Alfred Le Fermier, Fromagerie La Station

Alfred Le Fermier: Best of the best in America

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Canadian cheese, Fort Henry, Quebec Cheese

Try and buy the best in Canadian cheese at born-again Great Canadian Cheese Festival

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Canadian cheese

Best Bites: The Most Memorable Cheese of 2023

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La Sauvagine, Magie de Madawaska, Mascotte

Three Canadian cheeses among the world’s best

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Canadian cheese, Stonetown Artisan Cheese, Wildwood

Wildwood: A true taste of the Swiss Alps

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Balderson Cheese, Cheddar, Lactalis

In praise of younger cheddars

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Cows Creamery, La Fromagerie Les Folies Bergères, Lakeside Farmstead, Loaf and Honey, River's Edge Goat Dairy, Stonetown Artisan Cheese

Best Bites: The seven most memorable cheeses of 2022

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Cheese business, Lakeside Farmstead

World’s first Chaga Cheddar created at Lakeside Farmstead

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Fromagerie Nouvelle France, Zacharie Cloutier

Zacharie Cloutier: Perfect pairing of art and science

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Fromagerie du Presbytère, Royal Agricultural Winter Fair, Treizième Apôtre

Treizième Apôtre goat cheese crowned Grand Champion at The Royal

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Alfred Le Fermier, Fromagerie La Station

Alfred Le Fermier: Best of the best in America

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Alfred Le Fermier crowned Best of Show in the prestigious American Cheese Society competition.

 

Once again, the best cheese in America is Canadian.

Québec’s Fromagerie La Station won top honours at this year’s American Cheese Society Judging & Competition, one of the continent’s most prestigious cheese contests, for its Alfred Le Fermier.

The Best of Show winner is an Alpine-style raw cow’s milk cheese with a yellow-orange hue on the rind that carries notes of flowers and hazelnuts.

The farmstead creamery also earned Best in Show in 2024 for its Raclette de Compton au Poivre: a raclette-style melting cheese with a pink peppercorn line running through the centre.

Fromagerie La Station started making cheese in 2004 and is currently run by the Bolduc brothers: Martin, Simon-Pierre, and Vincent. Simon-Pierre Bolduc makes the cheese, while Martin Bolduc tends the cows. The farm boasts 140 Canadian Holsteins, with all milk going to cheese production.

Cheesemaker Simon-Pierre Bolduc, at left, with the team at Fromagerie La Station de Compton.

Alfred Le Fermier is named after their great grandfather, Alfred Bolduc. It was initially made by Carole Bolduc, the brothers’ mother, who initially launched Fromagerie La Station as a retirement hobby farm. Alfred Le Fermier has since become the creamery’s signature cheese.

Cheese sommelier Jackie Armet worked with me from the very beginning of The Great Canadian Cheese Festival and then the Canadian Cheese Awards as Cheese Co-ordinator in charge of all things cheese. She considers Alfred Le Fermier a staple, like cheddar.

“It’s woodsy, with hazelnut flavours and a flowery finish. It can be used in any recipe that calls for cheese. But I do prefer most cheese straight up on a cheese board. That‘s the best way to enjoy it.”

The cheese proudly carries the name of the family’s great grandfather, Alfred Bolduc. Alfred Le Fermier symbolizes a family tradition whose mission is to cultivate the soil, live on it and hand it down to future generations in even better condition.

 —Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at CheeseLover.ca, has hardly ever met a cheese he didn’t like. Well . . . hardly ever.

 

 

 

 

 

 

 

Grand Trunk, Stonetown Artisan Cheese

Grand Trunk named one of the best of the best cheeses in North America

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Grand Trunk, a Farmstead Gruyere, is produced by  Stonetown Artisan Cheese in St. Marys. Ontario.

Grand Trunk has been named Best of Show runner-up at the 2025 American Cheese Society Judging & Competition, one of the continent’s most prestigious cheese contests.

Grand Trunk, the most popular cheese made by Stonetown Artisan Cheese in St. Marys, Ontario, is named after the historic railway bridge of the former Grand Trunk Railway in St. Marys.

On the outside of the cheese, the rind does have an old rustic look, just like the historic bridge.

But cut open a wheel and inhale the aroma. You’re immediately transported to the Swiss Alps where the fragrance of alpine meadows fills the air, mingling with a robust aroma of dairy.

Place a piece in your mouth and let it melt. It’s so rich and creamy, so packed with layers of flavour, with a nice balance of salt.

Grand Trunk is aged six to nine months. The older the better the taste, we say.

That’s award-winning Grand Trunk, the pride of cheesemakers Jolanda and Hans Weber who came to Canada in 1996 from their native Switzerland, with three children in tow, to begin a new life in St. Marys in southwestern Ontario on their own dairy farm.

“Having previously worked in the Swiss Alps, it was always our dream to produce delicious, high quality cheese reminiscent of the renowned Swiss mountains and made from our own milk,” the Webers explain. “With a profound commitment to creating cheese of the highest quality, and the support of our family, as well as Ramon Eberle, a Master Cheesemaker from Switzerland, our humble dream became a reality.”

Fresh milk comes from 250 Holstein cows—who sleep on beach sand all year round. Two sons, together with their families, look after the cows while Jolanda, Hans and Ramon handcraft the farmstead cheese: “In order to obtain a great taste, the milk is unpasteurized and has no additives. This ensures the cheese is pure and natural.”

The milk is thermized, which means its heated to reduce spoilage bacteria with minimum collateral heat damage to milk components. Artisan cheesemakers prefer thermization to pasteurization as the former does not cause changes in flavour.

The taste of place is definitely Swiss Alps—although the cheese is made in Southwestern Ontario.

Grand Trunk, which is aged six to nine months, tastes excellent in sandwiches or on a cheese platter with fruits, dried meat and rustic bread. It is a great cheese for fondue or grilled cheese sandwiches. Due to its unique flavour, the cheese pairs well with both red and white wines.

 —Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at CheeseLover.ca, has hardly ever met a cheese he didn’t like.

Canadian cheese, Fort Henry, Quebec Cheese

Try and buy the best in Canadian cheese at born-again Great Canadian Cheese Festival

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Canada’s best artisan cheeses will be available for sampling and purchase when The Great Canadian Cheese Festival returns next weekend after an absence of eight years.

The festival that attracted thousands of foodies to Prince Edward County from 2011 to 2017 is being resurrected by new ownership in a spectacular new venue in Kingston, Ontario.

Purchase tickets in advance online for the May 24-25 festival at Fort Henry, a 19th century fortress overlooking Kingston and Lake Ontario.

Plan on making a weekend of it to sample all the cheese and artisan foods on offer, and take in all the events. By purchasing tickets in advance you’ll avoid any lineups or delays at the festival entrance.

It’s the biggest artisan cheese show in Canada, with more than 100 exhibitors and vendors offering hundreds of artisan food products, including cow, sheep, goat, and water buffalo milk cheeses, plus wine, craft beer, distilleries, zero proof, and cideries, pickles, nuts, jams, honey, charcuterie, and more.

The lineup of participating cheesemakers from across Canada is impressive.

Alfred Le Fermier Grand Cru is an exceptional organic farmstead cheese loaded with complex aromas of sweet fruits, honey and woodsy notes. Made by Fromagerie La Station de Compton.

From Quebec:

Award-winning Iron Horse, a traditionally manufactured cheddar made from whole Brown Swiss cow milk by Glengarry Fine Cheese, aged 10 months while wrapped in muslin.

From Ontario:

Prince Edward Island:

There is no goat cheese tastier—or prettier—than Flower Chèvre created by Salt Spring Island Cheese on Canada’s west coast. It’s a smooth and soft goat cheese with a hand-placed local flower for beauty.

British Columbia:

Alberta:

Fort Henry is a two-hour drive from Ottawa, three hours from Toronto or Montreal. Kingston offers many choices for accommodations and plenty of first-class restaurants.

The driving force behind the new Great Canadian Cheese Festival is Patricia McDermott, owner of Agrarian Market in Picton since 2012 and operator of farmers markets in the County for the last 15 years.

“After starting my cheese shop in Bloomfield in the County over 10 years ago, and attending the original Great Canadian Cheese Festival, I knew I wanted to bring my love of cheese to more people. That’s the motivation that led me to produce the new Great Canadian Cheese Festival . . .”

The Great Canadian Cheese Festival brings together many of the country’s best cheesemakers and artisan food producers for two full days of meeting, tasting, buying and learning.

Tutored tastings will be led and cheeses selected by acclaimed cheese sommelier Vanessa Simmons of Ottawa and cheese educator Roxanne Renwick of Toronto. Additionally, there will be cheesemaking workshops for adults and for children.

Plus live music and—for when cheese isn’t enough—a selection of food trucks.

Click here to order tickets online in advance.

From my experience as founder and director of The Great Canadian Cheese Festival in Picton from 2011 to 2017, there is nothing quite like gathering with kindred spirits to try and buy the best of artisan cheese and sample other artisan foods in the ambiance of an iconic venue like Fort Henry.

                  —Georgs Kolesnikovs

Canadian cheese, Fort Henry

Historic venue in Kingston setting for rebirth of Great Canadian Cheese Festival

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Historic Fort Henry with Kingston, Ontario, in background.

The Great Canadian Cheese Festival, the showcase of the best in Canadian cheese and artisan foods that attracted thousands of foodies to Prince Edward County for seven years, is being resurrected by new ownership in a spectacular new venue in Kingston, Ontario.

Tickets are on sale for the May 24-25 festival at Fort Henry, a National Historic Site, built following the War of 1812.

The 19th-century fortress overlooks Kingston and Lake Ontario, offering an unforgettable backdrop for celebrating Canada’s finest cheeses and artisanal foods. With its grand stone architecture and expansive outdoor grounds, Fort Henry combines history and open space, creating a welcoming environment for festival-goers to explore Canadian flavours in a truly iconic location.

Canadian cheese ranks among the best in the world.

The fort’s vast grounds are ideal for the festival, providing ample room for vendor booths, cheese tastings, informative seminars and live entertainment, all with a scenic lakeside view. Guests can savour cheese, artisan foods and craft beverage pairings in a relaxed, spacious layout that allows for mingling with producers and artisans.

Fort Henry is a two-hour drive from Ottawa, three hours from Toronto or Montreal. Kingston offers many choices for accommodations and plenty of first-class restaurants.

The driving force behind the new Great Canadian Cheese Festival is Patricia McDermott, owner of Agrarian Market in Picton since 2012 and operator of farmers markets in the County for the last 15 years.

“After starting my cheese shop in Bloomfield in the County over 10 years ago, and attending the original Great Canadian Cheese Festival, I knew I wanted to bring my love of cheese to more people. That’s the motivation that led me to produce the new Great Canadian Cheese Festival and the Ontario Cheese Festival on rotating years.”

There will be special programming for children at the festival.

The Great Canadian Cheese Festival brings together many of the country’s best cheesemakers and artisan food producers for two full days of meeting, tasting, buying and learning.

It’s the biggest artisan cheese show in Canada, with more than 100 exhibitors and vendors offering hundreds of artisan food products, including over 300 cow, sheep, goat, and water buffalo milk cheeses, plus wine, craft beer, distilleries, zero proof, and cideries, pickles, jams, honey, charcuterie, and more.

Tutored tastings will be led and cheeses selected by acclaimed cheese sommelier Vanessa Simmons of Ottawa and cheese educator Roxanne Renwick of Toronto.

Here’s the schedule of events for two jam-packed days of cheese, cheese and more cheese:

SATURDAY MAY 24

  • 8am ‘Taking down the inter-provincial borders’
    Professional Development Seminar
  • 9am Vendor coffee meet up & set up
  • 10am Great Canadian Cheese Festival opens to the public
  • 11am ‘Everybody Loves a Winner!’
    Tutored Tasting #1 in the Great Hall
  • 12pm ‘Kids Make Cheese!’
  • Educational seminar and cheesemaking course for ages 10-17 on the Upper Patio
  • 1pm ‘The Finest Quebec Cheese’
    Tutored Tasting #2 in the Great Hall
  • 3pm ‘All Around the Farmyard’
    Tutored Tasting #3 in the Great Hall
  • 5pm Day 1 Festival Close
  • All Day Howard Lopez Jazz on the Main Stage
  • All Day Where does Milk come from? An interactive petting zoo/milking simulator
  • All Day Live activations from various sponsors

SUNDAY MAY 25

  • 8am ‘Understanding International Dairy Trade’
    Professional Development Seminar
  • 9am Vendor coffee meet up & set up
  • 10am Day 2 Festival opens
  • 11am ‘The Finest Quebec Cheese’
    Tutored Tasting #4 in the Great Hall
  • 12pm ‘Kids Make Cheese!’
  • Educational seminar and cheesemaking course for ages 10-17 on the Upper Patio
  • 1pm ‘Everybody Loves a Winner!’
    Tutored Tasting #5 in the Great Hall
  • 4pm 2025 Great Canadian Cheese Festival closes
  • All Day Howard Lopez Jazz on the Main Stage
  • All Day Where does Milk come from? An interactive petting zoo/milking simulator
  • All Day Live activations from various sponsors

To sample all the cheese and artisan foods on offer, and take in all the events, plan on making a weekend of it.

Click here to order tickets before they sell out.

Personally, I cannot wait for May 24-25. From my experience as founder and director of The Great Canadian Cheese Festival in Picton from 2011 to 2017, there is nothing quite like gathering with kindred spirits to try and buy the best of artisan cheese and sample other artisan foods in the ambiance of an iconic venue like Fort Henry.

                  —Georgs Kolesnikovs

Agrarian Market, Cheese festival, Dairy Farmers of Ontario, Prince Edward County

Cheese festival returns to Prince Edward County

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Artisan Ontario cheese—in all its delicious manifestations—will be in the spotlight at the new Ontario Cheese Festival.

Alleluia, a cheese festival is returning to Prince Edward County!

The Ontario Cheese Festival will take place September 28 in Picton, Ontario, showcasing delicious cheese and tasty artisan foods from leading producers across the province.

There is nothing like a cheese festival for sampling and purchasing the best in artisan cheese.

Taste and buy the best in cheese made from cow, sheep, goat and water buffalo milk, plus wine, cider, craft beer and spirits, and jams, honey, charcuterie, pickles and more.

Learn about artisan cheese at tutored tastings conducted by outstanding cheese educators. Discover what pairs best with which cheese.

Ontario Cheese Festival is the brainchild of Patricia McDermott, owner of Agrarian Market in Picton since 2012 and operator of farmers markets in the County for the last 15 years.

“After starting my cheese shop in Bloomfield in the County over 10 years ago, and attending The Great Canadian Cheese Festival, I knew I wanted to bring my love of cheese to more people. I’ve supported the local food movement for over a decade and this event is the next logical step.  With the support of the Dairy Farmers of Ontario, we are excited to bring you the Ontario Cheese Festival, a celebration of Ontario cheese and dairy.”

The festival will unfold at The Cape, a meticulously restored landmark a short walk from Picton’s Main Street. The sprawling Georgian manor was built in 1863 as a private residence. While it was owned by an American railway tycoon, the residence greeted Prime Ministers and dignitaries. Today, The Cape, with its stunning façade, spacious grounds, reception rooms, veranda, ballroom and extensive garden, serves as a magnificent event space.

More than 50 exhibitors and vendors are expected for the festival, including many of Ontario’s leading cheese producers. Among the first to sign up:

Wildwoood made by Stonetown Artisan Cheese.

—Stonetown Artisan Cheese of St. Marys, makers of handcrafted Alpine-style cheeses;

—Mountainoak Cheese of New Hamburg, makers of award-winning Gouda and other European-style cheeses;

—Empire Cheese & Butter Co-operative of Campbellford, makers of award-winning cheddars since the 1876;

A selection of cheese made by Upper Canada Cheese Company.

—Upper Canada Cheese Company of Jordan Station, makers of small-batch artisan cheese made exclusively with the milk of Guernsey cows;

—Bushgarden Farmstead Cheese of Elgin, where Nigel Smith uses raw milk from his own herd of cows to make cheese;

—Golspie Dairy of Oxford County near Woodstock, dairy farming since 1874, making fresh milk British-style cheese since 2022.

You’ll be able to sample wine and purchase it, if 19+, from some of the best wineries in Ontario, such as Case Dea Winery of Wellington and Tawse Winery of Vineland.

For something totally different try vodka or a cream liquor made from milk at Vodkow Dairy Distillery of Mississippi Mills.

Deepen your knowledge and appreciation of cheese at three different cheese tastings and pairings. In each seminar, you’ll taste and learn about up to eight fabulous artisan cheeses, selected artisan condiments, plus offerings of wine, craft beer, cider or spirits, all from our exhibitors. You’ll learn the story of the coveted cheeses and the passionate people who make them, plus tips on how to present, pair and appreciate the culinary treasures.

Seminars will be led and cheeses selected by acclaimed cheese sommelier Vanessa Simmons of Ottawa and cheese educator Roxanne Renwick of Toronto.

Sponsorship for the festival is being provided by Ontario Dairy Farmers, the marketing organization and regulatory body representing more than 4,000 dairy farmers in Ontario. Additional support comes from Longo’s, the supermarket chain.

Admission to the festival and all exhibitors and vendors is $75.00 per person which includes an insulated souvenir tote bag for your purchases, a tasting glass for sampling wine, beer, cider and spirits (19+) and free parking.

There will be live music to entertain you.

Children 10 years and younger admitted free when accompanied by an adult.

Admission to tutored tastings is $30.00 per person per tasting which covers up to eight artisan cheeses, selected artisan condiments, plus offerings of wine, craft beer, cider or spirits (19+).

Personally, I cannot wait. From my experience as founder and director of The Great Canadian Cheese Festival in Picton from 2011 to 2017, there is nothing quite like gathering with kindred spirits to try and buy the best of artisan cheese and sample other artisan foods in the ambiance of Prince Edward County.

I’m planning to make a weekend of it. I hope you will, too. See you there!

—Georgs Kolesnikovs

 

 

 

 

Canadian cheese

Best Bites: The Most Memorable Cheese of 2023

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We bring the curtain down on 2023 with the help of friends in fromage recalling the most memorable cheese that crossed their palates during the past 12 months.

Check out the tasting notes and make up your shopping list for the next visit to a cheese shop or, better yet, right to the cheesemaker. If you like, you can order online for convenient home delivery.

David Beaudoin first gained popularity as the Squeaky Cheese Guy. Nowadays, he’s known as the Canadian Cheese Ambassador. Here are his picks for the most memorable cheese of the year:

L’Attrappe Cœur, La Trappe à Fromage

L’Attrappe Cœur, La Trappe à Fromage, Gatineau, Québec

This heart-shaped brie has conquered my heart and many others at weddings and gatherings. Under its velvety bloomy rind reminiscent of white mushrooms is a milky and chalky paste that keeps on “oozing” away when ripening to perfection. Mild, chalky and fresh when young, it develops beautiful aromas of mushrooms and root vegetables when ripe.

Great Plains Blue, Coteau Hills Creamery

Great Plains Blue, Coteau Hills Creamery, Moose Jaw, Saskatchewan

A young mild blue, with light blue veins throughout the cheese, creates a nice balance between earthy, mushroomy, salty and creamy. This light blue cheese made from the milk of Caroncrest Farm in Moose Jaw, Saskatchewan, is a great entry-level blue cheese to be discovered. Only available in Saskatchewan, and in small quantities.

Miranda, Fromagerie Fritz Kaiser

Miranda, Fromagerie Fritz Kaiser, Noyan, Québec

Le Miranda is a firm washed rind cheese with a savoury and umami flavour that still awaits to be discovered nationally. This cheese is spectacular on its own or with sweet and savoury accompaniments, and a long deep lasting flavour.

Cheese educator and cheese sommelier Vanessa Simmons says her most memorable cheese moments happen when the joy of the season is shared with good friends, family, work peers or colleagues, walking them through a memorable Canadian artisan cheese experience. Personally selected and perfectly à point, these cheeses are all uniquely special in their own way—whether award-winning, or reserve aged, rare and hard to find, or some of the last of their kind.

Here are those extraordinary cheeses:

Jackie Armet is a longtime friend in cheese who has worked with me as cheese co-ordinator at The Great Canadian Cheese Festival and then the Canadian Cheese Awards. A graduate of the Professional Fromager program at George Brown College in Toronto, Jackie lives in Prince Edward County and offers in-person tutored tastings and consulting services via Cheese Experience.

Here’s what really tickled her palate in 2023:

The Dragon’s Growl, That Dutchman’s Cheese Farm

The Dragon’s Growl, That Dutchman’s Cheese Farm, Upper Economy, Nova Scotia

It’s a creamy Gouda cheese spread made with Dragon’s Breath Blue and Old Growler Gouda.

Cow’s milk creates a subtle, creamy and rich flavour as you spread it on anything from a cracker, baguette, burger, steamed or roasted vegetables, such as cauliflower, broccoli, potatoes. Certainly takes veggies up a notch.

Fredondaine, Fromagerie La Vache à Maillotte

Fredondaine, Fromagerie La Vache à Maillotte, La Sarre, Québec

Often nicknamed the “Oka” of Abitibi, Fredondaine pleases everyone with its softness and versatility. This cow’s milk, washed rind cheese is always a good go to cheese with hints of cooked butter and slightly nutty.

STAND-OUT CHEESE OF YEARS PAST

—Georgs Kolesnikovs

Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, has never met a cheese he didn’t like . . . well, hardly ever. Follow him on his other adventures at On the Road, Across the Sea on Substack.

La Sauvagine, Magie de Madawaska, Mascotte

Three Canadian cheeses among the world’s best

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Three Canadian cheeses were judged to be the best of the best at the World Cheese Awards held this year in Trondheim, Norway.

The annual competition attracted 4,502 cheese entries from 43 countries around the world. Thirty-two Canadian cheeses were among the winners. Three of the 32 were awarded Super Gold medals to indicate they were among the best 100 cheeses of the 4,502 entries tasted by 264 judges. They are:

Magie de Madawaska: Fromagerie le Détour, Témiscouata-sur-le-Lac, Quebec

Runny, luscious, creamy, buttery, nutty and ooey-gooey good when perfectly à point (fully ripened), that’s how Cheese Sommelier Vanessa Simmons of Ottawa describes Magie de Madawaska made with cow’s milk.

Mascotte: Fromagerie Fritz Kaiser, Noyan, Quebec

A semi-firm goat’s milk cheese, Mascotte tastes of roasted almonds with a goaty finish. Its rind releases a most appealing slightly woody aroma. An excellent cheese for raclette.

Sauvagine: Fromagerie Alexis de Portneuf, Saint Raymond, Quebec

Sauvagine is a cow’s milk cheese with a moist and supple rind that ripens from the outside in; runny ivory body; fresh butter taste with a hint of mushrooms; flavourful, culminating with a rustic taste.

For complete results from the World Cheese Awards, click here: https://worldcheeseawards.com/wca-results

Canadian cheese, Stonetown Artisan Cheese, Wildwood

Wildwood: A true taste of the Swiss Alps

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Wildwood: A taste of the Swiss Alps produced by Stonetown Artisan Cheese in St. Marys, Ontario.

Appenzeller, which hails from the Appenzellerland region of northeast Switzerland, is often described as the tastiest of Swiss cheeses.

Wildwood, which hails from St. Marys in southwest Ontario, is certainly the tastiest of the Swiss or Alpine cheese produced by Stonetown Artisan Cheese.

“A true taste of the Swiss Alps, creamy and herbaceous, reminiscent of Appenzeller,” that’s how Wendy Furtenbacher, who looks after marketing and business development for Stonetown, describes Wildwood.

“It has a silky texture and flavours of brown butter and nuts,” says Tammy Miller, owner of Country Cheese Company in Ajax, my neighbourhood cheese shop, where I sourced the wedge shown in the video.

Me, I only have three words for Wildwood: delicious, delicious, delicious.

The cheese, named after the Wildwood Dam in St. Marys, is rich and creamy on the palate with a nice balance of salt. It’s really quite unique in taste and appearance.

Not only does Wildwood have a distinctive flavour, it also has a rustic and appealing appearance. The dark aromatic rind gives the cheese a contrasting texture to the interior and generates aromas typically associated with washed-rind cheeses.

Wildwood tastes excellent in sandwiches or on a cheese platter with fruits, dried meat and bread. It also melts well and and can used in grilled cheese sandwiches, or to make an easy cheesy quesadilla for a quick lunch.

Wildwood makes an easy cheesy quesadilla for a quick lunch.

Tammy Miller recommends serving Wildwood with a cherry jam like Provisions Montmorency Cherry and Merlot Wine Jam.

Wildwood pairs well with red wine.

Aged 12 months. Ingredients: Unpasteurized milk, salt, rennet, bacterial culture.

Wildwood has won many awards, most recently being named Grand Champion at the 2023 SIAL International Cheese Competition.

Cheesemakers Jolanda and Hans Weber came to Canada in 1996 from their native Switzerland, with three children in tow, to begin a new life in St. Marys on their own dairy farm.

“Having previously worked in the Swiss Alps, it was always our dream to produce delicious, high quality cheese reminiscent of the renowned Swiss mountains and made from our own milk,” the Webers explain. “With a profound commitment to creating cheese of the highest quality, and the support of our family, as well as Ramon Eberle, a Master Cheesemaker from Switzerland, our humble dream became a reality.”

Fresh milk comes from 250 Holstein cows—who sleep on beach sand all year round. Two sons, together with their families, look after the cows while Jolanda and Hans handcraft the farmstead cheese: “In order to obtain a great taste, the milk is unpasteurized and has no additives. This ensures the cheese is pure and natural.”

The milk is thermized, which means its heated to reduce spoilage bacteria with minimum collateral heat damage to milk components. Artisan cheesemakers prefer thermization to pasteurization as the former does not cause changes in flavour.

Wendy Furtenbacher Madonna, a certified cheese professional widely known in a cheese circles as Curdy Girl, regularly samples Stonetown cheeses in Toronto-area supermarkets and cheese shops. Next week she’ll be sampling at Queensway Sobeys and the following week at Todmorden Sobeys, followed by Pantry Fine Cheese on Gerrard Street in Toronto. Details are generally posted on her Facebook page.

She also represents Mountainoak Cheese of New Hamburg, Ontario.

—Georgs Kolesnikovs

Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, has never met a cheese he didn’t like . . . well, hardly ever. Follow him on his adventures at On the Road, Across the Sea on Substack.

 

 

 

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