February15th Year Anniversary

A look ahead to what is coming up..

Farmhouse CheddarOld School & Delicious!

San Valentinoat Ottavio

Nut Oils& Verjus from France

February 2012ISSUE 24

NEWSLETTER

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

February 2012ISSUE 24

NEWSLETTER

This September marks our 15th year anniversary and to celebrate we are plan-ning key events for each season. In spring we will be rolling out the big wheels with our annual ‘Big Cheese Cut’. More cheesy goodness will follow with week long promotions on both Quebec and Swiss products. Back by popular demand is ‘Festa Italiana’ to kick off the summer. In August, along with our friends at Zambri’s ,we’ll host the 2nd Family Dinner to benefit the Single Parent Resource Centre. Other happenings are in the works so keep up to date by following us on Twitter, through our monthly newsletter, and on our website www.ottaviovictoria.com

French Nut Oils & Verjus

‘Huilerie Beaujolaise’-hand pressed, stone ground and a favourite amongst top chefs like Eric Ripert at ‘Le Bernadin’ in NYC. Varieties include Peanut, Pinenut, Almond and Pistachio

and are all packaged in small 100ml bottles.

‘Vilux’- another company that presses only with stone mills using solely the best quality nuts. Walnut and

Hazelnut oils are packaged in 250ml bottles.

Also originating from French soil and gaining popularity here is a condiment known as Verjus or

literally translated ‘green juice’. Made from unripe wine grapes with more acidity than sweetness, it can be used like citrus in all applications where a touch of brightness is need-

ed. Think ceviche, vinaigrettes and sauces for fish.

‘L’esprit d’epicure’ is from the Perigord region of France and sold aptly in a standard 750ml wine bottle. Locally, ‘Venturi-Schulze’ produces a version in a smaller 375ml

bottle using 100% Vancouver Island Estate grown grapes.

Vive la France! It seems the food world of late has fallen in love again with all things French. The resurgence of charcuterie,

cheese plates and artisan breads here is nothing new to a Pari-sian. When it comes to oils, many think of Italy as second to none

for olive oil but nut oils are king in France. Featured here are some of the best we can source:

OTTAVIO TURNS 15 THIS YEAR!

Needing to woo or impress that special someone? This year will see the return of our Chocolate Covered Marzipan Hearts, Heart Shaped Jam Tart cookies and Cinnamon Heart Gelato. Melanie will be building Chocolate Mocha Lover’s Cake for

Two. Feel free to contact us if you need help putting together a sharing platter of cheese and/or charcuterie to enjoy by the

candlelight! Also, we will be hosting our illy coffee Espresso Appreciation Day to “express” our love for you!

San Valentino at Ottavio

OTTAVIO TURNS 15 THIS YEAR!

OTTAVIO TURNS 15 THIS YEAR!

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

Upcoming EventsOTTAVIO LOVES YOU!

Phillips Beer & Cheese Tasting - this is now an annual winter event at the Phillips Brewery - $45 gives you a great night of at least a dozen artisan cheeses, specifically paired with fantastic Phillips brews (usually some special features in the mix!) and a good feeding of charcuterie to polish the night off. This is one of the most educational, social & fun nights in the city this winter, not to mention great value. 40 tickets available at Ottavio & Phillips Brewery.

illy Espresso Appreciation DayFeb 14th -

Feb 23rd -7-9pm

Did you know?A new year and new lights in our bakery & kitchen add to our exist-

ing environmental efforts....have we mentioned our massive recycling

program & our backyard chicken composting?! Perhaps you’ve noticed

the T-8 low energy fluorescents that are brighter indeed! Also, Andrew

has been busy outfitting our taps with low flow faucets and more green

initiatives are in the works.

Considered the largest family of cheese, cheddar gets it’s name from Cheddar County in southwestern England. The original drums were made from excess raw cow’s milk that a family could not consume or sell. Traditionally these drums were wrapped in cloth and stored on wood shelving in the family barn and aged to various degrees of sharpness. Prior to the First World War there were literally hundreds of family farms producing their own unpasteurized versions. Over time, improved transportation methods found many farms selling their excess dairy to industrial producers in the city (London) and the onset of pasteurized cheddars was born. Nowadays, with less than a dozen family farms left, the craft is practically extinct. However, with renewed interest in all things old or artisanal, a renaissance of sorts is happening and cheese makers across the globe are reviving this great cheese!Our cheese case features these beauties:

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

February 2012ISSUE 24

NEWSLETTER

Farmhouse Cheddar

Montgomery’s Family Clothbound (UK) - unpasteurized and one of the originals, producing what many consider to be the very best. Complex and a finish that keeps on truckin’! A standard against which all farmhouse cheddars are measured.Ford Farm West Country Farmhouse (UK) - pasteurized and recipient of a gold medal at the prestigious 2011 Nantwich Cheese awards.Black Waxed Tuxford & Tebbutt (UK) - pasteurized and producing since 1780, this one gets a black wax coating ensuring a safe journey overseas. A commercially produced farmhouse cheddar as well as a longtime customer favourite.Avonlea Clothbound (P.E.I.) - unpasteurized from the east coast of Canada, representing us well with a beauty that shines with a salt air and barnyard finish that would make Anne proud! Delicious!Next time you are in, ask us for a taste of them all & you decide which is your favourite. Our cheese case features these beauties: