April 2016
t! u C r e e s t e n e u h o C gC i e s B e e e h C s th e is s i h h t T M t t a n ’ i • Don & Notable ssa-Try it i • New pha’s Har ta eel P s u • Mus ’s Recipe tr i C , h d t n e e n i s m o e d u e l n M h o C C Ca e n & s e e w O he nc r a C r u e e l O n i o • nl nt I O e e r s n u o i t z O c a a g ag in • L d M a t e a R E p n e i e , K k l i • M d e l i • Spo
April 2016
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
NEWSLETTER ISSUE 69
Annual Big Cheese Cut! Saturday, April 30th at 11:30 in the piazza. Grab a seat outside and enjoy the BIG CHEESE CUT this month. You might win some cool cheese swag and learn a thing or two along the way! This event began as a way to demonstrate our daily philosophy of cutting all cheese from the full production wheels of the world’s finest cheese. We looked at some photos a while back of our first Cheese Cut and laughed at the meager turnout and strange looks as people awkwardly walked by our table of cheeses and knife wielding cheese mongers. Now families and friends come early, pack the steps, and have a ball tasting, learning and scooping up great cheese deals.
OUR ONLINE CHEESE COLUMN Don’t forget to look for Laura and Andrew’s informative and entertaining cheese-centric column, Spoiled Milk, in EAT Magazine’s online publication (eatmagazine.ca). It’s filled with fun facts and cheesy goodness!
At the Cheese Counter with Laura Lately we have had a lot of customers approaching us about their issues with digesting dairy, hoping that we may have a cheese in the case that will work for them. A life without cheese is hard to imagine for us, so we are always happy say that many, if not most cheeses, are virtually lactose-free. Tolerance levels vary widely from person to person, but there are a few guidelines everyone can follow to help narrow down what is acceptable for them. First though, a quick breakdown on lactose: it is the sugar in the milk that essentially ‘feeds’ the cheese. The lactose is in the whey, meaning cheeses that have more moisture will naturally have more lactose from the start. As cheese ages, the lactose breaks down, sometimes disappearing completely. With this in mind, it is best to start with firm, aged cheeses – Parmigiano Reggiano, Beemster XO, Alfred le Fermier, and Iles-aux-Grues Four Year Cheddar are just a few examples. Some also find that simply switching to sheep or goat milk solves their issues, as these are more digestible. It is important to differentiate between lactose intolerance and an allergy to cow’s milk. While intolerance leads to gastrointestinal upset, an allergy can be much more severe, and for this we also turn to sheep and goat milk. Again, it is very individual and even this does not work for everyone. Experimentation is key, so if you are looking to get cheese back into your life please do not hesitate to ask the deli staff for help.
April 2016
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
NEWSLETTER ISSUE 69
# Harissa Marinara Sauce (adapted from www.mustaphas.com) Ingredients & Method ¼ cup Acushla Organic Extra Virgin Olive Oil* 1 small onion, sliced thinly 2 garlic cloves, crushed 1 32 oz can of Strianese San Marzano Plum Tomatoes* and their juices • ½ tsp Mustapha’s Harissa* • 2 bay leaves • 1 tsp coarse salt • 1 tsp freshly ground pepper • ¼ cup Parmigiano Reggiano*, freshly grated • • • •
*available in the Ottavio deli
Did You Know? At Ottavio we have always candied our own citrus peel (orange & lemon), using the same recipe Monica’s family used in their bakery. We quickly cook the whole peel and rinse it to remove any bitterness, scoop out the pith, hand cut the peel, and slowly cook it with sugar for the best part of a day, over low heat. We then drain and reserve the syrup to add as a natural sweetener to our baking and use the peel in our cinnamon brioches, cornetti cookies, and other sweet treats. You can now purchase this peel (in the deli fridge) to use in your baked goods, on top of gelato, or as a great addition to a cheese board.
In a large, non-reactive skillet, heat oil over medium-high heat. Add the onion and garlic and cook until lightly browned. Place tomatoes in a large bowl, reserving the juices, then crush them using your hands. Add the tomatoes and reserved juices to the skillet, then stir in the harissa, bay leaves, salt and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover and simmer until slightly thickened, approx. 25-30 minutes. Remove sauce from heat and stir in Parmigiano Reggiano. Remove bay leaves before serving.
OTTAVIO Mustapha’s Moroccan Harissa After many years of being without, we have finally gotten our hands on Mustapha’s Moroccan Harissa again. This all natural harissa is actually made in Morocco with with Agadir peppers, preserved lemons, spices, and tomatoes, without any artificial preservatives. The tomato and lemon flavours of this hot sauce really shine through and it enhances the flavour of mild foods such as couscous and rice. Great as a marinade or added to sauces, such as mayonnaise, in soups, stews and tagines or as an accompaniment to poultry, meat, & seafood.
New and Notable in the Cheese Case
★Le Crus des Erables (Ferme-Neuve, Quebec - pasteurized cow milk): A soft cheese that has been washed with a port-type maple sap drink called Charles-Aimé Robert and aged in the sugar shack cellar. Meaty, rich, and subtly sweet. ★Mouton Noir (Noyan, Quebec - pasteurized sheep milk): A semi-firm cheese coated with black wax, from the same producer as Noyan, La Tomme du Haut-Richelieu, and Clos St.Ambroise. Mild and floral; a great introduction to sheep’s milk. ★The Happy Goat (Duncan, BC - unpasteurized goat milk): The newest Island cheese maker, producing Old World style cheeses with milk from their herd of goats raised just outside of Duncan. Cheeses will rotate with availability.