Last weekend, over 40 chefs escaped the Sunday afternoon rain to attend a Raw Milk Cheese Taste Workshop in the beautiful St. Anne’s Garden Club at Providence Farm, located on Vancouver Island in the Cowichan Valley. The workshop was part of the second bi-annual Canadian Chef’s Congress, brainchild of Ontario Chef Michael Stadtländer, who was inspired by attending the 2006 edition of Terra Madre event in Turin, the first edition to include chefs.
The workshop, moderated by cheese vendor Andrew Moyer of Ottavio Italian Bakery in Victoria featured both raw milk and heat treated cheese from Quebec, Ontario and British Columbia and a panel which included cheesemakers David Wood from Saltspring Island Cheese Company and Susan and Julia Grace from Moonstruck Cheese, Chef Chris McDonald of Cava restaurant in Toronto and former Slow Food Calgary leader Janice Beaton, of Janice Beaton Fine Cheese who guided the tasting portion of the workshop.
To read the rest of the story, please go to: Slow Food Canada.