Hobby to business—Ian Treuer’s winding road in cheese

Cheese dreams come true for Ian Treuer of Winding Road Artisan Cheese.
Cheese dreams come true for Ian Treuer of Winding Road Artisan Cheese.

After almost a decade of research, learning and teaching about cheese, Ian Treuer is turning his passion into a career.

“I was looking for a hobby,” Treuer said. “I don’t really drink, so beer making was out. I made my first cheese at home eight years ago.”

As of February 15, Treuer is the owner of Winding Road Artisan Cheese in the County of Smoky Lake, Alberta. He purchased the existing Smoky Valley Artisan Cheese business after working there part-time in 2012-2013. It is located 20 minutes from the town of Smoky Lake and 90 minutes from Edmonton.

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Treuer and his business partner/mentor, who works behind the scenes, have rebranded and changed the product line for the launch of Winding Road Artisan Cheese. Treuer is the cheesemaker, bringing his experience as home and professional cheesemaker, teaching cheese making classes and co-ordinating the first ever Canadian Amateur Cheesemaking Awards at The Great Canadian Cheese Festival in 2015.

“I enjoy both the science and the art form,” Treuer said of cheesemaking. “There’s something about starting with a liquid and turning that liquid into a solid. I love working with the curds.”

When Treuer started his road to artisan cheese making, he followed Australian blogger Gavin Weber’s “Little Green Cheese” posts. Weber also creates cheese in his home kitchen. Now Treuer follows many cheesemakers on Instagram. Much To Do About Cheese is Treuer’s own popular blog about home cheesemaking.

Ian Treuer working part-time in the make room at Smoky Valley Artisan Cheese. Three years later, he's co-owner and the cheesemaker.
Ian Treuer working part-time in the make room at Smoky Valley Artisan Cheese. Three years later, he’s co-owner and the cheesemaker.

“I’m inspired on a daily basis,” he said. “I’m a fan of Gunn’s Hill Artisan Cheese in Woodstock, Ontario. It was a thrill to meet Shep Ysselstein, the cheesemaker, at last year’s Cheese Festival,” he said.

Pending licensing and inspections, Treuer hopes to start making cheese in March. His long-term goal is to obtain federal as well as provincial licenses.

Winding Road cheeses will be made using a thistle enzyme rather than traditional rennet.

“This will help give our cheeses unique flavors and hopefully set us apart from other cheeses produced in Alberta,” said Treuer.

To begin with, Treuer will be the cheesemaker with his business partner helping with administration, marketing and sales. Their initial market will be cheese enthusiasts in Alberta and eventually across Canada. The cheeses will be cow-milk cheeses, but they hope to team up with local goat dairies as well.

The first cheeses ready for sale will be:

  • Queijo Fresco – A traditional Portuguese fresh cheese made using thistle (cardoon) enzyme.
  • Fromage Blanc – A lovely light, spreadable cheese that is a perfect substitute for Chevre, for those who don’t like goat cheese, and cream cheese.
  • Lactic Bloomy Rind Cheeses – A washed rind cheese to be ready two to three months after they start production, and a firm cheese to be ready in six to seven months.
Cardoon.
Cardoon: unique enzyme.

The partners hope to process between 1,000-2,000 litres of milk per week. They have a 300-litre vat, so Treuer said he is focusing on quality over quantity.

This quality Treuer believes will come from the unique enzyme found in the Cardoon plant, allowing him to make unique “Made in Alberta” cheeses. One of his long term goals is to get licensed Federally so he and his partner can help put Alberta in the minds of cheese lovers when people talk about Canadian cheese.

Follow Ian Treuer’s progress on Instagram at @MTDACheese. A company website, www.windingroadcheese.com, should be up and running by May.

—By Joanne Fralick

Joanne Fralick is a cheese lover and freelance writer who lives with husband and son in Prince Edward County. She’s also Promotions Specialist for The Great Canadian Cheese Festival.

Savvy Cool Curds: Canadian Cheese-of-the-Month Club

The Cool Curds graphic says it all: Cheese has been delivered at your door.
Savvy Cool Curds graphic says it all: Cheese has been delivered go your door.

Just in time for Christmas, Debbie Trenholm and I are thrilled to announce the first all-Canadian artisan cheese-of-the-month club in Canada: Savvy Cool Curds.

Savvy Cool Curds is our “whey” of strengthening the bond between Canadian cheese producers and consumers, sharing the stories behind the uber-talented, passionate, creative and often eclectic individuals who give so much of themselves for the enjoyment of others through one of the world’s favourite foods.

image001Over close to ten years of working with cheesemakers, distributors, industry associations, cheesemongers, retailers and sommeliers across our nation, never has it been so important to support local. Even in the face of increased competition from imports, Canadian cheesemakers are shining on a world culinary stage, trending big wins in major competitions such as the American Cheese Society Competition and the World Cheese Awards. Proof positive that we don’t have to look farther than our own backyard for a wide variety of tasty artisan cheese that rivals any across the globe.

For $55/month ($60 after December 30), your Savvy Cool Curds subscription brings all this cheesy goodness right to your front door.

Each month, a different Canadian artisan producer will take the spotlight and you’ll receive a package to delight: 4-5 hand-selected delicious cheeses (just less than 1 kg), plus my tasting notes, tips and tricks, along with cheese-laden recipes in our Curd On The Street eZine. Plus, you’ll become a VIP member of the Savvy Company family, giving you VIP invitations and special discounts to Savvy Events featuring Canadian artisan cheese, wines, and craft beer, too!

Our first months feature delicious Canadian artisan cheeses from Gunn’s Hill Artisan Cheese, Cow’s Creamery, Back Forty Artisan Cheese, Fromagerie Les Folies Bergères, and new on the scene Lighthall Vineyards & Dairy.

Canadian artisan cheese brings joy to my life everyday. Cow, sheep, goat and buffalo milk cheeses. Cheddar, aged and sharp, washed rind, soft and delicate, fresh, fruity, blue and bold or rustic and vegetal, they’re all so delicious.

Through Savvy Cool Curds, you, too, can experience the same cheesy pleasure. It’s the gift that keeps on giving (for others or yourself). Sign up today and spread the curd!

                                 —Guest blog by Vanessa Simmons, Cheese Sommelier, Curator, Savvy Cool Curds, Savvy Company

Pharmacology to fermentation to wine to cheese at Lighthall

Cheesemaker Heather Robertson and three of the first cheeses made at Lighthall Vineyards and Dairy.
Cheesemaker Heather Robertson and three of the first cheeses made at Lighthall Vineyards and Dairy.

How does a pharmacist become Ontario’s first small-batch winemaker/artisan cheesemaker? Lighthall Vineyards and Dairy owner and winemaker Glenn Symons can explain:

He has been making cheese for personal use for the past two years, discovering new recipes and perfecting techniques along with Heather Robertson. She is a longtime friend and a 15-year cheese industry veteran. She has worked in cheese retail and cheesemaking at another cheese producer.

Lighthall Vineyards and Dairy will be one of 40 artisan cheese producers sampling and selling cheese at The Great Canadian Cheese Festival on June 6-7 in Picton, Ontario.

Glen Symons, winemaker and cheesemaker, too.
Glenn Symons, winemaker and cheesemaker.

Symons had been a home winemaker since age 19. He started in pharmacy in 1993, taking over the Lighthall vineyard in 2008. Lighthall produces three still wines, two sparkling, including 2014 Lighthall The Fence Rosé, and and one dessert wine. The Fence the first rosé from its own vineyards. It is 100% Pinot Noir, refermented using the Charmat method.

All the wines are produced in a non-interventionist manner. Non-interventionist winemaking consists of doing as little as possible to the grapes from their growth to their eventual vinification.

Lighthall Vineyards and Dairy endeavours to produce the highest quality wines, primarily from their own grapes, with all employees and family members involved in every step of production, including vineyard work through to final bottling, said Symons. With the tasting bar inside the production area, they aspire to share this enriching experience with every customer who comes to visit.

“It’s much like making home vintage, but on a larger scale,” said Symons. “In some ways the commercial equipment makes the process easier.”

Cheesemaking has proven to be so much fun and the cheese so delicious that Symons and Robertson are sharing their talents with the public. They sell their three sheep’s milk cheeses at a farmers’ market in Kingston and at the winery. They produce three varieties:

  • Runner – a soft ripened cheese, the rind washed in Lighthall Chardonnay,
  • Cocotte – a rustic, earthy unpasteurized blue,
  • Brie de Milford – a soft, surface-ripened cheese with a hint of Prince Edward County terroir flavours.
Glen Symons and Heather Robertson toast they first cheese creations.
Glenn Symons and Heather Robertson toast their first cheese creations with his wine creations.

Symons is planning to expand his facility. For now, he and Robertson make the cheese off-site, but hope to soon have an on-site commercial kitchen. They will keep to the three current varieties, said Symons, producing in quantities sufficient to sell at the winery and in Kingston. They may try some seasonal cheeses or a more aged cheese in the future, said Robertson.

The winery is located at 308 Lighthall Road, Milford, in Prince Edward County, Ontario, and is open seven days a week from 10 a.m. to 5 p.m. For more information on Ontario’s newest artisan cheese producer, please visit Lighthall Vineyards and Dairy’s website www.lighthallvineyards.com

The fifth anniversary Great Canadian Cheese Festival—the biggest artisan cheese show in Canada—takes place Saturday and Sunday, June 6 and 7, in Picton, Ontario, at the Fairgrounds. For complete information and tickets, please visit CheeseFestival.ca.

—Joanne Fralick

Joanne Fralick is a cheese lover and freelance writer who lives with husband and son in Prince Edward County.

 

Cheesemaking technology rescheduled to June 8-12

A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.
A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.

Here’s your chance to get real cheese smarts.

The University of Guelph has been offering some version of its cheesemaking course since 1893, though its present professor, Art Hill, began teaching his Cheesemaking Technology Short Course with the Food Sciences department in 1986.

The  acclaimed course—designed for artisan and commercial cheesemakers, cheese hobbyists, and government and sales personnel who work with cheesemakers—focuses on the science and technology of cheesemaking. Students attend lectures and apply the principles learned in a cheesemaking laboratory.

“The focus is on understanding the manufacturing principles of technological families of cheese, rather than becoming expert in the manufacture of particular cheese varieties,” says Professor Hill. The program is offered annually in the spring and runs for five days. The next course offering runs from June 8-12, 2015. Those interested can visit the course website.

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Erin Harris: Passion for cheese drives her career

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By ERIN HARRIS

Three years ago, I made a significant change in my 20-year career in the food and beverage industry. I was looking for a career in the area of greatest passion in my life: food. But I also wanted to do something more entrepreneurial and more fulfilling than I had been doing at the university where I had worked. Out of my passion for food and my desire for individuality and creativity came my own cheesemonger business: The Cheese Poet.

But let’s start at the beginning: I’ve always loved cheese. Cheese was always around, on the dinner table, in my sandwiches, in the cheese drawer. My Dad loves a really good nippy cheddar cheese, and also a nice stinky blue. My mom, she is equally a lover of cheddar, but also brie, especially when baked and served with something sweet. My sister loves a good goat cheese . . . fresh chevre, gouda, tomme.   And then there was me: I love them all. I always wanted to learn more, going to the local market to try something new each week. Cheese parties with my friends, cheeses abroad while traveling, cheeses every day, if I could!

My love of cheese really came alive the year that I took La Cucina Italiana: Italian Culinary Diploma at George Brown College in Toronto. While living in such a great metropolitan area I had a huge variety of food shops to choose from so, nearly every day I would walk the five blocks down to St. Lawrence Market and check out all three cheese shops. I would pick up little 2-ounce pieces of cheese that looked different and interesting to me, take them home, and savour them.   I spent most of my grocery money on cheese!

As part of the diploma, I was required to do a work term in Italy, home of the King of Cheeses! For six months I worked in Italy, and fell in love with a country that truly celebrates food—especially cheese (and wine, and pasta!). The first cheese that really made an impression on me was the Stracchino, a cheese that the lady of the house where I worked, would eat every day at the end of her meals with a piece of fruit. She would share her cheese with me in the early days, but then my own container started to show up on the table. “Get your own Stracchino!” was the clear message. And then there were all of the Pecorinos. Young, aged, rolled in herbs, soaked in wine, drenched in honey. I consumed more Pecorino than any other food in those six months.

Perhaps the birth of The Cheese Poet was inevitable. It has been operating for just over two years. Located in The Western Fair Farmers and Artisans Market in London, Ontario, The Cheese Poet is a one day per week (Saturday) business in which I sell predominantly local, all artisanal cheeses. I specialize in sheep milk cheeses, as we are fortunate to have some amazing local producers using good fresh local sheep milk. Many of my loyal customers who came to me with lactose intolerance issues, are now happily enjoying local sheep and goat milk cheeses in their regular diet. Working directly with my customers is truly the most enjoyable aspect of my job (next to always getting the first taste of a new wheel of cheese!). I have watched customers develop their own love of good cheese blossom. I have watched eyes light up and listened to excited voices as people experience the quality that Ontario cheesemakers are bringing to the table today. Without a doubt, the customers are the best part of my job. I am their Cheeselady!

In 2013, I attempted to expand The Cheese Poet to a six-day-per-week operation not once, but twice. The combination of high lease rates, and poor local economy, held me back from expanding my operation into a stand-alone shop.

Furthering my cheese industry awareness and education will allow me the confidence to move my business forward to its full potential. Attending the American Cheese Society (ACS) annual conference in Sacramento would afford me further insight into the cheese industry outside of Ontario. It will introduce me to the big world of cheese, and specifically, to all of the artisans in the USA who are producing award-winning cheeses that I read about but have not been able to experience for myself.

If I were given the opportunity to participate in the ACS conference in Sacramento—something that I cannot financially afford to do for myself at this time—I would expect to gain a level of awareness about the cheese industry in North America that would allow me to participate in and give back to this industry in a much larger way.

Not only am I passionate about the cheese industry, I am truly following my dream—something that John Crompton and I would have in common. I believe that Mr. Crompton would have appreciated my tenacity, and would have recognized the joy this industry brings me as something that it brought to his career as well. I have also not been able to afford the ACS individual membership, which I believe is an incredible resource for a small cheese business like mine. Additionally, I have applied for the 2014 Certified Professionals Exam. I will only be able to afford this invaluable certificate if I am awarded the 2014 John Crompton Memorial Scholarship. It would truly be an honour to be awarded this Scholarship, and I will do my best to honour his memory during my time at the ACS Conference in Sacramento, and with the energy and education that I take away from the experience.

Editor’s note:

Erin Harris is the second Canadian to be awarded the John Crompton Memorial Scholarship by American Cheese Society (ACS). The first was Nancy Peppler of Nancy’s Cheese in Toronto. The scholarship provides funding for travel and attendance at the annual ACS conference which this year was held in Sacramento, California, in August.

This essay—which earned the scholarship—was written prior to a new verse being added to Erin’s cheese poetry. She closed Cheese Poet in May 2014 to begin a new role as Cheese and Catering Manager for Sobey’s Urban Fresh, first to work in Toronto for the remainder of 2014, and then to help open the new Urban Fresh store in Ottawa, winter 2015.

Gunn’s Hill Shep Ysselstein claims $100,000 Grand Prize

Shep and Colleen Ysselstein of Gunn's Hill Artisan Cheese near Woodstock, Ontario.
Shep and Colleen Ysselstein of Gunn’s Hill Artisan Cheese near Woodstock, Ontario.

MONTREAL, June 18, 2014 /CNW Telbec/ – The Business Development Bank of Canada (BDC) yesterday announced that Canadian voters have chosen the turning point project Cheese Champs, submitted by Shep Ysselstein, owner of Gunn’s Hill Artisan Cheese in Woodstock, Ontario, as the winner of the 2014 BDC Young Entrepreneur Award $100,000 Grand Prize.

Shep’s project involves the construction of a 2,000 square-foot, climate-controlled curing and aging extension to his current building that would allow him to double his annual production of cheese to 60,000 kilograms. His business needs to invest in this expansion to keep up with high consumer demand for his premium cheeses from grocery chains and specialty food shops across the province.

“Winning the BDC Young Entrepreneur Award contest means a lot to our business and to the local dairy economy,” says Shep. “We’ve been overwhelmed by the amazing public support and I want to thank everyone who voted for us. I also want to thank BDC for creating a contest that inspires entrepreneurs to take a hard look at their businesses and come up with concrete projects that will drive new growth.”

“I congratulate Shep on winning the 2014 BDC Young Entrepreneur Award,” says Michel Bergeron, Senior Vice President, Marketing and Public Affairs at BDC. “His business illustrates how an entrepreneurial vision can create real opportunities for any industry, anywhere in Canada. Gunn’s Hill is more than a cheese plant; it’s a rural enterprise that creates jobs and economic activity and drives a small community forward.”

“We plan to use the $100,000 Grand Prize to accelerate the growth of our business,” says Shep. “The new curing and aging rooms will allow us to double our workforce, meet demand for our current products, and create new premium aged cheeses that will further boost our revenue. We also hope this boost will put us on track for a future national expansion, so we can start selling our products across Canada.”

The contest runner-up, who will receive $25,000 in consulting services offered by BDC, is the project Bee Wrapped, submitted by Toni Desrosiers, owner of Abeego Designs, Inc. in Victoria, British Columbia.

About the 2014 BDC Young Entrepreneur Award contest
Created by the Business Development Bank of Canada in 1988, the BDC Young Entrepreneur Award contest pays tribute to remarkable Canadian entrepreneurs between 18 and 35. For the first time in 2014, a national committee evaluated the quality of the finalist projects and gave each finalist a ranking that was combined with the public vote. The national committee evaluation was weighted to account for 30% of each project’s final ranking and the public vote accounted for the remaining 70% of the ranking. Online voting in the BDC Young Entrepreneur Award contest took place between May 29 and June 12 at www.bdc.ca/yea.

About the 2014 BDC Young Entrepreneur Award finalists
Nine projects competed for Canada’s votes in the 2014 BDC Young Entrepreneur Award contest.  Each finalist described, via a video submission, a turning point their company had reached as well as their solution to achieve future growth and success:

  • Bee Wrapped, Toni Desrosiers, 34, Abeego Designs, Inc., Victoria, British Columbia
  • Waste with Purpose, Devin Goss, 29, BluPlanet Recycling Inc., Calgary, Alberta
  • Building Boom, Nathan Wilhelm, 30, Wilhelm Construction Services Inc., Estevan, Saskatchewan
  • Compost Kings, Dale Overton, 34, Overton Environmental Enterprises Inc. (OEE), Winnipeg, Manitoba
  • Cheese Champs, Shep Ysselstein, 31, Gunn’s Hill Artisan Cheese, Woodstock, Ontario
  • Room with a View, Louis-Philippe Noel, 34, Innvue, Quebec City, Quebec
  • Clear Waters, Pat Whalen, 33, LuminUltra Technologies Ltd., Fredericton, New Brunswick
  • Brighter Smiles, Paula MacPherson, 31, Southgate Dentistry, Bedford South, Nova Scotia
  • Northern Exposure, Nicole Redvers, 32, Gaia Integrative Clinic, Yellowknife, Northwest Territories

Gort’s Gouda Cheese Farm back in business in B.C.

Kathy and Gary Wikkerink are pleased to be able to sell cheese again after the Canadian Food Inspection Agency lifted the prohibition on their Gort's Gouda Cheese Farm.
Kathy and Gary Wikkerink are pleased to be able to sell cheese again after the Canadian Food Inspection Agency lifted the prohibition on their Gort’s Gouda Cheese Farm.

Text and photo by Martha Wickett – Salmon Arm Observer

In the end, it came down to two wheels of cheese.

On Friday, Oct. 18, five weeks to the day that they learned their cheese was suspected in an E. coli outbreak, the Wikkerink family received good news.

Officials from both the Canadian Food Inspection Agency (CFIA) and the BC Centre for Disease Control (BCCDC) came to Gort’s Gouda Cheese Farm in Salmon Arm, British Columbia, on Friday morning to tell the owners that the prohibition had been lifted—the Wikkerinks could once again sell their cheese.

The owners were told “basically that no E. coli was found on the premises and that it was only found in two wheels of red pepper and black pepper (cheese),” a relieved Gary Wikkerink told the Observer.

He said some of the cheese found to be tainted had been cut up and repackaged into 250-gram weights and then returned.

“They took between two- and three-hundred samples, and almost all of them came back negative, except for the two wheels,” he said of the CFIA investigation.

The lifting of the prohibition on sales comes with a restriction. Any cheese made after Sept. 14 must be tested before it leaves the premises.

Despite the infamy the farm gained after the cheese recalls, he thinks the notifications were necessary.

“Although only two wheels were found to be contaminated, it’s better safe than sorry.”

Both Gary and his spouse Kathy say a huge weight has now been lifted off their shoulders.

“It was a very humbling experience, the whole thing,” remarked Kathy, explaining that it’s “because you feel how vulnerable you are. When you’re working in the food industry, working with real food, you’re very vulnerable.”

She said the community has been highly supportive, both with encouraging words and with stores placing orders again.

“It makes us more passionate about what we’re doing, and also the due diligence to make it effective.”

Lynn Willcott, acting program director of food protection services with BCCDC, said no major problems were discovered at the farm.

“We found some minor deficiencies throughout the process, no major deficiencies at all… We’re confident as they move forward their products will be safe to consume.”

He noted that cheeses produced before the recall are also fine.

“We’re very confident those cheeses are safe. There was extensive testing done with those.”

Asked how he can be sure the cheese will be safe if the source of contamination wasn’t pinpointed, he said the testing prior to the cheese leaving the plant will ensure it.

READ MORE: Salmon Arm Observer

Plaisirs Gourmets markets cheese beautifully

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Porn, in the lexicon of today, creates or satisfies an excessive desire for something, especially something luxurious or delicious, thus, one hears of an addiction to real-estate porn, or the irresistible appeal of food porn.

Cheese porn has been raised to the highest level seen in Canada by Plaisirs Gourmets, the Quebec artisan cheese distributor, with publication of its catalogue of artisan and farmstead cheeses produced in La Belle Province. The result is a thing of beauty while serving to most effectively market cheese.

The French language edition features all 15 cheesemakers represented by Plaisirs Gourmets . The English version features the eight producers who are federally licensed to sell cheese across Canada.

The photos here are from the French edition. They show how the catalogue is organized and presented. Each cheese is given a double-page spread (photo above) for a gorgeous photograph and detailed information, from the story behind the cheese to age, size, dominant flavour to awards won, ingredients and nutritional data. Each producer is also given a double-page spread (photo below) displaying an appealing portrait of the artisans who make the cheese and an outline of family history, dairy or farm information, cheeses made and contact co-ordinates.

It’s a classic example of how to market a food product beautifully and effectively. Our congratulations to co-owners Nancy Portelance and Louis Gadreau and the entire team at Plaisirs Gourmets based near Quebec City.

Click on  the images for an enlarged view, or click here for the online edition in English.

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More than 125 different artisan cheeses to try and buy!

Award-winning Black River Cheese just one of many Canadian  producers at the biggest cheese show in Canada.
Award-winning Black River Cheese is just one of three dozen Canadian producers represented at the biggest cheese show in Canada. This year including Newfoundland and Nova Scotia.

It’s not too late to purchase tickets online for the third annual Great Canadian Cheese Festival! Save money and skip the line at the entrance by placing your order here today: http://cheesefestival.ca/tickets/

Here’s the long list of exhibitors who’ll be ready tickle your palate on June 1-2–in only nine days! It certainly is a long list, thus, you might consider buying a two-day pass.

CHEESE:

  • Plaisirs Gourmets
  • Fromagerie du Pied-de-Vent
  • Fromagerie du Presbytère
  • Fromagerie Île-aux-Grues
  • Fromagerie La Station
  • Fromagerie Médard
  • Fromagerie Nouvelle France
  • Le Fromage au Village
  • Les Fromagiers de la Table Ronde
  • Best Baa Dairy
  • Gunn’s Hill Artisan Cheese
  • ARS Foods
  • Black River Cheese
  • Millbank Cheese
  • Mariposa Dairy
  • Maple Dale Cheese
  • Five Brothers Artisan Cheese
  • Ontario Water Buffalo Company
  • Monforte Dairy
  • Woolwich Dairy
  • Empire Cheese
  • Upper Canada Cheese
  • Primeridge Pure
  • Quality Cheese
  • Glen Echo Fine Foods
  • Cows Creamery
  • Crossroad Farms
  • Jensen Cheese
  • Natural Pastures
  • Salt Spring Island Cheese
  • Back Forty Artisan Cheese
  • Farm House Natural Cheese
  • Mountainoak Cheese
  • Glengarry Fine Cheese
  • County Cheese Company
  • Knoydart Farm
  • Cheesemaker Showcase
  • Making Cheese At Home
  • UrbanSteading DIY Cheese

ARTISAN FOODS:

  • Agrarian Cheese Market and Speakeasy
  • East & Main Bistro/Pomodoro
  • Sarafino
  • From These Roots
  • Prince Edward County Lavender
  • Manning Canning
  • Mysty’s Distributing
  • Perth Pepper and Pestle
  • Evelyn’s Crackers
  • Cook’s Gourmet
  • Hot Mamas Foods
  • Yummy Cookies
  • La Natura Fine Foods
  • Nossa Cucina
  • Henderson Farms
  • Premier Fine Foods
  • Seed to Sausage
  • Queen of the Kitchen Artisan Chocolate Truffles
  • Artisan Edibles
  • Angelo Bean
  • Prince Edward County Fare
  • Country Girl Cooks
  • Haliburton Forest
  • Just Wing It
  • The Salty Don
  • Really Horrible Enterprises
  • Hood Wood
  • Aunt Lulu’s Country Kitchen
  • Epicure Selections
  • Snell House Foods
  • Crazy Corn
  • Major Craig’s Chutney
  • Olivia Chocolatiers
  • Pina Verde Dessert Factory
  • Heavenly Honey
  • Foodie Pages
  • Mrs. McGarrigle’s Fine Food Shop

FINE WINE:

  • Redtail Vineyard
  • Lacey Estates Vineyard & Winery
  • Huff Estates Winery
  • Waupoos Winery
  • Sandbanks Estate Winery
  • Casa-Dea Estates Winery
  • The Grange of Prince Edward Vineyards and Estate Winery
  • Exultet Estates
  • Norman Hardie Winery and Vineyard
  • Keint-he Winery and Vineyards
  • Stanners Vineyard
  • Harwood Estates Vineyard & Winery
  • Closson Chase Vineyard
  • Rosehall Run Vineyards
  • Palatine Hills Estate Winery
  • Black Prince Winery
  • Lighthall Vineyards
  • Lang Vineyards
  • Long Dog Vineyards & Winery
  • Savvy Sip & Shop

CRAFT BEER:

  • Mill Street Brewery
  • Creemore Springs Brewery
  • Granville Island
  • Beau’s All Natural Brewing
  • Church-Key Brewing

CIDER:

  • County Cider

FOOD COURT:

  • Flatbread Pizza
  • Cheesewerks

OTHER:

  • From Farm to Table Experience
  • Ontario Agri-Food Education
  • 4H Prince Edward County
  • Ontario Water Buffalo (Yvette)
  • Milky Way Farms (lambs)
  • 4H Livestock or John Nyman
  • Prince Edward County Museums
  • Slow Food Prince Edward County
  • Ontario Wine Society
  • Farmtown Park
  • Taste the County
  • Prince Edward Point Bird Observatory

More than 125 different cheeses and so much more to sample and purchase!

PLUS: Cheese Tours, Cooking with Cheese, Tutored Tastings, Wine & Dine & Cheese,  and Cheese + Beer = Cheers!

For all the info, visit: http://cheesefestival.ca/

Bypass the line at the entrance and save money by placing your order today: http://cheesefestival.ca/tickets/

Admission for one adult to the Artisan Cheese & Fine Food Fair on Saturday or Sunday, June 1 or 2, where cheesemakers and producers of artisan foods will offer their products for sampling and purchase. Fine wines, craft beer and crisp cider will also be available for tasting and ordering for home delivery within a week. Seminars in All You need Is Cheese annex. Special presentations every hour. Dairy farm open all day. Admission includes 10 tasting tickets, glass for sampling wine, beer and cider, access to all vendors and exhibitors, cheese seminars, special presentations and dairy farm. Free parking. Rush seating for seminars and presentations. Advance price $40+HST. Regular price at door $45+HST. Two-day pass only $55+HST.

See you real soon!

Cheese lovers love the County as Festival venue

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Cheese lovers have expressed strong support for Prince Edward County as the ideal venue for The Great Canadian Cheese Festival.

  • In a January survey, 96% of attendees at the 2012 event said they would return to Picton for another Cheese Festival, while 90% of those who have never attended, said they would attend in the future.
  • Meanwhile, only 50% would attend a Cheese Festival in Toronto, 35% in Ottawa, and 28% in Montreal.

“Needless to say, there is no change in our commitment to produce Canada’s only annual celebration of artisan cheese in an appealing small-town, out-in-the-country setting that has been the Festival’s home since its inception,” says Georgs Kolesnikovs, event founder and director.

The third annual Great Canadian Cheese Festival will take place June 1-2 in Crystal Palace on the Prince Edward Fairgrounds in Picton, in the heart of Prince Edward County, Ontario. Cheese tours and a cooking class will be offered on Friday, May 31.

Earlybird ticket sales are under way at at www.cheesefestival.ca.

Prince Edward County is an appealing destination for cheese and food lovers for many reasons,” says Kolesnikovs. “The awesome array of wineries is a huge draw. The range of artisan food producers is quite impressive for such a small region.

“Soon, the County will again be a significant force in artisan cheesemaking. Award-winning Fifth Town Artisan Cheese will resume production later this year under new ownership, and a newcomer, County Cheese Company, aims to start production this summer. Of course, Black River Cheese has been in business in the County since 1901.”

The Great Canadian Cheese Festival is a multi-faceted, two-day event that annually attracts thousands of consumers to meet, learn, taste and buy the best in artisan cheese and fine foods and sample fine wine, craft beer and crisp cider. Dairy Farmers of Canada is the lead sponsor, presenting seminars throughout the day in the All You Need Is Cheese® Annex.

The Artisan Cheese & Fine Food Fair features a Dairy Farm display for the enjoyment of young and old. Also on the program are Tutored Tastings where experts offer guidance on a variety of cheese topics.

The Cheese Festival also features a special Saturday evening social functions. Winners of the Canadian Cheese Grand Prix are on the menu as the cheese course at Gastronomy on the Farm with Jamie Kennedy.

Last year, close to 100 exhibitors and vendors and more than 3,000 consumers made the event the largest cheese show in Canada representing producers from coast to coast. One-third of the participating cheese producers come from Québec.

THE GREAT CANADIAN CHEESE FESTIVAL