“This is really cheese 101 . . . ,” says Art Hill, professor and chair of the Department of Food Science at the University of Guelph in Ontario, who presented classroom sessions, along with artisan cheese maker Ruth Klahsen of Monforte Dairy in Stratford, Ont.
The impetus for the workshop was to demystify the process for potential cheese makers in P.E.I. and encourage them to enter the field.
BioFoodTech contacted the Canadian Dairy Commission and the two forged a partnership to present the three-day workshop to encourage Islanders to join in on what is an up-and-coming industry.
“Quebec has hundreds of small cheese makers that have a relatively small volume of product going into the marketplace, but it’s great for tourism to have a multiplicity of different products available. That’s what draws people who are really interested in food and food tourism,” says Jim Smith, executive director of BioFoodTech.