There are a lot of choices when you walk up to one of our cheese and deli meat counters. And they’re all tasty choices, if you don’t mind us bragging just a little bit. So to help you eat your way through the department, we feature one cheese and one deli item each month that we think you’ll love. This month those featured items sound very European, but they’re actually made right here in Canada. And they both taste great together. Ask for a sample the next time you’re in!
Made with extra lean beef, this flavourful deli meat is dry cured up to four months using salt and a special blend of spices that give it a uniquely aromatic taste. You can cut it into small pieces as an ingredient in raclette, but the simplest way to enjoy it is sliced thinly and paired with a firm cheese like Louis d’Or and a crusty baguette.
This is a firm cow’s milk cheese made at the Fromagerie du Presbytère in Quebec, northeast of Montreal, but inspired by techniques from the Jura region of France. It’s named after the family owned Louis d’Or farm which produces the organic milk used to make the cheese.
Louis d’Or develops its nutty taste over an aging period of nine months and has a buttery textured yellow paste and small scattered crystals. Pair it with flavourful deli meats like bündnerfleisch, mixed nuts and sweet fruits like pears along with a glass of lightly wooded Chardonnay or fruity Pinot Noir.