Go for great taste!
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Frauxmagerie cheeses are packaged attractively but simply, reflecting what’s inside.
Photo: Brunello 27 on Fourth - Chef Mario's famous Tiramisu Find step by step instructions on mycollingwood.ca
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ON THE BAY
SUMMER 2019
“We make ourselves different by aging our products,� says Duncan-Cole. “If you put our Camembert beside a traditional Camembert, we are very close to the dairy alternative. It’s as authentic as possible.� Time and the bacterial cultures are what differentiate the frauxmages, giving them an authentic flavour, texture and aroma. Increasingly, naturopaths, doctors and the people they serve are seeing connections between physical and hormonal ailments and the food they eat. “The beautiful thing about dairy-free cheeses, especially the really good ones, is that they really do taste like cheese,� says Tara Gignac, a naturopathic doctor at Stonetree Clinic in Collingwood.