For cheese lovers, all roads lead to Picton on June 3-4

Informative Cheese Seminars are included in the price of admission at #TGCCF.

Top 10 reasons why you won’t want to miss the seventh annual Great Canadian Cheese Festival in Picton, Ontario, on June 3-4, 2017.

  1. More than 500 foods and beverages for sampling and purchase, including 200 artisan and farmstead cheeses.
  2. Chance to meet Canada’s outstanding cheesemakers face-to-face, including many from Québec.
  3. Informative Cheese Seminars on a variety of topics.
  4. Express access to more than 100 exhibitors and vendors, including specialty foods, small-batch wine, craft beer, craft cider and—NEW!—spirits.
  5. SWAG! An insulated Festival tote bag for your purchases and a souvenir Festival glass for sampling wine, beer and cider (19+).
  6. Local VQA wines and cider available for purchase by bottle or case (19+).
  7. Dairy Farm, with animals and displays, including the sweetest water buffalo you’ll ever meet.
  8. Food Court, featuring—NEW!— J.K. Fries and Braised-Beef Poutine from Jamie Kennedy Kitchens.
  9. Live music by Starpainters trio in the Prince Edward County Pavilion.
  10. Ample FREE parking.

More than 5,000 cheese lovers are expected to attend, sampling and purchasing close to 200 different cheeses made by artisan producers from the Atlantic to the Pacific. It’s the biggest artisan cheese show in Canada, indeed, in North America, with an estimated 500 foods and beverages in total on offer.

Meet Canada’s best cheesemakers, including Armand Bernard of Cows Creamery in P.E.I., at Canada’s biggest cheese show.

Cheesemakers, specialty food producers, small-batch wineries, craft breweries and cideries, and other exhibitors and vendors have reserved 100+ booths making the event at the Picton Fairgrounds one of the biggest artisan food markets in Ontario.


  • Super Saturday (June 3) or Super Sunday (June 4): All attractions listed above PLUS EXTRAS such as informative Cheese Seminars, an insulated Festival tote bag for your purchases, a souvenir Festival glass for sampling wine, beer and cider (19+), live music and more. Super Ticket $50 plus tax per day.
  • BEST BUY: Weekend VIP Pass (June 3 and 4): Admission Saturday and Sunday with VIP access at 10 a.m., one hour before show opens to public. PLUS reserved seating at informative Cheese Seminars. Includes all attractions listed above PLUS EXTRAS such as Cheese Seminars, an insulated Festival tote bag for your purchases, a souvenir Festival glass for sampling wine, beer and cider (19+), live music and more. Weekend VIP Pass $75 plus tax.

Tickets can be ordered online in advance at or purchased at the door.

The Great Canadian Cheese Festival is the only place where you can taste and buy 200 different Canadian artisan and farmstead cheeses—plus specialty foods galore.

The Festival’s main attraction, the Artisan Cheese & Fine Food Fair, is open 11 a.m. to 4 p.m. on Saturday and Sunday, June 3 and 4. Families are welcome. Children 15 and younger FREE when accompanied by an adult. Special pricing for groups of 10+.

There is so much to do at the Cheese Festival—and in must-visit Prince Edward County—that you’ll want to make a weekend of it. Check out featured accommodations in Prince Edward County, Belleville and Kingston at

The Festival also offers special events like Gastronomy on the Farm with Jamie Kennedy, Cooking with Cheese Class with Cynthia Peters and a Quinte Cheese Tour. For additional information, visit For assistance, email or telephone 1.866.865.2628.

The Great Canadian Cheese Festival is produced by Cheese Lover Productions with the generous support of Celebrate Ontario. Prince Edward County is Gold Sponsor, Bay of Quinte Region is Principal Partner and Stonemill Bakehouse is Official Bread Supplier.

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.

June 3-4, 2017, Picton, Ontario


Jamie Kennedy: Good food as a way of life

Jamie Kennedy's first cookbook in more than a decade.
Jamie Kennedy’s first cookbook in more than a decade.

J.K. The Jamie Kennedy Cookbook is much more than a cookbook. It’s a warm and personal memoir by one of Canada’s most influential chefs connecting a collection of 121 of his favourite recipes—with appealing reportage photography rather than the highly stylized photos usually seen in cookbooks.

The new book is very much like J.K. himself: Personable, down to earth, without a hint of ego or pretense, with a vision of good food as a way of life seasoned by four decades at the leading edge of gastronomy in Canada.

Like no one before him, Jamie Kennedy popularized eating and cooking with local, sustainable and seasonal ingredients, a theme that runs through the book.

Official launch party at Gilead Café & Wine Bar last night.
Official launch party at Gilead Café & Wine Bar last night.

For cheese lovers, there are two chapters on cheese featuring a dozen recipes that we cannot wait to try—all using Ontario cheese, of course. Here’s a sampling:

  • Pickled Vegetables with Niagara Gold Fondue
  • Sheep’s Milk Cheese-Filled Squash Flower with Fresh Tomato Sauce
  • Potato Gnocchi with Thunder Oak Gouda Sauce
  • Wild Rice Crackers that are always included in J.K. cheese plates.

J.K. makes special mention of the cheddars from Black River Cheese, the gouda from Thunder Oak Cheese Farm, and Niagara Gold from Upper Canada Cheese. Cape Vessey, a firm goat cheese made by the original Fifth Town Artisan Cheese, is also cited. He gives credit to Petra Kassun-Mutch of Fifth Town and Ruth Klahsen of Monforte Dairy for helping to reshape and revitalize the artisan cheese industry in Ontario.

Those who have been fortunate enough to attend the Gastronomy on the Farm dinners on the Chef’s own farm in Prince Edward County, held in conjunction with The Great Canadian Cheese Festival, will recognize many photos and the anecdote about a sudden summer rain filling champagne flutes before the reception started.

Those who attended the Cooks & Curds Gala at the first two Cheese Festivals will find the recipes for Chef’s famed frites and his braised beef and braised oxtail poutines in the book.

What would a Jamie Kennedy event be without his famous J.K. Fries?
What would a Jamie Kennedy event be without his famous J.K. Fries?

Scattered throughout the book are testimonials and comments by a broad range of J.K. alumni, food writers, family members and other chefs. Michael Stadtlander, with whom J.K. launched legendary Scaramouche, provides the foreword. Three quotes:

Much of the food we enjoy in Canadian restaurants today is the result of Jamie’s work in the local food movement, as he has influenced generations of chefs who share his pioneering spirit and love for real food.

—Chef Michael Stadtlander, Eigensinn Farm and Hai Sai

Now I realize that just about every major trend that would blow through Toronto in the next decade was already encapsulated in (Jamie Kennedy’s) Wine Bar: Small plates. Reasonable prices. Deliberately casual ambiance. Do-it-yourself chacuterie and preserves. Very serious cheese.

Food writer James Chatto

Nobody ever says it, so I will: Jamie Kennedy is possibly one of the most important chefs in Canada in the last fifty years. Period. Ever. You get what I’m saying? What was Canadian food until forty years ago?

—Chef David McMillan, Joe Beef, Liverpool House and Vin Papillon

We obtain the obligatory autograph from Chef.
We obtain the obligatory autograph from Chef.

Much of the credit for the success of the book belongs to Ivy Knight, who helped J.K. write the text, and to Jo Dickins for the marvelous photographs. Ivy Knight says of the experience: “Jamie has been lauded for years, ever since, at age 25, he took the reigns as head chef at Scaramouche. It absolutely boggles my mind that he has never turned into a raging egomaniac, but instead is kind and calm and has his feet firmly on the ground. I can’t think of any other chef who’s been in the game this long who can still be found working the line during a lunch rush. ”

J.K. says it was truly a collaboration that lead to the finished product published by HarperCollins Publishers and sold by Amazon and Indigo.

It’s must-read. Order it online, buy it in a book store . . . or have lunch at Gilead Café & Wine Bar, buy the book there and ask Chef to autograph it.

 —Georgs Kolesnikovs, cheese-head-in-chief at and founder of The Great Canadian Cheese Festival and Canadian Cheese Awards