{"id":3378,"date":"2012-03-08T10:47:26","date_gmt":"2012-03-08T15:47:26","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3378"},"modified":"2012-03-08T10:47:26","modified_gmt":"2012-03-08T15:47:26","slug":"meet-peis-award-winning-cheesemaker-in-toronto-and-waterloo","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2012\/03\/08\/meet-peis-award-winning-cheesemaker-in-toronto-and-waterloo\/","title":{"rendered":"Meet PEI&#8217;s award-winning cheesemaker in Toronto and Waterloo"},"content":{"rendered":"<figure id=\"attachment_3380\" aria-describedby=\"caption-attachment-3380\" style=\"width: 282px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2012\/03\/px_cl_cows_armand-1.jpg\" data-lightbox=\"gal[3378]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-3380\" title=\"px_cl_cows_armand\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2012\/03\/px_cl_cows_armand-1.jpg?w=282\" alt=\"\" width=\"282\" height=\"300\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2012\/03\/px_cl_cows_armand-1.jpg 800w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2012\/03\/px_cl_cows_armand-1-283x300.jpg 283w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2012\/03\/px_cl_cows_armand-1-768x815.jpg 768w\" sizes=\"auto, (max-width: 282px) 100vw, 282px\" \/><\/a><figcaption id=\"caption-attachment-3380\" class=\"wp-caption-text\">Armand Bernard of Cows Creamery in a cheesy photo among lobster pots.<\/figcaption><\/figure>\n<p><strong>Prince Edward Island\u2019s award-winning cheesemaker, Armand Bernard of Cows Creamery, is hosting &#8220;Meet the Cheesemaker\u201d sampling events in Toronto and Waterloo on March 8 to 11.\u00a0 Bernard is the artisan behind award-winning cheeses like Avonlea Clothbound Cheddar and Cows Creamery Extra Old Cheddar.<\/strong><\/p>\n<p>Avonlea Clothbound Cheddar is produced according to a traditional recipe from the Orkney Islands, north of Scotland.\u00a0 In 2011, it won its category the Canadian Cheese Grand Prix and the American Cheese Society Competition.<\/p>\n<p>Cows Creamery Extra Old Cheddar is aged for two years and is made from Prince Edward Island cow&#8217;s milk.\u00a0 In 2009, it won its class in the Canadian Cheese Grand Prix.<strong><\/strong><\/p>\n<p><strong>When and Where:<\/strong><\/p>\n<p><strong>Thursday,<\/strong> <strong>March 8<\/strong>: 2 p.m. to 7 p.m. at Loblaws at Maple Leaf Gardens, 60 Carlton Street, Toronto.<strong><\/strong><\/p>\n<p><strong>Friday, March 9: <\/strong>11 a.m. to 4 p.m. at Nature&#8217;s Emporium, 16655 Yonge Street, Newmarket, Ontario.<\/p>\n<p><strong>Saturday, March 10:<\/strong> 11 a.m. to 3 p.m. at Vincenzo&#8217;s, 150 Caroline Street South, Waterloo, Ontario.<strong><\/strong><\/p>\n<p><strong>Sunday,<\/strong> <strong>March 11: <\/strong>12 p.m. to 3 p.m. at McEwan, 38 Karl Fraser Road, Toronto.<\/p>\n<p>Cows Creamery cheeses are distributed in Ontario by <a href=\"http:\/\/glenechofinefoods.com\/\">Glen Echo Fine Foods<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prince Edward Island\u2019s award-winning cheesemaker, Armand Bernard of Cows Creamery, is hosting &#8220;Meet the Cheesemaker\u201d sampling events in Toronto and Waterloo on March 8 to 11.\u00a0 Bernard is the artisan behind award-winning cheeses like Avonlea [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129,190],"tags":[],"brand":[],"class_list":["post-3378","post","type-post","status-publish","format-standard","hentry","category-cows-creamery","category-glen-echo-fine-foods"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=3378"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3378\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3378"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}