“You have to be a romantic to invest yourself, your money, and your time in cheese.” – Anthony Bourdain
Christmas came early for wine and food enthusiasts in Toronto. From November 16 – 19, the Toronto Metro Convention Centre will transform into a mecca for vino lovers to sample over 1,500 fine wines, spirits and beers from around the globe, and foods from local and international vendors.
Over the past 23 years, the festival has grown exponentially captivating people with an abundance of food and alcoholic beverages. The space is packed with wine and food connoisseurs, date night lovers and people just looking to have a good time.
Where there is wine, there is also food.
As we walked around, our eyes were instantly attracted to the most populous area … the Switzerland Cheese Canada booth. Switzerland cheese is taking the culinary world by storm although cheesemaking has been a tradition in the country for hundreds of years.
As a guest of Switzerland Cheese Canada, I had the opportunity to learn more about a country that is mostly known for its ski hills and chocolate. Here are the top five reasons why you must try this cheese now:
- Switzerland is committed to sustainable and humane farming practices ensuring the preservation of the country’s beautiful environment.
- With the belief that healthy food should be sustainable and chemical-free, the Swiss Government also declared the country to be GMO-free as of 2005.
- Cheese is in the “consume in moderation” category so choose wisely. Swiss cheeses are an optimal choice as they are filled with essential Omega-3 fatty acids and calcium providing a good source of healthy benefits.
- There is a Swiss cheese for every occasion and meal whether it’s melting Le Gruyère on top of French onion soup, grating over pasta or as its own on a charcuterie board.
The BEST thing I learned is that aside from being GMO-free, most Swiss cheeses are also gluten-free and lactose-free. Glorious news for this lactose-intolerant gal!
A weekend ritual of mine is preparing a charcuterie board with my boyfriend and sit back with a glass of wine while we watch TV. I couldn’t wait to add the Kaltbach cave-aged Gruyère as part of our collection. The subtle hard cheese is aged in sandstone caves in the Lucrene region for nearly a year adding a unique taste and signature brown rind.
Move over Brie, I’ve found my new fave cheese.
P.S. If you’re heading to the Gourmet Food & Wine Expo this weekend, check out the LG Chef Stage where Afrim Pristine of the Cheese Boutique (Saturday 3:00 pm) and Chef Emily Richards, Cookbook Author and Content Creator for Longos and Heart & Stroke Foundation (Sunday 3:00 pm) will share their favourite recipes and innovative ways to use Swiss Cheese.
Endorsement Disclosure: This is a collaborative post with Switzerland Cheese Canada which I received complimentary event tickets. All opinions expressed are my own.