If you’re a cheese maker, there’s no better souvenir from France than the recipe for the decadent and silky smooth French cheese Reblochon. Three years ago, Ontario cheese maker Elisabeth Bzikot spent 10 days apprenticing in the Alpine region of Provence under the tutelage of French cheese maker Brigitte Cordier who taught her to make a Reblochon-style cheese using raw sheep’s milk.
Recipe in hand and Reblochon-size cheese moulds in her baggage, Ms. Bzikot returned to Canada. Today, at Best Baa Dairy, which Ms. Bzikot owns with her husband Eric, this transplanted version of the great French mountain cheese is named after her French creator.
To read the rest of the story, please go to: The Globe and Mail.
