About the series

In each monthly episode, host Ian Jones chats with artisans, experts and cheese lovers from coast to coast. Discover Canadian fine cheeses, learn delicious new ways to enjoy them and get a taste of local culture.

About the host

Ian Jones developed his love for cheese growing up in England. Now based in Montreal, he brings his love of good food and a passion for storytelling to this monthly podcast.

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From city to seaside

In this episode, Ian discovers some great cheeses, literally from coast to coast. He visits a Toronto nightspot where Canadian cheese is the star, goes to PEI for a Maritime take on cheese making and learns why one organic farm in BC has the happiest cows around.

Part 1: A taste of Toronto

Café Taste sets itself apart on the Toronto scene by offering a refined selection of gourmet cheeses with regional wine pairings. Discover Taste’s cheese fondue, baked brie wheel with almonds, and their gourmet take on grilled cheese, the Taste-a-dilla.

Café Taste prides itself on its selection of fine Canadian cheeses, and one Ontario cheese in particular has clients raving: Niagara Gold is an Ontario original. Learn more about it and other cheeses from the Niagara region in February’s episode, Appetite for adventure.

Part 2: Island tradition

Cheese-making techniques imported from the British Isles help add a rich, traditional flavour to Scott Linkletter’s Avonlea Clothbound Cheddar. The ages-old wrapping method helps preserve the moisture of the cheese during aging. In PEI, another island tradition puts a new spin on cheese appreciation.

Scott recommended pairing aged cheddar with fresh oysters. It’s a combination that doesn’t immediately spring to mind, but in the Maritimes it’s a natural match. If you’re planning a visit to the island, pick up some Avonlea Clothbound, and then head over to the PEI International Shellfish Festival, which happens every September.

Part 3: Moonstruck

The Moonstruck Organic Cheese company credits more than just happy cows for its delicious cheeses. Moonstruck uses organic processes to produce its mouth-watering artisanal cheeses. The farm is certified organic by the Certified Organic Associations of British Columbia.

For Moonstruck Organic Cheese, even the seasons play a role in how they make cheese. Long-aged cheeses that need more time to develop are made in the spring and fall. Soft, bloomy rind cheeses like Camembert are produced in summer because they ripen quickly.

Canada's best cheeses

A fresh look at fine cheese

Cheese Shop Confidential

Gourmet travel: Canadian style

Prince Edward County

Beer and cheese and more

The Toronto Wine & Cheese Show

From city to seaside

Artisanal excellence

Appetite for adventure

Warming up to winter

Chef's Notebook

The Local Gourmet

About the series

About the host

From city to seaside

Part 1: A taste of Toronto

Part 2: Island tradition

Part 3: Moonstruck