Collection search - Specialty Cheeses

Record information – Brief

1

Specialty Cheeses

Item number (ISN):

562773

Hierarchical level:

Item (Accession level)

Item number (ISN):

562773

Link to related resource:

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-12 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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Wine and cheese parties are a popular, informal way of enter¬taining guests. Since little food preparation is required, a host or hostess is free to relax with the guests. An interesting cheese selection contributes to the success of this type of party. For example you might introduce your guests to several of the wide variety of specialty cheeses being produced in Canada. Many of these fine cheeses are virtually indistinguishable in flavour and quality from their more expensive European counterparts. It's important to select cheeses with varied flavors and textures An interesting sample combination would be Camembert, a flavoured cream cheese, Oka, Blue Cheese and Tilsiter. In case some guests are less adventurous, it's always a nice idea to serve the ever-popular medium cheddar as well. Guests will be interested in knowing what type of cheese they're eating. Small cardboard labels by each cheese will satisfy their curiosity. You might also consider numbering the name cards in the order in which cheese should be tasted. Europeans have found that for fullest appreciation, milk cheeses should be eaten before those with stronger flavors. Most varieties of cheese will be at their best if set out at room temperature 30 minutes before serving time. Camembert might be set out even a little earlier since it should be very soft and almost runny. Cream cheeses are best served cold. As a general guideline, buy about 1/4 pound of cheese for each guest. If there are leftovers, they can be tightly wrapped and refrigerated. Soft cheeses should be used up within a few days, but harder cheeses will keep for several months. <1mn 34s>

Language:

English

Notes:

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1. Description based on script.
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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Date modified:: 2024-06-12