Introducing “Curds and Eh” A new Cheese and Toast Blog series by Kelsie Parsons

This is Kelsie Parsons.  Well, it’s Kelsie if he were to be made of cheese (St. Albert Mild Cheddar in fact). Kelsie is the cheese manager at Sobeys Ira Needles in Kitchener.

As you can see from his cheese doppelgänger, Kelsie is not only compact and shelf-stable but he’s amazingly passionate about cheese and knows a lot about it.

Kelsie speaks to his cheese peeps at Sobeys.

I bumped into him at the Great Canadian Cheese Festival at the beginning of June and told me he’s taking the summer off  to  write a book about Canadian cheese.   He’ll be touring Canada over three months and researching his book along the way.

If any of you cheese lovers own a copy of the great cheese reference book by Steve Jenkins “Cheese Primer” this is Kelsie’s blueprint for his own writing.

I was instantly smitten with his cause and also dying to hear about his adventures.  I figured the people reading Cheese and Toast would probably love reading about this too.

So Kelsie has agreed to write a series over the summer for my blog that we’re calling, “Curds and Eh”.  It will be published every two weeks on Wednesdays–starting tomorrow.

I’m proud to be a part of chronicling this massive effort,  and impressed with the personal time Kelsie is putting into this book. I hope all the cheese makers, cheese mongers and us cheese eaters across the country can support him along the way.

Supportive cheese mongers.

If you have some insider “cheese info” Kelsie should know about in your province leave a comment on this–or his future other posts–he in currently in Quebec and then heading to Newfoundland and the Maritimes.

Enjoy this series, I know I will.


Kelsie Parsons Bio (not messed up by Sue’s opinions as above)

Kelsie Parsons worked as a cheesemonger for Cheese of Canada and Provincial Fine Foods in Toronto and his photos of Canadian Cheese are featured in Juliet Harbutt’sWorld Cheese Book (2009). He earned his Cheesemaking Certificate from the Vermont Institute for Artisan Cheese and has since apprenticed at Monforte Dairy. In 2010,Kelsie was selected as a delegate to represent the Toronto Slow Food convivium at Terra Madere in Turin, Italy. Kelsie is the Cheese Manager at Sobeys Ira Needles in Kitchener and is currently writing a book about Canadian cheese. He blogs at


Filed under Cheese/Cheese Related, Curds and Eh, Uncategorized

12 responses to “Introducing “Curds and Eh” A new Cheese and Toast Blog series by Kelsie Parsons

  1. Star MacGregor

    You are a long way from BC now, but you must visit these two wonderful cheese producers in Salmon Arm, BC when you get to the “other side” of the country!

    Happy Days Goat Dairy

    Gort’s Gouda Cheese Farm

    Enjoy your tours and I am looking forward to your series. Thanks, Sue for “hosting” Kelsie.


    • Hi Star!

      Just wanted to say thanks for the recommendations! I loved BC and really enjoyed Gort’s Gouda. I actually ended up camping on their lawn next to their pig for a night. 🙂

      Hopefully I’ll be back in BC sooner rather than later.


  2. Pingback: Curds and Eh: Introducing a Cross Country Cheese Tour | cheese and toast

  3. Pingback: Curds and Eh eps 2: Quebec (get ready to change your summer vacation plans) | cheese and toast

  4. Pingback: Curds and Eh: Episode 3- Our Home and Native Cow | cheese and toast

  5. Pingback: Curds and Eh, Episode 4: the growing food scene in St.John’s Newfoundland | cheese and toast

  6. Pingback: Curds and Eh, Episode 5: THUNDER OAK GOUDA breaking new ground | cheese and toast

  7. Pingback: Curds and Eh, Episode 6: Roll cheese, gorge on curd and get judged (by me!) | cheese and toast

  8. Pingback: Curds and Eh: Episode 7 How to Roll Cheese and Kick Butt at Whistler | cheese and toast

  9. Pingback: Cheese and Eh, Eps 8: Home Curdy Home, Kelsie Parsons reflects on his cheese tour | cheese and toast

  10. Pingback: Curds and Eh: Kelsie Parsons video blogs from Fromagerie Pied de Vent | cheese and toast

  11. Pingback: Curds and Eh: Exploring the scary depths of blue cheese and Frankenstein | cheese and toast

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