Chef Francois Gagnon, Great Canadian Cheese Festival, Plaisirs Gourmets

Québec’s best cheeses featured at Wine/Dine at The Grange

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CF13 Grange Gagnon Menu

François Gagnon, a Top Chef Canada contestant and owner of a trendy sandwich shop and flourishing catering business in Montréal, is returning to cook up a cheese-themed feast at the upcoming Great Canadian Cheese Festival.

Chef Gagnon has created a mouth-watering five-course menu featuring the best in Québec cheeses paired with exceptional wines made by Caroline Granger at The Grange of Prince Edward Vineyards and Estate Winery on Saturday evening, June 1. Starting with smoked duck tartare and concluding with salted chocolate caramel for the road, the menu is posted above. Click on it for an enlarged view.

Space is limited so don’t delay in ordering tickets online by clicking here. The costs is $125 per person + HST + gratuity for food and wine. The dinner starts at seven o’clock, Saturday, June 1.

The eight outstanding cheesemakers taking part are all under the Plaisirs Gourmets banner.

Top Chef Canada contestant François Gagnon, a seasoned chef who has worked in the best restaurants in Quebec, France and Vancouver, owns Lunch Insolite, a trendy sandwich shop and flourishing catering business in Montréal.

Until a year ago, when he was featured in the Cooks & Curds Gala at last year’s Cheese Festival, François was a private chef for Ædifica, a prestigious architectural firm in Montreal, where the design culture stimulated his use of color, texture, technique and flavours to produce visually and conceptually inspiring meals daily.

Just before joining Ædifica in 2011, Chef Gagnon took part in the first season of Top Chef Canada on the Food Network, finishing in the top five.

At The Grange of Prince Edward, the title “president and CEO” doesn’t do justice to Caroline Granger’s job description. Caroline began with planting and managing 10 acres of vineyards all on her own. From there she oversaw the restoration of the historical barn that now houses the tasting room and cellar, as well as the construction of a brand new wine making facility. In those same years she oversaw the planting and management of a crew for another 50 acres.

Caroline now over sees, winemaking, viticulture, tasting room, and sales herself. Perhaps “chief, cook, and bottle washer” would be a more apt title some days, but Caroline wouldn’t have it any other way.

“The Grange of Prince Edward is a family-run winery,” she explains. “We produce only 100% estate grown and made wines because we want our wines to reflect our region and our distinct style. We grow seven varietals and produce three distinct lines of wine to suit our diverse clientele. We believe in eating and drinking locally and we believe in value—and we hope these beliefs can be passed on to you.”

The Grange of Prince Edward is located at ‪990 Closson Road‬, Hillier, Prince Edward County. Click here for a map.

Wine & Dine with Francois Gagnon at The Grange is the final event to be announced in the Festival’s new Saturday evening offerings for visitors seeking a memorable evening of food and drink—and artisan cheese, of course!

Cheesewerks, Great Canadian Cheese Festival, People's Picks

CHEESEWERKS sponsors People’s Picks at Cheese Festival

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The Great Canadian Cheese Festival is mighty pleased to have CHEESEWERKS as a Presenting Partner for the second year.

In addition to lending its considerable promotional support, Canada’s only dedicated cheese restaurant will sponsor and organize an all-new, best-in-show awards program at the June 1-2 Festival in Picton, in the heart of Ontario’s Prince Edward County.

It will also return as a featured food vendor with awesome Mac + Cheese and Nachos like you’ve never had them before—all made with Canadian artisan cheese, of course!

CW_base_logoPEOPLE’S PICKS

CHEESEWERKS presents the first-ever PEOPLE’S PICKS at The Great Canadian Cheese Festival this year.

CHEESEWERKS is about experiences and creating memories through comfort and great food. The Toronto eatery will present PEOPLE’S PICKS, awards to recognize and honour the most popular cheese, foods and drinks and their artisan producers.

Guests will be given a ballot of PEOPLE’S PICKS that will act as votes for their favourites of the Festival.

PEOPLE’S PICKS will be awarded in six categories:

  • CHEESE (All types)
  • WINE (All types)
  • BEER (All types)
  • SWEET (Jams, Cookies, Corn, Snacks, etc.)
  • SAVOURY (Salsas, Spreads, Chutneys, Meats, etc.)
  • BEST BITE (The ultimate best bite/taste of the entire Festival)

Guests who cast their pick will have a chance to win a selection of prizes. The picks will be on display throughout the Festival—and will be recognized further at the restaurant and throughout social media by CHEESEWERKS and The Great Canadian Cheese Festival.

The Great Canadian Cheese Festival and CHEESEWERKS share the same mission: promote the best in Canadian cheese.

”As it’s the Super Bowl of Cheese in Canada, we are thrilled to support the Festival for a second year,” says Kevin Durkee, CHEESEWERKS Founder + Big Cheese.

CHEESEWERKS is the brainchild of Kevin Durkee and Tom Douangmixay, partners in life and business. Kevin and Tom are clearly foodies, with a love for honest, nostalgic comfort food, especially cheese, especially Canadian cheese. Kevin explains:

“Food is all about sharing and telling stories. Getting someone to try something for the first time—or discovering your world and enjoying an amazing meal. Food is what fundamentally connects us all. The food at CHEESEWERKS is really about ‘getting comfy.’ Easy to understand, easy to enjoy and incredibly satisfying.”

CHEESEWERKS is a restaurant first but also a retail shop for cheese, artisan items and event venue for culinary experiences like its signature Food Fight Trivia Night series. The restaurant, located at 56 Bathurst Street in downtown Toronto, is licensed, serving Ontario craft beer and local wine.

The Great Canadian Cheese Festival is a multi-faceted event that annually attracts thousands of consumers to meet, learn, taste and buy the best in Canadian artisan cheese and fine foods and sample fine wine, craft beer and crisp cider.

About 100 exhibitors and vendors and more than 3,000 consumers made the event last year the biggest cheese show in Canada representing producers from coast to coast. Growth is expected in 2013 with more than 30 cheesemakers from Newfoundland to British Columbia signed up, as well as 36 artisan foods producers, 24 wine and cider producers and a half-dozen craft brewers, plus other vendors.

The third annual Great Canadian Cheese Festival takes place June 1-2, 2013, at historic Crystal Palace and the Prince Edward Curling Club on the Picton Fairgrounds in the heart of Ontario’s Prince Edward County, one of Canada’s leading gastronomic destinations. Prince Edward County is located south of Belleville, Ontario, in Bay of Quinte Region, just off Highway 401, an easy drive from Toronto, Ottawa, New York State and even Montreal.

For more information, visit www.cheesefestival.ca or call 1.866.865.2628.

The Great Canadian Cheese Festival is produced by Cheese Lover Productions Inc., Georgs Kolesnikovs, President, with the support of Celebrate Ontario, Dairy Farmers of Canada and Bay of Quinte Region.

Canadian Cheese Grand Prtix, Great Canadian Cheese Festival, Quality Cheese, Ricotta

Grand Champion 50 years in the making at Quality Cheese

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A half-century after Almerigo Borgo Sr. emigrated from Italy and started making what to this day is his favourite cheese, his Ricotta was named the best of the best at the Canadian Cheese Grand Prix last night when it was honored as the 2013 Grand Champion.

Albert Borgo and his wife, Gabriella, were in the audience for the awards ceremony in Montreal and they were pleased when their Ricotta was judged Best Fresh Cheese early in the evening. Just before the Grand Champion was announced, Gabriella whispered to Albert: “Is there a chance we could win?” Albert replied, “No, no chance.”

Surprise!

Moments later Albert was on the stage accepting the award for the family business, Quality Cheese of Vaughan, Ontario, while Gabriella texted the good news to his brother, Bill, the cheesemaker. There are four generations involved in the business. The father still “comes by and pokes around the plant.”

“I’m not used to being treated like a rock star,” Albert said later.”This is really incredible, and a great honour for my father and my brothers.”

Being the first Ontario cheese producer to win the Grand Prix was akin to the “Leafs beating the Canadiens,” Albert said. Quebec cheesemakers have dominated the competition since its inception.

Albert Borgo. I'm not used to being treated like a rock star.
Albert Borgo. I’m not used to being treated like a rock star.

Chef Michael Howell of Wolfville, Nova Scotia, a member of the jury that selected the Grand Champion and 19 category winners, praised the Ricotta made by Quality Cheese: “I’ve traveled in Italy from top to bottom and tasted many a Ricotta, but there is no question, this Ricotta is the best I’ve ever tasted.”

Sponsored and hosted every two years by Dairy Farmers of Canada, the Canadian Cheese Grand Prix celebrates the high quality, versatility and great taste of Canadian cheese made from 100% Canadian cow’s milk.

The first time many of the winners will be available for tasting and purchase by the public in one place will be at the third annual Great Canadian Cheese Festival on June 1-2 in Picton in Ontario’s Prince Edward County, just south of Belleville in Bay of Quinte Region.

A stunning dessert
A stunning dessert made with the Grand Champion Ricotta concluded the Grand Prix Gala. From the left, Mise en bouche de Ricotta in its natural state, an exquisite Creme Brule made with the Ricotta and Coureur de Bois Maple Syrup, and a delicious Tarte Tatin with Ricotta Imperial-style.

For more on the Grand Champion, watch the video.

Fifth Town Artisan Cheese, Great Canadian Cheese Festival

Fifth Town reopens in time for Cheese Festival in June

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Under new owners, Fifth Town Artisan Cheese in Prince Edward County will open its retail shop on May 30, the day prior to a visit by participants in the County Cheese Tour held in conjunction with The Great Canadian Cheese Festival that runs June 1-2 in Picton.

Cheesemaker Laura Todd will speak to the tour group on Fifth Town’s history and plans for the future.

The cheese factory will remain closed as the processing facility is re-approved for production, the company said in a statement. The retail store will sell “fine cheese inspired by Fifth Town artisan cheeses that consumers came to love.”  The shop will carry local foods, such as charcuterie, honey, and preserves, that have been selected to pair with the cheese that will be offered for sale.

Patricia Secord and Dr. Hugo Bertozzi, third generation producers, affineurs and purveyors of artisan cheeses, historically in Italy, and now in Canada, purchased Fifth Town Artisan Cheese in November 2012.  The transition period between shutdown and start-up is a long process, the company said, but will ultimately lead to a refurbished manufacturing facility and world-class cheese.  The factory is set to be producing Fifth Town favourites, like Cape Vessey, by early 2014.

Fifth Town is opening the shop in order to support the company during the transition, the statement said. “The shop will feature unique products honoring the new owners’ Italian roots and the incredible food produced in Prince Edward County.  We are excited to continue our tradition of partnering with small-scale food producers to showcase unique local flavors and help this agricultural region thrive.”

Fifth Town was founded by Petra Kassun-Mutch in 2004. After several years in design and development, construction began 2007 and the dairy opened June 2008 with then only five employees and three farms as suppliers. Before it was shut down last year when it ran into financial difficulties, Fifth Town had grown to more than 16 employees with seven farm suppliers and generated $1.5M in revenues annually.

Fifth Town has won more than 35 prestigious national and international awards including Grand Champion on several occasions for its unique cave-aged goat, sheep and cow milk cheeses. It took five of the 21 awards given to Ontario dairies at the recent American Cheese Society competition in Montreal.

Bay of Quine Region, Beer, Black River Cheese, Buffalo milk, Cheddar, County Cheese Company, Empire Cheese & Butter Co-op, Fifth Town Artisan Cheese, Great Canadian Cheese Festival, Ivanhoe, Prince Edward County

Two cheese tours to tempt your palate

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Lori Smith with one of her 200 charges at the Ontario Water Buffalo Company in Stirling.
Lori Smith with one of her 200 charges at the Ontario Water Buffalo Company in Stirling.

For cheese lovers interested in an extra day of cheese-learning and cheese-tasting, a second itinerary has been added to the guided cheese tours offered on the Friday before the third annual Great Canadian Cheese Festival.

The new Quinte Cheese Tour will visit two award-winning cheese producers, Empire Cheese and Maple Dale Cheese, with a lunch stop and tour of Ontario Water Buffalo Company, a pioneering water-buffalo dairy farm. A craft brewery, Church-Key Brewing, and a chocolate maker are also on the itinerary.

The popular County Cheese Tour continues, with stops at Black River Cheese, in operation since 1901, and the new County Cheese Company where cheesemaking will start this summer. Fifth Town Artisan Cheese will be added, if it has re-opened by May 31.

The third annual Great Canadian Cheese Festival takes place Saturday and Sunday, June 1-2, in Crystal Palace on the Prince Edward Fairgrounds in Picton, in the heart of Prince Edward County in Ontario’s Bay of Quinte Region. Cheese tours and a class on cooking with artisan cheese are offered on Friday, May 31.

The Great Canadian Cheese Festival is a multi-faceted 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.

Bay of Quinte Region is a major sponsor. It will host a guided tasting of Quinte cheeses paired with local wines and beers to help promote the Bay of Quinte Cheese Route.

Taste and buy artisan and farmstead cheese at the biggest cheese show in Canada.
Taste and buy artisan and farmstead cheese at the biggest cheese show in Canada.

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. At From the Farm Cooking School, Cynthia Peters leads a hands-on class in cooking with artisan cheese.

Outstanding wine and-dine-with-cheese experiences are offered on Saturday evening. Winners of the Canadian Cheese Grand Prix are on the menu as the cheese course at Gastronomy on the Farm with Jamie Kennedy. Cheesemaker Ruth Klahsen is paired with Chef Michael Hoy for Wine & Dine at Huff Estates Winery. Additional chef-driven events are still to be announced.

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

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

Canadian Cheese Grand Prix, Dairy Farmers of Canada, Great Canadian Cheese Festival

How many Canadian Grand Prix finalists have you tasted?

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Cheesemakers from British Columbia to Prince Edward Island submitted a record 225 cheeses in 19 different categories in the 2013 Canadian Cheese Grand Prix, this country’s most prestigious cheese competition sponsored by Dairy Farmers of Canada.

A jury of eight cheese experts gathered in Montreal for a closed-door session a week ago to select 58 finalists that exemplify the world-class cheese being produced in Canada. Two cheesemakers—Fromagerie du Presbytère of Québec and Sylvan Star Cheese of Alberta—dominated the finalists with six selections each.

The 2013 Grand Champion and category champions will be unveiled at the Canadian Cheese Grand Prix Gala of Champions in Montreal on April 18. The competition is restricted to cheese made with cow’s milk.

The first time many of the winners will be available for tasting and purchase by the public in one place will be at the third annual Great Canadian Cheese Festival on June 1-2 in Picton in Ontario’s Prince Edward County.

Here are the 2013 Canadian Cheese Grand Prix finalists, with cheese shown left to right in order of listing:

FARMHOUSE CHEESE

ORGANIC CHEESE

FRESH CHEESE

FRESH CHEESE WITH GRILLING PROPERTIES

SOFT CHEESE WITH BLOOMY RIND

SEMI-SOFT CHEESE

WASHED OR MIXED RIND CHEESE (SOFT, SEMI-SOFT AND FIRM)

FIRM CHEESE

GOUDA

SWISS-TYPE CHEESE

MOZZARELLA (BALL, BRICK OR CYLINDER)

BLUE CHEESE (VARIOUS RINDS, WITH OR WITHOUT VEINING)

FLAVOURED CHEESE WITH ADDED NON-PARTICULATE FLAVOURINGS

FLAVOURED CHEESE WITH ADDED PARTICULATE SOLIDS AND FLAVOURINGS

MILD CHEDDAR (AGED 3 MONTHS)

MEDIUM CHEDDAR (AGED 4 TO 9 MONTHS)*

*Four finalists were elected in this category due to a tie between two scores.

OLD CHEDDAR (AGED FROM 9 MONTHS TO A YEAR)

AGED CHEDDAR (MORE THAN 1 YEAR UP TO 3 YEARS)

AGED CHEDDAR (MORE THAN 3 YEARS)

The Canadian Cheese Grand Prix is sponsored and hosted every two years by Dairy Farmers of Canada, celebrating the high quality, versatility and great taste of Canadian cheese made from 100% Canadian cow’s milk.

“Canadian cheese makers from coast-to-coast are producing top quality, impressive cheeses,” said Phil Bélanger, Canadian Cheese Grand Prix jury chairman. “The diversity we saw within the 19 categories really showcases how evolved this craft has become in Canada. From aged Cheddars to organic cheeses, cheesemakers from across Canada are taking it to the next level and are the envy of other cheesemaking nations.”

The jury members had the envious challenge of tasting all 225 cheeses and naming three finalists in each category. Tasting began with the milder cheeses and progressed to the more full-bodied varieties. Jury members carefully observed, touched, smelled, and tasted each cheese and evaluated them based on very specific criteria including flavour, texture and body, colour, appearance, and salt content.

The Canadian Cheese Grand Prix began in 1998 to promote achievement and innovation in cheesemaking and to increase appreciation for fine quality Canadian cheese. The competition celebrates the proud tradition of the diverse cheeses made in Canada with cow’s milk ranging from Gouda to Blue cheese.

All eligible cheeses must be produced in Canada, bear the 100% Canadian Milk symbol on their packaging and be available for purchase at retail.

Click here for photos of the judging action.

Canadian Cheese Grand Prix, Dairy Farmers of Canada, Great Canadian Cheese Festival

Tasting 225 cheeses over two days for a noble cause

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Judges of the 2013 Canadian Cheese Grand Prix sponsored by Dairy farmers of Canada.
Judges of the 2013 Canadian Cheese Grand Prix sponsored by Dairy Farmers of Canada.

Somebody had to do it, taste 225 cheeses over two days.

That was the task facing the eight judges gathered in Montreal over Saturday and Sunday to taste their way through the 225 cheeses entered in the 2013 Canadian Cheese Grand Prix, the bi-annual competition that decides the best in cow’s milk cheese made in Canada.

Finalists will be revealed on February 26 with the winners announced on April 18. CheeseLover.ca will post the results the same day.

The first time most of the winners will be available for tasting and purchase by the public in one place will be at the third annual Great Canadian Cheese Festival on June 1-2 in Picton in Ontario’s Prince Edward County, just across the Bay of Quinte from Belleville.

Meet the eight judges who gave their all for a noble cause (in the photo, from left to right):

Sue Riedl: A Toronto-based food writer who is the cheese columnist for The Globe and Mail and also hosts its “Chef Basics” video series. She’s a regular contributor to foodnetwork.ca and writes for her blog (cheeseandtoast.com) about cheese and other edibles. Sue studied at Queen’s University before obtaining her cuisine certificate at the Cordon Bleu in London, England. She has worked in Toronto’s dining industry and has graduated from Canada’s Cheese Education Guild. Click here for her blog on the judging.

Michael Howell: Executive Chef of Tempestuous Culinary in Wolfville, Nova Scotia, cookbook author, leader of Slow Food Nova Scotia, President of The Restaurant Association of Nova Scotia and sits on the Board of Taste of Nova Scotia. Michael is a strident advocate for local food, family farms and new farmers. Click here for his Facebook post on the judging.

Allison Spurrell: Owner of the cheese boutique Les Amis du Fromage and the cheese-inspired restaurant Au Petit Chavignol in Vancouver.  Allison holds a certificate in cheese making technology from the University of Guelph and was inducted into the Guilde Internationale des Fromagers – Confrérie de Saint-Uguzon. Allison has been a member of the CCGP jury since 2006.

Gurth Pretty: Former president and owner of Cheese of Canada, Gurth is a true cheese lover and connoisseur. He was a jury member in the 2009 and 2011 CCGP events, and was invited to be a judge at the 2011 American Cheese Society competition. Chef and author of several books on cheese, he works passionately to have more delicious cheese be made available to Canadian consumers. He’s currently a Senior Category Manager of deli cheese for Loblaw Companies Ltd. Click here for his photos of the judging.

Danny St Pierre: After graduating from l’École Hôtelière de Laval cooking school, Danny rose through the world of cuisine including advanced-level training at the Institut de Tourisme et d’Hôtellerie du Québec in 1998 and two years at the world-renowned Toqué restaurant in Montreal, where he earned his stripes as a chef. Danny also served as host of the Ma Caravane au Canada TV show that aired on TV5 Monde. He is the owner of Auguste restaurant in Sherbrooke, Quebec and co-owner of Chez Augustine, a new café and caterer that celebrates home cooking for both eating in or taking out.

Reg Hendrickson: Reg has 40 years of experience in the food industry including teaching professional culinary programs in the Calgary public school system. He has a 20-year working relationship with Dairy Farmers of Canada and was responsible for the research and development of its initial cheese training material. He provides training for deli staff, and delivers cheese seminars especially geared to the needs of food industry professionals and the interests of the general public.

Ian Picard: Vice-President of La Fromagerie Hamel, one of Quebec’s finest and highly reputed cheese shops. Ian studied everything there is to learn about cheese at the École Nationale d’Industrie Laitière et des Biotechnologies in Poligny, France. He has worked with some of the most renowned master cheese makers in Paris, Dijon and Alsace to perfect his technique.

Phil Bélanger: Jury Chairman and the longest-standing jury member. Phil’s been a part of the CCGP since its inception in 1998. He has had a distinguished career to the Atlantic agrifood industry and currently is Senior Consultant for Post-Secondary Education, Training and Labour for the province of New Brunswick and Chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter, as well as an independent consultant in hospitality and tourism.

Earlybird ticket sales for The Great Canadian Cheese Festival are under way.

Cheese business, Cheese festival, Chef Jamie Kennedy, Great Canadian Cheese Festival, Prince Edward County

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

Great Canadian Cheese Festival

Help us plan future Cheese Festivals by taking a quick poll

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Here’s your chance to win TWO FREE TICKETS to the 2013 Great Canadian Cheese Festival.

We’re busy planning for the third annual Festival and would love your input in three areas:

1) Imported cheese at the Cheese Festival

2) Toronto and/or Ottawa as a venue instead of Picton

3) Montréal as venue for a new cheese event.

Click here to start the brief survey.

For every 25 completed surveys submitted by January 31, we will award two FREE tickets valued at $80 to the Festival’s Artisan Cheese & Fine Food Fair. Winners in the draw will be notified in February.

Thank you for your input!

Cooks & Curds Gala, Great Canadian Cheese Festival

Chefs Blackie and Gagnon in dead heat at Cooks Curds Gala

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Chef Michael Blackie of Ottawa and Chef Francois Gagnon of Montréal share top honours in People’s Choice balloting for the most popular tasting dish at the Cooks & Curds Gala last weekend at the second annual Great Canadian Cheese Festival. Chef Katie Hayes of Newfoundland is runner-up.

Highland Blue Cubic Melt

Chef Blackie’s dish was a Highland Blue Cubic Melt with Crispy Chorizo, Acidulated Shimenji Mushrooms, Kumquat Compote and Mustard Lettuce. Back Forty Artisan Cheese makes Highland Blue. The dish was paired with Rosehall Run Vineyards 2009 Pinot Noir Cuvée County. Chef Michael Blackie, National Arts Centre, Ottawa

Grilled Jalapeno Poppers

Chef Gagnon’s dish was Grilled Jalapeno Poppers stuffed with Fou du Roy and Pork, Smoked Ontario Rhubarb Jam. Les Fromagiers de la Table Ronde makes Fou du Roy. The dish was paired with Beau’s All Natural Brewing Festivale Altbier. Chef Francois Gagnon, Lunch Insolite, Montreal

Bonavista Goat Curry

The runner-up dish by Chef Katie Hayes was Bonavista Goat Curry with Coriander-Whipped Fresh Chèvre, Partridgeberry Chutney on Wood-Fired Oven Pita. The Chèvre was made by Monforte Dairy. The dish was paired with Lacey Estates Vineyard & Winery 2012 Gewurztraminer. Chef Katie Hayes, Bonavista Social Club, Upper Amherst Cove, Bonavista Peninsula, Newfoundland.

Chefs Francois Gagnon and Michael Blackie.

The winners were among the eight tasting dishes prepared by eight outstanding chefs from across Canada for the Cooks & Curds Gala at the 2012 Great Canadian Cheese Festival on Saturday evening. The Gala is the culinary and social highlight of the Cheese Festival, attracting some 400 guests..

Bob Blumer’s Blue Cappuccino

In the desert lounge following the strolling dinner, Food Network celebrity chef Bob Blumer made a guest appearance to prepare his signature blue-cheese cappuccino made with Alpindon from Kootenay Alpine Cheese and Devil’s Rock Creamy Blue from Thornloe Cheese.

Ivy Knight, editor-in-chief of Swallow, the new online food and drink magazine, served as Gala Co-ordinator.

Photos of four dishes courtesy of Yvonne T of The Hungry Cat. Photo of chefs courtesy of Ivy Knight of Swallow.