by Jacqui Eisen | Jul 25, 2015 | Cheese Making Methods, What's New
That perfect taste of cheese. Not the same for everyone. That’s why we keep trying new cheeses at The European Pantry. This week we unpacked 7 new cheeses. Time to count our choices again…I’ve been telling people that we have between 50 and 60...
by Jacqui Eisen | Jul 22, 2015 | #winewednesday, Serving it Up
Every Saturday we offer several cheeses for our customers to taste. This week you can sample Mont Jacob from Fromagerie Blackburn in Quebec. The Blackburn family began farming in Jonquière in the Saguenay-Lac-Saint-Jean region of Quebec about 80 years and four...
by Jacqui Eisen | Jul 21, 2015 | Recipes, Simple meals
The ingredients for this cottage omelet are usually at hand. Leftover dried bread cubed, milk, eggs, German salami pieces, cheese, butter and dipping olive oil. Make 1-2 eggs & 1-2 TBSP of milk per person. You can vary the type of salami or substitute another type...
by Jacqui Eisen | Jul 15, 2015 | Food for Thought
There are times when English for all its large word base is just not enough. As much as I am far more articulate in English than in Dutch, there are Dutch words that, like essential car keys, get me through the day. That doesn’t mean I use them in conversation...
by Jacqui Eisen | Jul 14, 2015 | Uncategorized
Last week we received our first shipment from Viking Foods. Viking is a Toronto based Scandinavian import company. Today and yesterday, I enjoyed a great sandwich with a Fazer wholegrain organic rye sour dough bun for lunch. Each package contains 4 buns that toast up...
