{"id":5221,"date":"2015-05-21T17:58:36","date_gmt":"2015-05-21T21:58:36","guid":{"rendered":"https:\/\/cheeseloverca.wordpress.com\/?p=5221"},"modified":"2015-05-21T17:58:36","modified_gmt":"2015-05-21T21:58:36","slug":"pharmacology-to-fermentation-to-wine-to-cheese","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2015\/05\/21\/pharmacology-to-fermentation-to-wine-to-cheese\/","title":{"rendered":"Pharmacology to fermentation to wine to cheese at Lighthall"},"content":{"rendered":"
\"Cheesemaker<\/a>
Cheesemaker Heather Robertson and three of the first cheeses made at Lighthall Vineyards and Dairy.<\/figcaption><\/figure>\n

How does a pharmacist become Ontario\u2019s first small-batch winemaker\/artisan cheesemaker? Lighthall Vineyards and Dairy owner and winemaker Glenn Symons can explain:<\/strong><\/p>\n

He has been making cheese for personal use for the past two years, discovering new recipes and perfecting techniques along with Heather Robertson. She is a longtime friend and a 15-year cheese industry veteran. She has worked in cheese retail and cheesemaking at another cheese producer.<\/strong><\/p>\n

Lighthall Vineyards and Dairy<\/a> will be one of 40 artisan cheese producers sampling and selling cheese at The Great Canadian Cheese Festiva<\/a>l on June 6-7 in Picton, Ontario.<\/p>\n

\"Glen<\/a>
Glenn Symons, winemaker and cheesemaker.<\/figcaption><\/figure>\n

Symons had been a home winemaker since age 19. He started in pharmacy in 1993, taking over the Lighthall vineyard in 2008. Lighthall produces three still wines, two sparkling, including 2014 Lighthall The Fence<\/em> Ros\u00e9, and and one dessert wine. The Fence the first ros\u00e9 from its own vineyards. It is 100% Pinot Noir, refermented using the Charmat method.<\/p>\n

All the wines are produced in a non-interventionist manner. Non-interventionist winemaking consists of doing as little as possible to the grapes from their growth to their eventual vinification.<\/p>\n

Lighthall Vineyards and Dairy endeavours to produce the highest quality wines, primarily from their own grapes, with all employees and family members involved in every step of production, including vineyard work through to final bottling, said Symons. With the tasting bar inside the production area, they aspire to share this enriching experience with every customer who comes to visit.<\/p>\n

\u201cIt\u2019s much like making home vintage, but on a larger scale,\u201d said Symons. \u201cIn some ways the commercial equipment makes the process easier.\u201d<\/p>\n

Cheesemaking has proven to be so much fun and the cheese so delicious that Symons and Robertson are sharing their talents with the public. They sell their three sheep\u2019s milk cheeses at a farmers\u2019 market in Kingston and at the winery. They produce three varieties:<\/p>\n