{"id":3559,"date":"2012-05-31T08:59:50","date_gmt":"2012-05-31T12:59:50","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3559"},"modified":"2012-05-31T08:59:50","modified_gmt":"2012-05-31T12:59:50","slug":"belief-in-goodness-in-all-things-drives-cestbon-cheese","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2012\/05\/31\/belief-in-goodness-in-all-things-drives-cestbon-cheese\/","title":{"rendered":"Belief in goodness in all things drives C’estbon Cheese"},"content":{"rendered":"
\"\"<\/a>
Happy goats make for delicious chevre at C’estbon Cheese in St. Mary’s, Ontario.<\/figcaption><\/figure>\n

\u201cMy story is simple, all I want to do is make cheese,\u201d relates George Taylor on what now motivates him in life.\u00a0 Strongly coupled with his \u201cBelieve in Goodness\u201d mindset, as his company\u2019s tagline readily affirms, that\u2019s the promise Taylor wants to associate with C\u2019estbon Cheese<\/a>.\u00a0<\/strong><\/p>\n

It\u2019s much more than a plainspoken sales slogan, it communicates the inherent integrity he strives to represent with the limited, artisan batches of premium, fresh goat’s milk ch\u00e8vre cheese he turns out from his one-man operation located in St. Mary\u2019s, Ontario.<\/p>\n

Ironically, his thriving business has become a unique and prominent micro-dairy considered to be the gold standard for ch\u00e8vre in Ontario by the restaurants and consumers who use it, after he said goodbye to a twenty-five year employ at The Sports Network (TSN) in Toronto for a more leisurely paced lifestyle.<\/p>\n

\u201cIn 1999, I was looking to simplify my life by leaving the\u00a0pressure cooker world of sports television to pursue farming full-time. \u00a0When it became apparent that I wasn’t going to die\u00a0as required shortly into retirement, I decided I needed a more productive source of farm income than the stipend\u00a0paid out to\u00a0a gentleman farmer.\u201d<\/p><\/blockquote>\n

The realization allowed for the prospect of other possibilities.\u00a0 \u201cAround this time I met Ruth Klahsen<\/a>, now of Monforte Dairy, who was also exiting her chosen career. \u00a0She had a vision and wanted to experiment with cheesemaking beyond the restaurant kitchen; I had the farm, the technical and financial resources to build on, and a dairy goat herd to provide milk. \u00a0We agreed to collaborate in operating an on-farm cheese dairy where I would milk the goats and assemble and finance the project while she would make the cheese.”<\/p>\n

\"\"<\/a>
The go-to chevre for restaurants and consumers.<\/figcaption><\/figure>\n

But when that approach didn’t work out, Taylor, within the next year, developed his own philosophy and operating guidelines for what could be accomplished in the cheese industry, and C\u2019estbon Cheese was born.\u00a0 \u201cI craft the milk with quality in mind always. \u00a0I do it right the first time, and then repeat. \u00a0I don’t pretend to make the perfect cheese, but if I don’t like it, it won’t leave my studio,\u201d says Taylor of his discerning process. \u00a0\u201cI could make more cheeses and in greater volumes, but to be truly artisan, I feel every cheese must have my fingerprint on it, figuratively and literally. \u00a0This I believe separates\u00a0C’estbon\u00a0from many of our peers.\u201d<\/p><\/blockquote>\n

By personally making the cheese once a week by hand at the on-farm facility in a traditional method passed down by his father, Taylor\u2019s plant was the first such approved in Ontario by both the Federal and Provincial governments to process its milk on-site, a worthy achievement that has helped subsequent farmers within the industry obtain the same consent.<\/p>\n

Although the soft, unripened cheese was first created from a herd of 200 purebred Toggenburg and LaMancha goats, the production quickly evolved to needing more quality milk than his original herd could provide.\u00a0 As a result, his current partnership with Ontario\u2019s leading goat-milk supplier, Hewitt\u2019s Dairy, before long commenced to ensure there would always be sufficient milk to meet his exacting standards.<\/p>\n

Adding to its distinctive merit, he insists the price\u00a0of his cheese be kept reasonable to guarantee this variety is accessible for everyone; his leading desire is to see ch\u00e8vre as a staple on every table, not as a luxury product.<\/p>\n

\u201cArtisan, food scientist\u00a0and magician,\u00a0I wear all three hats,\u201d shares Taylor about the future of his retirement-plan-turned-dairy-dream, \u201cso C’estbon Cheese will exist as long as I continue to be inspired and remain in awe of the alchemy of milk transitioning into curd, then aging it at the hands of a craftsman into something greater than the sum of its parts.\u201d<\/p><\/blockquote>\n

C’estbon Cheese is a Featured Cheesemaker at The Great Canadian Cheese Festival<\/a> this weekend. Come. taste the cheese, meet George Taylor! Tickets are available online<\/a> and the main entrance Saturday and Sunday.<\/p>\n

C\u2019estbon Cheese can be purchased in select Metro, Whole Foods, and Sobey’s stores and cheese shops.<\/p>\n

\u2014Christine Darragh<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cMy story is simple, all I want to do is make cheese,\u201d relates George Taylor on what now motivates him in life.\u00a0 Strongly coupled with his \u201cBelieve in Goodness\u201d mindset, as his company\u2019s tagline readily […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,199],"tags":[],"brand":[],"class_list":["post-3559","post","type-post","status-publish","format-standard","hentry","category-cestbon-cheese","category-great-canadian-cheese-festival"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3559","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=3559"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3559\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3559"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}