CheeseLover.ca – Page 20 – Never met a cheese I didn't like . . . well, hardly ever

Alfred Le Fermier, Bleu d'Élizabeth, Caseus, Fromagerie Blackburn, Fromagerie du Presbytère, Fromagerie La Station, Fromagerie Nouvelle France, Mont Jacob, Pionnier, Vanessa Simmons

Bleu d’Élizabeth best of the best in Québec cheese

June 19, 2013 No Comments

Caseus winners Dominic and Jean Morin of Fromagerie du Presbytere. — Caseus winners Dominic (left) and Jean Morin of Fromagerie du Presbytère.

For the second year in a row, Bleu d’Élizabeth made by Fromagerie du Presbytère has won the coveted gold medal in the Caseus Québec Fine Cheese Competition, the annual judging of cow-, goat- and sheep-milk cheeses produced by Québec cheesemakers.

For its repeat performance, Bleu d’Élizabeth was also honored with the Caseus Emeritus award.

For the Morin brothers—Jean is the cheesemaker, Dominic manages the fourth-generation dairy farm—the awards just keep on coming. Earlier this year, Bleu d’Élizabeth won two medals in the Canadian Cheese Grand Prix, for best blue and best organic cheese. Two years, ago Élizabeth was named runner-up in the prestigious American Cheese Society competition.

What’s the secret to their success? Happy cows is Jean Morin’s stock answer, but he adds: “Every morning I start the day by asking myself what I can do better today than yesterday.”

That drive for perfection shows in Bleu d’Élizabeth, so soft, rich and creamy, with lovely grey-greenish veins, with understated saltiness, and a distinct earthy aroma.

The Caseus awards were presented yesterday in the National Assembly in Québec City by Agriculture Minister Francois Gendron. More than 40 producers entered 165 cheeses in 24 categories of competition.

The Caseus silver medal went to Mont Jacob, a washed-rind cheese made by Fromagerie Blackburn, while the bronze was awarded to Pionnier, a firm cheese made with a blend of cow and sheep milk in a collaboration between Jean Morin of Fromagerie du Presbytère and Marie-Chantal Houde of Fromagerie Nouvelle France.

A new Caseus medal honoring excellence in aged cheese went to the 24-month Alfred Le Fermier made by Fromagerie La Station.

For the winners in all Caseus categories, please click here.

The Ministry of Agriculture, Fisheries and Food is the lead sponsor for the Caseus competition. The Institute of Food Technology, Campus Saint-Hyacinthe, manages the judging.

This year for the first time the jury included a judge from Ontario, Vanessa Simmons of Ottawa, cheese sommelier at Savvy Company and presenter of guided tastings at The Great Canadian Cheese Festival.

For information about the availability of all winners except Mont Jacob, contact Plaisirs Gourmets. For information on Mont Jacob, contact Fromages CDA.

Cheese business, Cheese festival, Great Canadian Cheese Festival

More than 125 different artisan cheeses to try and buy!

May 23, 2013 No Comments

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!

Chef Francois Gagnon, Great Canadian Cheese Festival, Plaisirs Gourmets

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

May 18, 2013 No Comments

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

May 16, 2013 No Comments

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!

PEOPLE’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

April 19, 2013 No Comments

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 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.

Arla Foods, Black River Cheese, Canadian Cheese Grand Prix, Cows Creamery, Dairy Farmers of Canada, Fromagerie du Presbytère, Gunn's Hill Artisan Cheese, Maple Dale Cheese, Tre Stella Feta

Winning smiles of the Canadian Cheese Grand Prix

April 19, 2013 No Comments

Captiomn goes here — A proud Pauline Morin shares the joy of sons Jean, right front, and Dominic, left rear, and grandson Thomas as Fromagerie du Presbytere dominated the Canadian Cheese Grand Prix with three awards, Best Blue and Best Organic for Blue d’Elizabeth and Best Swiss-type Cheese for Louis d’Or 18 months.

Caption hgere — Jan Schalkwyk of Sylvan Star Cheese was honored twice for his Grizzly Gouda, for Best Farmstead and Best Gouda. His secret? Feed the cows well as quality milk makes quality cheese.

Andrea White with one of two awards for Cows Creamery. It won Best Flavoured Cheese with Applewood Smoked Cheddar and Best Aged Cheddar (1 to 3 years) with Avonlea Clothbound Cheddar.

Arlla Foods won twice, with — Arlla Foods won twice, Best Mozzarella with Tre Stelle Mozzarella and Best Sewmi-Soft with Tre Stelle Feta.

Shep Ysselstein of Gunn’s Hill Artisan Cheese, a relative newcomer on the cheese scene, won Best Firm Cheese with Gunn’s Hill Five Brothers.

Wayne Lain of Maple Dale Cheese won Best Medium Cheddar (4 to 9 months) with its Medium Cheddar.

Robin Ferguson of Black River Cheese won Best Aged Cheddar (more than 3 years) with 5-Year Aged Cheddar.

Our apologies for not being able to photograph every winner, but photos of all winning cheeses are posted here.

Canadian Cheese Grand Prix, Dairy Farmers of Canada, Quality Cheese, Ricotta

Quality Cheese Ricotta wins Canadian Cheese Grand Prix

April 18, 2013 No Comments

What shockeroo!

For the first time in the eight renditions of the Canadian Cheese Grand Prix, a fresh cheese was named Grand Champion, the first time an Ontario cheese was named the best cheese in Canada.

The history-making cheese is Ricotta made by Quality Cheese of Vaughan, Ontario.

A jury of top Canadian food industry experts selected it from 19 impressive category winners in the Grand Prix.

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 winners were announced tonight during a gala at the Hyatt Regency in Montreal.

“The Ricotta’s refined and balanced taste really stood out during the competition “, says Chef Danny St. Pierre, Canadian Cheese Grand Prix jury member. “This confirms that a fresh cheese can have as much depth as an aged cheese”.

Quality Cheese’s Ricotta is lauded for its creamy texture and milky aroma. Quality Cheese manufactures, distributes and retails Italian speciality cheeses and boasts a team representing four generations of cheesemaking.

Their products are so popular that fans flock to their Vaughan, Ontario, location to buy the cheese fresh.

The Grand Champion and 19 category winners were selected from a record 225 cheese entries submitted by cheesemakers from Prince Edward Island to British Columbia. The submissions were then narrowed down to 58 finalists by the jury in February.

“We are seeing an impressive variety of Canadian cheeses being developed to satisfy various culinary tastes and trends”, says Mr. St. Pierre. “It’s fascinating to see all the things we can do with these cheeses, be it topping a cracker with an aged Cheddar or using a fresh cheese to make a wild blueberry cheesecake. So take out your cooking aprons and discover the winners of the 8^th Canadian Cheese Grand Prix!”

Indeed, Canada’s vibrant and unique cheesemaking craft has evolved to the point that new types of cheese are continually being added to the Canadian Cheese Grand Prix. This year, two new categories were introduced: “Gouda’’ and “Fresh Cheese with Grilling Properties.”

Canadian Cheese Grand Prix Jury members tasted, touched and smelled each cheese, evaluating them for appearance, flavour, colour, texture and body, and salt content before determining the following winners.

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 category winners. Click on any image for a larger view.

FARMHOUSE CHEESE

Grizzly Gouda ~ Sylvan Star Cheese, Alberta

ORGANIC CHEESE

Bleu d’Élizabeth ~ Fromagerie du Presbytère, Québec

FRESH CHEESE

Ricotta ~ Quality Cheese, Ontario

FRESH CHEESE WITH GRILLING PROPERTIES

Queso Fresco Cheese ~ Latin Foods, Alberta

SOFT CHEESE WITH BLOOMY RIND

Le Noble ~ Fromagerie Domaine Féodal, Québec

SEMI-SOFT CHEESE

Tre Stelle Feta Cheese ~ Arla Foods, Ontario

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

Le Mamirolle ~ Fromagerie Éco-Délices, Québec

FIRM CHEESE

Gunn’s Hill Five Brothers ~ Gunn’s Hill Artisan Cheese, Ontario

GOUDA

Grizzly Gouda ~ Sylvan Star Cheese, Alberta

SWISS-TYPE CHEESE

Louis D’or 18 months ~ Fromagerie du Presbytère, Québec

MOZZARELLA (BALL, BRICK OR CYLINDER)

Tre Stelle Mozzarella Cheese ~ Arla Foods, Ontario

BLUE CHEESE (VARIOUS RINDS, WITH OR WITHOUT VEINING)

Bleu d’Élizabeth ~ Fromagerie du Presbytère, Québec

FLAVOURED CHEESE WITH ADDED NON-PARTICULATE FLAVOURINGS

Applewood Smoked Cheddar ~ Cows Creamery, Prince Edward Island

FLAVOURED CHEESE WITH ADDED PARTICULATE SOLIDS AND FLAVOURINGS

Raclette de Compton au poivre ~ Fromagerie La Station, Québec

MILD CHEDDAR (AGED 3 MONTHS)

L’Ancêtre Organic Mild Cheddar ~ Fromagerie L’Ancêtre, Québec

MEDIUM CHEDDAR (AGED 4 TO 9 MONTHS)*

Medium Cheddar ~ Maple Dale Cheese, Ontario\

OLD CHEDDAR (AGED FROM 9 MONTHS TO A YEAR)

Cheddar 1 year ~ Fromagerie Perron, Québec

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

Avonlea Clothbound Cheddar ~ Cows Creamery, Prince Edward Island

AGED CHEDDAR (MORE THAN 3 YEARS)

5 Year Aged Cheddar ~ Black River Cheese, Ontario

Photos courtesy of Dairy Farmers of Canada.

Fifth Town Artisan Cheese, Great Canadian Cheese Festival

Fifth Town reopens in time for Cheese Festival in June

March 27, 2013 No Comments

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

March 25, 2013 No Comments

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.

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.

Cheese love, Marché Jean-Talon, Quebec Cheese, Vanessa Simmons

Pilgrimage to a Canadian cheese lover’s Mecca

March 17, 2013 No Comments

Vanessa and I stopped shopping for cheese and charcuterie at Marché Jean-Talon when we were left with nothing but coins in our pockets. Photo by SO.

When they want to pay homage to fromage, cheese lovers in Europe make a pilgrimage to France. In the U.S., the destination is Vermont or California. In Canada, there is only one choice: Québec.

Despite much progress in Ontario and British Columbia in the last decade, Québec remains Canada’s leading artisan-cheese region. With about half of Canada’s 180 cheese producers based in Québec, its leading role isn’t likely to end anytime soon.

For Canadian cheese lovers, the easiest way to find Mecca in Québec is to visit Marché Jean-Talon in Montréal. Which is what Significant Other and I did with a great friend in cheese, Vanessa Simmons, cheese sommelier at Savvy Company in Ottawa. We have many friends who love cheese, many friends who love food, but only in Vanessa do SO and I find an appetite for food, drink and adventure to match ours.

We warmed up for Marché Jean-Talon by visiting Complexe Desjardins in downtown Montreal to say hello to cheesemakers taking part in the annual La Fête des fromages d’ici. It was good to see so many producers represented by Plaisirs Gourmets at the show. SO and I sampled our way around for several hours and then caught up with Vanessa to compare notes and purchases. No surprise that our wallets were $150 lighter and bags similarly heavier.

What makes Marché Jean-Talon such a perfect Mecca for cheese lovers is that here one finds:

and across the lane:

Fromagerie Hamel.

Short of spending weeks driving from cheesemaker to cheesemaker around Québec, it doesn’t get much better than this.

Two hours and more than $350 later, here’s what we had in our cooler bags:

OUR HAUL

Le Pont Blanc, Fromagerie Au Gré des Champs
Etoile Bleu, Fromagerie Jeannine
Le Pizy, Fromagerie de la Suisse Normande
Le Verdict d’Alexina, Fromagerie Le Détour
Le Gaulois, Fromagerie de la Ferme Ducrêt
Athonite, Fromagerie du Monastere Vierge Marie la Consolatrice
Valbert, Fromagerie Lehmann
Pied-de-Vent, Fromagerie Pied-de-Vent

IN VANESSA’S COOLER

20 Vaches, Fromagerie l’Atelier
Chèvre a Ma Maniere, Fromagerie l’Atelier
Etoile Bleu, Fromagerie Jeannine
Athonite, Fromagerie du Monastere Vierge Marie la Consolatrice
Le Troupeau Benit, Fromagerie du Monastere Vierge Marie la Consolatrice
Monnoir, Fromagerie Au Gré des Champs
Brebichon, Fromagerie du Verger
Fleuron, Fromagerie de la Table Ronde
Fou du Roy, Fromagerie de la Table Ronde
Le Voyageur, Fromagerie Le P’tit Train du Nord
La Maria Chapdelaine, Fromagerie La Normandinoise
Blackburn, Fromagerie Blackburn
Le Pizy x 3! Fromagerie de la Suisse Normande

CHARCUTERIE

Terrine Champignons et Noisettes, Le Veau Charlevoix
Cretons au porc, Les Cochons Tout Ronds
Ménage, Les Cochons Tout Ronds
Cured ham, Les Cochons Tout Ronds

Smoked meat at Schwartz's, fatty and fabulous. — Smoked meat at Schwartz’s, fatty and fabulous. Photo by VS.

And if all that wasn’t enough, Vanessa forced us to accompany her to Schwartz’s Montréal Hebrew Delicatessen for lunch of the most famous smoked meat in Canada. Oh, the agony!

—Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-cheef at CheeseLover.ca and director of The Great Canadian Cheese Festival, lived in Montréal when Oka was still made Trappists at Oka. Way back then, his smoked-meat emporium of record was Bens De Luxe Delicatessen & Restaurant founded in 1908 by Latvian immigrants Ben and Fanny Kravitz.

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