He’s been stretching fresh mozzarella for more than 50 years

Mozzarella Master Angelo Pelosi has been stretching fresh mozza for 50 years. Click to watch him in action.

Have you ever seen how fresh mozzarella is made and stretched until it is butter-soft, milky and velvety? Have you inhaled the creamy aroma?

At the upcoming Artisan Cheese Night Market, Mozzarella Master Angelo Pelosi will demonstrate the ancient craft that he first learned more than 50 years ago in his native Puglia, the capital of fresh Mozzarella in Italy.

Angelo came to Canada to make cheese for the Borgo family at Quality Cheese in Vaughan, Ontario, a half-century ago. Now retired, he still enjoys coming to Quality Cheese to help train the next generation of Pasta Filata specialists and help out when things get busy.

Angelo will be stretching Mozzarella with cow’s milk. He also makes Trecche with fresh arugula, a classic recipe from Puglia. Angelo does private hand-stretching functions for weddings and food events as a side business.

At the Night Market, Angelo will demonstrate the craft at 2:00 p.m. during Session 1 and at 3:30 p.m. during Session 2, in booth space adjacent to Quality Cheese where the freshly made mozzarella will be sold to consumers.

Quality Cheese website: http://www.qualitycheese.com/#/

Night Market information and tickets: https://artisan-cheese-night-market-2019-tickets.eventbrite.ca

Pasta filata (Italian: “spun paste”) is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses.

Trecche or Treccia is a traditional braided shape made from fresh Mozzarella.

 

Best Bites: Ten most memorable Canadian cheeses of 2018

It’s time to bring the curtain down on another year and to recall the memorable Canadian cheese tasted during 2018—with the help of friends in fromage.

Plus an outstanding butter, one of several grass-fed butters that have appeared on the market this year.

Vanessa Simmons, cheese sommelier at Savvy Company and Savvy Cool Curds, the first artisan cheese-of-the-month club featuring hard-to-come-by cheese made across Canada, selected five very different cheeses:

Hatley Road – Fromagerie La Station, Compton, Québec

Hatley has been showing beautifully in 2018 on cheeseboards as a rich, full flavour washed-rind cheese made with organic farmstead milk. A blend of milky, fruity and nutty flavours balanced with salt. As far as award winners go, it’s not hard to see why!

Fleuron – Fromagerie de la Table Ronde, Sainte-Sophie, Québec

A natural, rustic, salt and pepper looking rind covers this elegant, tall column-shaped organic cow’s milk blue cheese. Inside hides a soft, often oozy, pale ivory paste with slate-grey veining, concentrated closer to the centre of the cheese. Earthy, woody and fungal aromas blend nicely with vegetal, creamy and slight salty flavours, making it the perfect mid-range blue for tasting pleasure.

Figaro – Glengarry Fine Cheese, Lancaster, Ontario

Ever since I started in the Canadian cheese industry, Figaro has made and remained on my Top 10 list.  Yeasty and rich, lactic, full of creamy, tangy flavour, it’s always a crowd-pleaser, disappearing in minutes!

Cranberry Chèvre – Mariposa Dairy, Lindsay, Ontario 

Cranberry Chèvre is nothing short of “wow” as a perfect blend of both sweet and savoury flavours where fruity goodness meets tarty tang rounded off by the mild spicy hint of cinnamon. As a final step in making the cheese, plump cranberries are hand-rolled onto the fresh chèvre logs to ensure full coverage and less damage to the fruit—guaranteeing a gorgeous display for your holiday cheese board.

Maggie’s Cheese Ball – Fromagerie Les Folies Bergères, Saint-Sixte, Québec

This holiday treasure is only available locally, and seasonally at Christmas time—made with love by Maggie Paradis. A blend of her local cow, goat and sheep milk cheeses, it’s a savoury sensation rolled in crushed pecans, rich and velvety in texture and sharp with a mild onion flavour.

Here are two picks from Jackie Armet, cheese co-ordinator at Canadian Cheese Awards and The Great Canadian Cheese Festival:

Grey Owl – Fromagerie Le Détour, Témiscouata-sur-le-Lac, Québec

At every meeting of the Awards and Cheese Festival organizing committee, I’m asked to bring a selection of Canadian cheeses for us to graze on while planning our cheese events. One cheese that stopped the discussion was Grey Owl. It was in perfect condition, with its beautiful contrast in paste and rind, and a dazzling flavour of lemon and tang in your month. It took us 20 minutes to get back to our meeting. It is cheese that always starts a conversation.

Mountainoak Farmstead 2-year Aged Gouda – Mountainoak Cheese, New Hamburg, Ontario

Everyone needs a go-to cheese. With a texture like parmesan, the subtle crunch, quality milk and consistency, you can’t help snacking on this cheese. Well done, Mountainoak!

For Janice Beaton of Janice Beaton Cheese Partners, there is only a single highlight:

Big Momma – Monforte Dairy, Stratford, Ontario

Hands down for me this year’s Best Bite was Big Momma, from Ruth Khlasen and Monforte Dairy. It blew me away. Perhaps I had the good fortune of tasting from a sublime piece—lucky me! The combination of pillowy, creamy smooth texture and the outstanding flavour of water buffalo milk, it t was all sweetness and light. With a good measure of enduring flavour underpinning the whole experience: gently lactic and subtly earthy. Wowza! It’s been a while since I’ve been transported when cheese hits my palate. Big Momma took me there!

Whenever we visit La Belle Province, we seek out outstanding cheese that we cannot find in Ontario, fromage that is provincially licensed and thus not available outside Québec. At Yannick Fromagerie, in the Vieux Limoilou neighbourhood of Québec City, Nathalie Filion, introduced us to one such cheese:

Kénogami – Fromagerie Lehmann, Hébertville, Québec

Kénogami, a soft washed-rind beauty made by Fromagerie Lehmann with thermized milk from Brown Swiss cows in the Saguenay-Lac-Saint-Jean region. It presents a wonderful soft, herbal aroma and tastes of cream, butter and nut.

The Lehmann family is very conscientious about the care they provide both to their animals and to their pasture. The farm uses no GMOs, no pesticides and no chemical fertilizer. They rely on a variety of wild plants to feed the small herd in the summer and in the winter they feed them hay and grain produced on the farm.

Curé-Hébert – Fromagerie l’Autre Versant, Hébertville, Québec

There is something special about the climate and the soil in the Saguenay-Lac-Saint-Jean region as the final outstanding cheese of the 2018 Top 10 comes from a fromagerie a few kilometres from Fromagerie Lehmann.

Curé-Hébert is semi-soft, washed-rind farm cheese made with raw milk drawn from the Fromagerie l’Autre Versant’s herd of Ayrshire cows. Its orange-brown rind is partially covered by a fluffy white coat. Curé-Hébert features a mild aroma of cream, butter, mushroom and a hint of sweetness (honey or caramel). It tastes very slightly rustic and sweet.

Andy Shay, a long-time friend in fromage who recently moved from Sobeys Ontario to oversee cheese and charcuterie at Jan K Overweel Ltd., threw us a curve, albeit a welcome one:

Can-Dairy founders Mitch Yurkiw and Drew McIver.

Actually, mine is not cheese, but butter, and a tiny amount of cheese. Emerald Grasslands sets a new benchmark in the fast-growing Canadian butter category. Clarksburg-based Can-Dairy founders Mitch Yurkiw and Drew McIver are trying to make the world a better place, one delicious pat of butter at a time!

They contract milk only with Jersey cow farmers, known for their extra thick and yellow cream. But these are not just ordinary Jersey cows, they are certified grass fed on regenerative (sustainable) organic farms. With this amazing milk, Emerald Grasslands churns, a more gentle process on the fat structure, the butter and produces 84% MF butter—perfect for baking pastries.  For their salted version they sourced hand-harvested sea salt from Vancouver Island Salt Company, near Courtenay, British Columbia.

The result of all this care in sourcing and production is a mind-blowing, super-creamy butter that is rich and with floral notes, a rusticity of cows and just the right hint of salt. Truly. the way to make the most of an artisan crusty bread.  We rarely have a chance to taste the wonders of Echire or Isigny St. Mere, but now, maybe that is OK.

Rich and Drew are next using some of their milk for making Cheddar. I had the chance to taste an early prototype and as a guy who buys Iles aux Grues 2-year cheddar by the 40 lb block, I can tell you we should all hope to see this cheese in a store one day soon!

—Georgs Kolesnikovs, cheese-head-in-chief at CheeseLover.ca, is the founder of Canadian Cheese Awards and The Great Canadian Cheese Festival.

A Very Dairy Christmas to one and all!

From our house to yours, all the best of Christmas! May much good Canadian cheese be with you in 2019!

—Georgs Kolesnikovs

For cheese lovers, all roads lead to Picton on June 3-4

Informative Cheese Seminars are included in the price of admission at #TGCCF.

Top 10 reasons why you won’t want to miss the seventh annual Great Canadian Cheese Festival in Picton, Ontario, on June 3-4, 2017.

  1. More than 500 foods and beverages for sampling and purchase, including 200 artisan and farmstead cheeses.
  2. Chance to meet Canada’s outstanding cheesemakers face-to-face, including many from Québec.
  3. Informative Cheese Seminars on a variety of topics.
  4. Express access to more than 100 exhibitors and vendors, including specialty foods, small-batch wine, craft beer, craft cider and—NEW!—spirits.
  5. SWAG! An insulated Festival tote bag for your purchases and a souvenir Festival glass for sampling wine, beer and cider (19+).
  6. Local VQA wines and cider available for purchase by bottle or case (19+).
  7. Dairy Farm, with animals and displays, including the sweetest water buffalo you’ll ever meet.
  8. Food Court, featuring—NEW!— J.K. Fries and Braised-Beef Poutine from Jamie Kennedy Kitchens.
  9. Live music by Starpainters trio in the Prince Edward County Pavilion.
  10. Ample FREE parking.

More than 5,000 cheese lovers are expected to attend, sampling and purchasing close to 200 different cheeses made by artisan producers from the Atlantic to the Pacific. It’s the biggest artisan cheese show in Canada, indeed, in North America, with an estimated 500 foods and beverages in total on offer.

Meet Canada’s best cheesemakers, including Armand Bernard of Cows Creamery in P.E.I., at Canada’s biggest cheese show.

Cheesemakers, specialty food producers, small-batch wineries, craft breweries and cideries, and other exhibitors and vendors have reserved 100+ booths making the event at the Picton Fairgrounds one of the biggest artisan food markets in Ontario.

TICKET OPTIONS:

  • Super Saturday (June 3) or Super Sunday (June 4): All attractions listed above PLUS EXTRAS such as informative Cheese Seminars, an insulated Festival tote bag for your purchases, a souvenir Festival glass for sampling wine, beer and cider (19+), live music and more. Super Ticket $50 plus tax per day.
  • BEST BUY: Weekend VIP Pass (June 3 and 4): Admission Saturday and Sunday with VIP access at 10 a.m., one hour before show opens to public. PLUS reserved seating at informative Cheese Seminars. Includes all attractions listed above PLUS EXTRAS such as Cheese Seminars, an insulated Festival tote bag for your purchases, a souvenir Festival glass for sampling wine, beer and cider (19+), live music and more. Weekend VIP Pass $75 plus tax.

Tickets can be ordered online in advance at http://cheesefestival.ca/tickets/ or purchased at the door.

The Great Canadian Cheese Festival is the only place where you can taste and buy 200 different Canadian artisan and farmstead cheeses—plus specialty foods galore.

The Festival’s main attraction, the Artisan Cheese & Fine Food Fair, is open 11 a.m. to 4 p.m. on Saturday and Sunday, June 3 and 4. Families are welcome. Children 15 and younger FREE when accompanied by an adult. Special pricing for groups of 10+.

There is so much to do at the Cheese Festival—and in must-visit Prince Edward County—that you’ll want to make a weekend of it. Check out featured accommodations in Prince Edward County, Belleville and Kingston at http://cheesefestival.ca/where-to-stay/

The Festival also offers special events like Gastronomy on the Farm with Jamie Kennedy, Cooking with Cheese Class with Cynthia Peters and a Quinte Cheese Tour. For additional information, visit CheeseFestival.ca. For assistance, email info@cheesefestival.ca or telephone 1.866.865.2628.

The Great Canadian Cheese Festival is produced by Cheese Lover Productions with the generous support of Celebrate Ontario. Prince Edward County is Gold Sponsor, Bay of Quinte Region is Principal Partner and Stonemill Bakehouse is Official Bread Supplier.

Picton Fairgrounds is located in the heart of Prince Edward County, south of Belleville in Bay of Quinte Region. One hour from Kingston, two hours from Toronto, three hours from Ottawa and New York State, and less than four hours from Montreal.

THE GREAT CANADIAN CHEESE FESTIVAL
June 3-4, 2017, Picton, Ontario
1.866.865.2628
http://cheesefestival.ca


 

Start your day at #TGCCF with free cheese curds

Is there anything better than fresh cheese curds?

Is there anything better than fresh cheese curds?

The first 1,000 cheese lovers through the doors at The Great Canadian Cheese Festival will receive a free sampler of fresh cheese curds made by St. Albert Cheese Co-operative earlier in the day.

It’s one of the many ways we’ll be celebrating the fifth anniversary of the biggest cheese show in Canada. It also celebrates remarkable recovery by St. Albert Cheese Co-op from a devastating fire two years ago.

The free cheese curds will be available on Saturday, June 6. We have another giveaway in the works for Sunday, June 7.

FESTIVAL ADMISSION INCLUDES:

•   Sample and purchase more than 150 outstanding Canadian artisan and farmstead cheeses from 30+ Canadian cheesemakers coast to coast.

•   Plus artisan foods, plus fine wines and craft beers, plus a food court. In total, more than 500 different cheeses, foods and beverages on offer.

•   An insulated Festival cooler bag for hauling fromage and other purchases home.

•   Glass for sampling wine and beer for 19+.

•   Admittance on first-come, first-served basis to seminars in the All You Need Is Cheese Annex presented by Dairy Farmers of Canada.

•   Live music by Starpainters duo. Click here for a sampler.

•   All You Need Is Cheese magazine courtesy of Dairy Farmers of Canada.

•   A photo op with Yvette, a water buffalo, in the Festival Dairy Farm.

•   Special admission pricing for seniors 60+ and groups.

•   Families are welcome with children 15 and younger admitted FREE when accompanied by an adult.

•   FREE parking.

Click here to order your tickets today!

Visit CheeseFestival.ca for complete information including special events such as. For assistance, email info@cheesefestival.ca telephone 705.632.1503.

Plan to make a weekend of it in Prince Edward County, as one day won’t be enough to sample all 500 cheeses, foods and beverages on offer—and see all that the County has to offer: Three dozen wineries, two cheese plants plus spectacular Sandbanks Provincial Park.

Find accommodations to suit your tastes and budget by clicking here. For assistance, telephone Prince Edward County Chamber of Tourism & Commerce at 1.800.640.4717.

Spread the cheese love. Use the hashtag #TGCCF when tweeting about the biggest cheese show in Canada.