CHARELLI'S CHEESE CHICKS

One of Victoria's best places for dinner...

2011-02-22T08:04:00.000-08:00

is now open for lunch on Friday and Saturdays from 11:30-2pm. Go check out their locally inspired menu and experience their great service and delicious food.

New Product

2011-02-22T07:55:00.000-08:00

We have a new addition to the store...and it's tasty.

Made in Vancouver these meals are perfect for those nights when you don't feel like cooking or have last minute guests. Just add a pot of rice or some naan bread and you are set. Large enough for 2-3 people to share. They are made with all natural ingredients, are grilled instead of fried, and are trans fat free.

Malai Tikka, or chunks of chicken, are marinated in spices and cream then baked in a tandoor oven. It's origin are the same as Chicken Tikka. These are a rich, flavourful and tender chunks on chicken to tantalize your taste bud.

Chicken Tikka, or chunks of chicken, are marinated in spices and yogurt then baked in a tandoor oven. There are a couple of different notions of it's origins. Some believe that it was conceived in either a British Pakistani or a British Bangladeshi restaurant then there are many who believe that it is merely a variation on an Indian dish known to the Mughal Emperors.

THE DREAM CHEESECAKE

2011-01-10T17:29:00.000-08:00

For all your special occasion needs...
Allow us to prepare your exclusive specialty cheesecake.

Charell's Cheese Shop and Delicatessen
your search for the best has not gone unnoticed...

The finest of finest Gift Packaging.... Customized to your needs

2011-01-10T17:11:00.000-08:00

SPECIALTY PACKAGING FOR EVERYONE AND ANYONE....

Charelli's focus is you and ensuring your friends, guests, colleague are impressed. We would be pleased to assist you in creating your personalized, beautifully wrapped gift-package, from our gourmet store inventory. give us a theme and we can customize it to your needs.

Charelli's specializes in providing exceptional service and awesome creations.

We start with a container, cutting board, serving tray or a beautiful bowl.
When the goodies are gone the recipient has a useful gift to remind them
of the occasion.

Gastronomies from home around the globe; Italy, Germany, Netherlands,
France, Spain, Poland, Denmark, Norway, Australia, USA,
Portugal, Canada, and many more.

In addition to our vast selection of gourmet perishable, included in cheeses, house made pates, spreads, meats, fois gras, french butters, imported seafood's, specialty drinks, mustards, spices, salts oils, vinegars, truffles we can also add fresh fruits, beverages and any other special requests, including glasses, napkins any other accessories available through our shop.
We will make it look spectacular, so let us know.

Come into our shop and we can assist you with your selection or order ahead of time and we can have them ready for you to breeze in and pick up at your convenience.

We can offer same day delivery to Victoria and next day to Vancouver Island and the Lower Mainland

We are your gourmet Specialist!

CHARELLI'S

Cheese Mongers & Specialty Food Merchants
since 2003

Breakfast Lunch Tea

2010-05-10T16:59:00.000-07:00

Another excellent new cookbook from one of our favourite, food-worshiping cities:

"It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement, Rose Carrarini quickly earned a reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail. Like the Rose Bakery itself, Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated."

Full details here.

Happy Drinko de Mayo!

2010-05-05T14:34:00.000-07:00

In honour of the day, here's a rough but really interesting little video on Mezcal production in Oaxaca. Salud!

Fromage For Your Phone

2010-04-24T14:55:00.000-07:00

Here's one for all you iClones out there:

'Fromage' is a fun and fabulous resource - preview/download here. Just remember: no silly techno-gadget can take the place of your friendly, neighbourhood mongers! (Or dish out affectionate abuse like Carmen...)

International Moments in Grilled Cheese

2010-04-19T12:00:00.000-07:00

This Boston Globe post on grilled cheese sandwiches around the world (croque monsieur, welsh rarebit, quesadillas), worthy of note in and of itself, led to a search for an appropriate image. We're quite enamoured with the result:

Gorgeous, gorgeous, gorgeous. We're also enamoured with the site it came from, whatwereeating.com, and the post they used this image for: "jalapeno cheese bread...jarlsberg, havarti, and sharp cheddar... tomato soup... fresh vine-ripened tomatoes... sauteed onions, garlic, roasted red peppers, and fresh thyme... garnished with fresh basil pesto and truffle oil..." (Just to give you a sampling.) AND we love the fact that, according to these fine folks, April is National Grilled Cheese Month. Hurray!

As many of you already know, our secret weapon in this arena is using Thai Curry Chedder. Pair with a cold beer. Perfection.

Wine Glass Sponge

2010-04-18T19:24:00.000-07:00

Thanks to Swiss Miss for this:

Definitely one of those 'why didn't I think of/patent that' moments. If desired, they can be aquired from The Spoon Sisters.

Salt Salt Salt

2010-04-16T17:11:00.000-07:00

We have some very good salts right now.

Flor de Sal d'Es Trenc : Harvested with traditional rakes from the Es Trenc beaches of Mallorica, dried in the sun, and blended by Michelin Star chef Marc Fosh. So far we've brought in Rosa (with rose petals and Sarawak and Sechuan peppers) and Olivas Negras (with roasted kalamata olives) and we're very impressed. The aroma alone is pretty unbelievable.

Beyond the Shaker : Beyond the Shaker has some really unique blends, like Chanterelle Vanilla, and Bamboo Jade. It's such an easy way to make dinner distinctive. We're not saying you're lazy, but we are. (Lazy, that is.)

"School punishes students with cheese sandwiches"

2010-04-16T14:22:00.000-07:00

Pretty much how we would define cruel and unusual punishment.

Springtime (Why Aren't We) In Paris

2010-04-10T09:53:00.000-07:00

The travel section of the Saturday Globe has great main feature: 'At home in Paris: Find an apartment, explore exquisite patisseries and fromageries, and learn to cook like a real Parisisan'. (See also: Shop like a local in Paris.) Speaking from experience, at least insofar as an apartment and careful exploration of patisseries and fromageries is concerned, this is highly recommended. Here are a few pictures to help whet le appetite:

Pink bubbly and pastries was a Sunday habit really, but it's not like there's a bad time - go ahead and get the most out of your Saturday. And yes, the pastries cost more than the bottle. So for those of you who are cringing:

(Ahh... how did that get there?!)

Fol Epi: Good Morning Victoria!

2010-04-07T11:30:00.000-07:00

Cliff says Hi. He made these for you, and we've got them at the shop all warm and waiting. Roll up!

Happy Easter!

2010-04-04T13:52:00.000-07:00

We wish we could say we made these, but they're by Natasha Collins, UK-based baker extraordinaire, otherwise known as neviepiecakes on flickr, and as the author of this great new blog: amelie's house. Both sites are worth combing through. For example, not to mix holidays but check out these amazing cookies she made for World Book Day:

And we're quite partial to this Tailor of Gloucester christening cake. Obviously. Look at his little crossed feet!

Charelli's Partners with Starbucks

2010-04-01T10:37:00.000-07:00

Less stinky cheese and more of what you really want: frothy, hot triple-venti lattés.

Joking! We're joking. April Fools and all. Jokes aside, though, we're pleased to be back at the blog and you can anticipate regular updates for April and beyond.

And if you're interested in a far more clever and ambitious April Fools prank, why not serve your friends and/or family these Tromp L’oeil Eggs and Toast for dessert tonight?

Explanation and recipe here.

THANK YOU! THANK YOU! THANK YOU!

2010-03-04T09:13:00.000-08:00

And thank you, Carol, for taking the time to send us such warm feed back - we really appreciate it. :)

I just wanted to send you a note to thank you so much for helping to make my Mom's (Pat E) 85th birthday parties so successful on February 6th!

The cheese and antipasto platters, crackers and cakes from Cakes Etc. were HUGE hits! People kept asking where the cheeses and cakes were from! The cheese and antipasto platters were absolutely magnificent and the presentation was amazing! The selection of crackers were delicious, and the cakes were more than beautiful and delectable!

Thank you so much for arranging for the cakes to be picked up at your store. It helped us immensely! There was so much to do in so little time, it made our Saturday morning run around so much easier!

I'm hoping that you will get lots of new business from many of the people that attended Mom's parties! I should have asked for your business cards, as so many people inquired about the cheeses!

Thanks again, so very much, for helping to make my wonderful Mom's 85th birthday so very special!!!!!

Carol, BC

Andalucian Ham

2009-12-09T22:15:00.000-08:00

More fun photos from our globetrotting customers! Mouth. Watering.

"Here are the photos I took of the ham factory in Trevélez in the Alpujarras of Andalucia, and of the restaurant where we sampled local food. The ham is preserved only using salt and the cold air of the mountains. It was quite spooky walking around in there, with hams above you and on all sides. A regular ham, not the kind from the black footed pig that eats acorns, costs about 50 euros, and is hung in the kitchen and sliced thinly as needed. Delicioso!"

Recipe: Apple Panettone Pudding

2009-12-01T00:17:00.000-08:00

As if Panettone weren't tasty enough on its own...

A 250g Panetonne, Crusts lightly Trimmed

B 500ml Milk

250ml Whipping Cream

C 3 Eggs

3 Yolks

80g Sugar

15ml Vanilla

5 ml Lemon Zest

D 30 ml Dried Cranberries

45 ml Rum

E 1 Apple Large, Peeled 5mm dice

30 ml Sugar

good pinch Nutmeg and Cinnamon

F 30 ml Butter

METHOD

1. Dice (A) into 1cm cubes, place in a large bowl.

2. Combine (B) and scald over medium heat.

3. Combine (C) and whip until smooth.

4. Slowly stir in (B).

5. Add (A), fold in gently, let stand 5 minutes.

6. Combine (D), bring to a simmer, cool briefly, add to (A).

7. Combine (E) in a bowl.

8. Heat a larger sauté pan on high heat.

9. Add (E), sauté quickly to caramelize the apples, lightly golden, add to (A).

10. Butter a 1.5L casserole or soufflé dish, gently, add the pudding.

11. Bake in 350F (175 C) oven for up to one hour, it should be golden & spring back when touched.

12. Serve warm with custard sauce, lingonberry or cloudberry preserves.

Winter Art Show

2009-11-22T21:19:00.000-08:00

For those looking for something a little bit different with which to adorn your door (or table, mantle or wall), we recommend the following:

An Invitation From Michael Langkammer and Branching Out

Winter Art Show

Sunday December 6, 2009
1 to 4 pm

3150 Midland Road, Victoria.
(the home of Terry LeBlanc).

*Original works of Botanical Art for your mantle, table, or wall.

The proceeds from the sale of Michael's art go to the gardens
at Government House.

Also enjoy Jennifer Lawson's art work.
Come and join Michael and Jennifer in a glass of mulled wine.

High(brow) Tea

2009-11-05T21:31:00.000-08:00

Apparently, the English are endeavouring to re-raise their tea bar. This is an interesting and informative little video/article on making a decent 'cuppa', but... um, she puts the milk in after the tea. What on Earth? We thought this had all been settled years ago.

Cheese...? Or Font?

2009-11-04T23:09:00.000-08:00

This is fun.

It's worthwhile way to while away a bit of time, in our opinion.

Cheese Reports from the Field

2009-11-03T07:55:00.000-08:00

More beautiful, international moments in cheese from our lovely customers. Paul sent these to us: "the photo taken from a market in Beaune pretty much sums up how much the French care about their chesese!" Thank you!

Vancouver Island Chef of the Year

2009-11-03T07:46:00.000-08:00

A press release of interest:

PRESS RELEASE
For Immediate Release

The Victoria branch of the Canadian Culinary Federation is proud to announce the fourth annual;
Vancouver Island Chef of the Year Competition

This competition is open to all professional chefs and cooks resident on Vancouver Island and will take place at Camosun College, Hubert Hall, Interurban Campus, 4461 Interurban Rd. on

Sunday November 8th, 2009

Local chef’s have 6 hours to prepare from scratch and present a four course meal utilizing Vancouver Island products in contemporary and unique styles. The competition meals will be served to 100 guests at a gala event raising money for the Canadian Culinary Federation, Victoria Branch junior scholarship fund.

The 2009 scholarships will be presented at the event to deserving young cooks from our region by respected members of the culinary community

The ten chefs have been selected by a panel of professional chefs from entries submitted with blind menus. Competitors will contend for $1000.00 cash first prize, trophy plate and the coveted title Vancouver Island Chef of the Year.

Chefs from the following establishments are taking part in this year’s competition;
BEAR MOUNTAIN RESORT
BISTRO 161
CHATEAU VICTORIA - VISTA 18
DEMITASSE BAKERY
FAIRMONT EMPRESS HOTEL (x4)
HERON ROCK BISTRO
GLO EUROPUB
We invite all media groups to be a part of this exciting annual event showcasing our culinary pedigree and excellence.

Information & tickets for this event are available to all members of the public through the Victoria branch of the Canadian Culinary Federation from Philippe Renaudat at;
Ø Tel 250-294-0099
Ø renaudatp@hotmail.com
Tickets to the gala event are $100.00 per person for a cocktail reception followed by an award winning four course meal including wine. Entertainment will be provided by the Spectrum High School Jazz band.

For more information contact steve@ambrosiacentre.com or 250-217-7003
Steve Walker-Duncan, CCC
Vice president (CCF Victoria)

Happy Halloween!

2009-10-31T17:00:00.000-07:00

This is pretty much the scariest costume we've ever seen...

Hope you have fun tonight!

Savouries, Sweets & Sips

2009-10-30T22:04:00.000-07:00

Carmen and Nicole are going to be official judges at Savouries, Sweets & Sips ~ A Culinary Safari For Your Tastebuds, a fundraising event for Great Victoria Eldercare Foundation.

More than a dozen of the Island’s top chefs will fuel their creative juices and compete for a variety of prizes, including People’s Choice, Media Choice and Critic’s Choice. All competing chefs are challenged to create a fabulous appetizer paired to a specific South African Wine and/or a sumptuous dessert using Amarula Cream as one of the ingredients. Winegrowing in South Africa celebrates its 350th birthday this year, making its “new world” wines part of a tradition as old as bubbles in champagne.

Come help us choose the winners!

At The Delta Victoria Ocean Pointe Resort & Spa
Monday, November 23rd, 2009 7:00pm till 10:00pm
$60.00 per person

Full details and ticket order forms are here.

How To...

2009-10-27T08:16:00.000-07:00

The Amatuer Gourmet has a fun list of food 'How-to's, such as How to Organise Your Kitchen, How To Make Rice Pudding With Leftover Rice, and How To Get A Vegetarian To Eat Meat.

Personally, we'll be busy reviewing How To Make Your Food Blog Popular.

Caramel Pecan Pumpkin Pie

2009-10-26T22:17:00.000-07:00

Pastry for single pie crust.

2 slightly beaten eggs
15 oz of cooked pumpkin
1/4 cup half and half cream
3/4 cup granulated sugar

1 Tbsp all purpose flour
1 tsp finely shredded lemon peel
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice

1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter

Prepare pastry for single crust pie. Line 9" pie plate with pastry.

In a large bowl stir together eggs pupkin and cream. Stir in granulated sugar, flour, lemon peel, vanilla, salt and spices.

Pour pupkin mixture into pastry lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes.

Meanwhile in a medium bowl stir together brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 mins more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack cover and refrigerate within 2 hours.

Recipe: CLASSIC CHEESE FONDUE

2009-10-26T21:10:00.000-07:00

(serves 4-6)

A)
1 garlic clove crushed

B)
200-250g Swiss Gruyere shredded
200-250g Swiss Emmenthal shredded*
100g Swiss Appenzeller shredded*
500ml Light Dry White Wine **
Nutmeg freshly grated
Black Pepper freshly ground
Pinch Salt

C)
20 ml Cornstarch
30 ml Kirch ***

D)
1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed

METHOD:

1. Rub enameled or heavy stainless steel 2L pot with A), then leave in pot.
2. Add B), place pot on medium heat.
3. Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.
4. Increase heat, to med-high, continue stirring.
5. Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.
6. Taste for seasoning, keep warm, and serve.

* For a more complex flavour try “cave aged” Gruyere.
French Comte Gruyere is also a suitable replacement for Swiss Gruyere

** Swiss White wines are not available in BC. Try an Alsatian Pinot Gris or Blanc or blend such as Hugel, “Gentil”

*** Kirch is a distillate of Black Cherries, Swiss is best, although an Austrian Brand, “Schloss” is suitable. Also drink with fondue.

Tradition dictates if a man looses his cubed bread for his fork a round of drinks must be supplied, a woman looses hers a kiss is proffered!

Casa del Parmigiano

2009-10-20T22:58:00.000-07:00

One of our customers sent us this great photograph, taken while roaming around the canals of Venice. You can read about the history of the 'House of Parmesan' here. It's a fun story - kind of familiar...

A Few Amusing Cookbooks

2009-10-19T15:04:00.000-07:00

We carry a small selection of cookbooks. A publishing rep dropped off a handful of catalogs the other day, and though we can't vouch for their contents, a few titles stood out as we flipped through - some in good ways... and some in not so good (but pretty funny) ways.

Momofuku
by David Chang and Peter Meehan

This Asian cookbook by superstar chef David Chang looks like it's going to be excellent. It will be released next week - more details here.

Entertaining with Booze: Designer Drinks, Fabulous Food and Inspired Ideas for Your Next Party
by Ryan Jennings

Is this what they refer to as 'calling a spade a spade'? There's such a fine and ultimately unimportant line between oenophile and booze-hound...

The Marmite Cookbook
by Paul Hartley

We all know no one really eats the stuff. Here's how to make it disappear into various dishes.

Falling Cloudberries: A World of Family Recipes
by Tessa Kiros

We just really like the title: Falling Cloudberries. Sounds like a delicious and elegantly theatrical dessert.

The Divas Have Landed

2009-10-17T11:29:00.000-07:00

If anything can brighten this grey, grey day, it's these girls. The Cowichan Bay Dragon Divas, all breast cancer survivors, are at Charelli's until 2pm today signing their new calendars. For $20 you get 18 months of FUN - proceeds support the Diva's team in their efforts to paddle for breast cancer awareness. Come by and say hello - it's a guaranteed spirit lift!

November Wine Tasting at Mattick's Farm

2009-10-13T08:41:00.000-07:00

A relaxing and delicious way to spend a post-Halloween, pre-Christmas-madness afternoon:

Fall Release Tasting at Art Knapp Victoria Garden Centre (next to the Wine Shop)

Fall is here - and with it the new releases from the Cellars of BC's finest
wineries. Join the staff and guest pourer, Wine Educator Dr. Wilf Krutzmann. We will be on hand to answer questions and present an amazing selection of 30- 40 wines from a variety of vineyards. Crisp, fresh whites and luscious reds... The November tasting offers additional special treats - a selection of late harvest and Icewines! You can try them all.

All complimented by a selection of cheeses from Charelli's Delicatessen

Details:
Saturday, November 7th - 7 to 9 pm
Advance tickets only - $30
Contact the Wine Shop for more information 658-3116

Happy Thanksgiving!

2009-10-11T17:08:00.000-07:00

We hope you're all having a wonderful, food-filled weekend. One of our favourite parts of Thanksgiving is pie. We love pie. Our staff pies this year include pumpkin with pecan and brown sugar topping - if it's good we'll post the recipe... for next year... Anyway, in honour of the holiday, of pie, and of Charelli's Dutch roots, we thought we'd post this lovely painting by early Dutch still life painter, Willem Claesz (b.1594 ): Breakfast Table with Blackberry Pie.

Here's a recipe for a contemporary version of (the apparently very traditional) blackberry pie. For more visual pie inspiration, you can browse the Pie Club group on Flickr. And then there's always this, the only worthwhile pie chart ever created...

Happy Pie Day!

Why We Love Our Job: Reason #346

2009-10-07T22:10:00.000-07:00

While getting paid to eat cheese may be reason enough to love one's job, it's also pretty great that we get to harness the power of cheese to make other people's important days that much more enjoyable. We really appreciated being sent these four images from a wedding we recently provided platters for.

From the Happy Couple: Thanks for the always-excellent food. Rave reviews all around. Our photographer: Rae Murphy

Dragon Divas Calendar Signing

2009-10-06T23:57:00.000-07:00

We are so excited about this. On Saturday, October 17th, the fabulous women of the Cowichan Valley Dragon Divas dragon boat racing team will be at Charelli's signing their new calendar. To elaborate on why this is so exciting, some of you may remember the 2003 film Calendar Girls... the Dragon Divas are the Island's own phenomenally spirited women fighting for an extremely important cause. Each Diva is currently living with, or has lived through, breast cancer, and they have fully committed themselves to promoting breast cancer awareness. Their calendar is an absolute blast and not to be missed. Please have a look through their site, and if you can make it on Saturday the Dragon Divas and the Cheese Chicks would love to see you. As an added bonus, we'll be barbecuing tasty European hot dogs - proceeds go to this amazing cause.

The Details Are:
Saturday, October 17th at our place. (The cheese shop.)
10.00am - 2.00pm
Cost per calendar: $20

Christmas Spirit Rocks

2009-10-06T23:07:00.000-07:00

Most of us haven't started the Christmas count down quite yet, but in order to ensure everyone has a happy holiday the oganisers of Victoria's annual Christmas Spirit Community Dinner need to think ahead. They're hosting a dance and silent auction at Element night club, the proceeds of which will be used to create a beautiful community dinner for anyone who happens to find themselves without resources and/or family close by this year. Come out, shake a tail-feather and bid on a Charelli's cheese plate!

The Details Are:
Thursday October 16th, 7pm.
Tickets: $25 at the Strathcona Hotel
Note: The Silent Auction receives cash or cheque only.

You can participate in a few ways:
donate or bid on a silent auction item.
: send in or bring a donation for the Dinner.
: bring your friends, colleagues to a night full of fun.

Uncork Your Palate!

2009-10-06T22:48:00.000-07:00

We've got some great events coming up. Uncork Your Palate is an annual fundraiser for the Victoria Conservatory of Music. Generously hosted at Ambrosia Event Center, this event pairs 70 wines with appetisers from several of Victoria's hottest food spots (including us!) Your ears will be as spoiled as your tastebuds - conservatory musicians provide the perfect audio-backdrop to your gastronomic meanderings.

The Details Are:
Thursday, October 22nd, 2009
7:00 PM to 9:30 PM
Cost: $75
Ticket outlets: Munro’s Books, Ivy’s Book Store, and generous participating restaurants (again, including us!)
(Outlets accept cash or cheques only)

FOO: Asian Street Food in Victoria

2009-09-30T11:19:00.000-07:00

A few days ago we blogged about Susan' Feniger's street-food-themed restaurant in LA. Since LA is inconvenient for most of us, you'll be pleased to know Victoria now has its own tribute to street food, in FOO. With a beautifully contemporary interior, FOO is great place to stop for a quick bite of Paneer Cheese Dumplings, or Vietnamese Ginger Caramel Chicken, or Laksa with Local Fish... there's a solid selection of delicious choices all at very reasonable prices. Located at 769 Yates St. (250.383.3111)

British Cheese Week

2009-09-29T14:24:00.000-07:00

Lucky Brits - it's Cheese Week in the UK. We should probably show our solidarity and eat lots of extra cheese this week...

Dinner at El Bulli: Seriously Entertaining

2009-09-24T20:01:00.000-07:00

This is a seriously dedicated and entertaining homage to one foodie's experience of dining at The Greatest Restaurant in the World - El Bulli.

(Full escapade here.)

We Love BC!

2009-09-24T19:33:00.000-07:00

Sorry about (borrowing) the animated gif. We couldn't resist. But now that we have your attention, here's a quick list of some of the amazing local Victoria and BC products we carry. Each one deserves its own post - and hopefully we'll get there - but in the meantime, feel free to call (250-598-4794), email or come in and ask us about any of them. Or about anything at all, really... we like the company.

Sebastian & Co. Organic Meats
Continental Meats & Sausages
Bonnie Bea Oat Cakes
Wildwood preserves
Vij's Curries
Fol Epi
The Fishery Seafood
Golda’s Pesto
Fanny Bay Oysters
Dundarave Olive Company
Poplar Grove
Moonstruck Cheeses
Salt Spring Island Cheese
The Farmhouse Natural Cheeses
Babe's Honey

Stilton Found to be from.... Stilton!

2009-09-23T14:55:00.000-07:00

The origins of Stilton cheese have been a mystery for a long time, but recent events seem to have finally pinned them down to the village of Stilton, of all places. As yesterday's Times article described, "Richard Landy, a local historian, found a letter dated 1722 to Richard Bradley, the first professor of botany at the University of Cambridge, which had a recipe for the cheese attached to it. The author of the letter, Francis Pawlett, wrote of a delicious cheese produced by Cooper Thornhill, the well-known landlord of the Bull Inn, in Stilton." The full story is here.

Drink Coffee - Save the Monkeys

2009-09-23T14:05:00.000-07:00

And by monkeys we mean chimpanzees, specifically. This a really interesting article about how coffee sales in Tanzania are helping Jane Goodall protect the region's endangered chimpanzees. This gist of it is, because beans can grow in the shade of forests, and aren't eaten by chimps, coffee cultivation results in the reforestation of corridors that allow chimpanzee communities greater access to food, and the ability to interbreed, leading to stronger, healthier populations. The coffee income has also been really beneficial to local human communities. More information on agroforestry can be found here

Eats from the Streets

2009-09-23T13:07:00.000-07:00

The constant cultural exchange between highbrow and lowbrow, fringe and mainstream, affects culinary trends as much as it does fashion, art or music. This circular energy has lately swept street food to the forefront of hip restaurant cuisine, and this is one fad that actually has some real substance. In many countries, meals from street vendors far surpass the ubiquitous hot dog northern North Americans are used to burying in heaps of pickled toppings. Earlier this year, LA chef Susan Feniger opened Street, a restaurant that celebrates her personal experience of eating on the streets of the world. Her website is worth exploring - definitely check out the menu (under 'street food').

(The site worked better for us in Safari and Internet Explorer than in Firefox. Maybe Street should follow its own principles here - basic is better? If you have trouble with the main site, you can peruse the press clippings.)

Porcini Cream Pizza

2009-09-22T22:02:00.001-07:00

(yield 1 X 12-14” pizza)

Ingredients

A) ½ Recipe Thin Crust Pizza Dough
B) 200 ml Crème Fraiche
30 g Dried Porcini Mushrooms
1 Garlic Clove, finely chopped
C) 15 ml Fresh Thyme Leaves, picked
Sea Salt & Freshly Ground Pepper
D) 150 g Cacciocavallo or Mozzarella Grated
30 g Parmesan or Pecorino Fresco
E) 6 Cremini Mushrooms, Thinly sliced
F) 30 ml Italian Parsley, finely chopped

Preparation:

1. Combine (B) in a small stainless steel pot, bring to a very gentle simmer and reduce by almost ½, stirring often.
2. Add (C) and cool mixture completely ((B) & (C) may be prepared the day before).
3. Press (A) gently with fingertips on a floured surface and shaped gently with the palms of hands into approximately 12-14” circle. Transfer to a piece of parchment paper laid on a inverted cookie sheet.
4. Spread (B) mixture onto curst leaving a 2cm border.
5. Scatter (D) over evenly followed by (E)
6. Bake on a pizza stone in a preheated oven 500 F oven, by simply sliding the paper onto the stone in 2 or 3 minutes simply pull the paper out.
7. Bake for about 8-10 minutes until crispy & bubbling
8. Cool on wire rack a few minutes before cutting.

Additional/optional toppings

o Pinch of dried chili flakes
o Julienne of prosciutto after the pizza has been removed from the oven.
o Top the baked pizza with a handful of arugula tossed with an excellent quality olive oil and a squeeze of fresh lemon or lime juice

Thin Crust Pizza Dough

2009-09-22T22:00:00.000-07:00

(yield 2 X 12-14” pizzas)

Ingredients:

A) 8gr Active Dry Yeast (2 ½ tsp)
300ml Warm Water (110 F) (1 ¼ - ½ c)
B) 400gr “OO” Flour (3c)
5gr sea salt
C) Olive Oil

Preparation:

1. Combine (A), stir to dissolve, let stand until creamy
2. Combine (B) in another bowl.
3. Using a whip, add about 1 Cup of (B) to (A), whip to form a smooth batter.
4. Begin adding remaining (B) using a wooden spoon or by machine with a paddle (beater) attachment.
5. When all of (B) has been added, turn dough onto a lightly floured board to knead or attach dough hour to mixer, knead for 6-8 minutes until dough is elastic & smooth, additional sprinkles of flour may be added if dough is too sticky.
6. Place dough in an oiled bowl, cover with plastic wrap and leave until doubled, 1 ½ - 2 hours
7. Turn out dough, divide into half, round up and relax covered for 10 minutes before shaping.
8. Shaped dough gently by hand, apply toppings and bake directly on pre-heated pizza stone at 500 F until crispy & bubbling, 8-10 minutes.
9. Allow pizza to cool slightly on a wire rack before cutting.

NOTE: to maintain the light crispier character of this dough, handle it gently when shaping and try to avoid the use of a rolling pin.

* If “OO” Flour is not available use 200g Cake or Pastry Flour with 200g All Purpose Flour.
* Instant yeast may be substituted for active dry yeast, simply add it to the (B) ingredients leaving only water as (A)

Truffled Turkey

2009-09-22T21:56:00.000-07:00

Gioachino Antonio Rossini is reputed to have only shed tears three times in his life: once after the monumental failure of his first opera, again on hearing Paganini play the violin, and finally when a truffled turkey tumbled out of his small pleasure craft and was lost in the water. It must be one good turkey...

Ingredients

8 to 10 pound turkey
Truffles, as many as possible, fresh if available
2 pounds ground pork
1 1/2 pounds ground veal
8 shallots
Butter
Salt, pepper to taste
3/4 cup cognac
2 cups fine bread crumbs
1/2 cup chopped parsley
3 carrots, cut in fine julienne
3 leeks, cut in fine julienne
3 stalks celery, cut in fine julienne
White wine
Beurre manié
Freshly ground white pepper

Preparation

The night before you plan to cook the turkey clean the bird, slice some truffles, and slip them under the skin. Slip several truffles into the cavity as well, wrap the bird loosely in foil, and leave in the refrigerator overnight.

Next day, prepare the stuffing. Sauté the pork, veal and shallots in 8 tablespoons butter and blend well with salt to taste and 1/2 cup cognac. Do not cook completely — merely mix over heat and add the crumbs and parsley. Add seasonings to taste. Combine with the truffles in the turkey and stuff lightly. Sew up the vent and truss the turkey.

Brown the turkey well in butter or butter and oil mixed and place the bird on a bed of the julienne carrots, leeks and celery in a large braising pan. Add the butter or butter and oil and 1 1/2 cups white wine and turn heat to high. Cover pan, reduce heat, and cook for 2 1/2 to 3 hours, basting the bird occasionally with equal parts of melted butter and white wine. When the bird is tender, remove to a hot platter and strain off the pan juices. Reduce the juices to 2 cups and thicken with beurre manié. Season to taste with salt and freshly ground white pepper and add remaining 1/4 cup cognac.

Serve with potatoes Anna and braised celery. Drink a fine Château-bottled Médoc — a Château Latour or Palmer.

From Epicurious.com

Meat-Flavoured Crisps

2009-09-18T15:45:00.000-07:00

One thing we genrally lack in Canada, is a good selection of meat flavoured potato chips. So we're pretty pleased to have just received a whole variety of Walker's Crisps: Steak and Onion, Roast Chicken, Smoky Bacon, Prawn Cocktail... And here's something kind of unexpected - they're PETA approved. In 2008, PETA honoured them with their 'Best Vegan Snack' award. Who knew? Now please excuse us while go find ourselves a quiet corner and a nice pint...

The Five Million Pound Nose

2009-09-12T07:41:00.000-07:00

There's no nose like a cheese nose. Wyke Farms of Somerset, England has insured their cheese grader's nose for £5.000.000. Read all about it.

Fundraiser: Wear 2 Start

2009-09-11T15:21:00.000-07:00

And here's a great cause a little closer than Indonesia: Charelli's is pleased support Wear 2 Start in Spontaneous Combustion - a night of cabaret cocktails at The Mint, featuring a silent auction. In their own words, "Wear 2 Start outfits unemployed women who are living in poverty for job interviews." Have a look through their site - the before and after pictures are really inspiring. The event is Sept. 24, 5.30-.8.30, 1414 Douglas St. We'd love to see you there!

Indonesian Food Carts for Kids

2009-09-11T14:00:00.000-07:00

This is a great project - Mercy Corps has teamed up with Saatchi and Saatchi to create food carts designed to help some of the poorest kids in the world eat better. The full story is here.

Peninsula Ribfest 2009 at RC Grillhouse

2009-09-08T12:01:00.000-07:00

We're more than just a nice chunk of cheese. We also make killer ribs. Charelli's is taking part in the 2009 Peninsula Rib Cook-Off, in support of Cops for Cancer. Come by and try! (But no, we're not closing up shop to barbeque - regular Charelli's hours will be in effect.)

Date: Saturday, September 12, 2009
Location: RC Grillhouse, #202 - 9800 McDonald Park rd

Event schedule:
12:00-4:00pm Ribfest Competition - $1.00 per rib.
6:00-10:00pm Pig Roast and Hoedown
Beer Garden will be available.
Pig Roast $25.00 adults; $12.00 for children 5-12 years; children under 5 years are free.
For more information please call 250-665-7353 or email rcgrillhouse.ca

The Facebook event is here.

Hubby Hubby!

2009-09-03T08:56:00.000-07:00

As of September 1st, gay marriage is legal in Vermont, and Ben & Jerry's is celebrating by renaming its Chubby Hubby ice cream Hubby Hubby. This is a really sweet acknowledgment of human rights - we may have to go eat a pint of the frozen Peanut Butter Cookie Dough, fudge and pretzel goodness in honour of their gesture. Tough life.

The Latest Edition of Culture Magazine

2009-09-02T13:06:00.000-07:00

has just arrived.

This month they're featuring premium Dutch Goudas. More details here!

The Macaroon, and How It's the Best Thing to Eat

2009-08-31T21:53:00.000-07:00

It's sort of a grey day and we're somewhat lamenting the impending end of summer, so forgive us while drift towards the lighter, fluffier end of the spectrum. We're going to take a moment to talk about macaroons (or 'macarons', if you will.)

These ones:

(Not those over-sugared stringy coconut things.)

Macaroons are the best. They're a hybrid cookie/pastry - much fancier than a biscuit, but you can still use your fingers. They have a paper-thin layer of delicate crispiness on the outside, through which you bite down into dense, moist, flavoured-almond deliciousness, until your top teeth meet the bottom ones in a thick, velvety layer of pastry cream. And they come in the most ridiculous colours. Ridiculous colour is important, if you want to create a truly fancy pastry. AND, they come in two sizes: regular, and mini. There's an inverse relationship between relative size and general amazingness. Anything done in miniature is automatically exponentially better than the regular-size version. And regular-size macarons are pretty incredible. So.

If you can't hop across the pond just to satisfy a sweet-tooth, Murchie's makes some pretty authentically Parisian ones that do very well in a pinch.

And if you're inclined to try your hand, Paris-based internationally trained pastry chef David Lebowitz, has put together some great resources.

Beehaus. The Best Thing Since Bauhaus?

2009-08-31T10:46:00.000-07:00

Love bees. Love this. We welcome the rise of the Urban Apiarist!

And just for fun, another easy, snack-ish, cheese recipe - this one with honey:

Crostini with Blue Cheese, Honey, and Hazelnuts

Ingredients

* 12 1/3-inch-thick diagonal baguette slices
* 3 ounces blue cheese (such as Gorgonzola , Roquefort , or Maytag blue), room temperature
* 1/2 cup hazelnuts, toasted, husked , coarsely chopped
* Honey

Method

Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 8 minutes. (Can be made 4 hours ahead.)

Spread blue cheese on baguette slices. Sprinkle hazelnuts over each. Drizzle each slice lightly with honey.

From epicurious.com

(Or, if you're feeling more adventurous/brave - here's one for Roaring 40's Blue Cheese and Truffle Honey Soufflé. If you make this, bring some in for us!)

Merridale Estate Cidery (Slack my Girdle)

2009-08-30T14:32:00.000-07:00

We thought we'd post a few images taken at Merridale. It's so interesting to learn about everything that's involved in their process, and about how much effort they make to adhere to traditional standards. And cider apples have such great names: Tremlett's Bitter, Slack my Girdle, Fearn's Pippin, Kentish Fill-Basket, Watson's Dumpling, Round Winter Nonesuch...

The Annual Canadian Cheese Rolling Festival

2009-08-26T20:40:00.000-07:00

As far as we're concerned, Martha Skinner, Women's 2009 Champion of the Canadian Cheese Rolling Festival, is an honorary Cheese Chick. If you missed the fun this year, there's always next.

Godfrey-Brownell Vineyards

2009-08-26T13:47:00.000-07:00

Sometimes we're not in the cheese shop. This week we paid a visit to Godfrey-Brownell Vineyards, who's grapes are located just before Duncan. Turning off the highway, a lush, tiny, winding road leads to a shady terrace with a view out over the vines and an outdoor tasting bar. The proprietor is knowledgeable and passionate without a hint of pretension, and the wines are really lovely. Our favourites: the 2003 Pinot Noir Reserve which is going to wait for a few years yet, and the 2005 Chardonnay, which was enjoyed within a few hours. The Chardonnay is dominated by juicy, rich apples that would pair beautifully with Quicke's Cheddar, brought to us by Neal's Yard Dairy.

This Just In - Everything

2009-08-20T01:02:00.000-07:00

Seriously. As of this morning, we have caramelised onion cheddar again, époisses, chaumes, chaource, real Italian Buffalo mozzarella, and That Cheese - which has never been gooier, creamier or more decadent. If you don't know That Cheese, maybe it's for the best. We have people sign a non-addiction agreement before we sell them any.

We also just received more cheese from David Woods (Blue Juliette, Saint Jo, Montana), The Farmhouse Natural Cheeses (La Pyramide, St. George, Goat Cheddar, Florettes, Twiggies) and Moonstruck Organic Cheese (Baby Blue, Ash Ripened Camembert.)

Rudy's Figs - and Fig Trees!

2009-08-20T00:46:00.001-07:00

Rudy (one of our customers) came in today, to buy some feta and prosciutto. The reason: his fig trees are laden and he intends to make the most of it with this simple recipe.

Ingredients:
-fresh figs
-feta
-prosciutto

Method:
Split figs open without cutting them in half. Stuff them with feta. Wrap them with prosciutto. Warm the stuffed, wrapped figs in the oven at a medium temperature until the prosciutto is hot and the feta is nice and soft. Serve immediately with a cool, gooseberry-ish sauvignon blanc.

We can't wait to try this.

And here's a hot tip for anyone who is landscaping, gardening or just wanting some beautiful fruit trees - Rudy has several young fig trees available, of many varieties. He can be reached at silverleaf@shaw.ca

Julie and Julia

2009-08-20T00:28:00.000-07:00

We think this is a must-see for foodies. Meryl Streep has created a wonderful, irresistible Julia Child, and there are tonnes of long, indulgently gratuitous food shots. It's sort of like a chocolate angelfood cake - rich and luxurious while remaining delightfully light and fluffy. The official website is here. (On a side-note, it's pretty fun to watch this movie and then come home and write a food blog.) Bon appetit!

Lucy's in the Square. With Diamonds.

2009-08-13T20:24:00.001-07:00

Ok, not with diamonds - but definitely with sparkling words of praise. One of the nicest things about working in a food shop is talking to our customers about food - what, how, when, where... While slicing some nice, thick pieces of bacon (hello, bacon), the conversation, funnily enough, turned to brunch and we were tipped off to Lucy's in the Square, the newest restaurant in Fernwood. We're always looking for good brunch spots and this one received a glowing, word-of-mouth review, so we can't wait to check it out. The Times Colonist and Monday Magazine have both covered Lucy's already. (We can't know everything first ALL the time.) Their own site is in progress.

Globe & Mail Reviews La Pyramide

2009-08-12T15:42:00.000-07:00

A few days ago we posted a link to our interview with The Farmhouse Natural Cheeses. Today, The Globe and Mail's Sue Riedel featured one of our favourite Farmhouse Cheeses - La Pyramide. The story I always tell about this cheese: I took it to the housewarming of some recent immigrants from France and they were so enamoured with it they wouldn't believe it was Canadian! Oh, that cute and endearing Parisian snobbery. An ash ripened goat cheese, this is a really nice one for company - it looks striking and tastes faaaabulous.

Pimento Cheese Burgers

2009-08-06T11:23:00.000-07:00

It's cooled off a bit but it's still summer, and turning down the temperature actually seems to crank up our appetite. So all things considered, we're liking the latest edition of Saveur magazine - it's about burgers. Burgers with cheese. The print issue has a full spread on how various cheeses taste and melt on a grilled patty. That particular article isn't online, unfortunately, but there are some good recipes on their site, like the one for the pimento cheese burger pictured above.

Cucumbers!

2009-07-31T21:47:00.000-07:00

So... what to do with your Sun Wing cucumbers?

First off, sandwiches.
A really easy and delicious way to go about it: equal parts butter and cream cheese, and some finely chopped fresh mint, all blended together and spread on paper-thin, crusts-cut-off white bread. The cucumber slices should also be practically-transparent thin, and lightly salted.

Next, and perfect for this glorious, glorious sunny weather: add them to Pimm's.

We really like Pimm's with just San Pellegrino Limonata and a few slices of cucumber, but if you have the time/inclination, this 'Wimbledon Pitcher' recipe is also very nice. (From concierge.com, carbonated lemonade substituted for sprite. It's better that way.)

Wimbledon Pitcher (serves 4)

5 mint leaves
4 cucumber slices
2 strawberries, chopped (rough chop)
3 lemon wedges
3 orange wedges
8 oz. Pimm's No. 1 Cup
Fizzy Lemonade
2 oz. Hendrick's Gin

Our Sun Wing produce arrives every Tuesday - heirloom tomatoes, cherry tomatoes, bell peppers, and cucumbers.

Globe & Mail Reviews Grey Owl Goat Cheese

2009-07-30T13:28:00.000-07:00

Earlier this month, The Globe and Mail's Sue Riedl reviewed Grey Owl from Fromagerie Le Détour in Notre-Dame-du-Lac, Quebec. It's excellent stuff! (Tastier than this guy. Specialty patés notwithstanding, we wouldn't mess with him.)

Interview with The Farm House Natural Cheeses

2009-07-29T16:26:00.000-07:00

The Farm House Natural Cheeses dairy has received international recognition and acclaim - and we're lucky enough to have them in our own back yard. Nestled in the lush Fraser Valley, Debra Amrein-Boyes has run the farm for over twenty years with her husband and children. Debra has taken the time to provide us with thoughtful and beautifully descriptive answers to a few questions we had for them. They really are worth taking a moment to read. They're representative of the care and diligence that goes into making what are no doubt some of the best cheeses in the country - if not the world. Read the interview here.

EUREAKA

2008-08-12T19:22:00.000-07:00

Hello Carmen, Jennifer and Nicole!

Eureaka and I are having a great time. However are missing the Great Chesses and your company.

AM and Eureaka!

Eureka, getting up close and personal ~~ Interior of BC July 2008

Just hanging out between two horse ears. ~~ Interior BC July 2008

Our First Hospice Wine & Cheese Fundraiser!

2008-05-21T06:52:00.000-07:00

Thank you everyone who attended our first Hospice Fundraiser.

It was a great success.

This event raised over $1600.00

Thank you to the following people and companies who supported us!

Special thanks to;
Ken Baker—Scene about Town
Sandy & Stella—Victoria Conservatory of Music
Eric Beddard- Cool Magic Dude
Jeanne Aten– Silverside Winery
Kathleen Shandley-PMA Canada
Tracey Erickson-Philippe Dandurand Wines
Michael Gelling—International Cellars
Keith Watt-Morning Bay Vineyard & Estate
Suzanne Price - Lesley Stowes Fine Foods
Alfons Obererlacher— Freehouse
Benjamin Philips— Stile Wines
Bonnie and Bea—Bonnie & Bea’s Oatcakes

I could not have been done with their support and especially you our Guests!!!

Cheers,
Carmen & Nicole
Until the next event!

Remember you can support Hospice through Charelli’s on the 8th and 26th of each month.
20% of cheese sales support hospice palliative care programs.

JUST CHEESE

2008-01-17T07:31:00.000-08:00

Colston Bassett
Colston Bassett are one of the smallest Stilton Dairies in the country. They buy milk from 5 farms surrounding the dairy. They have been buying from the same farms since the 1920s. Since 1920, there have only been 4 head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan.
Their Stilton is more traditional than any other. The curd is hand-ladled before draining. This treats the curd more gently and preserves its structure, which results in a luscious, creamy texture when the cheeses are mature.
The cheeses they make for us are made with traditional animal rennet rather than vegetable rennet. Animal rennet is used by the most exacting cheesemakers because it makes better cheese. With Colston Bassett Stilton, the texture is more full-bodied when made with animal rennet and the flavour is deeper, more complex and longer lasting than that of cheeses made with vegetable rennet.

Brie de Meaux-France
Brie de Meaux has a tender, nutty in flavour, creamy texture and rustic rind. In the 19th century is was considered the finest cheese in Europe, thanks to the French statesman, Talleyrand, who introduced it at a diplomats' dinner. It is produced near Paris which has no doubt helped its reputation. Its color is pale yellow, reminiscent of straw. Its rind looks like white velvet. The taste is creamy and as the maturing process continues, one detects a subtle, nutty flavor.

Chevre de Palliot-Canada, Quebec
A slight tangy flavour that becomes more pronounced with age. Chevre de Paillot is a lactic cheese with a crumbly hard central core, and creamy brie like edges.

Cheshire-England
This dense, crumbly cheese derives its mild saltiness from the pastures of Cheshire. England's oldest-known cheese, it is reddish-orange in color and has a slightly tangy flavor. Cheshire is ripened for two to three month. Immensely popular and widely copied,

Mirabella-France
Pale yellow in color with a white-orange rind, it is a very rich and soft cheese with a supple yet firm consistency. It is well known for its delicate bouquet, however it does tend to have a strong, pungent aroma.. The flavour is creamy and full-bodied, especially if you choose to eat the rind (some prefer to trim it).

Oka-Canada, Quebec
Oka, a semi-soft, unpasteurized cow's milk cheese, is known as one of the most popular Canadian cheeses. It is produced from an original recipe brought by the Benedictine monks. These monks originated in Brittany, France, then moved to the village of Oka just outside of Montreal in Quebec to start a new monastery. Oka has a distinctive, full flavour, filled with delicate subtleties. It is mellow, smooth, creamy and a little bit nutty. However, it does tend to have a strong, pungent aroma.

Corsica-France
Corsica is a factory-produced soft cheese with a soft rind, made from ewe's milk. This cheese is very creamy inside in spite of is firmness

Cave Aged Gruyere- Switzerland
Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least 1 year, compared with the average 4-6 months. A rustic, somewhat oily rind gives way to firm, smooth textured cheese which is slightly aromatic with a robust, assertive flavour.

Etorki-France
Etorki is supple and close textured. Etorki is aged from 3-6 months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey. After a two-hour brine bath, it is rubbed with salt and later in brine soaked cloths. Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness and a creamy texture.

Manchego-Spain
Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavour is zesty and exuberant while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture of the cheese. Underneath the inedible rind, the interior is ivory colour with few small holes.

Customized Gourmet Gift Packaging!

2008-01-16T18:51:00.000-08:00

Gourmet Customized Gift Packaging for that special person!

Each year our demand for our gourmet packaging is growing.

We will help you create a customized gourmet gift package for your special person. Come in and browe and choose items or let us do the work for you. We can add whatever you like, including wines, or other specialized items. If you would like to incorporate other items in your package bring them in and we will package them up for you.

It's fabulous for those people who have everything! For those who love food. Just perfect for businesses and offices.

Yes we can deliver as well!

Enjoyable Moments with Griottines from France

2008-01-11T17:55:00.000-08:00

AVAILABLE AT CHARELLI'S

Grandes Distilleries Peureux is the world's leading producer of fruit eaux-de-vie and the world leader in the maceration of
fruit (including 3,000 tonnes of morello cherries). The company sells the equivalent of 300,000 crates of fruit eaux-de-vie per
year (or almost 4 million 70 cl bottles) with in particular, the La Cigogne brand of eaux-de-vie. It produces almost one million
jars of Griottines (wild morello cherries macerated in liqueur and Kirsch) and offers a range of traditional liqueurs. At the present time, Mister Bernard BAUD is chairman of Grandes Distilleries Peureux. Auguste Peureux founded his Distillery in 1864 in Fougerolles, at the foot of the Vosges, in a magnificent valley on Triassic terrain. The Distilleries specialised in the production of fruit eaux-de-vie, including the famous Kirsch, which rapidly gained a considerable reputation under the brand name La Cigogne®. The homeland of Kirsch and fruit eau-de-vie, the town of Fougerolles benefits from virtually pure water, free of mineral salts, exceptional for the adjustment and quality of eaux-de-vie, and demonstrates solid know-how. Its Kirsch cherry orchards (gean, obtained by grafting wild cherry trees) are renowned the world over.
Grandes Distilleries Peureux annually uses some 10.000 tonnes of carefully selected fruit. In common with the rest of the sector, it is subject to climatic fluctuations and this average figure, depending on the caprices of nature, may be either divided of Grandes Distilleries Peureux, from the outset, was intent on preserving and codifying the great Franc-Comtois traditions of eaux-de-vie preparation (Kirsch, Pear, Quetsch plum, etc.) and liqueur making (blackcurrant, cherry, etc.), perpetuating its know-how. On the other hand, the company is committed to researching and formulating new products. In 1980, Claude PEUREUX and Pierre BAUD launched wild Morello cherries macerated in a light Kirsch syrup : GRIOTTINES®, a speciality product which rapidly achieved a worldwide reputation on the tables of starred restaurants, with patissiers and confectioners and in high quality grocers. In 2003, Griottines® were launched on the national market through all distribution channels.
FRUIT QUALITY ASSURANCE IS GIVEN HIGH PRIORITY
IN THE COMPANY’S OVERALL QUALITY POLICY.
With Griottines®, the company’s commitment is at a very deep level, as it is involved in monitoring the wild Morello cherries from flowering through to the ripening of the fruits and their harvest. http://www.griottines.com/

STRATHDON BLUE

2008-01-07T16:18:00.001-08:00

STRATHDON BLUE

MILK
Pasteurised Cows Milk
RENNET
Traditional Animal Rennet
MADE BY
Ruaraidh Stone
REGION
Tain, Ross-shire
SEASON
All year round
APPEARANCE & RIND
Sticky blue-green millstone shaped cheeses with a
wrinkled rind. The interior is a whitish-cream with distinct lines of blueing.
FLAVOUR & TEXTURE
When ripe, this cheese has a soft, yielding texture more like a continental blue than a Stilton. The flavours are milky and savoury – sometimes quite salty – alleviated by the blue.
Until recently, Ruaridh (pronounced Rory)’s family were best known for a simple, traditional Caboc allegedly made from a recipe of family ancestor Mariota de Ile, daughter of The MacDonald, Lord of the Isles. In the past 3 or 4 years however, in his converted brewery by the sea (now a cheese dairy), he's begun making a blue cheese he calls Strathdon Blue.
Milk is bought from a local six-herd cooperative, which includes one herd of Ayrshires and the rest are Holstein-Friesians. Ayrshires are a traditional Scottish dairy breed and reputedly produce excellent milk for cheesemaking and Ruaraidh believes that this adds a touch or richness to the cheese.
The recipe is still in progress as Ruaraidh likes to experiment. He has changed rennet and ways of salting, to name but two things, and the cheese has developed over the couple of years in which we’ve sold it from a crumbly cheese to one that is rich, full and creamy.

We've got traveling mice!!!

2008-01-06T08:25:00.000-08:00

TRAVELING MICE.... THE ADVENTURES OF THE WORLD IN THE EYES OF A MOUSE...

Bonjour Carmen,

Maintenant, nous sommes ensemble dans ma chambre d'Hotel apres prendre une verre avec mes amies. L'hotel s'appelle le Hilton Lac Leamy...Mes amies m'amener dans un degustation de biere et fromage c'est apres midi. On a gouter neuf sortes de fromages est bieres. Dans le moment je bois une cidre est je danse partout la chambre pour faire rire le monde. Inquietez vous pas pour moi, elles ont pris beaucoup des photos pour vous montrer.
J'ai jamais eux du bons temps comme ca. On va rester en contact.

Monsier le souri
hic...hic...hic

_________________________________________________________

Chez in Cuba!!! Playing cat n mouse!!!

______________________________________________________

Roquefort in the Netherlands and Africa!_______________________________________________

Little Missy Meaux in the Netherlands!

_____________________________________________________

Good old Britian, wine and cheese what more can a mouse ask for?

__________________________________________________

CHEESEE RECIPES

2008-01-06T08:24:00.000-08:00

Recipes contributed my you....
________________________________

Artichoke Crab Dip*

1 ½- 8 oz. packages cream cheese
1- 6 oz. tin of crab meat, drained
¼ cup mayonnaise
1 tsp. icing sugar
1 clove garlic, minced
2 tbsp. minced red onion
¼ cup sherry or red wine
1 can artichokes, drained and diced

Combine all ingredients (excluding crab and artichokes) in a double boiler. Heat gently. Add crab and artichoke just before serving.

*recipe can be doubled

Danielle (and Shea)
___________________________________

Mexican Beer & Cheese Dip

Prep time: 20 minutes
Cooking time: 10 minutes
Makes 3 ½ cups

3 Tbsp. unsalted butter
1 small onion, finely chopped
1 large clove garlic, finely chopped
2 Tbsp all-purpose flour
¾ cup Mexican beer
¾ cup canned tomatoes, drained & chopped
4 oz. can diced green chilies, drained
12 oz (or 3 ½ cups) grated cheddar cheese
4 oz cream cheese, cubed
1- 14 oz can black beans, rinsed & drained
pita wedges or nacho chips

Preheat the oven to 250F. Place an oven proof chafing dish or casserole in the oven to be pre-warmed for the hot dip.

Heat a medium-sized saucepan over medium-high heat. Add the butter and when bubbly, add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the all-purpose flour and blend well with a wooden spoon. Pour in the beer and continue to stir until smooth. Add the tomatoes and chilies and continue to cook until the mixture begins to thicken slightly. Add the two cheeses and continue to stir until the cheese melts and the mixture begins to bubble. Add the black beans and continue to stir. Place in a heated oven-proof bowl and serve with pita wedges or nacho chips.

Danielle (and Shea)
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Salsa Verde

1 Hass avocado, peeled and sliced
6 tomatillos, husked and finely diced (or 1 can tomatillos, drained and diced)
2 serrano chiles, finely diced
2 tsp. fresh oregano, minced or ½ tsp. dried oregano
dash of ground cumin
4 garlic cloves, minced
½ tsp. salt
juice of ½ lime

Using a fork, mash and stir the avocado, tomatillos, serranos and garlic in a medium sized bowl for several minutes, adding the salt, cumin and oregano as the mixture becomes uniformly creamy. Alternatively, you can use a blender to combine the ingredients. Serve with corn chips, tortillas or burritos.

This recipe makes about 2 ½ cups and will keep for a few days in the refrigerator.

Danielle (and Shea)
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Yam Stacks

Prep time: 25 minutes
Cooking time: 55-65 minutes
Makes 6 servings

2 medium yams (preferably long)
1 large onion, thinly sliced
1 garlic clove, minced
3 Tbsp. butter
salt and pepper to taste
125 grams goat cheese (preferably goat gouda)

Preheat oven to 300F. Prick yams several times with a fork. Place on a baking sheet and bake until just tender, about 45-60 minutes depending on size.

Meanwhile, melt 2 Tbsp. of butter in a small pot over medium-low heat. Add the onion and garlic and cook, stirring, about 7-10 minutes, until golden and sticky. Remove from heat and set aside.

When cooked, cool the yams until safe enough to handle and then carefully remove the skin with a small knife. Slice each yam into 9 even rounds.

Season each round with salt and pepper. Spread the goat cheese on one side of 12 of the yam rounds. Place 6 goat cheese topped yams in a parchment-lined baking dish. Top with half the onion/garlic mixture. Set the remaining goat cheese topped yams on the onions, gently pressing it down. Top with remaining onions and then set on the remaining yam slices. Drizzle with remaining butter. (Can be made to this point several hours in advance and kept stored in the fridge until needed.) Bake in 300F oven for 15 minutes, or until yams, cheese and onions heat through.

Danielle (and Shea)
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Creamed Stilton & Onion Soup

¼ Cup Butter
3 Onions thinly sliced
Sauté above

2 TBSP Flour
4 Cups Chicken Broth
Add flour, stir, and add chicken broth, stir until boiling remove from heat

6 oz Stilton Cheese
salt, pepper & nutmeg to taste.
Add to above

Reheat add
½ Cup Cream
Chopped Parsley

Can be made a day ahead
Enjoy with fresh bread

Carmen Lassooij ~ Charelli’s Delicatessen

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Vij's Inspired Indian Cuisine at Charelli's

2007-10-10T07:33:00.000-07:00

Vij's dinner entrees available at Charelli's!

Kalonji Chicken Curry
Kalonji seeds give a toasted onion flavor to this curry and compliment the sweetness of the sautéed onions.

Mild Chicken Curry
The chicken is cooked in a gentle tomato broth with sautéed onions and small amounts of spices.

Natural Chicken in Vij’s Masala
A combination of mango powder and cayenne pepper. The masala is based on a 40 year-old family recipe from India.

Punjabi Lamb Curry
We use our own home made garam masala for this traditional, north Indian curry.

Jalepeno Pepper & Ginger Lamb Curry
This is our own, milder version of a Goan style meat curry.

Raw Sugar, Garlic & Garam Masala Beef Curry
This is a rich, sweet and spicy curry. Raw sugar is used in India for all types of savoury and sweet dishes.

Coconut Beef Curry
The delicate flavour of coconut milk balances the whole cumin, coriander and ajwain (Indian thyme) to make a velvety, medium spiced curry.

Coconut and Natural Beef Curry
The delicate flavour of coconut milk balances the cumin, coriander and ajwain seeds (Indian thyme) to make a velvety, medium spiced curry

Mother In-law’s Pork Curry
Our pork curry has a distinctive onion flavor, with a slight tang coming from the combination of coriander spice with yogurt.

Spicy Chopped Kale and Potatoes
We chop the kale so that it soaks in the flavors of the tomato, cayenne pepper and garam masala curry.

Coconut & Ginger Green Beans
This spicy vegetarian dish is a combination of northern and southern Indian spices and cooking techniques.

Black Chickpea and Ginger Curry
Black chickpeas have a nuttier flavor than the better known yellow chick peas. We make this curry with vegetable stock and thinly sliced ginger.

Curried Chickpeas
Onion and Ginger flavours stand out in this hearty vegetarian curry.

Punjabi Daal
It is rare that any Indian home will serve a meal without an accompanying lentil or vegetable curry. Our punjabi daal is comfort food at its best.

Saag and Paneer
This is a labor-intensive delicacy for Indian vegetarians. After slowly cooking the spinach, rapini and mustard greens, we add onion, garlic and green chillies sautéed in ghee.

Paneer & Red Bell Pepper Curry
Oven roasted, dried and lightly crushed bitter melon with a few juicy raisins.

We also sell the following chutneys to accompany any of our packaged meals:
Mint Mango Chutney,
Tamarind and Date Chutney
Coconut Chutney

Thank you! Here's what they say about us! Just a few of the thanks we received from many of our clients!

2007-10-01T18:46:00.000-07:00

Dear Nicole & Carmen,
Thank you for your generous support for "Sexy in the City"
Last night's event was attended by 30 guests and other businesses and was a great success!
Your wonderful cheese platters were raved about and greatly enjoyed.
Many thanks,
Anna & Rebecca
B&K Photography
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Thank you so much for the awesome "cheese board" and for the delivery! You made it so easy for me to appear like an organized hostess. Both couples now know where you are located and were impressed with you selections!

With love and appreciation
SR Victoria, BC
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Dear Carmen & Nicole,
We send you are sincere thanks for providing lunch for us. Everything was delicious and thoroughly enjoyed by all who partook.
Thank you so much!
Everyone at Grant Thornton, Victoria, BC

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Thanks Charelli's
Its always great doing business with you.
Alana SD61
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We are glad to recommend Charelli's. There a few things you will notice about Charelli's:
1. Food will be ample.
2. The presentation is very professional.
3. They are punctual.
4. Clean.
5. The food is delicious.
6. They will be there throughout the function - they will set-up and clean-up. They will do their own stuff and not be in your way.
7. Their turn around time is never over 24 hours.
You would not regret booking them for your function - we were very pleased. I will definitely work with them again. I gave Charelli's contacts from our VIP night who met, had their food and who eventually can use Charelli's for their functions.
All the best,
Regards,
Jennifer A., Victoria, BC
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I cannot thank you enough for the wonderful job you did. What you did was a work of art and delicious to boot!
I just knew that it would be great but it was WONDERFUL. Not only was everything perfect, but your support to me, was really appreciated. Even my kids loved you!

Warmest regards,
Debra, Victoria, BC

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Thanks so much Carmen & Nicole for everything yesterday! The food was incredible (everyone was exclaiming over how fabulous it was!) and the service was excellent.

Cheers!
Jaie S. Victoria, BC

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Hello Carmen and Nicole,
The 5 trays were just perfection and so beautiful to look at and so delicious to eat. Every guest complimented the food and the presentation of it.
Nelles is just a gem , so professional and so good at being the 'shadow hostess'. Quite frankly I don't think I could have done it without her. She saw to every need and relieved me of absolutely everything so I could just relax.
Thank, you again. Warmly , Annley K., Victoria, BC
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Hello Charelli’s
when we started discussing about catering, i told them that i had been invited to a party where i was quite impressed by the assortment of spread and the taste of the food - and the hostess told me that she had used your services - so, the committee asked me to contact you for information
you see, keep up the good work, Carmen - word does get around!
good luck in the new year, take care and until the next one -
Tina M, Victoria, BC
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Hi Nicole,
Thank you so much for helping us with yesterday’s Wine & Cheese. It was a great success and it was wonderful to have you there with us! We look forward to working with you in the future.

Thank you again,
Laura U., Victoria, BC
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Hello Charelli’s
Thanks so much, you did as usual a fantastic job!
Regards,
Michael., Victoria, BC

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Hi Guys.
Our party was a huge success! Thank you so much. the food was a huge hit. It was our best Christmas party ever.
Regards,
K.P. Nan A., Victoria, BC

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Hi Carmen and Nicole,
Thank you for the cheese platters; they were a big hit. The presentation was beautiful, too. Most employees here are scientists, including several geologists, and they've been analyzing the slabs all morning, which has been amusing to watch!

I'm sure we'll be in touch again for more catering.

Laurie K., Victoria, BC
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Dinner was absolutely fabulous. Everyone thought the food was great and they really liked the presentation.

Thanks again.

Cathy N, Victoria, BC

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Hi Carmen and Nicole,
I just wanted you to know that your brown bag lunches were a huge hit at the Itinerant Conference. Everyone was thrilled with the quality, freshness, variety. The special order lunches you made were especially appreciated. I had one participant come up to me and say that she had never before had anyone take such care to make sure she had a lunch that met her dietary needs and she was extremely impressed.

Thank-you for making that possible.
Pam G., Victoria, BC

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Dear Nicole and Carmen,
Feed back is coming plentiful! All the people thanking for the conference have a word of thanks specially for the food and many envy us, in Victoria, for having you! It was not only delicious, plenty and tasty, but also wonderfully presented.

Again, merci merci merci
Helene, Victoria, BC
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Dear Carmen and Nicole,
Thank you so much for your generous support for our Victoria Guest Services Network 10th Anniversary. I was very much looking forward to seeing you at our event. The cheese displays you provided were outstanding! You definitely left an impression with your wonderful selection of cheeses. Your business cards were very popular and I am certain you have gained some new business. A good time was had by all.

Warm Regards,
Deborah S
Guest Service Coordinator
Concierge Desk
The Fairmont Empress
____________________________

The lunch yesterday was absolutely wonderful. It caused quite the buzz and people took your business cards.
Thank you so much for everything.

Holly, Victoria, BC

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Hello Charelli’s!

It was a huge success and the food (just as we expected) was exceptional both in selection & presentation. It certainly gave us an idea for future.Thank you for including some of your business cards. We'll definitely be a repeat customer and new customers will follow.Again - thank you so much for making Danielle's event everything she could have hoped for.
Have a good day.
Dinning Hunter, Victoria, BC
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Hi, Nicole, Carmen
The event was a huge success! The pairings were very well received and the selection of cheeses was amazing! We had so many compliments about the cheeses and the presentation - everything looked so beautiful.
Thank you so much for making our event so enjoyable for everyone. On a personal note, it was an absolute pleasure working with you - you made my job a little bit easier!
Best to all, Cindy-Lou, USA
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Wasn't that a party!
I'm always so sad when it is all over!
Thanks again for all your hard work and kindness. Your expertise and calmness is so much appreciated.

Thanks again for another fabulous job. Everyone raves about your cheeses and we have kept your cards so we can pass on the good news.
We'll stay in touch!
Justa K.
Urbana, Victoria, BC

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Hello Ladies
Just wanted to let you know that the food was fantastic. Everybody just raved about it. I thought the presentation was outstanding and also the food. It was sooo good. The two people that helped were fabulous. We couldn't have been more pleased. I would highly recommend you to anybody and everybody.
Thanks again for everything.
Bonnie L.., Victoria, BC

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Hi Carmen & Nicole,
Your "executive lunch" menu won raves at the meeting, so much so that we'd like to also have you cater our lunch on Tuesday, Aug. 7.
Cheers
Karol, Victoria, BC

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Dear Carmen and Nicole,
Thank you so much for preparing the lovely basket for my brother and my sister-in-law. Jackie phoned yesterday to say it was amazing and contained wonderful treats! Gordon will be home today from a business trip and she was sure he would be thrilled, too.

Sincerely,
Linda T., Edmonton, AB

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Hi Carmen Hi Nicole:):)
First off, I want to Thank you again for ALL the "above and beyond" service you so graciously and generously gave me last week!!!!! I have been raving about you both ever since and I am sure that your lineups are going to be even longer now:):):)

Take care and I look forward to seeing you both soon.
Sincerely,
Marina R., Victoria, BC
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As usual the service was impeccable, the smiles great and the hug wonderful.

I also very much appreciated the offer of a coffee. Now that is paying attention to a customer's needs after a long, long drive from Curteis Point, just to buy at Charelli's in Victoria .

But we also came for the "Old European Charm" albeit it is from Dutch origin.

It was true pleasure again to visit, very nice purchases, as always excellent quality. The Swedish Vodka Currant a superb choice.
Peter, Victoria, BC
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Hi Carmen & Nicole
We loved your food for the party Sunday. It was a smash hit!! Everything was perfect and just the right amount. We'll definitely recommend you to others and hope to have you cater other events at our house.
Thanks again for everything!
Cheers!
Suzie

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Dear Nicole and Carmen,
A brief note to say hello and also to tell you how much we miss your cheeses and other products and especially the pleasant service. We thoroughly enjoyed our stay in Victoria in March and are looking forward to seeing you again next March.

Best wishes, Donna and Des.
Donna and Des I., Winnipeg MB
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Hi Carmen and Nicole,
Thank you very much for your excellent service. Everybody was very pleased with the food and presentation.
I'm very sorry I still don't have the pleasure to meet you. I think I have been in at least 4 events that you guys have catered and I still don't have the pleasure to meet any of you in person.
Thanks again for your help!
Regards,
Jenny R., Victoria, BC
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Good morning, Carmen and Nicole!I want to thank you both from the bottom of my heart for the lovely food and service you provided for our event last Thursday. We and our guests really enjoyed the food and its presentation. All of the businesses involved in the event were very pleased. We are happy to have found you for our caterers.
Thanks again and hope you find time for some holidays!Best,Jonalyn S., Victoria, BC
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Good morning Carmen & Nicole! Thank you so much for accommodating our request on such short notice. We have heard wonderful reviews about Charelli’s, so I’m sure the lunch will be fabulous.
Thanks again!
Zoria, Victoria, BC

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Small Batches

2006-03-29T21:59:00.000-08:00

Neal’s Yard Dairy in London works as a dairy co-operative that stocks and distributes some 80+ artisan cheeses produced in small batches around Ireland and Great Britain.

These small produced cheeses are made by hand with natural ingredients and traditional methods. They have subtle flavours that vary from batch to batch but showcase their uniqueness with grassy notes, sharp flavours, and often a slightly gamey, earthy flavour. Often artisan cheeses reveal characteristics of the environment they are produced. The cattle are fed draft in some cases because grass is sparse, or at certain times of the year cheeses like Morbier and Comte taste better and look different in colour because of what the season and what the cattle is eating. Cows who graze on fresh aromatic herbs give a distinctive flavour to the milk which in turn affects the cheeses flavours.

Unpasteurized milk also provides another distinct taste in cheeses. Although often difficult to obtain in Canada because of trade regulations, raw milk cheeses tend to be creamier and carry more character than their counterparts.

Colston Bassett Stilton and Colston Bassett Shropshire Blue are prime examples of this. Compared side by side with those made industrially the difference is immediately present. Stiltons from Neal's Yard Dairy are made in a more traditional method with traditional rennet and an allowed a slower ripening time. The result is a distinctive cheese that is nuttier, creamier, and richer and presents more character than supermarket stiltons.

Good things are often worth the wait, and these small batches of special cheeses definitely deserve more attention as hand made classics and to be savoured as one would savour a special vintage of wine.

Olive Oil

2006-02-28T20:10:00.000-08:00

The House of the Álvarez de Toledo: much more than olive oil

How can we give you a brief vision of a family that has participated in nearly every event of importance in Western Civilization for the last thousand years? You may only know about the House of the Álvarez de Toledo because of the extra virgin olive oil they produce under the title and crest of the head of the household, the Marquis de Valdueza. With these words, we hope to show you that when you use our extra virgin olive oils, you are doing more than enjoying a jewel of gastronomic perfection – you are participating in a historical legacy that has probably already touched you in ways you may never have even imagined!

The Álvarez de Toledo family has owned the Perales estate where they produce their olive oils for a little over 500 years. The estate occupies several thousand acres, of which about 450 are dedicated to the Marquis’ olive groves and mill. About 15 years ago, the Marquis decided to modernise his olive oil production and began by replacing the old groves with trees of the arbequina, hojiblanca, picual, and morisca varieties. This last type is native to the Marquis’ estate and is only grown is a small area of Extremadura. It has very low yields and is expensive to use, but it is the source of the buttery feel that fills your mouth when you taste our oils.

The mill, inaugurated in November of 2004, was built on the site of a 150 year-old mill, which, in turn was erected where olive oil had been produced since the Romans occupied the area over 2,000 years ago. Only a few miles from Mérida, the Roman city of Augusta Emerita founded in 25 BC and overrun by Islamic invaders of the Iberian peninsula in 713 AD, the land, which today forms the Marquis’ estate, has been providing a coveted olive oil for caesars, sultans, and kings uninterruptedly for two millennia.

The new mill, when finished in 2004, was reputed to be among the most modern in Europe, as were the harvest and production techniques, which allow the first olives to be chosen and handpicked and pressed within an hour. The oil that results from this process is tested and the best is bottled as MARQUÉS DE VALDUEZA. After a few more days of maturing on the tree under the Extremeñan sun, the rest of the olives are harvested to produce MERULA.

The first olives, greener and less mature, with lower, more costly yields, produce the sharp, clean, complex taste profile, which characterises MARQUÉS DE VALDUEZA. This is clearly a finishing oil to be used raw, for cold applications on salads, toast, cheese, cold cuts, steamed fish and grilled meats and vegetables. It is also excellent on citrus fruit salads, and raw, steamed, and stir-fried vegetables, and there are several dessert chefs and cooking schools that only use MARQUÉS DE VALDUEZA for their chocolate sauces and ice creams.

MERULA was born from the request of some chefs who finish their dishes with MARQUÉS DE VALDUEZA and were looking for an oil with a similar taste profile for both hot and cold applications in the kitchen. MERULA, a little more mature with an open, subtle taste, fit their request in that it is based on the MARQUÉS DE VALDUEZA coupage, but with a less taste-dominating blend that allows the chefs to combine flavours and aromas without overpowering them.

The MERULA blend, using higher yield, more mature olives, is also more economic to buy than MARQUÉS DE VALDUEZA, making it the perfect every-day olive oil, whereas MARQUÉS DE VALDUEZA can be reserved as a drizzling oil to finish that special dish.

Although MERULA can also be used as an excellent finishing oil, especially for dishes with subtle tastes and aromas, we tend to use MERULA in the kitchen and MARQUÉS DE VALDUEZA on the table for that last finishing touch.

As the very stringent IOOC panel testing in Córdoba testifies, both oils have been rated among the best in the world. While MARQUÉS DE VALDUEZA has consistently received 8.5 points or better on the IOOC 9 point scale since it was first marketed to the public in 2004, MERULA was awarded an equally spectacular 8.2 points in each of its first two testings.

Although there are many exceptional olive oils in the world and the great chef will always have several of them in the kitchen at any one time, our objective with MARQUÉS DE VALDUEZA and MERULA, is to provide the gourmet cook at home the possibility of having only two oils to cover the majority of their cooking and finishing needs. We think that we have met that objective and we hope that you are pleased with the result of our efforts.

As for the history behind the House of the Álvarez de Toledo that produces these two oils, let me give you the following brief and far from complete summary:

The earliest Álvarez de Toledo whose records I have found in my own investigations is Pedro, Count of Carrión, although his origins are very obscure. Some say he accompanied Alfonso VI when Castille reconquered the old Visigoth capital of Toledo in 1085, and there he remained as the City’s mayor and royal representative. Other accounts say that Pedro was a Christian noble of ancient lineage who lived under the Islamic domination until Alfonso liberated the City.

The Chronicles of the Reconquest, however, relate how Pedro, the son of the Byzantine Emperor, Issac Commeno, went to Toledo to aid Alfonso fight the infidels and it is this prince who founded the Álvarez de Toledo lineage. The Chronicles tell how Pedro, the Byzantine prince, also fought alongside Rodrigo Díaz de Vivar, el Cid, and, later, after the liberation of Toledo, Alfonso rewarded him with properties and titles, that would form the foundation of the House of the Álvarez de Toledo.

By the time of the united Spain under Ferdinand and Isabel in the 15th century, the Álvarez de Toledo family ruled over thousands of square miles of different parts of the Iberian peninsula, including the Perales estate near Mérida.

Related to both Ferdinand and Isabel, Fadrique Álvarez de Toledo, the II Duke of Alba, was one of their principle advisors and participated in the reconquest of Granada in 1492 as well as in the decision to send Christopher Columbus to America.

Such was the relation between the Álvarez de Toledo and the discoverer of the American continent, that Columbus’ only legitimate son, Diego, married Fadrique’s granddaughter, María in 1508. The seven legitimate heirs to the Grand Admiral legacy from the union of Diego Columbus and María Álvarez de Toledo have descendents who live today in many countries, including Mexico, Cuba, and Spain.

Fadrique’s son, Fernando Álvarez de Toledo, was a personal advisor to Emperor Charles V and travelled with him to Flanders, Italy and the German princedoms of the Holy Roman Empire. Later, he served Philip II as his Army’s Capitan General in Europe and finally as the Virrey of the Kingdom of the Two Siciles, a kingdom whose rulers during its centuries of existence were always from the House of the Álvarez de Toledo.

While Fernando ruled Naples and Sicily, another Álvarez de Toledo, Francisco, did the same as Virrey of Spanish Peru. Francisco became a personal friend of Charles V and he accompanied the Emperor at his deathbed in 1558.

There were also Álvarez de Toledo ruling Milan, Sardegna, and the Low Countries as well as rebellious parts of the Iberian peninsula, such as Catalonia and Portugal, during the turbulent years of Spain’s domination of the known world.

Related to saints, poets, conquistadores, kings and Europe’s most powerful clergy, the Álvarez de Toledo wrote and continue to write important chapters of the history of Western civilization. Allied through marriage to Europe’s most important families, such as the Mantua, Saboya and de Medici, few Western events of any weight have occurred since 1085 without the participation of an Álvarez de Toledo or one of their relatives. Even the English Prime Minister, Winston Churchill, though his ancestor Carlos Fernando Fitz-James Stuart y Silva Álvarez de Toledo, the IV Duke of Berwick, shares the blood that runs through the veins of most of European nobility.

As great patrons of the arts, portraits of numerous Álvarez de Toledo, painted by artists as famous as el Greco and Francisco de Goya, can be found on the walls of the great museums and private collections of the world. Las Majas of Goya, for example, are an Álvarez de Toledo, as was the husband of that Duchess of Alba, whose direct descendents include today’s Marquis de Valdueza, Don Alonso Álvarez de Toledo.

One really can go on and on – there are hundreds of famous people related to the Marquis, such as Cabeza de Vaca, the discoverer of the Falls of Iguazú or Ponce de León, who searched for the Fountain of Youth in Florida with one of his cousins, an Álvarez de Toledo, or Leonor Álvarez de Toledo, who, when married to Cosimo I de Medici, personally bought the Pitti Palace for the de Medici’s, which today is the symbol par excellence of the Florentine dynasty.

Leonor was also the grandmother of another famous Álvarez de Toledo, Maria de Medici, wife of Henri IV and Queen of France. Maria was the mother of Louis XIII, perpetuating the Álvarez de Toledo lineage on the throne of France, and of Henrietta Maria, wife of Charles I of England, putting the Álvarez de Toledo bloodline on the English throne as well.

You’d be surprised at the influence that the Álvarez de Toledo family has had on the course of history. There are little details of that influence in the most unexpected places… In fact, the next time you’re in Spain and you have a Gran Duque de Alba brandy, raise your glass to the portrait on the label – it’s an Álvarez de Toledo!