I laughed, I cried (they were tears of joy for the abundance of cheese), and ate a heck of a lot of cheese. Close to 4000 cheeselovers assembled in Picton, (aka Prince Edward County) June 1st to 3rd to celebrate their love for curd at The Great Canadian Cheese Festival. A plethora of over 125 different types of cheese showcasing our nation’s best from PEI to Vancouver Island were ripe and ready – soft cheese, hard cheese, blue cheese, stinky cheese, pungent cheese, young and old cheese, rustic cheese, raw cheese, and sheep, cow, goat and even buffalo milk cheese. Joining them in the Artisan Cheese & Fine Food Fair were all the best compliments to cheese — artisan foods of crackers, breads, charcuterie, jams, chutneys, jellies, honey, and fine wines, ciders, and craft beer.
I was adamant to not miss a single second of my cheesey weekend, and so planned to leave on Thursday early evening. After packing the car to the hilt with event supplies, my large electric cooler, and other cheesey bits and pieces for my tutored tasting I was on the road again, although much later than expected, but happy my destination yet again involved cheese. Of course, I had to fit in a last minute stop/cheese pick up at Clarmell Farms on the way, for chèvre & goat gouda cheese as a special treat for the Cooks & Curds Gala chefs on Saturday night. Big hugs and thanks to Paul & Grace Mussell for the snack & extra coffee to keep me awake as I hit the road.
Rain, rain go away! Friday began ducking raindrops during quick wine stops at Rosehall Run & Huff Estates before heading to the Crystal Palace to check out the site and check in for volunteer duties. Despite crappy weather, the show must go on – dedicated volunteers diligently worked to set up the site, get exhibitors moved in, assemble registration packages, complete guest cooler bags, get volunteers oriented, cut & organize cheese, direct trucks/rentals arriving, set up special event facilities, and decorate, among many other logistical tasks. Amid very organized chaos, everyone silently prayed as one mind to the cheese gods for beautiful weather Saturday and Sunday (thank you, cheese gods). Friday ended with a casual meet & greet of the stellar lineup of chefs featured at Saturday’s Cooks & Curds Gala, courtesy of Swallow’s Ivy Knight, chef wrangler extraordinaire, Ottawa’s own Michael Blackie – Executive Chef of the National Arts Centre – among them.
Saturday started peacefully with more prayers (thank you, cheese gods) and quickly turned to cheese frenzy with tutored tastings on cheddar & cheese 101, ongoing demos, sampling of all kinds, a cheese food court, Food Network celebrity Bob Blumer’s grilling artisan cheese pizza, and me taking it all in from behind the scenes helping cheesemakers, selling cheese, and organizing hospitality for the chefs, post-gala. Congrats to Chef Michael Blackie for top honors for the second year in a row, recognized by the People’s Choice Award he shared with Montreal’s Francois Gagnon at Cooks & Curds for his delicious Highland Blue Cubic Melt. An outstanding 400 guests took part in the strolling dinner.
Family day Sunday arrived too early after a late night, but provided more of an opportunity to chill & chat with the Quebec cheesemakers featured in my “Taste of Quebec” tutored session and sample my picks one last time. I wandered at a more leisurely pace to nibble on yet more cheese, take in the milking demo, photograph Yvette the water buffalo in the dairy farm before showcasing the best of La Belle Provence. I was pleasantly surprised to see friend & Ottawa cheesemonger Peter Fiander volunteering with the prep team in the kitchen under the guidance of newly certified Cheese Sommelier and festival cheesemonger Jackie Armet. Thanks to Savour Ottawa member Maggie Paradis, of Fromagerie les Folies Bergères for the spotlight goat milk cheese on my plate – soft, surface-ripened La Sorcière Bien Aimée. Made on April 24, our advanced planning made sure it was perfectly “à point”. Jackie’s daughter Clare can certainly attest – she enjoyed every finger lickin’ moment of it.
Volunteering is a great way to get closer to cheese, meet cheesemakers and increase your cheese IQ. Consider joining the cheese team for 2013.
All in all it was a whirlwind, but super cheesey weekend. Here’s my roundup of “Best of the Fest” and here’s a look at the photos I took too! Just looking at them will make you hungry!
– Monforte Dairy launching a new Spanish-styled, dry, crumbly, pasteurized sheep’s milk blue – rustic, powerful – and in need of a name – tweet @monfortedairy if you have ideas for Ruth. The Piggy Market carry Monforte products locally. My tasting notes for Black Sheep can be found here
– Glengarry Fine Cheese expanding their horizons with a new artisan buffalo milk blue and goat gouda made with milk from Clarmell Farms. Often found at the Ottawa Farmer’s Market, Thyme & Again Creative Catering, Farm Boy, Sobey’s, The Piggy Market, and Serious Cheese
– Tosano sheep’s milk cheese from Mariposa Dairy. I was thrilled to again try my outstanding cheese bite for 2011, Lindsay Bandaged Cheddar which is rarely available anywhere – if you see it, snap it up without hesitation.
– New friends at Seed to Sausage – best pairing of charcuterie for cheese around (also great party pals). Available at The Ottawa Bagel Shop & The Piggy Market locally as well as being featured at Play Food & Wine, Beckta Dining & Wine, Murray Street Kitchen, and Town, among others. The venison and fennel salami was a fave. Thanks again for your support!
– Shout out to budding cheesemakers at Gunn’s Hill Artisan Cheese – in business for a mere 6 months now, and new on the Ontario cheesemaking scene with Gouda & Swiss style soft, firm and hard farmstead cow’s milk cheeses.
– BackForty Artisan Cheese, even with a change of ownership to Jeff & Jenna Fenwick still continues to shine with Madawaska, Bonnechere, and beautiful rustic wheels of Highland Blue. We look forward to tasting Jeff’s own creations in 2013 (or sooner in Ottawa!). Look for them at the Carp Farmer’s market on Saturdays.
– Cheesewerks – thrilled to see my old cheesey classmate Kevin’s dream turned into reality – well done on the branding and delivering on the promise of superb artisan grilled cheese, as the festival’s Official Grilled Cheese.
– Michael’s Dolce – with new Rhubarb & Black Pepper Jam (pair with Coulée Douce, Laliberté, Riopelle, Bliss or Figaro) & unbelievable Citrus Ginger Chutney (fresh chèvre, Sorcière Bien Aimée). Peach Cardamom Jam is my pick for his most versatile, goes with every cheese flavor. I had fun making pairing recommendations on the fly as we chatted with visitors at the Taste of Ottawa booth.
– Thanks to friends of cheese – wine & craft beer makers Karlo Estates, Rosehall Run, Beau’s All Natural Brewing Company & Barley Days Brewery for the donations to keep our Cooks & Curds Gala chefs happy (very important to keep the chefs happy, so huge thank you!)
– Hats off to The Ontario Waterbuffalo Company/Quality Cheese for their first ever cheddar made from waterbuffalo milk. Mild, creamy & a great snack.
– Always great to see friends Vicki from Empire Cheese (very creative, your new cheddars flavored with Mrs. McGarrigle’s Mustards), Black River Cheese (love Maple Cheddar), Best Baa Dairy (wouldn’t be a cheese fest without you, Eweda, Mouton Rouge & Ramembert), and the team from Glen Echo – featuring Cow’s Creamery Avonlea Clothbound Cheddar from PEI, Salt Spring Island Cheese (oh, Juliette!) & Kootenay Alpine Cheeses (Alpindon made its way into Bob Blumer’s blue cheese cappuccino)
– Lise Morrisette & Plaisirs Gourmets who brought Quebec to Ontario including the talented Marie-Chantal Houde Fromagerie Nouvelle France maker of multi award-winning Zacharie Clouthier, her raw sheep’s milk cheese. And, Jean Morin of Fromagerie du Presbytère – his cheeses were an easy sell – they speak for themselves – Brie Paysan showing especially ripe & ready with rustic vegetal aromas & flavors, and renowned Bleu D’Elizabeth & Louis D’or , 9 month & rare 2 year. If you see Jean at an event, ask him for the good stuff – he usually has it along with him hiding under the counter somewhere.
– New from Niagara – Upper Canada Cheese’s Nosey Goat Camelot alongside classic Niagara Gold – a bit reminiscent of Cape Vessey – coming along nicely as a cheese, much further developed, soft, subtle than when first released.
– Mad Mexican’s Jose Hadad provided my snack for the drive home to Ottawa. Amazing I didn’t end up with more of his salsa, roasted tomatillo/avocado and salsa verde in my lap.
– Lastly stunning craft beer & cider matches in Beau’s Beaver River, Mill Street Brewery’s Wit & County Cider Company’s County Cider paired with robust cheeses from my Taste of Quebec session – best with Petits Vieux (Fromagerie Médard), Zacharie Clouthier, Fleuron (Les Fromagiers de la Table Ronde – it’s a beautiful thing), & Fromagerie F.X. Pichet’s organic Baluchon among others.
Hats (or cheeseheads) off to all the hardworking staff, volunteers, cheesemakers, artisan food producers, winemakers, presenters, chefs, celebrities, sponsors, speakers, supporters, mother nature and in particular, all you cheese lovers who attended for making this best celebration of Canadian curd yet. If you didn’t make it, grab a pen and book the June 1st weekend in your calendar right now for the third annual Great Canadian Cheese Festival in 2013.
My photo album of The Cheese Festival is on Savvy Company’s Facebook page – enjoy!
Tags: BackForty Artisan Cheese, Barley Days Brewery, Beau’s All Natural Brewing Company, Beau’s Beaver River, Best Baa Dairy, Black River Cheese Maple Cheddar, Cheese Sommelier Vanessa Simmons, Cheesewerks, County Cider Company, Empire Cheese, Fromagerie du Presbytère, Fromagerie F.X. Pichet, Fromagerie Les Folies Bergères, Fromagerie Médard, Fromagerie Nouvelle France, Glengarry Fine Cheese, grilled cheese sandwich, hand made cheese, Karlo Estates, Kootenay Alpine Cheeses, Les Fromagiers de la Table Ronde, Mad Mexican, Mariposa Dairy, Michael’s Dolce, Mill Street Brewery’s Wit, Monforte Dairy, Mrs. McGarrigle’s Mustards, OCTA, Ontario Waterbuffalo Company, Plaisirs Gourmets, Quality Cheese, Rosehall Run, Salt Spring Island Cheese, Savour Ottawa, Savvy Company artisan cheese, Seed to Sausage, the Great Canadian Cheese Festival, Upper Canada Cheese