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The 5th Annual Ontario Cheese Society Conference
Blog courtesy of Andy Shay

After fifteen years in the fine food business, one thing I have learned is that being on the ground is worth 10,000 words.  You can read, research, talk to the subjects and producers and know a lot about the subject, but it is not until you go there and are on the ground and suddenly understand all the things that you had not even considered, that the true picture, the lay of the land instantly crystallizes and is incredibly clear.

If you are in any part of the cheese business, milk production, cheese production, marketing, distribution, retailing a restaurant or even thinking about becoming one of these, then being on the ground means being at the fifth annual Ontario Cheese Conference on Monday April 26 at University of Toronto’s Hart House.

The conference is a day-long session of presentations, panel discussions, tastings, and film screenings followed by a public marketplace for tasting Ontario wines and cheeses from Canada with the ability to meet the producers and purchase the cheeses as well.  The Marketplace is included in the price of admission for conference goers, but is also open to the public for $30.  Tickets can be purchased online at www.ontariocheese.org.

The Conference sessions will include:

- A snapshot of the Canadian cheese market
- A panel discussion lead by Scott McKenzie, head of George Brown College’s new Cheese for Hospitality program, the panel will focus on the needs and trends of restaurateurs cheese service
- A panel discussion of Issues for Canadian cheesemakers featuring David Wood of Salt Spring Island Cheese and Scott Linkletter of Cows Dairy.
- A tasting of cheeses from Canada’s highways and byways lead by Julia Rogers
- A screening of the documentary film ”A Monks Secret” hosted by Kathy Guidi and followed by a tasting of the cheese.
- A report on the upcoming EU talks and the possible ramifications and implications for Canadian cheese.
- Facts or myths about milk – a panel discussion exposing the truth about goat, sheep and cow milk.
- Key note address by American Cheese Society President David Gremmels on how the ACS coalesced into a national society

The who’s who of the cheese business attends this conference and it is the one time each year that you can find these people all in one room at the same time.

Admission is $275.  Details of the conference and online ticket sales will be available strating the last week of February at www.ontariocheese.org.

I hope to see you there!