April 2017
Don’t miss the Big Cheese Cut Easter at Ottavio 1608 and the Canadienne Cows + Raw Milk Week
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
April 2017 NEWSLETTER ISSUE 79
SATURDAY, APRIL 29
TH
11:30 AM – 1 PM, IN THE PIAZZA
Annual Big Cheese Cut
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Grab a seat outside and enjoy the ever-popular cheese cut…you might win some cool cheese swag & learn a thing or two along the way! This event began as a way to demonstrate our philosophy in cutting all cheese daily 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. It’s free and super fun!
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Easter at Ottavio!
! Our bakers are busy this month with special projects for Easter time.! ! Chocolate Bunnies and Hens–made by our pastry chef, Melanie, these delicious white, dark or milk chocolate treats are sold individually or wrapped for gift giving. Some hens are even sitting on beautiful merengue nests!! ! Hot Cross Buns-Melanie can’t have all the fun so Cam will be working double time making our delicious Hot Cross Buns. These are made using our brioche dough with the addition of cinnamon, allspice, our own candied peal and currants, finished with a custard cross on top.! ! Colomba–Cliff at Fol Epi will once again being burning the midnight oil to produce all organic Colomba, Italian Easter bread, for us again. This is the cousin to our Christmas Panettone, a rich, moist, egg bread with loads of candied orange peel and a nut crust.! ! We are open regular hours on Good Friday, April 14th. Come in and stock up on some beautiful Easter treats and bread!
Café 8-6
Bakery/Deli 9-6
Vanilla is about to have a significant price increase due to the vola5le state of the global vanilla market. 2015/16, resulted in poor quality, high prices, and a very limited supply of vanilla beans and 2017 is due to follow suit, with prices predicted to be $400-$450/kg. We carry high quality Nielsen-Massey vanilla beans, extracts, and pastes, a company that is increasing its support of sustainable, balanced industry prac5ces by commiLng to support vanilla workers by purchasing properly harvested and cured beans. Their aim is to support sustainable produc5on and improve the livelihood of the vanilla farmers while s5ll purchasing the highest-quality product available. If you have the 5me, go to www.NielsenMassey.com/CropReport for a fascina5ng read and a lot more informa5on on how some vanilla producers are harves5ng green vanilla beans in order to shortcut the natural drying process.
April 2017
2272 Oak Bay Avenue Victoria, BC 250-592-4080 www.ottaviovictoria.com
NEWSLETTER ISSUE 79
! ! ! ! Le 1608 and the Canadienne Cows! ! The Protected Designation of Origin (PDO/AOP/DOP) guidelines originated over a century ago, applying to any food product that relied on a certain region (terroir) or method to be considered authentic. These standards help consumers know that they are purchasing the real deal and in turn are supporting the producers who play by the rules to create the best possible product. ! ! These guidelines only apply to the European Union, and although Canada recognizes these titles we cannot hold any of our own. We do have the Appellation de Specificité (AS) which was introduced just over ten years ago in Québec. Covering mainly wine, the guidelines were expanded last year to include cheese made from 100% Canadienne Cow milk.! ! The Canadienne breed of cattle was brought to Canada in 1608 by Samuel de Champlain and French settlers. Made from several breeds, they are now unique to Canada and are the only cattle that have been developed in North America. Thanks to a handful of concerned farmers the blood line has stayed true and although they are now a rare breed, these cattle are making a comeback. With docile temperaments these gentle animals are hard workers and have adapted a hardiness to the extreme winters of Quebec. Their small size makes them ideal for raising on pasture and they produce rich, flavourful milk - perfect for making cheese. ! ! Andrew and Monica’s friends at Laiterie Charlevoix in Québec have been working towards this goal for over a decade. Their cheese ‘Le 1608’ was the first produced with milk solely from these cows and is now the first “AOP” cheese in Canada. By supporting these cheeses, we are not only encouraging an effort to bring this breed back, we are engaging in a piece of Canadian history.! This one’s a real staff favourite so make sure to ask for a taste!! ! http://www.cartv.gouv.qc.ca/?q=en/designation-specificity-fromage-vache-race-canadiennecanadienne-cow-cheese! ! This month marks the global celebration of Raw Milk Cheese Appreciation Week from April 22-29th. Cheeses made with raw (unpasteurized milk) are a big part of what we do at Ottavio. Raw milk cheeses reflect the true nature of the milk, showcasing the flavourful grasses, herbs, and flowers the animals eat, as well as the regional flavours of the terroir. It also contains numerous natural cultures that are crucial for developing unique flavours and moulds, along with healthy flora for your gut! This year will mark the third consecutive year the Oldways Cheese Coalition will be celebrating with some amazing events around the world. QUEBEC
WEEK
At Ottavio we will celebrate with our “Big Cheese Cut,” April25-29TH MARCH 29th, when we cut open the biggest wheels of raw milk cheeses, including wheels of Parmigiano Reggiano DOP, Emmentaler AOP and wheels of Cave Aged Gruyère AOP, along with other large format cheeses.