Village Squire, 1980-04, Page 18p.m. Diners can have wine or beer with
their meals, in addition to non-alcoholic
drinks like hot cider and banana smooth-
ies.
Ortce again, Hilary Alderson has added
some special attractions to the menu. One
is the weekly dessert night, Friday
evening, which offers diners a choice of 12
desserts, spread out on the bar to tempt
the unwary. The desserts include del-
icacies like English sherry trifle, heavenly
strawberry dessert (the ingredients have to
_.-; kRA 715 j;-;.)\ 3.13 FETA 3
PPP cilftl Erso461 ii:T,75T—T 24V
DiTIAL09,V79.=reW(1azzercli(j2'
YRENFE 56-1
Mies Graham, who manages the cheese
store downstairs at Say Cheese, has also
expanded her shop's selection with the
move to larger quarters.
Ms. Graham said while grocery stores
tend to offer customers "pre -wrapped,
dried out cheese", Say Cheese can not only
offer fresh cheese, sliced to order, but can
also provide customers with advice on
cooking with the different cheeses. She
said sometimes the store is almost like a
ALPs: ERG
as well.
The new club will also familiarize people
"with the Canadian cheddar industry and
promote Canadian cheese." Say Cheese
now carries about 40 varieties of Canadian
cheese, including, in addition to the
cheddars, Camembert, Oka, St. Paulin and
a goats milk cheese called Capricora, made
in Denfield. This cheese is a totally natural
product, and doesn't have any rennet in it,
which makes it popular with health food
:ustomers.
The blackboard in the Say Cheese restaurant lists the variety of
European cheeses available that day. Say Cheese is also starting
a cheddar club for shoppers who want to buy Canadian cheeses
at the shop.
be experienced, rather than described),
and a pastry ring filled with calorie -laden
Devon cream. If those selections don't
tempt you, then how about brandied fig
tarts, chocolate fudge cheesecake, or pears
and kiwi fruit soaked in red wine?
The restaurant also caters for anything
from wedding receptions to the informal
office party and can make up trays of
cheeses, baked goods or sandwiches, as
well as preparing cheese balls and cheese
logs. During the recent federal election,
the restaurant featured trays of Canadian
cheeses
PG. 16 VILLAGE SQUIRE/APRIL 1980
(Photo by Gibb)
"nutrition centre" with customers bring-
ing in diet or cook books for advice on what
cheese will serve their needs.
A new service offered by the cheese shop
is the "cheddar budget" club, starting in
the near future. For a yearly membership
fee, shoppers can buy their cheddar at the
store for a wholesale price, plus a 10 per
cent handling fee. Ms. Graham laid most
people tend to think of Say Cheese as "a
specialty cheese shop" and while it does
feature a number of international cheese,
the shop's manager said they also want to
cater to the weekly cheddar cheese buyer
The cheddar club members will also be
taken on a visit to a Canadian cheese
factory and a guest lecturer will give talks
on the Canadian cheese industry.
Also, the cheese shop is offering another
unique service for customers. If someone
calls and orders a cheese which the shop
doesn't have in stock, then Ms. Graham
will order the cheese in specially and call
the customer when it arrives.
The cheese shop also sells homemade
pates and cheese spreads, as well as
sprouting jars and special sprouting mixes
and a selection of natural foods