Posts Tagged ‘Prince Edward County’

Video: A Road Trip Through The County

Take a break from the city’s frantic pace to enjoy a peaceful road trip through some of Ontario’s finest farmland. Vineyards, corn fields and bobbing sunflowers abound in Prince Edward County.

Video: A Few Words From a Winemaker

County Terroir takes place this weekend in Prince Edward County. Since the festival is all about Ontario wines we thought we’d talk to an Ontario winemaker about why buying local, especially when it comes to wine, is best.


Stonemill Bakehouse Goes Local


Toronto based Stonemill Bakehouse has recently begun an initiative unique among major North American bakeries. Based on a European model in which farmers are contracted with local bakeries to grow grain for them, Stonemill recently purchased a modest 100 acre farm in Prince Edward County (PEC) to grow local grains for its bread. A small test crop was harvested last fall and in the fall of 2013, Stonemill Bakehouse president Gottfried Boehringer expects to harvest 100 tons of rye.



Boehringer got the idea to source locally when he visited PEC and noticed a field of sunflowers being grown for birdseed and decoration. At this time, Stonemill had been sourcing its sunflower seeds from the prairies, the U.S and abroad. Continue »

The Green Living Show Hooks Up With OCTA

The Ontario Culinary Tourism Alliance will be part of this year’s Green Living Show, we spoke with OCTA’s director, Rebecca LeHeup, about what attendees can expect. 
What is OCTA’s involvement with the Green Living Show this year?

OCTA is excited to be participating in partnership with the Green Living Show to deliver the Ontario Culinary Adventure Pavilion. The pavilion and Foodland Ontario Culinary Stage are showcasing delicious tastes from across the province.


Prince Edward County’s Humble Bread

Our Proud Producers – Fifth Town Cheese

When I was growing up we had 2 or three choices when it came to cheese; cheddar, Colby and mozzarella. We had cheese slices for burgers and grilled cheese, jars of Cheese Whiz for slopping on celery sticks, something called “Velveeta” and, for a real treat, the laughing cow. Almost all of these were made by KRAFT, or Black Diamond, and none of them was really inspiring. Cheese came from a factory.

Sure, we knew that were other choices out there, stinky blue cheeses, runny Brie and Camembert, goat’s milk cheeses, but these were hard to find and were for special occasions only. Certainly none of the exotic varieties were available at our corner store, and when you could find them, the packages indicated that they all came from far away lands, places where cheese making was a way of life.


Morning Moon

The thought of a truly great cheese being made in your vicinity was almost unthinkable; leave that to France, Italy, Switzerland. The old country. Maybe Quebec, that’s about as local as it got; great wheels of the stuff churned out by murmuring monks hidden away in an enchanted monastery that time forgot.

Well, we all know that has changed. Environmental and social awareness has spread to the average consumer and is not just the concern of the voices offstage; Ontario cheese makers have moved into the centre stage and are now becoming stars of the movement. After all, the best cheese is made with organic, and locally sourced milk attained from ethically treated animals, so why wouldn’t it work?  This is why artisanal dairies like Ruth Klahsen’s Montforte Dairy and Prince Edward County’s Fifth Town Cheese are leaders in the field.

Lavender Chevre

Fifth town Cheese produces some of the finest artisanal cheese available, made from hormone and antibiotic free sheep, goat and cows milk sourced from Local Food Plus (LFP) certified farms, achieving Platinum LEED accreditation under the Leadership in Energy and environmental Design.

And the bottom line for us, the average consumer? Their cheese is outstanding. Over two dozen varieties are available, Fresh cheese, washed-rind, soft ripened, hard cheese, brine ripened….there is so much more than Colby or Marble available for us now.

Pick up some fresh Lavender Chevre or some washed rind Morning Moon and save the Velveeta for Ants on a Log or these wacky Nutburgers!