese I moved on to the beer. Québec has government-run liquor stores, just like here in BC, but these stores rarely sell beer. To find it one must go to the grocery store, the convenience store or beer specialty stores. There is a new one of the latter in my hometown called "La Barik". I was like a kid in a candy store. My mom and sister sat in the car while I stared at the amazing selection. I ended up taking a wheat beer from the Brasserie d'Orléans (see their beautifully crafted beers here), a Weizen Impériale from Les Trois Mousquetaires (website under construction), an incredibly strong (14%alc.!!!) and flavourful beer from the Compagnie de Bières de Dégustation du Québec called 'Loup Garou' and the 'Aphrodisiaque', a smooth dark stout from Brasserie Dieu du Ciel (available at Brewery Creek on Main Street!) spiked with vanilla and cocoa. They were all amazing, but I have a thing for stouts so the trophy goes to Dieu du Ciel. Their beers come in small bottles, but it packs a punch, so its a good one to split for dessert. Try it with blue cheese or a dark chocolate cake.

Rosé & Canadian cheese tasting

2009-08-07T17:13:00.000-07:00

The tastings are back! MPC and Lennox Liquor Store are happy to unite once again to present an evening of cheese and rosé wine. The tasting will be held early next month, so stay tuned for the exact date as it will be determined shortly. In the meantime, here are the proposed pairings to pique your interest:

WINES
Domaine du Bosc Rosé - France
Pale salmon in colour. A light, fresh and fruity wine, with a traditional dry finish. Bright and sunny in character with crisp acidity. It is especially enjoyable in summer as an aperitif or with pasta, pizza, BBQ or cold meats.

Charles Melton Rose of Virginia Rosé - Australia
This wine is deep fuchsia in colour. Strawberry, rose petal, with a hint of black cherry. Great balance on the palate with tannin and lovely acid zest and crisp and clear finish. It has vibrant red fruits, succulent- bruised plum and pomegranates. Lifted floral nose of violets and rose petals. Suggested pairings of sausages such as chorizo and salami.

La Stellina Merlot Rosato - BC
Wine offers up aromas of ripe strawberries and spiced candy apple with a hint of rose petal. Fresh and full bodied, with strawberry, cinnamon and mineral undertones it provides a long lingering aftertaste that is pleasing on the palate. This wine has more of a sweet, candied aspect than the other two.

CHEESE

Champagnole | Les Fromages Chaput, Chateauguay, Québec | raw goat milk
Champagnole is our firmest and oldest goat cheese. This chèvre is aged from 90-120 days. The scents of its terroir emerge from the raw milk in flavours of mushroom, tangy fresh grass, and soft hay. Champagnole can be grated over pasta or mixed greens, Cerignola or fresh green olives.

Allegretto |Fromagerie La Vache a Maillote, Québec | thermalized sheep milk
The Abitibi region of Quebec where Mr. Lavoie’s sheep graze is a Nordic climate region where the pastures possess higher sugar content. The sheep are fed exclusively on hay and grain, and the terroir of this sweetly nurtured herd is saturated in the cheese’s paste. The cheese is low in salt with a palate of the earth’s greatest bounty. If you have blissful childhood memories of tumbling in hay bales and rolling through meadows, you’ll probably have a sweet tooth for this cheese.

Le Fleurmier de Charlevoix | Laiterie Charlevoix, Baie Saint-Paul Québec | pasteurized cow milk |
A tender white bloomy rind protects the velvety textured, supple cheese paste exhibiting delectable musty mushroom aroma with notes of hazelnut and almond. Extra milk fat and artisan crafting makes this double crème Camembert style cheese truly luscious.

La Bûche | Fromagerie Clément Inc. Saint-Damase Québec | soft ripened goat milk
A beautifully sculpted log of delicate fresh chèvre. The rings of the log radiate unique flavours. The soft and crumbly centre is airy and fresh. It is held by a thin creamy ring of a sharp tangy aged goat that hints of Roquefort blue. Its lacy soft rind is mild and milky, and warms the zingy chill of the fresh goat milk.

Have a HOPPY summer

2009-07-30T18:48:00.000-07:00

Ach... this heat! Its a crazy summer so far, with lots of rain on the East coast and agressive sunshine here in the West. It is so hot in my apartment that my poor cat has to pant like a lion to cool down. Anyways, at least there is beer to keep us cool and sane! We are lucky in BC for there are tons of wonderful little craft breweries around that make delicious thirst quenchers. Beer is a perfect complement to cheese, so here are some suggestions to beat the heat and the hunger...

From Central City Brewery in Surrey: RED RACER I.P.A.

Available in most liquor stores or, if you fancy a trip, at the brewery (it is easily accessible by skytrain -- only 50 metres from the Surrey Central station). Sold in 6-packs in most liquor stores. Just look for the green cans!
A hoppy beer that is bitter in all the right places, it has a beautiful aroma of grapefruit that is sure to refresh. Pair it with a meaty and salty cheese, like Gort's X-Aged Gouda or a strong washed-rind cheese like the Mont-Jacob.

From Driftwood Brewery in Victoria: WHITE BARK WHEAT ALE

Many big breweries have their own 'white beer' now: Alexander Keith's, Rickard's, Big Rock... but you haven't tasted wheat beer until you've tried this one. This is a traditional Belgian-style beer that is best served nice and cold, especially in this weather. The brewmaster added curaçao orange peel and coriander to the recipe, resulting in an aromatic brew that is cloudy, lightly carbonated and offers big floral notes. It is perfect paired with spicy food and with pungent cheeses. Try it with 1608 or Tomme de Grosse-Île.

From Swan's Buckerfield Brewing in Victoria: SWAN'S BERRY ALE

If you are a fan of fruity beers but not of the fake-fruit taste, this one is your new best friend. Dark and with good carbonation, it tastes like fresh crushed raspberries with a twist. I would dive into this one with a triple-cream brie like Riopelle or Marquis de Témiscouata.

2009-07-28T12:27:00.000-07:00

CHEESE CHAMPIONS!!!

The Dairy Farmers of Canada came up with the concept of a cheese championship in 1998 in order to promote the hard work of the talented canadian cheesemakers.
Last February in Montreal, the juy weighed in on 172 cheeses (tough job) that were entered in the competition.

The Grand Prize went to the aromatic KÉNOGAMI from Fromagerie Lehmann in the Saguenay region. This cheese is not yet allowed to be sold outside of Québec, so if you are lucky enough to go to la belle province soon, don't forget to buy a piece! Its washed rind has a wonderful aroma of grass and herbs and its flavour is all nut and butter. The KÉNOGAMI is made exclusively with milk from herds on the farm where it is produced.

Also winners in their respective categories:

LE MARQUIS DE TÉMISCOUATA in the 'soft cheese with bloomy rind' category
Mount Pleasant Cheese loves this creamy number from Fromagerie Le Détour in Québec. It is the perfect accompaniement to sparkling wine or summer berries.

LE CIEL DE CHARLEVOIX in the 'blue cheese' category
We have been singing this gem's praises since MPC opened its doors. By far one of the most flavourful and complex blue cheeses we carry. Let it melt in your mouth and you will fall in love with the Charlevoix region without even leaving town. Perfect at the end of a meal with dark chocolate, dried fruits and a glass of Port.

COWS EXTRA-OLD CHEDDAR in the 'Old, Extra Old Cheddar' category
This raw milk Cheddar comes all the way from PEI to blow your mind! Its firm and smooth paste has a beautiful lactic aroma and a tangy flavour that makes it great in recipes as well as paired with a glass of robust red wine.

LE BALUCHON in the 'organic cheese' category
One of my favourite washed-rind cheeses, this one has the bonus of being made from whole organic milk. Nutty, supple and simply delicious with a glass of off-dry white wine.

New and Exciting at Mount Pleasant Cheese

2009-04-27T20:07:00.000-07:00

Finally, lots of new and interesting cheeses coming our way this week!
Already in are 4 delicious cheeses from Fifth Town Dairy in Prince Edward County, Ontario. One of the greenest dairies in the world, they produce flavourful cave aged sheep and goat's milk cheeses that will BLOW YOUR MIND! I mean it. Come and get a piece!

FELLOWSHIP: Naturally Cave Aged Cheese made from 100% fresh local Goat and Sheep’s milk.
Brushed rind mixed milk cheese. Finely developed subtle flavours with a pleasant nuttiness and mild yet complex lactic and
mineral accents. Excellent with barrel fermented chardonnay or light red wines.

ISABELLA: Naturally Cave Aged Cheese made from 100% fresh local Goat’s milk.
First Place Winner at The COCA British Empire Cheese Competition. Hard cheese. Firm texture with a slight nuttiness and subtle goat cheese flavors accented nicely with slight briny notes. Matches nicely with a good pinot noir.

CAPE VESSEY: Washed rind cheese made from 100% fresh local Goat’s milk.
Grand Champion Goat Cheese at the 2008 Royal Winter Fair. Firm cheese with a pleasant chewy washed rind. Slightly salty, with complex aggressive flavors. Creamy on the palate with a rich flavorful finish. Excellent with fruity complex red wines such as bolder Pinot Noir and medium bodied Cabernet Franc and Merlot.

LIGHTHALL TOMME: Naturally Cave Aged Cheese made from 100% fresh local Goat’s milk.
Gold Medal Winner at The Royal Winter Fair 2008. Pleasant, light almost nutty flavors with a smooth, firm texture and a mild
saltiness. Great with lighter reds (Gamay) or barrel fermented chardonnay.

Also coming this week:

-Hercule de Charlevoix (12 months)
-Le 1608
-Fleurmier
-Allegretto
-Cru de Champlain
-Douanier
-Soeur Angèle
-Guillaume Tell
-Chocolate, Grand Marnier and Pear Cheddar
-Cheddar Le Silo 4yr raw milk
-Cheddar Le Silo 7yr raw milk
-Bleu d'Acadie
-Rose Blanche
-Champagnole
-Métis
-Prestige
-Filou
... and much more! These should be in by the end of the week, come in and find your new favourite...

Cork Dorks II

2009-04-27T19:57:00.000-07:00

Do you have your ticket yet? Be sure to reserve or buy your spot for the upcoming Cork Dorks tasting on Thursday May 7th. Cabernet Sauvignon got its turn last time, now let's celebrate Chardonnay in all its glory. Chardonnays from different regions will be poured while Sidria gives lots of info about the wine and how to pair it with cheese and other foods. Speaking of cheese, you will get a plate of about 5 different ones so that you can experience first hand the wonders of a great pairing.
The tasting starts at 7:30PM and should run until 9PM.
tickets are $12 and well worth it.
Call or come in the store to reserve -- 604.875.6363
See you there!

Spring Bries Tasting

2009-04-13T23:20:00.000-07:00

Hello all, long time no blog. It's been a busy week in the mine for us; Cambie street seems to finally be coming back to life! The sunshine brings people out and the open door lets the smell of cheese find the newbies' noses... Thanks to all who have been 'spreading' -harhar- the word and telling friends about us -- we appreciate your support!
And thanks to everybody who came to the Vista d'Oro tasting last Thursday. We hope you enjoyed the food and the delicious walnut wine. For those of you who couldn't make it, may I suggest you try a piece of Lady Jane on fresh strawberries and top it with Blood Orange Campari & Vanilla preserve and a sprig of Tarragon. (It made my life)
Speaking of tastings, we have a bunch coming up. First, we will be leaving our HQs and head out to Firefly (Cambie & 12th) on Saturday April 18th from 4 to 7PM. We will be pairing cheese with Driftwood Brewery's delicious beers. Try the Driftwood Ale + Sylvan Star Farm's Cumin Gouda, White Bark +Fromagerie Blackburn's Mont Jacob or the Porter + The Farm House Cheeses' fresh chèvre topped with Green Walnut and Grappa preserve.

As for our next in-house tasting, Janelle is busy infusing some vodka with all sorts of tasty herbs and fruit. She will be pairing lovely cocktails with different kinds of Brie-style cheeses. I will post the finalized menu as soon as all is confirmed, so keep your eyes peeled!

Spring Bries and Infusions
Thursday, April 23rd
starts @ 7:30PM (make sure you arrive on time, otherwise your spot will be given away!)
Call or come to the store to reserve your ticket!

Vista d'Oro Tasting

2009-04-02T11:39:00.000-07:00

Be there or be square!

3 words post

2009-03-28T12:37:00.000-07:00

Alibi Room. GO.

finishing touches

2009-03-27T18:52:00.000-07:00

So, what do you think of the new colours? We went for an "old french school" look. Pretty. We worked really hard to paint the store and we hope you like the results (if you don't, please don't tell me).
Last night was the first - and wonderful - installment of "Cork Dorks". The lucky ones who got in got to hear lots of great info about wine and helpful tips on how to pick the perfect bottle. We got to taste 4 different Cabernet Sauvignon:

Laura Hartwig 2006
Colchagua Valley, Chile

Pacific Breeze 2005
Lake County, California

Grant Bruge 2003
Cameron Vale, Australia (yum)

Classic Clare 1999
Clare Valley, Australia (s'more, please!!)

*** All these wines are available to buy at Lennox Liquor Store in City Square (Cambie & 12th)

The wines were paired with some delicious cheeses:

Britannia 5yr Cheddar (Agropur, Quebec)
Montana (Salt Spring Island Cheese Co., BC)
Reserve La Perade (Fromagerie F.X. Pichet, Quebec)
Harvest Moon (Poplar Grove Cheese, BC)
Parmigiano Reggiano (Italy)

Thank you Sid for such an educational and fun evening! Dont miss the next Cork Dorks on May 7th!!!
Happy weekend everybody.

Store beautiful

2009-03-19T18:11:00.000-07:00

Hello everybody,
I thought we should let you know that we will be painting the store on Monday, so forgive the mess... Beige be gone! If you're sad to see the colour go, check out www.thebeige.ca. Beige is tastier off the walls and on a record.
So we are very excited to re-decorate the store, just in time for spring. Lots of projects simmering -- keep your eyes peeled and don't forget to read the newsletter and to visit this blog (it makes me happy). Mount Pleasant Cheese is going to be better than ever, we promise!
Have a great weekend, and dont forget Cork Dorks on Thursday!

Facebook time!

2009-03-17T18:00:00.000-07:00

Yes, Mount Pleasant Cheese now has a facebook page! Become a fan and spread the word!

Vista d'Oro is in the house!

2009-03-14T09:24:00.000-07:00

We just received our first case of Vista d'Oro preserves and they are delicious! Pick up a jar of Grapefruit and champagne preserve for your aged cheddar, Green Walnut and Grappa for your brie or Turkish Figs and Walnut Wine for chèvre! Made locally, these quality preserves are the perfect cheese toppers and are a must on every platter.
To celebrate the arrival of these spreadable gems, Mount Pleasant Cheese will be hosting a tasting on Thursday April 9th. We will sample Vista d'Oro's freshest preserves with some of the best cheeses B.C. has to offer. To top it off, we will have the privilege of tasting the 'd'Oro', Vista d'Oro's very own fortified Walnut Wine made with Okanagan grapes and the farm's own walnuts.

2007 D'oro
Our flagship fortified walnut wine is a blend of North Okanagan Marechal Foch, Central Okanagan Merlot & Cabernet France, Fraser Valley Green Walnuts and Okanagan Brandy. 13 months in French and American oak - 17% Alc/Vol

Reserve a spot now!

Quick! The tickets are going fast!

2009-03-14T09:04:00.000-07:00

Don't forget to buy or reserve your ticket for the first 'Cork Dork' tasting! Cabernet Sauvignon takes centre stage this time; three different wines (tentatively: one from Chili, one from Australia and one from California) will be paired with Canadian cheeses.

Are you tired of guesstimating which cheeses would go well with your wine? Looking for simple pairing tricks? We've got you covered. Fan of Cabernet Sauvignon? You're welcome too. Don't miss out on this great opportunity to learn more and, heck, to have tons of fun and to taste very nice things. The seating is very limited this time, so act swiftly!

Another great tasting!

2009-03-14T08:48:00.000-07:00

Well the cows will be mad that we had so much fun without them. Janelle's 'Anything but Cow' tasting on Thursday was great; thanks to everybody who participated! And a special thank you to Maxine and John from Tangled Vines who brought four of their amazing white wines. If you haven't tried those yet, run to either Brewery Creek (Main & 15th), Lennox Liquor Store (in City Square) or Firefly Fine Wine and Ales (Cambie & 12th -- under Plaza 500) and pick up a bottle! May I suggest the 'Dry Gew', a dry and wonderfully aromatic Gewurztraminer? Its aroma bursts with notes of sweet melon and lychee. Perfect for the upcoming (fingers crossed) spring days. Tangled Vines wines are delicious, local and they won't burn holes in your pockets. Visit their website (link on the right) for tons of info. Thanks again!

Cork Dorks Unite!

2009-03-10T11:26:00.000-07:00

Coming up on March 26th is the first installment of Sidria's Cork Dork series. Having worked in the bevvy industry for quite some time, Sidria has extensive knowledge in wine and, hurray!, wants to share it with us. This first tasting will focus on Cabernet Sauvignon and the cheeses that make it shine. Learn more about the science of pairing this classic varietal with fabulous canadian cheeses and other local treats. Ticket price to be determined. Starts at 7:30PM.

Anything but Cow!

2009-03-08T15:56:00.000-07:00

So, got your ticket yet? On Thursday March12th, Janelle is hosting a super tasting that is entirely lactose and gluten free. The goat and sheep's milk cheeses will be paired with some of Tangled Vines' finest whites. Here are the proposed pairings:

Chèvre Noir + Three Blancs
Chèvre Noir: A staff and customers' favorite! This one year-old Cheddar is made using pasteurized goat's milk. Dry and friable, it melts on the tongue, releasing its coveted sharpness and fruity taste.
Three Blancs 2007: Tangled vines very own threesome; a blend of Pinot Blanc, Muscat, and Pinot Gris grapes create a rich, off dry wine bursting with Mandarin orange, Pineapple and vanilla bean flavours.

The Farm House's Goat Brie + Sauvignon Blanc
Goat Brie: A wonderful gooey treat from Agassiz, this brie-style cheese has a beautiful ivory paste and a rich milky taste with just the right touch of 'goat' taste.
Sauvignon Blanc 2007: Bold gooseberry, pink grapefruit and tangerine flavours dominate our inaugural vintage of Sauvignon Blanc.

The Farm House's Lady Jane + Pinot Blanc
Lady Jane: The latest release from Agassiz's fab farm. I've been raving about this cheese for the last month -- the flavours are rich and deep, but it has a wonderful milky freshness from the goat's milk.
Pinot Blanc: Barlett pear, McIntosh apple and lemon zest aromas and flavours indulge your senses. Stainless steel fermentaion results in a crisp, dry wine.

Allegretto + Gewurztraminer
Allegretto: This firm Québec cheese is made from thermalized sheep's milk and offers a lovely straw aroma. Very little salt and notes of grass and earth.
Gewurztraminer 2007: Our 3rd vintage, "Drei Gew" offers aromas of orange blossom and honeysuckle with flavours of white grapefruit and honeydew.

The tasting starts at 7:30, and the tickets are $10. Come in and buy yours, or call to reserve a spot! See you there!

Feedback, kcabdeeF

2009-02-26T14:14:00.000-08:00

Hello again,
Wow, I am going nuts on the blog today. I have a favour to ask the tastings' attendees... Could you send your comments and suggestions and overall rating of the tastings? You can send them to mountpleasantcheese@live.com or to me at justine.mpc@gmail.com
Did you like the Valentine's tasting? Or the cooking demo? What kind of events would you like to see happen in the store? What can be improved? The more feedback we get, the better the events will become! So share your thoughts with us, it is greatly appreciated.
Thanks, have a nice day!

2009-02-26T12:58:00.000-08:00

Orders are trickling in today, which means your old favorites are back! Let's mention the return of the delicious Blue Juliette from Salt Spring Island Cheese Co. Also from this great producer is a limited supply of TRUFFLE chevre. Yes, truffle. The truffle cheddar is so popular that I thought these little guys would please you, yes you with the very refined tastes, I am talking to you.

Next time you are in, ask for your loyalty card. Our staff will be happy to explain to you how this new reward system works.

And don't forget the cooking demo tonight! There are a few spots still available, so come on down at 7:30! tickets are $15. On the menu tonight:
Goat Cheese and grape truffles in pistachio dust
Blue cheese-stuffed medjool dates
Cheese fondue
Cheddar, swiss and ale soup

Don't miss out!

2009-02-24T18:28:00.000-08:00

Rain, rain, rain.

2009-02-24T17:54:00.000-08:00

Hello cheese people,
so things are back to normal; all this sunshine just seemed so wrong.
If you receive the newsletter* you will have noticed that we are having a Cheese Blowout Sale. Lots of good stuff at 25% off, you just can't beat that. If you haven't yet tried the Mont Jacob or Comtomme, now is a great chance because they are both DELICIOUS and discounted.
Also, have you noticed our old-school customer database system? We now have a simple way for you to keep track of your purchases and remember which cheeses you like. Look out for the little wood box that could; it is by the till in the store. Use it! Love it!
Noticeable this week is the long-awaited return of the Riopelle de l'Ile. I missed it so much, you have no idea. Try it with Thelma's jams or with a dollop of honey.

This Thursday February 26th is event day! This time it is a cooking demo hosted by Megan and Chef Alan Dee, 'the invisible chef'. The tickets are $15 and include samples of the cooked dishes and, of course, priceless knowledge. Come in and buy your ticket or call to reserve a spot! It starts at 7:30PM. Fun fun fun.

Have a great week everybody, and note that we have changed our Sunday hours to 11a.m. to 5p.m.

*not on the newsletter? Quick! Jump to our website and register! Lots of updates, events listings, promotions and recipes await.

2009-02-13T21:58:00.000-08:00

Phew! The Soulmates tasting was a success (I think... I hope... yes?)! Thank you to everybody who participated, and a special thanks to the fabulous Rachel from Cocoa Nymph who brought her delicious freshly-made chocolates. My, those were somethin'. Stay tuned because we are talking about repeating this tasting at Cocoa Nymph sometime soon...

I will post some pictures this weekend. Thanks again!

Megan is busy organizing the next event which will be held at the store on Thursday February 26th. She is our resident cooking expert, and she's bringing in Alan Dee, 'the invisible Chef'. Alan will show you how to prepare some simple yet delicious treats with our cheeses. Megan is being mysterious but I heard there might be some fondue involved... I will post more details soon!

Happy Valentine's Day everybody!

Valentine's Day Offerings

2009-02-11T19:19:00.000-08:00

From Friday Feb. 13 until Sunday Feb. 15th

This weekend Mount Pleasant Cheese will be offering you some delicious ready-to-go Valentine's dinner options. How about a beautiful cheese platter for two? Come in and pick your own cheeses, or grab an already-made selection for $25, $35 or $55. The cheeses will be cut, wrapped and packaged in a little box and a description of the cheeses will be included. All you will need is a plate and somebody to share it with!

We will also prepare fondue mixes for two. Pick from different themes: Traditional Swiss, Fondue Québécoise, Blue Fondue or Tasty BC. All cheeses will be grated, packaged and accompanied by recipe and instructions.

As easy as ABC.

Valentine's Tasting

2009-02-11T18:50:00.000-08:00

Our Valentine's tasting is tomorrow!

We are partnering up with Rachel, the owner of Cocoa Nymph (www.cocoanymph.com), a great store on W10th & Alma. The tasting is sort of like a girl's holy trinity: cheese, chocolate and sparkling wine. Five Canadian cheeses and their accompaniements will be paired up with Rachel's creations and served with two kinds of bubbly: Royal Neuville, an off-dry sparkling rosé from France, and Freixenet's Brut de Noirs.

Here is the menu for the evening. Check out the blog this weekend for pictures of the event!

We are here.

2009-02-01T17:37:00.000-08:00

Hello all and Welcome to Mount Pleasant Cheese's fantastic blog page! We hope you are doing well and that you will enjoy this techno-step we are taking. On this page you will soon be able to find a regularly-updated list of the cheeses we carry, as well as infos on featured products and upcoming and past tastings.
So hop on the cheese train, enjoy the ride and come see us sometime!
Bests,

The Mount Pleasant team:
Justine, Janelle, Megan, Sidria and Peter