Name the cheese, win tickets to #TGCCF and Makers+Mongers

613UiaJ5qjLBe the first to correctly identify the six cheeses on the cover of the second edition of Canadian Cheese: A Pocket Guide, by Kathy Guidi, and you’ll win a two-day pass for two to The Great Canadian Cheese Festival and a pair of tickets to Makers+Mongers in Cheeseburger Paradise. PLUS you’ll receive an autographed copy of the book!

Enter the contest by posting your answer in the Leave-a-Reply form below this post.* Winner will be announced Thursday at 12 noon Picton time.

Click on the image for a better view of the six cheeses.

The fifth anniversary Great Canadian Cheese Festival takes place this weekend in Picton, in the heart of Prince Edward County, Ontario’s fastest-growing culinary destination. Click here for complete information.

The prize covers admission for two to:

Kathy Guidi, a leading authority on Canadian cheese, has written an updated edition of her Canadian Cheese: A Pocket Guide published in 2010. Here’s the official announcement on Canadian Cheese: A Guide by the publisher, Firefly Books.

Kathy Guidi

Kathy Guidi

The variety and quality of Canadian cheeses has never been so high nor has it been so popular. New handcrafted cheeses continue to emerge to critical acclaim, winning international awards. At the 2013 Global Cheese Awards in England, an aged Lankaaster by Glengarry Cheesemaking in the small town of Lancaster, Ontario, was declared “Supreme Global Champion.” As Huffington Post put it, “Canada, it’s time to celebrate cheese in a big way.”

This completely revised and updated edition of a cheese lover’s classic does just that. Canadian Cheese: A Guide is a comprehensive reference to some of the newest, best and most popular of Canadian cheeses. New and updated sections, content and photographs include:

  • concise tasting notes for 225 artisan cheeses from coast to coast
  • what’s on your cheese board—Canadian cheese professionals share their favorites
  • wine and beer pairing suggestions
  • tasting notes for Old World cheeses that have influenced New World Canadian styles
  • cheese ladder of appreciation suggestions: if you like this cheese… try this one
  • how to taste cheese like a pro
  • author and cheesemaker anecdotes
  • useful information on buying and serving cheese.

The author shares her insights on such popular cheese topics as raw milk cheese, discerning quality, whether to eat the rind (or not), cheesemaking and ingredients.

Professionally renowned for her work in furthering artisan and specialty cheese in the U.S. and Canada, Kathy Guidi founded the first full curriculum cheese appreciation school in North America and is a founding member of the Cheese Professional Certification Program run by American Cheese Society. Consultant to numerous cheese producers, trade organizations and consulates during a 40-year career, Kathy continues to influence and lead the domestic and international cheese world through her in-depth training session and interactive cheese tasting series Conversations in Cheese.

The new book is available via Amazon.ca and at book and cheese stores across Canada. For bulk purchases and wholesale discount information, contact Firefly Books.

* Employees and associates of Firefly Books, associates and students of Cheese Education Guild and Artisan Cheese Marketing, associates of Cheese Lover Productions, producers of The Great Canadian Cheese Festival, and cheese professionals are ineligible. The contest is open exclusively to consumers and not the trade.

15 Responses

  1. Top to bottom
    Le noble
    Bleu Benedictine
    Frere Jacques
    Manchego
    Avonlea cloth bound cheddar
    Behind: Bella casara buffalo ricotta

  2. Brie
    Blue
    Swiss
    Gouda
    Parmesan

  3. I am by no means a cheese expert but I am always looking to learn. My guess from top to bottom is Brie, Blue, Swiss, looks like Louis d’Or from fromagerie du presbytere, cheddar, and for sure Bella Casara Ricotta Cheese

  4. This is a hard one. To me from top to bottom I would say Le noble, Bleu Benedictine, Frere Jacques, La Religieuse, Avonlea Cloth Bound Cheddar, Bella Casara Ricotta

  5. Brie, blue, swiss, asiago, clothbond cheedar & ricotta

  6. Hi there! I think it’s Camembert, blue, swiss, parmesan, cheddar, ricotta.

  7. Note sure, but my guess would be Brie, Blue Cheese, Swiss, Asiago, Clothbond Cheddar, and Ricotta.

  8. Camembert
    Blue
    Gouda
    Swiss
    Cheddar
    Ricotta

  9. Camembert, Blue, Jarlsberg, Manchego, Clothbound Cheddar, Ricotta

  10. My guesses are top to bottom
    1. White Juliette from Salt Spring Island Cheese Company
    2. Le Bleu D’Elizabeth from Fromagerie Du Presbytyere, QC
    3. Extra Aged Gouda from Mountainoak Cheese
    4. Les Metayeres from Fromagerie DuChamp a la Meule
    5. Smoked Gouda by Josef Regli
    6. Bella Casara Ricotta

  11. Camembert
    Blue
    Gruyere
    Manchego
    Cheddar
    Ricotta

  12. Here’s my guesses
    Le noble
    Bleu Benedictine from Fromagerie de Saint-Benoit-du-Lac
    Frere Jacques from Fromagerie de Saint-Benoit-du-Lac
    Zacharie Cloutier from Fromagerie Nouvelle France
    Avonlea Clothbound Cheddar from Cows Creamery
    Bella Casara Ricotta from Quality Cheese

    Can you please post the correct cheeses at the end of the contest? Curious minds want to know 🙂

  13. Thank you for all the entries! We will announce the winner and reveal the names of the cheeses with 24 hours.

  14. I’d bet on you, Cedric! Well done with the Zachaie Cloutier.

  15. And the winner is: Cedric N! With five out six cheeses correctly named.

    Here are the correct cheeses:

    Noble
    Blue d’Elizabeth
    Frere Jacques
    Zacharie Cloutier
    Avonlea Clothbound Cheddar
    Bella Casara Ricotta.

    Thank you everyone who entered Cedric N, please get in touch.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s