Le Grand Fromage added 3 new photos.
We are pleased to offer a selection of charcuterie from Two Rivers Specialty Meats in North Vancouver. Two Rivers buys the small supply of meats produced by a dozen or so local BC farms and, through dry aging, skilled butchery, and ingenious curing techniques, transforms it into highly sought-after products. They have carefully chosen the partner farms that supply the store based on a set of criteria that includes the absence of hormones or antibiotics, the ethical treatment of livestock (which usually involves free roaming and normal socializing behaviour for the animals), and sustainable farming practices that seek to minimize the operation’s environmental footprint.
Duck and Guanciale Salami is a combination of duck breast(50%), pork shoulder (15%) and pork jowl (35%), spiced with aromatic Cascabel chili, black pepper, anise, cinnamon, and red wine.
Duck Noisette Salami pairs the firm texture of cured duck with the crunch and creamy oils of hazelnuts. Its tangy tone washes the palate leaving only the mild flavours of green peppercorns, garlic, and white wine to linger. The acid and richness balance well.
Elk Goteborg Salami is rich and decadent, spiced heavily with red wine soaked cumin seeds. It also has faint fenugreek, allspice, coriander, and green cardamom notes.
Soria Chorizo Salami is smoky, garlicky, and spicy, made with pork cured in smoked paprika, chilies and sherry. Notes of cumin, fennel, sherry and garlic are in harmony. Serve it sliced thin with Manchego or other firm sheep’s milk cheese.
Milano Salami combines beef, pork, peppercorn, paprika, herbs, and red wine. The fine grind and firm texture make this salami look similar to what is sold as Genoa Salami in North America. You will find a subtle lingering heat from the peppercorns on the finish.
Rosette Salami has a mild "quatre épices" flavour of nutmeg, cloves, and cinnamon with green peppercorn, roasted garlic, and white wine. This French salami is unique and distinct. It is great with chutney and cheese, cider, white wine or wheat beer.
Cold Smoked Schinkenspeck is boneless pork cured with juniper, clove, coriander, and peppercorns. These boneless Prosciuttos are heavily cold smoked and dried. ... See MoreSee Less
Le Grand Fromage shared INSIDER video's video.
Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France ... See MoreSee Less
This is the cheese dish you've been waiting a lifetime for.
Le Grand Fromage added 9 new photos to the album: Barkside's 10th Anniversary Whine & Cheese — with BARKSiDE Fernie in Fernie, British Columbia.
Nancy & Debra put together a beautiful selection of cheese & charcuterie for BARKSiDE Fernie's 10th anniversary celebration ... See MoreSee Less
Nancy & Debra put together a beautiful selection of cheese & charcuterie for @[223573894362124:274:BARKSiDE Fernie]'s 10th anniversary celebration
Our cheese and charcuterie boards are always a big hit at private parties and at public events, and we love creating each one individually. Now we're pleased to also offer our Swiss Fondue for entertaining at social gatherings. Our standard recipe uses a mix of Swiss Gruyère and Emmental cheeses, dry white wine, a touch of garlic, a dash of Kirsch liqueur, and a sprinkle of fresh ground nutmeg. We have a variety of different cheeses that can be included for a custom fondue mix, including Swiss Vacherin Fribourgeois and Appenzeller, or French Comté and Beaufort. Let us cook up a fondue pot for you and your guests. ... See MoreSee Less
Le Grand Fromage added 5 new photos.
We are pleased to introduce an old world farmstead cheese from The Cheesiry in Kitscoty, AB. We present the 1 year aged Pecorino with Peppercorn. This cheese is made with pasture raised & grass-fed raw sheep milk offering a higher content of absorbable vitamins A & E, CLA, balanced EFAs and calcium. Thank you Rhonda! ... See MoreSee Less