Best bites: Outstanding cheeses of 2013

Ruckles from Salt Spring Island Cheese Company. Photo: Bob Chelmick.

Ruckles from Salt Spring Island Cheese Company. Photo: Bob Chelmick.

We bring the curtain down on 2013 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, mainly, here are 22 outstanding cheeses of the year just ending—plus new Canadian fondues and a pilgrimage cheese lovers must make.

Flavoured cheeses

It is surprising, even to me, that two of my three faves of 2013 are flavoured cheeses, which to me is a testimony to high-quality cheesemaking. Flavours that meld with the cheese substrate where the cheese and the flavour counterpart do a sublime dance.
—Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

Ruckles, Salt Spring Island Cheese Company
David Wood knocks it out of the park, again. In a sea of so many pedestrian offerings of marinated goat cheese, Ruckles is in class all its own. Firm yet silkily textured cylinders of cheese are bathed in grapeseed oil which is speckled with a mix of thyme, rosemary, chives and garlic, in perfect proportion.

Chili Pecorino, The Cheesiry
The Chili Pecorino is one of my favourite offerings from Rhonda Zuk Headon’s repertoire. The balance of chilis embedded in this toothsome cheese provides a gentle heat that lingers on the palate while the nutty, olive flavour of this sheep milk cheese still holds its own. Not an easy accomplishment but Rhonda pulls it off!

Cheese fondues

Cheese fondue, the melted-cheese dish popular some years ago, is making a comeback—but without the classic ingredients of Comté, Beaufort, Gruyere or Emmental.

Four new ready-to-eat Cheese Fondues arrived on the market in 2013. All amazing, with either Louis d’Or, 14 Arpents or Victor et Berthold or the one from Charlevoix with both 1608 and Hercule in the box!
Alain Besré, Fromagerie Atwater and Aux Terroirs

One of my best bites was a fondue made from Victor et Berthold, a beautiful washed rind from Fromagerie Du Champ a la Meule in Québec. This cheese made one of the most delicious fondues of all time. It made me very happy.
—Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

 Outstanding cheese of 2013

Alfred Le Fermier (24 months), Fromagerie La Station de Compton
Alfred Le Fermier is a true, rustic, organic, raw cow’s milk farmstead cheese made in small batches, pressed and cooked, washed/turned by hand, as a way of life on the farm. It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region. Note heavy woodsy, herbal and mild floral aromas, with layers of milky, grassy and buttery complexity on the palette, more pronounced when aged for 24 months.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Beau’s Abbey Style Cheese, Gunn’s Hill Artisan Cheese
A delicious marriage of Gunn’s Hill Artisan Cheese of Woodstock, Ontario, with Beau’s All Natural Brewing of Vankleek Hill, Ontario. This sumptuous semi-soft cheese is washed with a seasonal beer from Beau’s. Beer and cheese together, pure bliss!
—Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Brebichon, Les Fromages du Verger
I simply adore Brebichon, a farmstead sheep milk cheese that is oh so creamy, delicate and lucious. This apple juice washed cheese is an absolute must buy on every stop I make at Fromagerie Atwater in Montréal.
—Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Chemin Hatley, Fromagerie La Station de Compton
Made with organic raw milk from a closed herd of fourth-generation family-farmed cows, this cheese readily fulfills its potential. Supple and fragrant, with yeasty and savoury aromas, and a long layered finish.
—Julia Rogers, Cheese Educator, Cheese Culture

Crottin à ma Manière, Fromagerie L’Atelier
The goat’s milk cheese Crottin à ma Manière from Simon Hamel at Fromagerie l’Atelier in the Bois-Francs region of Québec surpasses famed Chavignol of France, is much cheaper and it’s federally licensed.
Alain Besré, Fromagerie Atwater and Aux Terroirs

Dragon’s Breath Blue, That Dutchman’s Cheese Farm
A rare find and 2013 Canadian Cheese Grand Prix finalist, Dragon’s Breath Blue is a closely guarded family secret. Unique in shape and size, these small cylinders of blue cheese are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges!
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Figaro from Glengarry Fine Cheese. Photo: Vanessa Simmons.

Figaro from Glengarry Fine Cheese. Photo: Vanessa Simmons.

Figaro, Glengarry Fine Cheese
I choose Figaro from Glengarry–not that I don’t love (and love the Global award!) for the Lankaaster Aged but I kind of forgot about the amazingly fresh and delicate qualities. And we found each other again this year–lucky for me.
Sue Riedl, Cheese Columnist, The Globe and Mail 

Fleur des Monts, La Moutonnière
Not as consistent as one might want, though still an ambitious and expressive farmstead cheese modeled loosely after Manchego, but more floral, bright and pungent.
—Julia Rogers, Cheese Educator, Cheese Culture 

Grizzly Gouda, Sylvan Star Cheese
I’ve served the Grizzly Gouda from Sylvan Star many times at events or at home this year and it is outstanding in its complexity, looooong finish and “ability to wow” factor.
Sue Riedl, Cheese Columnist, The Globe and Mail 

La Sauvagine Réserve, La Maison Alexis de Portneuf
Somehow the cheesemakers at Alexis de Portneuf improved their already mouth-watering, soft, mixed rind La Sauvagine cheese. What did they do? Add cream to it, making it a triple crème. Grab some of this cheese while you can. A limited amount of this OMG mouth experience was created.
—Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Laliberté, Fromagerie du Presbytère,
I have to start with Laliberté from Fromagerie du Presbytere–the triple cream that I could not stop eating, and made from organic milk to boot.
Sue Riedl, Cheese Columnist, The Globe and Mail

Lankaaster Aged, Glengarry Fine Cheese
Supreme Global Champion at the 2013 Global Cheese Awards, this firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind, and is a Gouda-style after Dutch farmstead cheeses. It’s a rich, dense, chewy cheese with intense buttery, fruity, caramelized nutty flavors that linger forever.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Le Vlimeux, Fromagerie Le Mouton Blanc
It’s not hard to see how this multiple Caseus award-winning cheese is smokin’ hot! Vlimeux is a firm, pressed, uncooked raw sheep’s milk cheese, with a hard, waxy, glossy, caramel-hued rind. Smoke, salt and nut permeate the interior overlaying the cheese’s natural sweet milky flavors in a perfect complement.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Maple Cheddar, Black River Cheese
What could be more Canadian than Black River’s Maple Cheddar? This cheese provides a bite that is perfectly balanced between sweet and savoury, and just —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway

Parmigiano-Reggiano rinds
Okay, this is part of the cheese but my wife and I cannot resist adding small cubes of it into our soups, chili, tomato sauce and risotto. The dried rind softens in the broth, releasing its flavour and becomes chewable. We love it so much that we actually have to buy some from our local grocery store.
—Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Pont Blanc, Fromagerie Au Grés Des Champs
Pont Blanc is a soft, lactic, surface ripened cow milk cheese. A rare find outside the farmstead retail store, the skin-like rind on this beauty reminds of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich and moist piece of cheesecake. Note pronounced flavors and aromas of fresh sweet milk, and grass that linger and linger.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Ricotta, Quality Cheese
The 2013 Canadian Cheese Grand Prix Grand Champion, the humble Ricotta from Quality Cheese reigned supreme, winning against more than 225 of Canada’s best cheeses, a first ever for both an Ontario cheese and a fresh category cheese. Fresh, creamy, melt in your mouth Ricotta (which means re-cooked in Italian, as it’s made from the leftover whey after making other cheese). Very light, but rich, and very versatile as a simple cheese to eat with a variety of garnishes/condiments or used in cooking.
—Vanessa Simmons, Cheese Sommelier, Savvy Company 

Taleggio, Northern Italy
Taleggio (1996 Italian DOP) has and will always be in my Top 10. It’s a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio where it has been made since the 10th century. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.
Alain Besré, Fromagerie Atwater and Aux Terroirs

Water Buffalo Mozzarella, Old West Ranch

James Meservy deserves a medal for perseverance! He has faced many challenges in the last two years in his attempt to bring high quality Old West Ranch Water Buffalo Mozzarella to the artisan Canadian cheese market. When it is in its finest form, it is dense and velvety without being the least bit rubbery and sweetly milky with a tangy underpinning that keeps us reaching for more.
—Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant

Only one imported cheese—Taleggio—made the 2013 most memorable list, but Julia Rogers offers this recommendation:

As far as international picks go, I’d suggest that any cheese lover make a pilgrimage to Neil’s Yard Dairy in London. The pleasures are too many to enumerate, but this is mecca, without a doubt. Here’s just one photo. And, yes, I tasted virtually everything in the shot.
—Julia Rogers, Cheese Educator, Cheese Culture

Neal's Yard Dairy: Mecca for cheese lovers. Photo: Julia Rogers.

Neal’s Yard Dairy: Mecca for cheese lovers. Photo: Julia Rogers.

See also:

Best bites: Outstanding cheeses of 2012

This is the third year Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.

This is the third year in succession that Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.

We bring the curtain down on 2012 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, here are 20 outstanding cheeses of the year just ending—and one terrific cinnamon butter:

Any cheese made by Gunn’s Hill Artisan Cheese
Regardless if I’m eating his curds or the harder aged cheeses Shep Ysselstein is best known for, his cheeses never disappoint, they’re always outstanding bites to remember. He is truly a talented cheesemaker to watch.
—Wendy Furtenbacher, Blogger, CurdyGirl

Avonlea Clothbound Cheddar, COWS Creamery
I was in P.E.I in the summer and finally got to meet Scott Linkletter,  owner of COWS Creamery, and Armand Bernard, the cheesemaker. Ate Avonlea Clothbound Cheddar (still good everytime I have it) looking out over New London Bay as the sun was setting.
Sue Riedl, Cheese Columnist, The Globe and Mail

Bella Casara Mozzarella di Buffala, Quality Cheese
Discovered shortly after my trip to Italy when I was experiencing serious fresh cheese withdrawals. Enjoy the fresh, mild, milky flavor and smooth silky texture of this oh-so-versatile cheese made from Ontario buffalo (Yes, water buffalo) milk.  The small, soft, delicate hand-pulled rounds pair perfectly with both sweet and savory accoutrements. Click here for more tasting notes.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Black River 8-Year Cheddar, Black River Cheese
While many Black River cheddars have a characteristic bitterness, the 8-year has lost this. It is incredibly thick and smooth in the mouth, rich and nutty, with a hint of caramel.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Monforte Dairy's Bliss makes our Best Bites list for the second time.

Monforte Dairy’s Bliss makes our Best Bites list for the second time.

Bliss, Monforte Dairy
I had been waiting and waiting for Bliss to be available after trying a sample in 2011. Finally, in May, I scored some at the Brickworks farmers’ market in Toronto. Worth the wait!
Sue Riedl, Cheese Columnist, The Globe and Mail

Brebiou, Fromagerie de Chaumes
Brebiou is a pasteurized sheep’s milk bloomy rind from Fromagerie des Chaumes in southwest France that I thoroughly enjoyed discovering. Click here for more tasting notes.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Brie Paysan, Fromagerie de la Presbytere
It’s been consistently beautiful this year, especially when ripe. If purchased, folks should hold it for an extra while. This is my favourite example of “vegetal” notes in a cheese.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Downey’s Cinnamon Honey Butter
My personal favourite this year is Downey’s cinnamon butter. It was a breakfast favourite of my youth, and I knew the family that made it in upstate New York. Through sleuthing with Gerry Albright and Sue Riedl, it turns out this is a heritage Canadian product! Many people remember McFeeter’s Honey Butter. The McFeeters licenced honey butter to the Downeys in Eastern Ontario. The Downeys later moved the company to New York. Whether you like the history or not, it is an awesome breakfast treat on toast. Sobeys is very happy to offer this heritage Ontario product again—now made in Pennsylvania.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Figaro, Glengarry Fine Cheese
My favourite Canadian cheese of late has been Figaro, by Glengarry Fine Cheese, because it is unique (though I believe modeled after a style of Robiola) and risk-taking (very moist, difficult to package and transport) and absolutely delicious (yeasty aromas, complex texture, musky finish).
—Julia Rogers, Cheese Educator, Cheese Culture

How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.

How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.

Fleuron, Les Fromagiers de la Table Ronde
A beautiful rustic creamy blue that is simply stunning. I think the photo speaks for itself. How could this not make the list?
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Fromagerie Du Champ a la Meule
Le Fetard, Les Metayeres and Le Victor et Berthold are three awesome cheese from Québec made at Fromagerie Du Champ a la Meule that I hope we in Ontario can purchase really, really soon!
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Golden Blyth, Blyth Farm
A delicious, mild goat’s milk Gouda produced by Paul van Dorp near Blyth, Ontario
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Grey Rush, Primeridge Pure
I’m a sucker for the plain as it is so versatile, but I find myself craving the chili, and this summer I was blown over by the frozen cheesecake made with their exceptional cream cheese.
—Wendy Furtenbacher, Blogger, CurdyGirl

Cheddar Île-aux-Grues, Fromagerie Ile-aux-grues
It has a lovely sharp bite while maintaining a creamy crumby flavour.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Mascotte, Fromagerie Fritz Kaiser
A washed rind, semi-soft, goat’s milk cheese. Slight tang to it.
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Nostrala, Kootenay Alpine Cheese
At The Great Canadian Cheese Festival, I sampled (and sampled) Nostrala and again was reminded how amazing it is and that I should buy it much more! Click here for more tasting notes.
Sue Riedl, Cheese Columnist, The Globe and Mail

Sensations Applewood Smoked Cheddar, aged 2 years, Sobeys
A thermalized cheddar made in Québec. Like a campfire, you can taste the nuance. Would be perfect with a single malt!
—Andy Shay, Cheese Buyer, Sobeys Ontario

Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.

Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.

Sorcière Bien Aimée, Fromagerie Les Folies Bergères
A soft, unctuous goat’s milk cheese is new to the luxurious lineup of Fromagerie Les Folies Bergères cheeses. Click here for my tasting notes. Again, keep until it’s soft and ooey-gooey good.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Tuxedo Triple Creme
A delicious triple-cream from France.
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Wendy’s Own Camembert
A sheep’s milk Camembert that I made in a class at George Brown taught by Ruth Klahsen. I was not expecting success, but one out of the five cheeses I affineured actually turned out well. I was really proud of myself.
—Wendy Furtenbacher, Blogger, CurdyGirl

See also:

Outstanding cheeses of 2011

Outstanding cheeses of 2010

Outstanding cheese bites of 2011

Bliss from Monforte Dairy, an outstanding cheese bite if there ever was one.

We bring the curtain down on 2011 with friends in fromage recalling the memorable cheeses that crossed their palates this year. It’s a tradition at CheeseLover.ca we started last year.

Interestingly, two friends selected the same stand-out:

Lindsay Bandaged Cheddar, Mariposa Dairy:
Lindsay Clothbound was the best new Ontario cheese I tasted this year.  Beautifully balanced flavour, everything you would expect in a great clothbound cheddar in texture and flavour—with a terrific goat bonus at the end.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Lindsay Bandaged Cheddar, Mariposa Dairy:
New to Ontario’s cheese scene and winning awards already, Mariposa’s twist on bandaged cheddar is an aged hard goat’s milk cheese, slightly dry and crumbly, with significant earthy, but distinct “meaty” flavor.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Vanessa named three other memorable cheeses of 2011:

Jersey du Fjord, Les Bergeries du Fjord:
My memorable cheese this year is definitely the Jersey du Fjord, aged 10 months, a 20-kg English Cheshire-inspired cheese that was one of the 16 Champions at the Canadian Cheese Grand Prix, a first prize and silver medal overall at the Quebec Caseus Awards.
Alain Besré, Fromagerie Atwater and Aux Terroirs

Old World
2011 was my year to celebrate Old World classics. Iconic Spanish cheeses, such as sultry smoky Idiazábal and cool minerally Valdeón were big hits, as were rare treasures from tiny shops in Toronto, including Danish Esrom (Stinky! Umami!) and Portugal’s Serra da Estrela—a tangy, wobbly, grassy wonder.
—Julia Rogers, Cheese Educator, Cheese Culture

Hail to the blues!
At what point do we stop developing our taste buds? For years, I have fought with the blues, only to find it actually works to try something 25 times! I have now come to the other side and crave the blues. No cheese board is complete without them. So what blue converted me? Saint Agur. How can you resist that double creamy, lovely balanced blue served with a beautiful glass of Karlo Estates Van Alstine Port. Hail to the blues! Bring them on in 2012!
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Lady Jane, Farm House Natural Cheeses:
I first fell in love with this cheese at The Great Canadian Cheese Festival in Picton when I tried it during one of the pairing sessions.  It looks like the best, most beautiful buttermilk-y cheesecake, with a texture that is such heaven in your mouth. Lady Jane is one of my favourite new finds of 2011.
—Wendy Furtenbacher, Blogger, CurdyGirl

At CheeseLover.ca, the most memorable moment in cheese of 2011 came when we first tasted Laliberté, the triple-cream cheese made with whole organic cow’s milk at Fromagerie du Presbytère. Such rich dairy delight!

Other taste hits of the year just ending:

Bliss, Monforte Dairy:
Cheesemaker Ruth Klahsen never ceases to amaze with her creations. This Brie-style pasteurized sheep’s milk is pure bliss.

Goat Cheese Curds, Monforte Dairy:
Be prepared for bursts of farm flavours when you pop these squeaks into your mouth.

14 Arpents, Fromagerie Médard:
Every time we taste this soft-ripened cheese we get religion and want to make a pilgrimage to the Lac Saint Jean in Quebec where Rose-Alice Boivin Côté and her family work wonders.

—Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, wonders what outstanding cheeses he’ll encounter in the New Year.

Margaret Morris: Helping to make cheese across North America

Margaret Peters-Morris started making cheese commercially under the Glengarry Fine Cheese banner three years ago, but her involvement in cheesemaking across North America goes back almost two decades.

She’s making a name now as an award-winning cheesemaker in her own right but for many years, Margaret was—and still is—the go-to-source for lactic starters and ripening cultures for cheesemakers from California to Quebec. Legend has it that she never sold a culture to a cheese producer without first making the cheese herself in a makeshift make room in her garage.

Glengarry Cheesemaking and Dairy Supply and Glengarry Fine Cheese are located in a new purpose-built facility just north of the village of Lancaster near Cornwall in Eastern Ontario.

Margaret Peters-Morris is native to the area. She was raised on the Peters family’s dairy farm where her mother, Johanna, taught Margaret cheesemaking at a young age. Her interest in dairy farming led her to McGill University in Montreal where she earned a B.Sc. in Agriculture and Food Science. After graduating, she enhanced her cheese knowledge by traveling and studying cheesemaking in Europe. All of that experience has culminated in the products of Glengarry Fine Cheese.

In 2008, the Glengarry creamery was built on a piece of the same land which was farmed by Margaret’s family. Much of the milk used comes from a heard of Holsteins on her brother’s dairy farm across the road from the plant. All of the cheeses are made at that single location ensuring consistent methods and high quality standards of production.

In just a few short years, Glengarry has developed and introduced 10 styles of cow’s milk cheeses and two goat’s milk cheeses.

Lankaaster
Glengarry’s  most popular cheese is the Lankaaster. The unique spelling of the name is a clever spin on the nearby town of Lancaster with an added European flair. The Lankaaster is a hard Gouda-style cheese that is shaped as a loaf to express the fact that it is meant to be sliced and eaten on bread as is the tradition of Dutch farmers.  Glengarry offers three variations of the Lankaaster: infused with chives, Italian spice or cumin. This hard cheese is aged 2 to 4 months and is categorized as mild or medium.

Figaro
For fans of soft cheese, Glengarry offers Figaro which is a soft bloomy-rind cheese that is made in the tradition of Chaource cheese from the Champagne region of France. It is aged 3 weeks and has a mild milky and fresh taste when young but the flavor intensifies when aged to 6 weeks.

Celtic Blue
For blue-cheese lovers, Glengarry has developed Celtic Blue which is a soft creamy blue cheese with delicate veining. The taste is mild and not aggressive and it has a pleasing buttery aroma.

The cow’s milk comes from two local herds at the family-owned VLN Farm and nearby Maple Lane Farm. To ensure quality, Margaret visits the farms on a weekly basis and sometimes assists in milking

Fromage Fraise
If goat’s milk cheese is your thing, then you should try the Fromage fraise which is a goat’s milk cheese made from milk originating from the nearby Clarmell Farms.

The Glengarry family of cheeses have been well received and have earned top honours in cheese competitions. Most recently, in May of 2011, three of Glengarry’s cheeses are finalists in the seventh Canadian Cheese Grand Prix. Lankaaster Traditional Gouda (semi-soft cheese category), Lankaaster Traditional Gouda Aged (firm cheese), and Celtic Blue (blue cheese). The final results of that competition will be announced in two weeks and the winners will be available for tasting in a special presentation at The Great Canadian Cheese Festival.

GLENGARRY FINE CHEESE

5926 County Road 34, Lancaster, Ontario  K0C 1N0   Telephone 613.347.1141, 1.888.816.0903

At the plant, Glengarry operates a retail store open seven days a week. It also serves as an education and interpretation center. In addition to selling the cheeses made on the premises, the store offers maple syrups, jams and other specialty food items.

Glengarry Fine Cheese will be a participating cheesemaker at The Great Canadian Cheese Festival taking place June 4-5 at Crystal Palace in Picton, in the heart of Prince Edward County, Ontario’s fastest-growing culinary destination and Canada’s newest VQA wine region.

—Drew Gall

Drew Gall earned his way through university working on a dairy farm, studied dairy science, switched to forestry and ended up owning a specialty fabrication company. He indulges his true passion by blogging about cheese as the Canada Cheese Man.