J'adore's Blog

Fondue and a Wee Dram of Whisky

Fondue and a Wee Dram of Whisky

Everyone has their own recipe when it comes to delicious fondue and we wanted to share ours! 

In The Speakcheasy our wine and cheese tasting lounge we make to die for Fondue! We are sharing the recipe.

Jessi Fournier
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It's That Time of Year! RACLETTE SEASON

It's That Time of Year! RACLETTE SEASON

Entertain easily with Raclette!

Tis the season! The perfect addition to your cozy nights at home or venture to the cottage and dine with family and friends. 

Once you fall in love with Raclette there's no going back!

Jessi Fournier
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Summer Cocktail! Americano made with Silvo Carta Vermouth

Summer Cocktail! Americano made with Silvo Carta Vermouth

Oh this Vermouth! You haven't experienced your favourite Vermouth cocktails properly without using it!

Try it in an Americano this summer!

A satisfying long cocktail, with Campari and Silvo Carta Vermouth mixed with soda water and an orange wedge as garnish

Silvo Carta Vermouth

Alcohol content: 18% Vol.

Aspect: intense ebony.
Scent: aromas of the maquis such as rosemary, bay leaves, pine needles, resins and
pine nuts, on a delicate sea breeze background.
Taste: intense, soft and round, in perfect balance with the alcohol note. Rich aftertaste,
with scents of herbs and ripe fruits, and a clean, firm ending that carries a long mineral
trail.

Jessi Fournier
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Buffalo Mozzarella Woodfire Pizza

Buffalo Mozzarella Woodfire Pizza

Do you enjoy making pizza in the summer? Going a step further and cooking it in a wood fire pizza oven?

We have just cheese to make your pizza extra special!

Buffalo Mozzarella!

What is it?

This cheese is made from the finest Buffalo Milk in Italy. It's fresh in a bine making it the perfect addition to your favourite dishes! 

How to enjoy it? 

-Make a fresh Caprese Salad

-Top your pizza

-Add to your pasta

-or just enjoy it on its own!

Try buffalo milk mozzarella next to the cow milk variety and you’ll quickly notice that there’s really no comparison between the two. Buffalo mozzarella is creamier, softer, and far more flavourful. With a tanginess and depth of flavour that’s all its own. This can be attributed to water buffalo milk’s high fat content — nearly double that of cow’s milk.

Try it today!

Jessi Fournier
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Become a Halloumi Fan!

Become a Halloumi Fan!

You might have heard about about Halloumi, well now you should try! And it's incredibly easy to enjoy!

I love to BBQ but sometimes choosing what to BBQ can be a bit limited. Halloumi is a fantastic way to jazz up your burgers, salads and more! 

So let's start with what is Halloumi?

Traditionally prepared from goat's and/or sheep's milk on the Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavor is tangy and salty, and it has no rind.

Halloumi is sometimes made from cow's milk. Which made in Canada as well!

It has a high melting point so it's perfect to bread then fry in a bit of oil on its own!

For the BBQ: Toss in oil and your favourite spices then grill on the BBQ until you see light grill lines on both sides. 

Tasting Notes: On it's own it's quite bland and salty but fry or grill and it's sweet savoury deliciousness!

Jessi Fournier
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A Romantic Wine for Valentine's Day and Won't Believe Who Makes It!

A Romantic Wine for Valentine's Day and Won't Believe Who Makes It!

Tenuta Il Palagio “When we Dance” Chianti

Did you know that the famous singer Sting owned a vineyard in Italy? In particular the Chianti area, when spring comes it is traditional to drink the wine from the last harvest. A charming everyday Chianti, named after Sting’s song When We Dance.

Jessi Fournier
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How Heart Shaped Cheese was Created...Spoiler! It wasn't for Valentine's Day

How Heart Shaped Cheese was Created...Spoiler! It wasn't for Valentine's Day

Heart cheese may not have been created for Valentine's Day, however, it still holds a rich love story.

During the Hundred Years’ War (1337 – 1453), the French dairymaids of Neufchatel soft cheese naturally fell for their English occupiers.

Jessi Fournier
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