Tag Archives: cheese festival

Fifth Town is back (and Cape Vessey with it!)

Fifth Town a platinum Leed facility is set to reopen its store in June

Fifth Town, a Platinum Leed, facility is set to reopen its store end of May

I recently had the pleasure of speaking with Patricia Secord, one of the new owners of Fifth Town Cheese.  They are set to reopen the store on May 31, in time for the Great Canadian Cheese Festival.  As the fate of Fifth Town remained unknown after going into receivership last summer, I don’t think anyone in the cheese community wanted to believe this award-winning cheese company with so much heart (and so much delicious fromage) could be kept down .

For my full piece and more details see The Wedge- Fifth Town article in Globe Food today.

CAPE VESSEY (image from dobbernationloves.com)

CAPE VESSEY (image from dobbernationloves.com)

Due complicated regulatory paperwork to re-register the dairy to it new owners, cheese making will not begin until earliest September (for fresh cheeses).  There are also renovations to be done ranging from general maintenance to expanding the existing waste water, solar, geothermal functionality and ageing areas to be more efficient.

In the meanwhile, Ms. Secord who has access to amazing artisanal farmstead cheese through her import business (Bertozzi Importing) will be selling those at the store just to get momentum and begin to bring the business back to life.  (cool fact: Ms. Secord’s grandfather had been a Parmesan Reggiano producer in the Parma region before WWII broke out and her father came to Canada and bought his first Parm wheels to sell here with gold he had saved and brought from Italy).  The business has offices in Montreal and Toronto.

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The upcoming Italian cheese line-up sounds pretty mouth-watering and ranges from fresh cheeses, washed rinds and cave-aged varieties–all artisanal, goat, sheep and cow’s milk products-some raw and some organic. Ms. Secord was a little hesitant in the beginning about bringing in international products knowing Fifth’s Towns reputation had been built on its support for local product but says the community has been very supportive, “everyone wants to get the place up and running and this is going to help us get through the period of reconstruction.”

YES WE DO!   (And btw–they are hiring!  Check the website.)


Filed under Cheese/Cheese Related, Local and Community Toronto, Travel and Food, Uncategorized

Curds and Eh: Breaking News-Fifth Town Cheese Back in Production

This scoop is by Kelsie Parsons.–SR
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Exciting news for all the curd nerds out there!
After closing their doors 8 months ago, Fifth Town Artisan Cheese has now been bought. Today is the first day back for a couple of the Fifth Town employees who are busy cleaning the plant and preparing for construction to start.
Fifth Town will start making cheese again in 8-12 months.
Cape Vessey (coutesy of the Great Canadian Cheese Festival)

Cape Vessey (courtesy of the Great Canadian Cheese Festival)

A year is a long time but it’s comforting to know that we’ll soon have access to they’re prized cheeses again. I’m crossing my fingers that they’ll continue to make Cape Vessey, Lemon Fetish, Isabella, Operetta…and many others.
Update Jan 9: Confirmed that Fifth Town was sold to Patricia Bertozzi (of Bertozzi Importing) in Nov 2012. Her daughter Patricia Bertozzi is the new owner.
Background on the situation can be found at this post for cheeselover.ca , and here for the official closing news. SR


Filed under Cheese/Cheese Related, Uncategorized

More Cheesemakers and Shakers in Picton (C’est Bon, Primeridge Pure, Upper Canada, Fromagerie du Presbytère)

George Taylor and the Casa Gomez, organic cow’s milk Gouda style cheese

I walked inside the Crystal Palace during the Great Canadian Cheese Festival (the outside post is here) and there was George Taylor from C’est Bon Cheese.  Exactly in this pose.  Like at a wax museum (no, not really).

You may know the C’est Bon chevre but George is also making Cuban Breakfast cheese which is called Sunrise Caprea.  It’s a queso blanco style cheese and won’t melt when heated, it will actually caramelize and retain its shape.  George’s partner in Havana (yes Cuba) Raul Gomez helped him finesse the cheese to match the cheeses George had tasted in South America.  George spent three years developing it and in 2011 it took first place in the Artisan Goat Cheese Category at the British Empire Cheese show.

The firm cheese (George is holding)  Casa Gomaz, is an organic Gouda-style cheese from the milk of  Mr. Gomez’s own cow herd.  Even the wax exterior is organic (from a bee’s wax generated on his farm).  The cheese is made in Cuba and the cows are fed spent sugar cain and distiller’s waste from the Havana Club Rum Factory.

George only brings in small quantities so you might want to get on his “nice” list asap.

Scott and Steacy den Haan look  angelic in this photo, don’t they?  I snapped it in between the crowds snapping up their farmstead cream cheese (Primeridge Pure) which contains only natural ingredients and come in three flavours: natural, herb and hot chili (it is very hot, but good).  A typical week for them includes managing a dairy farm, cheese making, caring for a baby daughter and selling their cheese at local markets throughout the summer–so maybe they are a little supernatural?  To read more about them I recently interviewed Steacy for The Spread–the article also lists locations where they sell their cream cheese.

Smoked Comfort Cream–as if Cottage Gold wasn’t enough for a summer treat!

Upper Canada Cheese Company is now smoking their Comfort Cream.   It is cold smoked at Hansen Farms in Cayuga Ontario (same place that smokes Blue Haze and Provincial Smoke).  You might be wanting this for your cheese burgers this summer….

What product from Fromagerie du Presbytère to try first????

There was a lot of cheese to choose from at the Fromagerie du Presbytère table and cheesemaker Jean Morin  was a gracious cheese host.  Mr. Morin and his brother Dominique are fourth-generation farmers on La Ferme Louise D’Or, named by their grandfather.  Their award-winning cheeses Louis D’Or and Bleu D’Elizabeth had just been sent off to be served at the Queen’s Jubilee in England (so, I imagine they’d be good enough for our commoner’s palates too).

Louis D’Or at a 24 and 9 months.

And here is the Louis D’Or.  Both versions were seductive but I do like the more supple texture of the younger cheese.  But hey, I wouldn’t kick the older Louis out of bed (we all eat cheese in bed right?).

Tomme de Grosse Île

And I had to post a few old friends,  cheeses that will not let you down in a pinch.  Like the Tomme de Grosse Île..

Beautiful Baluchon

And aromatic and organic Baluchon.  After all the cheese eating I was so full but so thirsty…..and somehow craving a Buddha Dog…parked just out back!

I also sauntered over to grab a sparkling lemonade from Kevin at the Cheesewerks booth next door.

And then I plain fell over into a dead slumber…you can just see my sandal under the bottom of the Buddha Truck.

Just kidding.  I was wearing flats.

(For even more detailed reporting on this annual weekend of cheese antics check out this great report from Vanessa at Savvy.)

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Filed under Cheese/Cheese Related, Travel and Food, Uncategorized