From perfectly melting fontina, rich and nutty Swiss mountain style cheese, to truffle-infused gouda. Ontario boasts a spectacular selection of locally crafted cheese.
The cheesemakers behind these award winning cheeses are using traditional methods, beginning with milk from the cows on their family farm. Lets meet the makers:
The Weber Family moved to Canada in 1996 to start their own dairy farm in St. Marys, Ontario. Having previously worked in the Swiss Alps, it was always their dream to produce delicious cheese reminiscent of the renowned Swiss Mountains and made from their own milk. With a profound commitment to creating cheese of the highest quality, and the support of family, as well as Ramon Eberle, a Master Cheesemaker from Switzerland, their humble dream became a reality. In order to obtain a great taste, the milk is unpasteurized and has no additives. This ensures the cheese is pure and natural.
Gunn’s Hill Artisan Cheese
Shep Ysselstein and Colleen Bator own and operate this artisan cheese plant nestled within the rolling hills of Oxford County. The cheeses produced at Gunn’s Hill Artisan Cheese are truly unique. They are hand-crafted using traditional cheese-making methods with milk from their family’s dairy farm next door.
Adam, Hannie & the van Bergeijk family operate the cheese plant in New Hamburg, Ontario. Originally from Holland, both attended the renowned cheesemaker’s school in Gouda. Although the plan for Canada was to focus on dairy farming only, some of their original cheesemaking equipment found its way into the container destined for their new homeland. In 2012, Mountainoak Cheese was built and the van Bergeijks continue the tradition of great-tasting, high-quality, award winning Gouda-style cheeses made with high-quality, fresh milk from their own dairy cows.
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