Appetite for adventure

Part 1:  Sweet discoveries

Quark is the perfect substitute for cottage cheese or ricotta. It’s a fresh cheese with a light, milky flavour that’s ideal for breakfast dishes and desserts.

Michael Howell, chef and owner of the Tempest restaurant in Wolfville, NS, knows that fresh, local produce can turn a dish from bland to beautiful. The star ingredient of his Quark Cheese Panna Cotta with Blueberry Rhubarb Sauce is produced locally by the Fox Hill Cheese House in the Annapolis Valley.

Part 2:  Living the high life

There are many fine dining opportunities in Whistler but The Crystal Hut offers something truly unique. The chance to enjoy a mountaintop cheese fondue dinner with local songs and entertainment.

The social nature of the fondue party makes it the perfect way to enjoy delicious food with friends and family. Try warming up with these delicious cheese fondue recipes.

Mussel Fondue with Cider
Bring together your favourite white wine and brie or Camembert for this decadent seafood fondue.

Swiss Cheese Fondue
Substitute your favourite fine Canadian cheeses for a new take on this traditional recipe.

Classic Fondue Reinvented
This classic fondue recipe comes alive with the flavours of three of the finest Canadian cheeses.

Part 3:  In search of cheese in wine country

A mild climate and long growing season make the Niagara Valley perfect for vineyards. But the cheeses of the Ontario wine region’s unique terroir are also a connoisseur’s delight. Both Niagara Gold and Comfort Cream are made with the golden-hued milk obtained from a herd of locally raised and grazed Guernsey cows.

Visitors can drop in at the Upper Canada Cheese Company to pick up their own supply of Niagara Gold, and perhaps ask if there are any sights they may have missed along the way.