I was overjoyed when Pangaea invited me to take part in their media event to kick-start their new Tuesday cheese night special!  With a warm greeting and a glass of champagne, I was introduced and quickly started chatting up many other successful foodies as well as Martin Kouprie, the head chef and co-owner of the restaurant along with Peter Geary, and their sommelier John Le Bihan. While starting with a little demo on cheese making, Martin got into detail about his wish to start making the restaurant’s own cheeses for their menu.  The process was a series of successes and failures until they came up with the perfect combination of milk, temperature, and other ingredients.  Their dedication to food and their enthusiasm towards the whole process is nothing short of inspiring.  It’s always so great to see people who are doing what they love and pushing the barriers; seriously though, who has heard of a restaurant making their own cheese?  It’s true, they’re the first Canadian and possibly even North American restaurant making cheese to …