Find one that comes from the summer milk when cows graze on Alpine grass
Mar 04, 2014
Le Maréchal has potent, long-lasting flavours that persist even when heated – and lets you savour a snack beyond a standard cheddar grilled cheese sandwich
Jan 28, 2014
If unexpected New Year’s Eve guests arrive, grab a bag of chips and a container of cream cheese, and voilà: improvised canapés
Dec 30, 2013
They can make meal planning easy – and soon you’ll forget that what you’re eating had anything to do with sweet potatoes, cranberry sauce and your crazy uncle.
Dec 25, 2013
If only for aesthetic appeal, you should include marinated olives as part of your entertaining repertoire.
Dec 23, 2013
The cheese ball’s assets will never go out of style – it can be retro cool or comfortingly nostalgic, it’s simple to make and always tasty
Dec 17, 2013
Simple and speedy, this tomato soup takes a little more effort than opening a can, but only just – and the difference in taste will be a revelation. The flavours are fuller, richer and there’s more balance between tanginess and sweetness. Put it on the stove when you come in from the cold. Just add grilled cheese (aged sharp cheddar is a must), and comfort is all yours
Dec 16, 2013
You can't go wrong choosing cheeses from this diverse and award-winning selection, many of which pair well with festive beverages
Dec 03, 2013
They are a beautiful, handmade presentation and the perfect blend of sweet and refreshing for a festive gathering
Dec 01, 2013
The washed-rind cow’s milk cheese has been made in the Champagne region since the 18th century
Nov 19, 2013
Sue Riedl's bi-weekly Globe Life cheese column, The Spread, was launched in the spring of 2008.
Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. She put her writing energy into creating shows for children’s television and working on her own independent films.
In 2006 she had the opportunity to live in London, England for six months where her cheese infatuation began. Having taken a break from her job Ms. Riedl decided to try her hand at French cuisine by attending the Cordon Bleu in London. What began as a hobby turned into a career change. After her cooking studies Ms. Riedl returned to Canada and spent a year working in the restaurant industry at Colborne Lane and then C5 at the Royal Ontario Museum. Merging her writing and her passion for food seemed as logical a next step as her love of baking bread and eating cheese. She began freelance food writing while working as a cook, and her bi-weekly Globe Life cheese column, The Spread, was launched in the spring of 2008. She also hosts the Chef Basics video series.
Ms. Riedl is a graduate of the Cheese Education Guild of Ontario.