Grand Prix Mac and Cheese

cheese pasta recipe

On April 20th 2011 the Canadian Cheese Grand Prix Gala of Champions was hosted by the Palais Royale in Toronto. Awards were given in 17 categories as well as a Grand Champion. Seven courses of cheese were served with approximately 5 cheeses featured in each course, accompanied by various nuts, fruits, vegetables and preserves.

The Grand Champion was Louis D'or from Fromagerie du Presbytère in Quebec.

Winners in other categories included:

Le Bleu d’Élizabeth, Fromagerie du Presbytère for blue
                                                                                                                                   Smoked Boerenkass, Natural Pastures Company for flavoured cheese with added non-particulate flavouring

Le Jersey du Fjord, Bergeries du Fjord  for Old, Extra Old Cheddar

Island Bries, Little Qualicum Cheeseworks for soft cheese with bloomy rind

The evening was a great success and we got to sample some really good cheeses. The Smoked Boerenkass and Le Jersey du Fjord were two of my favorites.

At the end of the evening there was a lot of left over cheese ends and bits, so I decided to make a "Canadian Cheese Grand Prix Mac and Cheese" for staff lunch the next day and included over 17 different cheeses in the bechamel sauce. Possibly sacrilegious to cheese connoisseurs it was truly rich and delicious, with the smoked, blue, cheddar and emmental flavours all mingling in a cacophony of taste. I had so much sauce left over I saved it, and if you happen to be in the area for Palais Royale's Charity Luncheon on the next couple of Wednesdays you'll be able to try it for yourself.
pasta cheese recipe

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