Kylie Meyermann

QR Codes on Wine Labels

November 4, 2011

It is nearly impossible for a wine review on Twitter to elaborate beyond 'Good red wine. Drink now'.

A Trio of Fall Cheeses Made for Entertaining

October 6, 2011

By Kylie Meyermann During the holidays some people tend to shy away from the elaborate cheese plate, which I have never quite understood. A cheese plate is simple to assemble, and if done properly it can awe inspire disenchanted guests. Cheese does not require any time braising in the oven or marinating in the Crock… [Read more…]

An Education in Olive Oil

September 19, 2011

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By Kylie Meyermann I’ve spent the majority of my life completely oblivious to the transformational powers olive oil bequeaths to food. To an amateur like myself, olive oil was quite ubiquitous and for a prolonged time, the slick oil was just a substance that prohibited my shallots from burning to a crisp in my copper pan. However, my impression of olive… [Read more…]

LCBO goLOCAL

September 9, 2011

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On September 10, the LCBO is launching their goLOCAL Collection. For an entire month, the LCBO is providing their customers with the opportunity to discover their favourite Ontario wine. I recently spent a day in Niagara, touring some of the participating wineries, tasting some great wines and learning about the push to get LCBO customers to "goLocal".

Kylie’s Cheesucation: The Terroir Behind Smoked Cheese

August 26, 2011

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The choice of fuel is a significant factor in building the terroir of the cheese. In Canada, maple is a common choice of fuel. The wood produces a rustic caramel tone in the cheese.

Kylie’s Cheesucation: Cheese Plate 101

August 12, 2011

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Our resident Cheese Fanatic Kylie Meyerman gives us her take on creating the perfect cheese platter.

The Carbon Footprint of a Cheese Fanatic

August 4, 2011

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The Environmental Working Group recently released a report that assesses the greenhouse gas emissions and health effects of certain food types. Meat and cheese were equally matched for earning the grand title as the greatest offenders. While lamb and beef have always been pointed to as the worst greenhouse-gas culprits, cheese was an unexpected third medalist. What???

Kylie’s Cheesucation: Class 3: Pasteurized vs. Unpasteurized Cheese

July 22, 2011

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Many cheese purists will argue that pasteurized cheese is a bastardization of authentic terroir and health gurus will counter this. While there are striking differences between the two cheeses, they should not be as drastically labelled sinner or saint.

Kylie’s Cheesucation : Cheese Typicity, Class 2.

July 15, 2011

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Saanen (Swiss) goats are the most preferred breed because they can yield more than 20 pounds of milk per day. That’s more than double what other breeds of goats produce! The Poitenive goat is from western France and is the ancient breed that produces many of the Loire Valley’s chèvres.

Kylie’s Cheesucation, Class 1: How Cheese is Made.

July 8, 2011

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Cheese is 80 to 87 percent water, since water is the main ingredient in milk. As curds coagulate into a large mass, they expel their whey, which is mostly water. This step of the process is called syneresis.