At Hero, we love our cheese, but only real, never processed. In truth, the founding idea for Hero Certified Burgers came from the lack of an all natural Angus burger that had a real slice of cheese. After a city-wide search, John Lettieri, our President and Founder, only found high-end restaurants and hotels serving the good stuff and decided it that the citizens of Toronto needed real Canadian cheese with premium Canadian Angus beef.
Trained as a cheesemaker in Switzerland, John knows everything there is to know about cheese. When he opened the original HERO inside Hazelton Lanes, there were 12 hand-crafted cheeses like Gorgonzola, Fior di Latte, Havarti and Emmenthal. Over the years. our cheese options have been halved but you can still enjoy a great tasting cheeseburger in 5 different ways.
It’s Burger Month, so let’s talk more about cheese and cheeseburgers.
The cheeseburger first gained popularity between the years 1924 and 1926, and is arguably the most important topping for any burger fanatic. It’s funny but no one knows who actually invented the cheeseburger. There are multiple stories about who was the first one to make the cheeseburger, the most popular one being that between 1924 and 1926, Lionel Sternberger in Pasadena, California added a slice a cheese to a regular hamburger because a homeless man asked him to try it out. This lead to the cheeseburger being put on his menu, and thus, the birth of the cheeseburger
Cheese is a protein food with outstanding nutritional value, not to mention being economical and an excellent source of calcium, too. Extremely versatile, it’s is appropriate for any meal of the day, or just as a snack. There is nothing quite like cheese to awaken one’s taste buds before a meal. The art of Cheese making is an ancient craft that harkens back to the very beginnings of civilization. Cheese was a favourite of the ancient Greeks and Romans. They recognized its nutritional value and included it in the diets of Spartan wrestlers when training for the Olympic games, and of Roman legions on their marches.
Cheese is no better than the milk from which it has been made. Therefore cheese makers must select the milk carefully. It must be high quality and free of any off flavour, odour, sediment or extraneous matter. All cheese served at HERO is always made naturally in Canadian farms using Canadian milk and is ensured to be the highest quality product achievable.
Canadian Cheddar (crafted by Pine River Cheese)
Our Pine River Cheddar is a firm cheese, yet it has a delicate and mellow taste that nicely blends with a variety of flavours. It is the star performed in our Signature Burger and Heavy Hitter but also pairs nicely with our Grilled Chicken Breast as well. Making of our HERO Signature Burger.
Blue Cheese (crafted by Castello)
This is the classic, full-strength Blue Cheese. It differs from other cheeses primarily because it is made using homogenized milk in the cheese-making process which causes the taste to stand out. The taste is sharply piquant and slightly salty, which we refer to as the blue “bite”. The Blue Moon, one of our featured favourites, is a result of our creamy blue cheese paired with grilled portobello mushrooms. Making of our Blue Moon Burger.
Smoked White Cheddar (crafted by Tre Stelle Cheese)
Our Smoked White Cheddar adds that extra flavour to any burger or sandwich. It has a smooth, smokey taste that permeates through the cheddar while it’s darker exterior has more intensified wood smoke flavour. Cold Smoked twice using a mixture of natural hard woods, this strong cheddar pairs very well with guacamole and bacon or on top of our Cajun Chicken Sandwich.
Goat Cheese (crafted by Woolwich Dairy)
Woolwich’s Chevrai is a traditional rich and creamy cheese made from fresh goat’s milk. It has a light, tangy taste with a smooth finish, and slices easily and maintains its shape when heated or browned in an oven/broiler. The fluffiness of the cheese gives your tastebuds the nostalgic feeling of a cool summer day or to a casual wine tasting. Despite the aversion of mixing fish and cheese, a dollop of Goat Cheese really adds to our wild Alaskan Salmon burger. Although, for best results, add some Chevrai to the Turkey or vegetarian Soul Burger.
Swiss Cheese (crafted by Pine River Cheese)
The hole – iest of all cheeses, this mild and sweet cheese is a burger’s best friend. Beef, Chicken, Turkey are all enhanced by this pale-looking mild cheese. Made from whole cow’s milk, Swiss Cheese has a soft and silky texture with mild, buttery, creamy and slightly sweet flavour. DID YOU KNOW that Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time.
It’s Burger Month. Enjoy yourself and try a million and one burgers. If you like cheese, especially the good stuff, then we got what you need. With five cheeses and five proteins, that is 25 different cheeseburgers for you to try and we didn’t even include our Hot Dogs. Remember, it ain’t easy being cheesy.
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