Monday, April 26, 2010
Update on Le Cendrillon Cheese
Image via Flickr user Jan Tonnesen
Since publishing my post this morning on Alexis de Portneuf's goat cheese Le Cendrillon, I have since discovered that I've been duped! Many thanks go out to a former colleague of mine who opened my eyes.
I actually thought there was an Alexis de Portneuf -- but as Pamela Cuthbert of MacLean's Magazine points out, there is no Alexis de Portneuf. Much like Juan Valdez, Alexis de Portneuf is a fictional character used to create a personal, artisan-like feeling around the product, in this case, cheese.
However, can it really be called cheese? Is it ok to eat cheese products that claim to be "artisan" but are really made on an industrial scale using modified milk products? Better yet, is it ok to market them as "artisan" if they're not? To the latter, I say no.
Please read the two articles below on this subject and arm yourself with this information next time you're out shopping for cheese. I can't deny that I still enjoyed the taste of Le Cendrillon, but the aftertaste I'm experiencing now definitely isn't pleasant.
Pamela Cuthbert's article: May Contain More than Just Milk
Wendy Holm's article: Canadian cheese should be made from Canadian milk