Category Archives: Uncategorized

September 30, 2012 · 2:35 pm

Soupstock Needs Volunteers-and not just the soup-slurping types

You may have heard about the SoupStock event happening on October 21.  Hopefully you’re thinking “200 kinds of soup, hell yah”.  And you probably know the event is trying to raise awareness about the fight to stop the Highand’s companies proposed mega-quarry just 100 km northwest of Toronto.

Or perhaps you’ve seen “Stop the Megaquarry” signs but you don’t quite know the scope of what is being planned, in which case please take the time to watch this short video.  It is eye-opening.  It’s 6 minutes long and it is riveting as you realize what exactly the environmental impact will be.  On us.

The Highland Companies proposes to blast a pit deeper than Niagara Falls from beneath a landscape of great agricultural and ecological importance.

Soupstock is being organized by the Toronto Chefs’ Congress and the  David Suzuki Website (click to read more): Joining Chef Stadtlander are well-known culinary champions like Lynn Crawford, Jamie Kennedy, Brad Long and Donna Dooher. Up-and-coming chefs like Jon Pong of Hoof Raw Bar, Craig Harding of Campagnolo, and Calgary’s Connie DeSousa of Charcut, will also showcase their talents

THEY NEED VOLUNTEERS!  (INCLUDING CHEFS TO MAKE SOUP!)

They are looking for volunteers to play multiple roles during the Soupstock event including:

  •  Helping chefs unload their equipment and supplies during the morning of the event
  •  Selling soup tickets and swag at visitor tables
  • Cleaning up the park and ensuring everything is recycled properly
  • Answering questions about the host organizations and the mega-quarry campaign
  • Supporting speakers and musicians at the main stage
  • Helping direct media questions
  • Skills and Knowledge Required:
  • Great people skills – friendly, professional and outgoing
  •  Energetic, enjoys working in a team
  • Flexible, comfortable in fast-paced environments
  • Excellent verbal communication skills
  • Strong interest in environmental issues and commitment to sustainability
  • Must love soup!

    Time Commitment:

    8 hours during the Soupstock event on October 21 (approximately 9-5:00) and a 1 hr orientation on October 17 at 7pm.

    Volunteer benefits:

    An opportunity to try original soup recipes from some of Canada’s greatest chefs  Morning coffee and muffins to energize you for the day
    Soupstock volunteer t-shirt
    Information about critical environmental issues in our province

    The opportunity to be involved in the largest culinary protest Ontario has ever seen!

    If you’d like to volunteer please email Aryne (asheppard@davidsuzuki.org) describing yourself and your interest in supporting Soupstock.

     

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September 22, 2012 · 7:01 am

Connie’s Irish Soda Bread Recipe–even easier than no knead dough

Irish Soda Bread

I am late for the airport.  Or will be. Which is why I shouldn’t be posting.  But this is typical for me, “I’ll just insert complex activity before the taxi gets here in 1 minute”.   Anyway, our cheese club meets 5 times a year and for our first meeting (now held at Cheesewerks –now serving amazing brunches!) was broken up into a few subjects.  One was Irish cheese and Connie, who presented it, made this Irish Soda Bread.  So soft.  So tender and dense.  So “make in a jiff”.   As in, 45 minute and done (35 minutes for baking).

IRISH SODA BREAD

4 cups all-purpose flour
1 tbs sugar
1 tsp salt
1 tsp baking soda
2 cups buttermilk

Preheat oven to 425°F.
Make a well in the flour.
In a separate bowl, mix together the remaining ingredients.
Add wet to dry all at once and mix with hands or wooden spoon just to combine.
Knead on floured surface to form ball that holds together.

Split the loaf in two and make two smaller loaves.
Place side by side on parchment-lined cookie sheet and bake at 425 for 35 minutes.

After 35 minutes give to bottoms on the bread a little knock, if they sound hollow they are done.

To make a whole wheat version, substitute 2 cups whole wheat flour for 2 cups all-purpose (50/50 split).
Add 1 cup of raisins.  Some “traditional” recipes added caraway seeds as well.

**Maybe Connie will answer this: why don’t you mix all the dry together and just add the buttermilk to that?  Is there a reason?  I did it as per these instructions and it worked, but it was against my instinct!

Cheese Club at Cheesewerks. How perfect.

For those curious, here is our cheese club meeting,table loaded with cheese and goodies.  Jill is presenting about her and Lisa’s trip to NY to take a Cheese Boot Camp at Murray’s Cheese.

Cheese Tasting

Here we were pairing different cheese styles with sweet, salty, sour.

And now, I am off to NYC for a 2 day Master class in Cheese At Artisanal.  WHOOT!!!!   Crap, I’ve really got to get going.

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September 17, 2012 · 9:48 am

Curds and Eh, Eps 8: Home Curdy Home, Kelsie Parsons reflects on his cheese tour

Say Hi to Kelsie if you see him around–he’s easy to spot.

This post is part of a guest blog series by Kelsie Parsons.   See the Globe and Mail piece about his travels.

As August came to an end so did my cheese travels. I now keep my food in a fridge, know exactly where I’ll sleep each night and I spend my days on my computer writing about cheese. There is a certain comfort to being home and having a work routine but I do miss being on the road driving every day, interviewing cheese makers and meeting their cows, goats and sheep.

Checking out Brendan’s beehives

The drive home went quicker than expected. I started in Naniamo, took a ferry to Vancouver, visited two cheesemakers then drove to Nelson, BC to visit my brother. We spent a day together checking out his beehive and watching Kokanee (fresh water salmon) spawn. The next day I hit the road again and visited Kootenay Alpine Cheese in Creston, BC then drove to Regina.

Calf at Kootenay Alpine Cheese

The next day I drove from Regina to Thunder Bay, slept in the Walmart parking lot and then did a long haul home to Stratford, ON. Three and a half months on the road sounds like a long time but it meant I only had a couple of days to spend in each city. To me the summer was a whirlwind tour of Canada but I discovered many cities that I’d love to return to.

Kokanee spawning in BC

While in a café in Winnipeg, I learned their wifi password is “every day I live my dream” (without the spaces). That phrase really stuck with me. I’m so fortunate to be studying something that I love and to work towards a book that up until now I’ve only dreamt about writing. It may sound strange (to some people) but I actually think about cheese all day and occasionally I dream about it at night. It’s kind of an obsession.

When I started in the cheese business I worked for Gurth Pretty, author of The Definitive Guide to Canadian Artisanal and Fine Cheese. In 2006, when Gurth’s book was published it was groundbreaking. No one had ever written such a comprehensive survey of Canadian cheesemakers. I was inspired by Gurth to follow my passion for cheese and to write a book of my own. By writing a book, my goal is to help others discover the world of cheese made in Canada. There are amazing cheeses, cheesemakers and mongers across the country and they deserve to be recognized!

Forms filled with Curds at Salt Spring Island Cheese

Over the past 3.5 months I visited cheesemakers in all 10 provinces and drove over 25,000km. I sampled cheese from 118 Canadian cheese producers and took thousands of photos. I flew to St. John’s, Newfoundland to visit 2 new cheesemakers and took a five hour ferry to Iles-de-la-Madeleine just to visit a cheesemaker. Every single day this summer was an adventure. Every day I learned something new and every day I lived my dream.

By nature of my adventure I ate a lot of cheese (it’s a perk of the job really). Many people have asked me what my favourite Canadian cheese is but it’s so hard to pick just one. Could you? I’ve narrowed down my list to about 30 favourites. What are they? Well, you’ll have to wait for the book! I can’t give it all away here.

A dark and Stormy cheese he means…..Illustration by Dave Donald.

Now it’s time to write a book.

For Curds and Eh 1 (the itinerary), click here ,  Curds and Eh 2 (Quebec), Click Here, Curds and Eh 3 (Quebec) , click here ,  Curds and Eh 4 (St.John’s), Curds and Eh 5 (Thunder Oak Gouda), Curds and Eh 6 (Cheese Festivals) and Curds and Eh 7 (Cheese Rolling ).

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September 15, 2012 · 7:03 am

Weekend Wonder: Don’t Forget about No-Knead Bread

Did you forget what is possible by barely batting an eyelash?  Amazing, crispy-crusted, moist, chewy bread.  I know, I know, no-knead bread is so 2006.  But maybe it’s time to go back in time (anyone else thinking Huey Lewis right now?) and revisit.  I did not have a blog in 2006 and I want to be like all the other bloggers and write about it too. So in case you forget  how easy it is to be a bread superstar….here we go.    Recipe is from Jim Lahey of Sullivan Street Bakery and I used it as a great baking idea for kids and parents for the foodnetwork.ca.

14 hours later…

I like to mix this together (at least 3 minutes of hard work) around 9pm the night before I need (or don’t knead-ha!) the bread.  (Usually so it’s ready to go Saturday morning.)

Whisk together 3 cups flour (AP or bread flour) with ¼ teaspoon instant yeast and 1 ¼ teaspoons salt in the bowl.  Add 1 ½ cups water and stir with a spatula until a dough comes together (30 sec-1 min).  Lightly grease a second medium bowl and transfer the dough into.  Cover and rest the dough for 12-18 hours at room temperature.

Fold the bread over a couple times…

Flour a work surface lightly and remove the dough from the bowl.  Fold it over once or twice.  Let rest for 15 minutes on the work surface.

Shape the dough into a ball.  Coat a clean, cotton tea towel generously with flour and place the dough ball (seam side down) on the towel.  Lightly dust the dough with flour and cover with another towel.  Allow to rise until doubled, 1-2 hours.  Watch part of a What Not To Wear marathon.

THEN:

Preheat the oven to 450°F.  You will bake the bread in a 6-8 quart oven-safe pot with a lid (such as a Le Creuset).  Place the empty pot in the oven 30 minutes before baking.

Remove the hot pot from the oven. This is the trickiest part, transfer your dough, seam side up into the pot (BE CAREFUL!).  Try and just flip the dough into the pot using the tea towel –but if it deforms as it goes in, no big deal.  If you don;t have enough flour on the tea towel it will stick–so don’t skimp.

Cover and bake for 30 minutes.

After 30 minutes covered.

After 30 minutes remove the lid.  The crust will be golden.  Bake another 15 minutes.  The rust will turn a rich, dark brown.  Remove the loaf and cool on a rack.

Oh boy!

REJOICE.  And contemplate being a baker.  Surely not everyone’s turns out this well?!   Now you can move onto No-Knead Pizza dough.

Here is Mark Bittman’s New York Time’s article that made this bread famous….(6 year anniversary coming up in November!)

And here is the Jim Lahey’s Sullivan Street Recipe with weight measurements (which I think is best to use if you own a scale).

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September 10, 2012 · 10:03 am

Homemade pesto– you’ll give yourself a high-5.

Who else falls into the “I’ll just grab a jar of pesto from the store shelf”  while shopping rut?

My basil plant has gone wonderfully berserk with leaves this year and I had to use up the bounty.  The colour and freshness of the homemade stuff is huge.

And so versatile when it’s crazy busy back in September mode–yes pasta, but also sandwich spread, fish or chicken glaze or add to sour cream for a dip.

I used pesto as inspiration for my latest blog on foodnetwork.ca so if you would like the recipe click on the link.  It truly takes not time at all.

(You can substitute walnuts for pine nuts or keep it nut-free (a la french pistou, here is my chef basics video recipe).

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September 6, 2012 · 10:28 am

Almost Perfect Frozen Foods…wait, what?!

Doesn’t this sign just beg for a caption contest?   I just love it.  From the name itself to the visual image of the word PERFECT deteriorating and falling apart.

Time and time again Tad and I are baffled  at the name of this frozen food store when we drive by it on the way to Apsley (and the cottage)  along Hwy 7.

It’s just…well, when it comes to frozen chicken….I’d actually like it to be fully perfect.

I am thinking that whoever came up with this name is no longer in advertising.

(I just now noticed the sign for GUNS below the food sign.  See?  They advertise “Accuracy PLUS….not “pretty good accuracy, almost perfect”)

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September 1, 2012 · 9:00 am

How to Smoke Cheese on Your BBQ (and win friends and influence people)

Cheddar, Mozzarella and Pecorino– all warm and smokey.

Where’s there’s smoke there’s a woman who smells like a campfire.  That woman was me as I tried smoking cheese for the first time this past June.  Armed with a 30W smoldering iron, a tin can, hardwood chips and my Weber I was ready to MacGyver it up.  The Spread article about the experience will also tell you everything you need to know.  (Including how I struggled through a hurricane-like storm to achieve my lofty goal…..a smoked cheese burger).  But it did not include pictures of how this simple technique will make you look like a culinary superstar.

So here, with visuals, is the step by step.

STEP 1: Remove the label from your can. Now open the top with a can-opener about 2/3 of the way around. Bend back the lid and remove the contents (save for later). Rinse out the can.

STEP 2: Using a triangular can opener, make a hole in the centre of the opened lid of the can (where it’s still attached). It can be hard to get the right leverage so I put a pen under the open part of the lid to prop it up. Make a hole (vent) in the bottom, too.

STEP 3: Fill the can with wood chips. Fruit wood is a good choice because it gives a sweeter, milder note (mesquite chips can be overpowering for cheese).  Home Hardware has them.

Yes, this is the uncleaned bottom of my Kettle BBQ.

STEP 4: Insert the soldering iron all the way into the triangular hole in the top, where the lid is hinged. (I had to make the hole bigger.) Place the can with the soldering iron at the bottom of your grill (where the coals or flame would usually be). You want the iron lying on the bottom of the grill – so the chips in the can fall on top of it. Replace the top grate, close the lid. Plug in the soldering iron (you may need an extension cord). Its heat will cause the chips to smoulder but not catch fire. The barbecue should be filling with smoke in about 15 minutes.

STEP 5: I smoked cheese on my Kettle grill (above) and on our gas BBQ and it worked perfectly both ways.  Lay a piece on foil on the grill and lay your cheese on top. Close the grill.

I used three cheeses: Balderson 3-year-old cheddar, Pecorino Romano and half a ball of mozzarella (regular, not fresh). Check after 30 minutes to gauge how much smoke flavour you like; bigger hunks of cheese will take longer.   Flip the cheese half-way through the smoking to expose all the surfaces.

There they are on the gas BBQ. Happy as can be.

STEP 6: Remove the cheese and let it come to room temperature. If moisture has beaded up on the surface, dab it with paper towel. Wrap the cheese and refrigerate overnight (or at least a few hours) to let the flavours settle. The cheese will be slightly golden but not intensely dark.

After a bit of troubleshooting, the results were amazing. The cheddar was flavoured with the sweet, fruity smoke (I will be melting it on nachos). The Pecorino was also satisfying – the smoke was a nice match to the sweet/salty notes of the cheese. The mozzarella, which had a denser exterior, took on the mildest flavour, but would add perfect, subtle smoky notes to a pizza.

TIPS WHEN BUYING YOUR SOLDERING IRON:

Use a soldering iron with a cord. I bought a cordless version that stayed on only while your finger was pressing the button – back to the store for me. No amount of duct tape would make it stay down.  Honest.

Also, even if you have a soldering iron, you want to buy a new, clean one to use with the food.   THE SOURCE has them.

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August 30, 2012 · 6:00 am

The Grate Canadian Grilled Cheese Cook-Off (and grilled cheese giveaway-thanks Cheesewerks!)

THE WINNER: Niagara Gold Crunch Grilled Cheese by Chef Jason Bangerter

Remember that Bryan Adams song?  “Everything I do I do it for a Niagara Gold Crunch Grilled Cheese?”  A real wedding fave.

First off–yes–there is a grilled cheese give-a-way at the bottom of this post.  Second the Niagara Gold Crunch grilled cheese was unbelievable.

I spent this afternoon as a judge at The Dairy Farmer’s of Canada Grilled Cheese Cook-Off.  (I know, does lunch get any better?)  Four of Canada’s top chefs went head to head and each served two grilled cheese sandwiches made with cheese made from 100% milk  (you’ve probably seen the little blue cow label on your cheese, it means that a cheese is made with all cow’s milk, no other additives–aside from salt and culture of course.)

Just wanted to give you a little brief of the menu and the chefs, so I’ll start with Chef Bangerter and move on from there.

Executive Chef Jason Bangerter of O&B ( Luma and Canteen), Toronto

CHEF JASON BANGERTER

Niagara Gold Crunch (The Winner)
Niagara Gold cheese, sour dough bread, prosciutto, baby arugula,  with the bread brushed with mayo that had been flavoured with garlic, thyme and pepper before being grilled.

*this was also served with pickled grapes and a sparkling fresh grape juice that was the perfect compliment to the savoury sandwich.  I hear it will be going on the menu…..  (but here is the RECIPE if you want to DIY it)

Sweet Summer Night

This was the Chef’s dessert grilled cheese. It was made with mascarpone cheese and fresh berries with a some basil added in between the grilled brioche. It was served with aged balsamic vinegar.

Executive Chef Michael Howell, Tempest Restaurant, Nova Scotia (defending champion)

CHEF MICHAEL HOWELL

Crabby Dipper

Yum, if you love crab dip, this is your man-wich from Chef Howell. The crab dip is made with cream cheese, marinated artichokes, fresh parsley and some hot sauce.  There as also a hint of smokiness from smoked Gouda and real crabmeat–of course.  Recipe here.

The Crabby Dipper

Apulia Panini

This was inspired by Chef Howell’s love of  Southern Italy (he gives culinary tours of Italy, just FYI!) this sandwich was on olive bread and had Asiago cheese, pesto, tapenade and sundried tomato compote inside. All homemade of course and incredibly flavourful.

Chef Liana Robberecht, Calgary Petroleum Club holding her Stampede Centennial

CHEF LIANA ROBBERECHT

Stampede Centennial

Chef Robberecht made this grilled ‘wich with pulled beef short ribs, provolone and blue cheese on sourdough–oh–and a bit of onion jam for some tangy sweetness. Must be eaten with fork and knife.  (Or just a pile of napkins on hand).

Cherry Bomb Grilled Cheese

The Cherry Bomb

This baby came close second for me.  It looked gorgeous on the plate (excuse my shoddy photo). The bright red, candied cherry tomatoes were bursting with flavour and gave the sandwich such a freshness married with Triple Cream Brie and then crunchy bacon (ok, my mouth started watering as I wrote that).  Trust me, you want the recipe for for the candied-tomato vinaigrette.

Executive Chef Ned Bell, Yew Restaurant, Four Seasons Hotel, Vancouver

CHEF NED BELL

The Simple

This was a great concept, because the comfy, cozy grilled cheese we all want on a rainy day is just cheese melted and in this case served with a fruit chutney.  Showcased the bread and the cheese (Courtenay Cheddar and Island Brie).  And the presentation was, can I say, cute?  Would Chef Bell kill me?  I loved it.

The Ned “Bell Pepper” Sweet and Spicy

This little number was made on a country loaf with Hot Pepper Cheddar and Pacific Pepper Spicy Verdelait.   The red bell pepper jam on the side made it, I think you’ll be wanting this recipe too.

Judges Elizabeth Baird and Rita DeMontis (talking and tweeting about the event)

And who were my fellow judges?  Elizabeth Baird, Rita DeMontis and Kevin Durkee of Cheesewerks which brings us to our free grilled cheese!

Judge Kevin Durkee of Cheesewerks at Grilled Cheese Mission Control

HI EVERYONE–THE GRILLED CHEESE VOUCHERS ARE ALL SPOKEN FOR. Thanks for emailing, we’ll do another giveaway soon!

Kevin has generously donated a few sets of tickets for a free Original Grilled Cheese (so you can either bring someone or eat two sandwiches–it’s a toughie).

Cheesewerks (56 Bathurst St, Toronto) which also serves soups and mac and cheese, also offers some amazing sodas that are made in-house (and written up by Macleans magazine).

Email me at sueriedl@gmail.com with the words “Grilled Cheese” and I’ll give them away, first come first serve!

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August 29, 2012 · 7:00 am

Snacks in Halifax–beer… lobster… beer and lobster….Wayne’s World

Lobster’s from Wayne’s World. Really. Keep reading, eh.

We were on holidays in Nova Scotia and PEI for 10 days and had an outstanding time.  I was disappointed to be such a terrible blogger in the last couple weeks as I had so many delicious moments, but between problems uploading pics and just travelling with child, I kind of gave up.  But, I will now start sharing.  One huge thing for me was my conversion to beer over wine for most of the trip.  You would switch sides too if you tasted how good the local brews were.  Perfect with our food and the sunny, hot weather.

Like a fish to water, Tad and Propeller IPA

I had planned on branching out ever since Heather Rankin at the Obladee Wine Bar in Halifax (along with beer and wine writer Craig Pinhey) organized a local cheese/beer pairing post on this blog which featured Canadian brews (and Canuck cheeses), three of them from out east.

In Halifax Garrison’s brewery right beside the Seaport Market was our second stop after a quick bite of some amazing, and well spiced, Indian food in the market itself.  Tasting glasses were only $2 each and we tried several, leaving with bottles of the Tall Ship Amber Ale and Raspberry Wheat Beer (very subtle in fruity qualities, which I liked).  We drank these with some spicy tapenade that evening before donning old T-shirts to dig into the lobster fest (see the first picture) on a backyard patio.  Butter, white wine and nothin’ else.  Well, a lot of paper towels.

The Eastern Passage, Nova Scotia

Which brings us to Wayne’s World via the Eastern Passage (where the weather is apparently really different than nearby Dartmouth-sweater vs T-shirt I hear, on some days).  It’s a little fishing community with many “I must take a picture…or 20” worthy little coves and piers.  We were there on an especially beautiful evening as the sun was on its way down.

Wayne’s World—of Lobster!

But enough sightseeing.  Back to Wayne’s World. This is where the locals go for lobster.  They don’t cook it themselves–heck no.  They do take-out.  Truthfully, I don’t know about all locals, but I do know about at least two locals who have Wayne on speed dial….we had some damn good lobster at their house later that night.

Fish cake and beans at Henry House.

I’m getting all ahead of myself talking about lobster when the first meal I had on the east coast was fish cakes and beans.  And here’s a good laugh for you Atlantic natives, when I saw this I thought, “how novel!  Beans with the fish cakes”.   Ha ha ha ha.  Only to see this on every menu everywhere.  This delicious plate was eaten on the patio of Henry House in Halifax.

Henry House in Halifax

Henry House was built in 1834 and has some great pub food and quite a beer menu (see how easily my beerification began?)

Uncommon Ground, Halifax

Right across the street I had steaming after-lunch coffee from Uncommon Grounds.  Felix was a little boisterous and may have pissed off some customers but I just smiled in embarrassment and looked at him as if he was the cutest imp I had ever seen.  Denial works.

Halifax Seaport Farmer’s Market

Which bring us back to the Seaport Farmer’s Market (I know, I’m too excited and jumping all around!) we visited on a weekday so not quite as bustling as it must be on Saturdays but still–wild blueberries for $3/pint!  And truthfully, tonnes of great food to be looked at, admired and purchased when you’re a tourist like me.  And when one has a stroller–NOT CROWDED is awesome.

Butcher Seaport Market

I checked out the grass-fed steaks at the butcher…

And veggies to go with the steak..

Or maybe you just want to grab some lobster poutine to eat by the water?

Lemon Ginger lovely-ness.

And wash it down with this locally made soda (grandma’s recipe!).

Forget chocolate and peanut butter.

And I found this at the Garrison brewery.  And we hadn’t even gotten to the sno-cones we had after the Theodore the Tugboat tour.  (Man, sno-cones aren’t as good as I remembered them.)

So what did I learn in my first 24 hours in Nova Scotia?  Fishcakes come with beans, the beer out East is great and don’t take the light pink crayon if you want to properly mark anything on your Theodore and Friends map.

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August 26, 2012 · 7:00 am

Curds and Eh: Episode 7 How to Roll Cheese and Kick Butt at Whistler

Check out lots of photos at canadiancheeserolling.ca

This post is part of a guest blog series by Kelsie Parsons.   See the recent Globe and Mail piece about his travels.

August 18th, 2012 was a super hot day on the slopes in Whistler, BC but that didn’t stop the 137 competitors and over 13,000 attendees of the Canadian Cheese Rolling Competition.

This photo of Kelsie has not been retouched or manipulated in any way.

This was the 5th annual competition and it coincided with Crankworx – a downhill mountain biking festival that attracts fearless athletes from around the world.

Crankworx 2012, photo by Blake Jorgenson (umm, where’s the cheese?)

The Canadian Cheese Rolling Competition is sponsored by Dairy Farmers of Canada and promotes cheese made from 100% Canadian milk.

You need a fast shutter speed not to blur the action in this photo.

What happens at a cheese rolling competition? Basically, cheese is rolled down a hill and the first person to the bottom wins. The winner qualifies for the finals and the grand champion heads home with an 11lb wheel of Cracked Pepper Verdelait cheese and a season’s ski pass to Whistler Blackcomb.

Staying strong through the pain.

After 7 qualifying rounds, 10 men lined up at the top of the hill. The horn blew and people flipped and tripped and stumbled down the hill but Tyler Belan stayed vertical and won the race with a time of 5.03s beating his competitors (including last year’s champ) by only a fraction of a second.

Tyler Belan celebrates.  CONGRATS TYLER!

I was excited to learn that Tyler is actually a cashier supervisor at the Highland Rd. Sobeys in Kitchener, Ontario which is only 5 minutes from the Sobeys where I’m a cheesemonger. If you’re in the Kitchener-Waterloo area stop in to say hi to Tyler, the cheese rolling champ, and maybe he’ll even have a bit of his 11lb cheese left to share. Tyler explained that his technique was to not focus on the cheese but to just run as fast as possible. He actually ran so fast that he beat the cheese to the bottom of the hill! Way to go Tyler for bringing home the gold (or cheese in this case)!

A bachelorette at Cheese Rolling!  I need to get remarried tout de suite. S.R.

And then there is this pic also from The Canadian Cheese Rolling site’s gallery…..

Am assuming this is the costume component and that that is Kelsie in the mask. S.R.

The woman’s finals saw Joslyn Kent of Australia take the prize with a time of 7.08s. For the costume contest, a team from Washington won a $500 gift certificate to local restaurants for their costumes of a cow, farmer, wheel of cheese and milk bucket featuring the 100% Canadian milk logo. One of the other attractions was a busy farmers market featuring cheesemakers from BC to PEI. Festival goers sampled cheese and brought home their favourites.

Spectators keeping a safe distance from hurtling cheese (and people)

Although I didn’t compete (the above action photos of Kelsie were just promo shots and did not involve a stunt double whatsoever S.R.) , witnessing the Canadian Cheese Rolling Competition was one of my most memorable days this summer.

Salt Spring Island’s Romelia, Juliette and Blue Juliette.

What’s next for this cheesy adventurer? A trip to Vancouver Island and Salt Spring Island and then I’ll be ending my 3.5 month road trip and taking the long drive home. Not to worry, I’ve got enough cheese stories to keep me writing for a long time.

For Curds and Eh 1 (the itinerary), click here ,  Curds and Eh 2 (Quebec), Click Here, Curds and Eh 3 (Quebec) , click here, Curds and Eh 4 (St.John’s), Curds and Eh 5 (Thunder Oak Gouda)and Curds and Eh 6 (Upcoming Cheese Festivals).

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