Feb
21
2012

Inside the cheese cave at Toca

Diners follow their noses to Toronto's Ritz-Carlton for a lesson on cheeses

The sharp, pungent smell of artisanal cheese hits you the moment you walk into the Cheese Cave in Toca by Tom Brodi at Toronto’s Ritz-Carlton hotel. The $250,000, temperature-controlled, glassed-in room showcases a rotating selection of more than 200 different cheeses, about half of which are Canadian. Wheels, blocks and cuts of aging and ready-to-serve cheeses include Thunder Oak Gouda, whisky cheddar and Babybel (for the kids), but you’ll also find creamy Bleu d’Elizabeth and a 20-kg block of rare cow’s milk cheese from Ragusa, Sicily, worth $4,500. Sign up for a tasting guided by the restaurant’s affineur (cheese sommelier), or order the dessert cheese plate selection off the dinner menu ($18).

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