Cheese Notes – Focus on Triple Creams

Every one loves a good Brie.  But something magical happens when they get taken a bit further, and turn into triple cream bries.  The first question you might ask is: What makes it a triple cream?

Both double and triple cream cheese is made by introducing more cream to the cheeses after the curd is formed, creating the creamy, buttery texture that everyone loves.  The first triple cream cheese made an appearance in approx. 1925, in Normandy, France.  A triple cream must have a butterfat content of at least 75% of its dry matter content, which translates to a triple creme brie usually having between 35-40% total fat!

We always have at least two Triple Cream Bries in the store, and both are from Quebec:

Up first, LaLiberte, from Fromagerie du Presbytere, in Sainte Elizabeth de Warwick.  The Fromagerie is just over 10 years old, and wins awards all over the place, in the Caseus competition in Quebec, the Canadian Grand Prix awards, and the Canadian Cheese awards, to name a few.  LaLiberte is made with whole pasteurized milk, from the farms own herd of cows.  It has an almost textbook perfect bloomy rind, which surrounds one of the creamiest bries you can think of.  This is a milder cheese, with huge notes of mushroom for flavour, and an intense butter finish.

Second, we have La Riopelle de l’Isle, from Fromagerie de l’Ile Aux Grues, in the Chaudieres Appalaches Region of Quebec.  The fromagerie started as a coop back in the 1970’s, with about 14 milk producers making cheddars.  In the 1990’s, they started making finer cheeses, and now have only 4 milk producers, that have a mix of Brown Swiss, Holstein, and Jersey cows.  Ripples is an unpasteurized milk cheese, with a bloomy rind and a slightly less creamy paste than LaLiberte.  The mushroom and butter flavours stand out, but are accompanied by a hazelnut hint that brings just a little extra character to the cheese.

As to which one is better, we can’t decide, and wouldn’t want to anyway.  We’re happy to be able to showcase both for whatever your appetite prefers!




Fresh Bread & Pastries: Baking the First Steps

They say no person shall live by bread alone, but we think that it’s a great place to start! Every morning at 4:00 a.m. (or 3, or 2… you never can tell with those crazy bakers), either Julie or Dave arrives at the store to get things started for the day. Honey buttermilk breads, scones, Jamaican patty dough, pie dough, muffins and banana breads for Equator Coffee House; all are made in house from scratch and with love and devotion.

Many of our recipes here at The Piggy Market were handcrafted by us, and go through rigorous testing before we are ever really satisfied with them. Anyone remember the early days of the Jamaican patties, when we were doing them only one day a week?! Or when we started making our now infamous Whole Wheat double chocolate chip cookies (that one went through 20 batches to get perfect!)?

In our kitchen we do our best to minimize unnecessary waste; we love to use things that otherwise would get thrown away. Our beer baguette was made as a way to use spent grains from Kichesippi Brewery, and now holds a special place on many peoples table (It’s also about collaboration). Our Sourdough starter was actually a gift from another bakery, Bread and Sons. Now, we turn it into at least three different sourdoughs of our own, the most popular being the classic white sourdough, with just a touch of whole wheat flour. Once Julie came aboard 1 1/2 years ago, we started experimenting with other breads, and now make challah, ciabatta, and marble rye.

One thing is for sure, we’re always shifting, and experimenting with new things, while keeping the classics around that so many of you come in for. Our breads are now featured at Thyme and Again, and Sutherland Restaurant, and retail at Rainbow Foods, on Richmond Road.

Come on in as early as 7am, to say Hi to the baking team and breath in the wonderful smells!

The Piggy Market Thanksgiving Experience

Thanksgiving is probably one of our favourite times of year here at The Piggy Market. We use it as a time to reflect on the past summer season, and remember all of the good times we’ve had, before the coming of winter.

It also means there’s time for one more harvest dinner, and we always try to make the most of it. The store will be absolutely full this weekend, with anything you could desire! If you want to make sure we have exactly what you want, feel free to order ahead. Here’s what you’ll be able to find:

Turkeys – From Scotch Line Turkey Farms, near Waterloo, Ontario. Fresh, never frozen, and growth hormone and antibiotic free.

Hams – Lavergne Western Meat, in Navan, Ontario. Bone in, Maple Smoked, and delicious. All from pork raised within 100 KM of Ottawa.

Fresh Pork – loin roasts, leg roasts, belly, and more. From Haanover View Farms in Marysville, Ontario

Lamb Legs – All natural, from a 4th generation farm in Osgoode, Ontario. Maple Meadow farm is also our regular supplier.

Pheasants and Guinea Fowl out of the freezer. Cornish Hens. Chickens and Duck.

Our Bakers are hard at work as well, making sure there are lots of breads and treats available. Remember, our baking is always guaranteed 100% nut free. We’ll have miles of pies available all weekend as well:

Pumpkin – Pumpkins from Rideau Pines Farm, and roasted in house.
Apple – Apples from Hall Apple Orchard.
Raspberry – Berries from Rideau Pines Farm
Sour Cherry – Cherries from Warner Farms – available only Saturday afternoon and Sunday
Apricot – Fruit from Warner Farms

As always, Kyle will be hard at work making our infamous beaus beer sausage stuffing, which will be available by the litre. This one always goes fast, so call to reserve for sure!

Please note, we will be closed on Monday, October 10th. Happy Thanksgiving!