Tag Archives: Zinfandel

Toast Post: Tiger Blue

Buttery, fierce Tiger Blue with ginger/apple/pear chutney.

Does it work with Zinfandel?  Depends who you ask.  If you ask the cheese, then yes. If you asked the Zinfandel, well, wine won’t answer you. It talks with its eyes.

I recently had Tiger Blue at a wine tasting and realized I had forgotten how addictive it was.

Tiger blue is a spicy, roar of a cheese and it won’t work for everyone.  It’s also very smooth, rich and creamy and I find that just as the blue-lover in me is begging for mercy I’m hit with buttery richness that soothes my panicking taste buds.

You’ll see that in this case I added a smear of apple/pear/ginger chutney courtesy of Nick at Olympic cheese (have you seen the stores’ makeover?).

And BTW, even if you don’t eat this cheese it just looks unbelievable on a cheese board.  Like a cool piece of marble.  It watches you and thinks, “Hey Matey,  (I know! The pirate voice is so unexpected) why don’t you lurch on over here and slice a sliver off my cool, smooth wedge.   What’s that parrot?  Polly want a neutral cracker to cleanse the palate?

Tiger Blue in 11 words or more:  Producer is Poplar Grove in British Columbia (Naramata Bench, Okanagan Valley).  This cheese will change over the seasons depending on the cow’s milk, it may be more creamy or it may be more crumbly.  Made in the style of Stilton. Comes in a 2Kg wheel.  Pasteurized and a must-try if you like blues.  Get it at Olympic Cheese if you hail from Toronto….


Filed under Cheese/Cheese Related, Ruminations on the Edible, Toast Posts

Drink free wine at lunch on July 15. I’ll fill your glass to the brim.

Come, take home a raven as a souvenir!

I lied, I’m not actually allowed to pour the wine.  I’m too messy to have contact with liquids that stain.

Luckily, you can’t pour cheese.  Here’s the scoop, come out tomorrow between noon-3pm and try some wines from Ravenswood Winery in California (Sonoma Valley to be precise).  Joel Peterson, Ravenswood’s wine maker will be there and for once you won’t have to talk about the weather as where he lives–it’s nice all the time.  He’ll never say, “whoa, three days of sun, awesome!”  But he will tell you about his Zinfandels and Shiraz and a special blend called ICON.

And you’ll be sober enough to go back to work  (functionally sober I mean) as  Nick from Olympic Cheese and I will fill you up with delicious fromage.  And if you feel sad that you can’t talk about the weather, I’m there for you.  “Humid today, eh?” I promise to say.

DEETS:  July 15, 12-3pm, Victor Restaurant and Lounge, 30 Mercer Street     RSVP marian@eventrix.ca as numbers are limited.

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Filed under Restaurants and Products