Canada’s Artisan Cheese Night Market is a unique sampling show where consumers can taste and buy cheese, charcuterie, chocolate, roasted nuts, shortbread, olive oil, drunken jams, gourmet butter, ginger tonic, chutney, and small-batch wine and craft beer and cider, and spirits, and much more. 19+
Tickets are still available for Session 1 (12 noon to 3 pm) and Session 2 (3:30 to 6:30 pm). Session 3 (7 to 10 pm) has SOLD OUT.
It’s all happening at historic St. Lawrence Market’s Temporary North Hall at 125 The Esplanade in downtown Toronto.
Twenty-two category winners at the recent Canadian Cheese Awards, and the Canadian Cheese of the Year, Avonlea Clothbound Cheddar, will be in the spotlight. Plus another 100 more artisan and farmstead cheeses from coast to coast.
Clearly, the biggest selection of the best cheeses ever available for sampling and purchase in one place, that’s what cheese lovers will find at the sixth annual Great Canadian Cheese Festival in Picton on June 4-5.
Close to 40 Canadian cheese producers, including the crème of the crème of Quebec, will be on hand to share their passion and their stories with thousands of cheese lovers. There’s even an opportunity to socialize with cheesemakers at Raclette Rave, the Saturday evening social highlight of the Festival.
Thanks to St. Albert Cheese Co-op, the first 1,000 ticket holders admitted on Saturday will enjoy a sample package of freshly made cheese curds. Soft and creamy, St. Albert curds have a delightful squeaky sound when chewed. On Sunday, the first 1,000 ticket holders will chowdown on grilled-cheese sandwiches freshly made by competing chefs using a blend of 14 award-winning cheeses. Yes, 14!
Also on Sunday, there is free admission to watch County chefs compete in the Road to Royal Chef Challenge being hosted by Royal Agricultural Winter Fair in conjunction with the Festival.
But there is more to #TGCCF than cheese, in fact, more than 500 foods and beverages are on offer. Included in price of admission: informative cheese seminars presented by Dairy Farmers of Canada, artisan foods galore, fine wine, craft beer, crisp cider, plus a souvenir tote, a souvenir glass, live music, dairy farm animals, food court and FREE parking.
Tickets are sold at the door but buying them online in advance means speedy access to all the deliciousness via the Express Entrance. Admission is $50 per person, seniors, $45. Children under 15 admitted free. Click to order tickets online.
Picton Fairgrounds is located in the heart of Prince Edward County, south of Belleville in Bay of Quinte Region. One hour from Kingston, two hours from Toronto, three hours from Ottawa and New York State, and less than four hours from Montreal.
Will a Quebec cheese again be crowned Canadian Cheese of the Year?
Which cheese will be named Best Quebec Cheese of 2016? There are seven Quebec finalists within a few points of each other.
What about Best Ontario Cheese? There are five finalists in a tight race.
Who will win Best Blue Cheese, Best Cheddar and Best Gouda and 14 other main categories?
All together, 32 different champions will be crowned on Thursday, April 14, at the Awards Ceremony and Reception at popular Time Supper Club in downtown Montréal. The public is invited to the Awards Tasting Gala starting at 6 p.m.
More than 100 cheeses will be in the spotlight at the Tasting Gala, finalists and winners in the biggest cheese competition in Canada. Many cheesemakers will be present to engage with cheese lovers.
Admission includes more than 100 different cheese to sample as often as you wish, plus crackers, charcuterie and condiments. All you can eat, really! Wine, beer, sparkling water and juices available for purchase.
For assistance in English, call 613.893.0959, in French, 613.888.5527.
The independent competition is open to all milks used in cheesemaking in Canada—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.
The biennial Canadian Cheese Awards/Le Concours des fromages fin canadiens is organized by The Great Canadian Cheese Festival as a service to the cheese industry and a guide for consumers. The Festival is the biggest artisan cheese show in Canada, held annually the first weekend in June in Picton, Prince Edward County, in Bay of Quinte Region near Belleville, Ontario.
The 2016 Cheese of the Year and other award-winners will be in the spotlight at #TGCCF on June 4-5.
The 81 finalists in the 2015 Canadian Cheese Grand Prix have been announced. The prestigious biennial competition sponsored by Dairy Farmers of Canada saw 268 cheeses submitted in 27 categories.
The winners will be announced April 22 at a Gala of Champions in Toronto.
Quebec, home to the majority of Canada’s cheese producers, dominates the list of 81 finalists with 31 cheeses. Naturally, some of the larger producers have the most finalists: Fromagerie Fritz Kaiser, 7 finalists, Sylvan Star Cheese, 6, and Natural Pastures Cheese Company and Fromagerie du Presbytère, 5.
The competition, open to cheese made exclusively with Canadian cow’s milk, first started in 1998 to promote achievement and innovation in cheesemaking and to spotlight the quality of Canadian milk.
Baluchon is the story of a love lost and, two decades later, found again.
Marie-Claude Harvey and Michel Pichet were childhood sweethearts in the village of Champlain, Québec, on the north shore of the St. Lawrence River near Québec City. But by the time they graduated from high school, they had drifted apart. She found a husband, he found a wife, they both had families before their marriages ended.
Twenty years later they met again. He owned an organic dairy farm. She wanted to make cheese. Obviously, their love was still there, now fired by a common passion for dairy farming and cheesemaking. Thus, they married and 10 years ago, Fromagerie F.X. Pichet came to be in Sainte-Anne-de-la-Pérade, Québec. Baluchon was their first-born cheese.
(The creamery was was sold in 2017. It is now owned by Abdel Ould Baba Ali and his son Yacine and known as Fromagerie Baluchon.)
The name in French refers to the small bundle of belongings travelers carried before the advent of mass transportation. Such a traveler, as a mouse character called Hapi, appears on all packaging for cheeses produced at the fromagerie on the 260-acre farm called La Ferme F.X. Pichet, after Michel’s father.
Michel and Marie-Claude are devoted to organic farming and cheesemaking. In Québec, the certification process is rigorous, but they cannot see proceeding otherwise. Michel says: “It’s our way of life.”
In Sélection Caseus 2014, the prestigious competition for Québec cheese, Baluchon was awarded Prix du Public in the semi-soft category. Even five years ago, in the Canadian Cheese Grand Prix, Baluchon was declared best organize cheese.
Baluchon is exquisite, exemplifying the best in an organic, semi-soft cheese with a washed rind. It is made with thermized cow’s milk and ripened for a minimum of two months. In Québec, thermized milk—heated to 60 degrees Celsius for 15 seconds—is considered raw milk.
Baluchon is a creamy, melt-in-your-mouth cheese that tastes of hazelnut, cream, butter and leaves a slight clover aftertaste, so you really do taste the terroir.
The compact cheese plant is located on the farm in Champlain steps from the family home. Affinage rooms and the retail store are 20 kilometres away in Sainte-Anne-de-la-Pérade.
When they were getting started more than a decade ago, Marie-Claude and Michel consulted André Fouillet, a cheese expert from France, who recommended they use a cheesemaking process he developed when working with Oka, the Canadian classic. Fouillet consulted with a number of Québec fromageries, witness the many semi-soft, washed-rind cheeses produced in the region. Jonathan Portelance, a collaborator at the time, was inspired by the fruity aroma and floral taste of the French Comté.
“But Balachon is unique,” says Marie-Claude, “because of our milk and our way of making cheese. Right from the start, we wanted to use non-pasteurized milk—for the taste. Good cheese starts with good milk. We prefer to use pure, organic milk because the integrity of milk is important to us. With conventional milk, you just don’t know what’s all in the milk.”
An organic milk producer and cheesemaker (who, incidentally, works at giant Saputo) suggested the name Baluchon as the cheese could be served on tables around the world. She still supplies some milk and remains a good friend.
Why has Baluchon been so successful?
“Because of the distinctive aroma and taste that’s stems from a certain synergy,” says Marie-Claude. “Our milk comes from a mix of breeds, Holsteins, Swiss Browns and the Canadienne. In our pastures, we have a mix of five or six different plants, grasses, clover, sweat peas and so on. In the plant, we have a mix of talented people. All that ‘team work’ comes together in le Baluchon.”
Cheesemaker Remi Gélinas is a key member of the team. He’s been with the fromagerie less than two years but has 25 years of experience in cheese and milk production.
“Any tasty wine, red or white, that has a lot of aroma,” Marie-Claude says, expressing a preference for shiraz. In beer, she suggests a good amber or red.
Where is Baluchon available outside of Québec?
Baluchon now is widely available in cheese shops and Loblaws stores, especially since it was named Cheese of the Year in the spring. Baluchon and F.X. Pichet’s other cheeses are distributed by Fromages CDA which represents members of the Québec Artisan Cheese Guild. Telephone 1-866-448-7997 or 514-648-7997, email email@example.com.
—Georgs Kolesnikovs, cheese-head-in-chief at CheeseLover.ca is founder and director of The Great Canadian Cheese Festival
It’s a simple way to make a cheese lover happy, or to introduce a non-believer to Canadian artisan cheese.
Buy the Baluchon.
Buy a small slate or board.
Wrap Baluchon in plastic wrap so the cheese visible, add a handful of walnuts and apricots, and possibly a Christmas decoration.
Wrap in cellophane.
Attach a bright ribbon.
If your budget permits, add a cheese knife.
To really impress, add a wine or beer.
“Any tasty wine, red or white, that has a lot of aroma,” recommends Marie-Claude Harvey of Fromagerie F.X. Pichet, expressing a personal preference for shiraz. In beer, she suggests a good amber or red.
Baluchon now is widely available in cheese shops and Loblaws stores. Baluchon and F.X. Pichet’s other cheeses are distributed by Fromages CDA of Montréal which represents members of the Québec Artisan Cheese Guild. Telephone 1-866-448-7997 or 514-648-7997, email firstname.lastname@example.org.
This summer, the general plan is to head into Québec and eventually circumnavigate iconic Gaspésie to satiate our second love—fresh seafood. Of course, a visit to the region’s sole cheesemaker, Fromagerie du Littoral, will be on the itinerary.
Here’s the travel plan that’s taking shape:
Initial destination: Ste Elisabeth de Warwick two hours east of Montreal.
Grand tour of Gaspésie, some 1,200 km in all, searching for the freshest seafood and other culinary delights during 10 days along the south shore of the Saint Lawrence River and into the Gulf of Saint Lawrence. Breathtaking panoramas and tasty maritime cuisine await.
Fromagerie le Détour in Témiscouata-sur-le-Lac, home of Magie de Madawaska, a wonderful soft cheese worth driving many days for.
Overnight visit to Isle aux Grues in the middle of the St. Lawrence River east of Quebec City from whence comes Riopelle, one of Canada’s iconic cheeses, named after Jean-Paul Riopelle, a larger-than-life painter and sculptor who spent his summers on Isle aux Grues and died there.
Return home to Ontario with coolers full of goodies.
More, as it develops.
If you have recommendations for must-make-stops along the proposed route, we’d love to hear them. Click here to e-mail CheeseLover.ca.
The new and independent competition, with Loblaw Companies as Marquee Sponsor, has immediately become the biggest cheese competition in Canada with 76 producers from Newfoundland to British Columbia submitting 291 cheeses for judging.
Le Baluchon, an exquisite semi-soft cheese made with organic raw milk, was named Canadian Cheese of the Year, Best Semi-Soft Cheese and Best Organic Cheese. Marie-Claude Harvey, co-owner of Fromagerie FX Pichet in Sainte-Anne-de-la-Pérade, Québec, and her cheese will be in the spotlight at The Great Canadian Cheese Festival on June 7-8.
COWS CREAMERY Extra Old Cheddar COWS CREAMERY
Charlottetown, Prince Edward Island
The new and independent competition, with Loblaw Companies as Marquee Sponsor, has immediately become the biggest cheese competition in Canada with 76 producers from Newfoundland to British Columbia submitting 291 cheeses for judging. Appropriately, the competition reached its climax at the venue National Geographic has called the world’s best food market.
It is the first cheese competition in Canada open to all milks used in cheesemaking—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.
As a service to the cheese industry and as a guide for consumers, Canadian Cheese Awards is produced by The Great Canadian Cheese Festival, the biggest artisan cheese show in Canada that is held annually in June in Ontario’s Prince Edward County, in Bay of Quinte Region near Belleville. Georgs Kolesnikovs, founder and director of the Cheese Festival, serves as Awards Chairman.