Notes from the Chef’s Sidekick (Helenka)

Because Brian and I’d had so much fun with the last “surprise” tasting (of jams and jellies), Brian decided to recreate the <em>moment</em> with cheese. Oh, glorious cheese! If for no other reason, I have to admit to my life-long gratitude to cows, buffalo, goats and sheep for providing the milk that makes something that tastes so amazing! Who knew there could be so many varieties, textures and flavours?

Well, I guess that I didn’t until I grew up. When I was a kid, the only cheese we had in the house was cottage (traditionally used as the filling in Polish crepes), brick and – as a treat – cream cheese from Kensington Market. I had a much broader exposure to traditional smoked or processed meats (mostly Polish, but let me tell you about that fine Mortadella … or not) than I did cheeses … though I think I finally caught up. After all, I’ve had plenty of time and opportunity!

You’ve already seen the individual and unique reactions from us as we filmed this episode and I’m sure we could film another two or three with completely different cheeses. But that might be going just a titch overboard … even for us.

So I think I’ll get really personal (I <em>know</em>, what a shock, because I’ve been so secretive until now, lol, NOT). Cheese and romance were made for each other. Boursin and kissing are marvellous companions. Garlic, what garlic? Boursin is one of the most sensual cheeses I’ve ever had and is always perfect for that romantic interlude. Just add olives, crackers and wine. Oh, wait, I nearly forgot the gherkins. And … um … your partner of choice!

You already know that Brian prefers red wine, while I really like sparkling and white wines. When it comes to pairing Boursin, there’s absolutely nothing better (in my opinion) than sparkling wine – either alone or mixed in a tantalizing combination with Cognac (if you can afford it) or just a really good Brandy. And, if you’re in a dessert mood to go along with the sparkling wine (after all that delicious cheese), I highly recommend French mints (I get mine from Laura Secord).

Another excellent way to consume cheese (and, yes, maintain that intimate touch) is in a fondue. Hmmm, I’m on my fourth fondue set, but I still remember my first cheese fondue from the early 1970s. The set I found had a lovely black (why are you not surprised) steel base supporting a red pot and had been marked down to $3 (from $29) because the four sectioned plates were missing. I didn’t care because the recipe manual was still there (and I <u>just</u> looked at it again). So I bought the baguette, cheeses, garlic, white wine, kirsch and prepared my first fondue. And I got so tipsy – and delightfully giggly – just from the wine <u>in it</u>. Well, that’s my story and I’m sticking to it. But I do remember that romantic evening fondly … even if a bit fuzzily.