Canadian Cheese, a Pocket Guide by Kathy Guidi

Corrections to Text

Although carefully edited several times, a few points were missed. Please accept the author's apology and note these corrections in your copy of Canadian Cheese: A Pocket Guide. Future reprints will reflect the corrections below:

(p. 66) Magie de Madawaska (not Du Madawaska)

(p. 104) Comtomme is made by Fromagerie La Station de Compton (not by F.X Pichet).

(p. 178) Geai Bleu is made in New Brunswick by Bergerie auc 4 Vents and sold exclusively to Les Dependances their distributor in Quebec (Geai Bleu is not a Quebec cheese.)

Canadian Cheese: A Pocket Guide

Most of us are intimidated in front of the cheese case with so many varieties to choose from. We end up buying the same familiar cheese even when we set out to try something new. Yet, new Canadian cheeses emerge all the time! Canadian Cheese: A Pocket Guide is a reference to some of the newest, best and most popular.

The Guide includes concise tasting information for more than180 cheeses from coast to coast with emphasis on artisan varieties. Plus:

enchanting author and cheesemaker anecdotes

useful information on buying and serving, and

author insights on popular cheese topics such as raw milk cheese, discerning quality, whether (or not) to eat the rind, cheesemaking and ingredients.

To Order Your Copy

Canadian Cheese: A Pocket Guide is available through Amazon.ca or Indigo.ca and in book stores, cheese stores, select wineries as well as Costco and supermarket book sections across Canada.

Book Signings

Book signings can be arranged by contacting Kathy Guidi or Devon Pool, Director of Publicity, McArthur & Company. See the Artisan Cheese Marketing Calendar in this website for scheduled book signings and event dates.

Chapters

Natural Cheeses Grouped Alphabetically by Category

Fresh, Unripened – versatile, indigenous cheeses

Soft, Ripened – fragile, runny and unctuous

Soft Washed Rind – called ‘the stinkers’

Semi-Soft – mild, yet diverse

Semi-Soft Washed Rind – Canada’s new cheese heritage

Firm – substantial, dependable classics

Hard – maturity with benefits

Blues – love ‘em or hate ‘em, they’re anything but ordinary

“Cheese can be the perfect accompaniment for many wines. But not every match is made in heaven making knowledge of cheese just as important as that of wine when recommending pairings. Kathy Guidi has the knowledge and passion to make learning about cheese a pleasure.”
Carol LePage, Sommelier, Director of Sales Reif Estate Winery

“Your passion for the topic of cheese, mental energy and agility, enthusiasm and friendliness is impressive and uplifting and so good for the dairy industry.”
Russell Gammon, Executive Director Canadian Jersey Cow Association

Order Information!

Canadian Cheese: A Pocket Guide
ISBN (978-1-55278-894-3)
Published by McArthur & Company
322 King St. West, Toronto, Ontario M5V 1J2
416-408-4007
www.mcarthur-co.com

For corporate or special sales, please contact the publisher directly:
Ann Ledden, VP Sales, McArthur & Company




		Corrections to Text Although carefully edited several times, a few points were missed. Please accept the author's apology and note these corrections in your copy of Canadian Cheese: A Pocket Guide. Future reprints will reflect the corrections below: (p. 66) Magie de Madawaska (not Du Madawaska) (p. 104) Comtomme is made by Fromagerie La Station de Compton (not by F.X Pichet). (p. 178) Geai Bleu is made in New Brunswick by Bergerie auc 4 Vents and sold exclusively to Les Dependances their distributor in Quebec (Geai Bleu is not a Quebec cheese.)
	Canadian Cheese: A Pocket Guide Most of us are intimidated in front of the cheese case with so many varieties to choose from. We end up buying the same familiar cheese even when we set out to try something new. Yet, new Canadian cheeses emerge all the time! Canadian Cheese: A Pocket Guide is a reference to some of the newest, best and most popular. The Guide includes concise tasting information for more than180 cheeses from coast to coast with emphasis on artisan varieties. Plus: enchanting author and cheesemaker anecdotes useful information on buying and serving, and author insights on popular cheese topics such as raw milk cheese, discerning quality, whether (or not) to eat the rind, cheesemaking and ingredients. To Order Your Copy Canadian Cheese: A Pocket Guide is available through Amazon.ca or Indigo.ca and in book stores, cheese stores, select wineries as well as Costco and supermarket book sections across Canada. Book Signings Book signings can be arranged by contacting Kathy Guidi or Devon Pool, Director of Publicity, McArthur & Company. See the Artisan Cheese Marketing Calendar in this website for scheduled book signings and event dates. Chapters Natural Cheeses Grouped Alphabetically by Category Fresh, Unripened – versatile, indigenous cheeses Soft, Ripened – fragile, runny and unctuous Soft Washed Rind – called ‘the stinkers’ Semi-Soft – mild, yet diverse Semi-Soft Washed Rind – Canada’s new cheese heritage Firm – substantial, dependable classics Hard – maturity with benefits Blues – love ‘em or hate ‘em, they’re anything but ordinary “Cheese can be the perfect accompaniment for many wines. But not every match is made in heaven making knowledge of cheese just as important as that of wine when recommending pairings. Kathy Guidi has the knowledge and passion to make learning about cheese a pleasure.” Carol LePage, Sommelier, Director of Sales Reif Estate Winery “Your passion for the topic of cheese, mental energy and agility, enthusiasm and friendliness is impressive and uplifting and so good for the dairy industry.” Russell Gammon, Executive Director Canadian Jersey Cow Association Order Information! Canadian Cheese: A Pocket Guide ISBN (978-1-55278-894-3) Published by McArthur & Company 322 King St. West, Toronto, Ontario M5V 1J2 416-408-4007 www.mcarthur-co.com For corporate or special sales, please contact the publisher directly: Ann Ledden, VP Sales, McArthur & Company


	© Artisan Cheese Marketing 2005-2011 340-201-9919

Web design by C.R.Visuals