Day Three Hundred and Fifty Two - Of winter weather and Canadian cheese...

We got another 19 inches of snow last night and with that it is official that our snow totals this winter are over thirty inches more than the average. Apparently, we've exhausted our "snow" budget here and it's only January 27th, what about the month of February?

It almost feels like we should be living in the far reaches of Northern Canada or somewhere in the Great Plains, not in New York. So I thought I'd introduce you all to my favorite Canadian cheese today in honor of our relentless winter weather -- Le Chevre Noir. You might be wondering, is Canada known for cheese? Canada does produce a nice variety of cheeses; variations of the classics and some of their own inventions, not many are imported to the US but Le Chevre Noir is and boy is it worth it!

Le Chevre Noir has been produced by the Fromagerie Tournevent in Chesterville, Quebec since 1989. It is a goat's milk cheddar in a square brick shape made in the traditional style aged in black wax for at least a year. Firm and extremely dense, the stark difference between the ivory paste-y interior and the black wax exterior is the first thing one notices when encountering this cheese. Upon tasting this Canadian masterpiece, your tongue is greeted with a melt in your mouth quality that is somewhat unexpected due to the firmness of the cheese. It is buttery, milky, herbaceous and nutty, with a floral finish and that classic aged crystallized crunch. A very versatile pairing partner, this works with red wines, white wines, beers, ports, and even a nice glass of ice wine.

So go out, brave those elements in your snow boots, pick up some of the Chevre Noir at Murray's Cheese and bring it home to enjoy with your favorite winter weather beverage. Have a good night folks and stay warm!