Curds and Eh: A Cross Country Cheese Tour, episode 1

Kelsie Parson: Canadian Cheese Tourist

Hi everyone, here is the first blog in the Curds and Eh series. Welcome Kelsie!

Hello fellow cheese lovers!

By day I’m the Cheese Manager at Sobeys Ira Needles in Kitchener and by night I’m a curd nerd who can’t stop reading about cheese (and eating it too!). I started working at Sobeys nearly 2 years ago and I’m responsible for a 36′ long cheese wall, which is home to 350 varieties of cheese.

Sobeys Ira Needles

Several months ago I told Russ, my store manager, that I was planning on taking the summer off to travel across Canada and write a book about Canadian cheese.  He was incredibly supportive but wanted to make sure I’d return to Sobeys when I’m done. Of course I promised I’d be back. When I began my travels Russ wanted part of me to stay with the cheese wall so he hired one of my staff to carve my head out of St. Albert Mild Cheddar!

From here…

To here….It’s quite the honour having my head in cheese! I’m still amazed! It’s like looking in a cheese mirror!

With a Jean and a beautiful wheel of Louis D’Or at the Great Canadian Cheese Festival.

I’m currently on week 4 of my cross-Canada cheese adventure. Recently I’ve visited cheese makers around Ontario and attended the Great Canadian Cheese Festival and today I’m heading to Montreal.

I’ll be in Quebec for a full month but I’m afraid I’ll still only try a handful of all the cheeses produced there. After Quebec I’m headed to the Maritimes and Newfoundland(!) and then across Northern Quebec and Ontario. The longest   the road will be driving from Thornloe Cheese near Lake Timiskaming to   in Thunder Bay. Ontario is a massive province! I’ll then spend the month of August traveling the Prairies, Alberta and B.C. When I consider my journey as a whole, 3.5 months seems like a really long time to be on the road but breaking it down province by province it seems like a whirlwind adventure. Regardless, I’m really looking forward to sharing the journey with you.

Poutine from St. Albert Cheese on Ottawa. Can man live on poutine alone?

Why such an epic cheese adventure? I’ve always wanted to write a book about Canadian Cheese and I figure now is the right time. In many ways I’m modeling my book after Cheese Primer by Steven Jenkins. The book is organized by region opposed to style and as a reader I felt like I traveled around Europe with Mr. Jenkins. I’m aiming for my book to be about individual cheeses as much as it is about the people behind them and the regions they’re from. Of course there will be loads of photos in the book; I just wish I could make it scratch and sniff (what a stinky book!).

One thing I’m missing though is a title for the book. I considered simply Canadian Cheese. It’s too the point but not very catchy. I find cheese people usually have a cheesy sense of humour so I also considered titles such as The Whey Across Canada and Curds & Eh! I like them but I think there’s a better title out there. Now this is where I ask for your help. If you can help me come up with the perfect title you’ll be recognized in the acknowledgements and you’ll get a free book (when it’s printed).

See you again in two weeks,  Kelsie

My favourite pic (says Sue) Kelsie in storage!


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’s World 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 also blogs at


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

14 responses to “Curds and Eh: A Cross Country Cheese Tour, episode 1

  1. Brendan Howley

    hey Kelsie: I’m the original Monforte employee and I designed the marketing/media/microfinance campaign that raised $400k to recapitalize the microdairy. I’m also a Random House author. Let’s connect: txt me on 226.880.1449 K? I want to help—I love this project!! Brendan Howley (google me)

  2. tom romanuk and colleen hussey

    Carry on Kelsie, great to share some curds with you last night at the campsite, see you in Courtenay BC, in August, tom and colleen

  3. Siobhan Kelly

    Hey awesome post. How lucky to be a cheese tourist! Feel like growing your readership? We can help you share your blog with fellow Torontonians who share your interest in food and drink. For more info or to get on board, email me with “food and drink” in the subject line.
    Looking forward to hearing from you soon,
    Siobhan Kelly

  4. Kelly

    Good luck with your ‘cheesy travels’ Kelsie! Sounds like a fabulous book in the making…Kelly

  5. So excited about this cross-Canuck cheese tour- have fun Kelsie! And I love the carved cheese head- amazing! Your colleagues are so supportive :).

    Looking forward to following up on this adventure,

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

  7. Pingback: Where to Find Cheese Curds in Toronto? | I Love Crackers!

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

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

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

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

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

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

  14. Pingback: Curds and Eh: Best New Cheesemakers 2012 by Kelsie Parsons | cheese and toast

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s