Our exciting speakers and presentations from the 2010 Conference!
| Time | East Common Room | Great Hall |
| 8:30–9:00 | Registration | |
| 9:00–9:20 |
Opening Remarks and Welcome Kathleen Mackintosh, Conference Coordinator and Founder Culinarium | |
| 9:00–9:45 | Keynote A Trends In Artisan Cheese Making/Retailing: Findings from Recent Ontario Study Cam McEachern, Director of Research, St. Lawrence College Cam will present a preview of a recent Eastern Ontario Study on “Opportunities and Potential for Artisan Cheese”. The research includes a survey of distributors, retailers and restaurants regarding views on Ontario Artisan Cheese quality, procurement and opportunities for the future. The research also surveyed 28 cheese makers and consumer feedback in the region. While this not yet released 2009 study surveyed businesses and consumers in Eastern Ontario, many of the findings and insights will be valuable to all those interested in the cheese industry and its future potential. | |
| 9:45–10:15 | Morning Refreshment Break and Tradeshow | |
| 10:15–11:00 | Panel A National Cheesemaker’s Report Speakers: David Wood, Cheesemaker, Salt Spring Island Cheese Company. Scott Linkletter, Cheesemaker, Cows Creamery. Lucille Giroux, Cheesemaker, Fromagerie La Moutonniere. Moderator: Gurth Pretty, Author & Founder of Cheese of Canada As we turn our focus to all of Canada, join Gurth Pretty as he moderates a panel of cheesemakers practicing their craft in other provinces. What is different? What is similar? What are their challenges and successes? Come to listen and learn, then use their lessons for your company's benefit. |
Panel B Current Trends in Cheese Service Speakers: Jesse Vallins, Chef de Cuisine, Trevor Kitchen & Bar. Zinta Steprans, Sommelier, l’unità and Malena Restaurants. Katie Rankin, National Key Accounts Manager, SABMiller Canada. Suzanne Janke, Director of Hospitality and Retail, Stratus Vineyards. Moderator: Scott McKenzie, Designer/Coordinator, Professional Fromager Certificate, George Brown College Join Scott Mckenzie and a panel of hospitality leaders including Jesse Vallins, Executive Chef of Trevor Kitchen & Bar to learn about the latest cheese service trends, evolving consumer expectations and the value of cheese experts in the restaurant, retail and service sectors. |
| 11:00–11:45 | Tasting: Canadian Cheese & Cider Speaker: Julia Rogers, Cheese Specialist, Cheese Culture We're going cross-Canada to bring you just a few of the noteworthy treats found on the highways and byways of our craft cheese country. | |
| 11:45–1:30PM | Lunch Address from the Minster of Agriculture, Food and Rural Affairs: The Honourable Carol Mitchell Ontario Cheese Society Annual General Meeting Speaker: Gurth Pretty, Author & Founder of Cheese of Canada This is a great opportunity for members and non-members alike to learn more about the OCS, its mission and accomplishments and also to find ways to become more involved. Members will vote on the new national agenda and organization name change. | |
| 1:30–2:15 | Session C Know Milk? The behind the scenes story about milk nutrition, taste profiles, milk economics, and how milk quality is defined and achieved on the farm Speakers: Stephanie Diamant, Artisan Cheese Maker & Sheep Milk Farmer. George McNaughton, Milk Quality Specialist with Dairy Farmers of Ontario. Phil Wilman, Milk Quality Specialist with OMAFRA, Farm Inspector and Goat Farmer. Milk is the key ingredient in the making of cheese and all cheese makers know that you need high quality milk to make high quality cheese. In this session, you will learn from an expert panel about the component and nutritional differences between cow, goat, sheep and buffalo milk. And you will have a chance to taste and compare fresh from farm (pasteurized) fluid goat, sheep, buffalo and cow milk. In addition, you will learn how milk quality is defined, and how it is achieved on the farm. So, if questions like: “Does goat milk have lactose?” , “What is an MMI?”, “What happens if udders are not washed properly before milking?” or “Is sheep milk more nutritious than cow or goat milk?” keep you up at night, this session is for you. | Session D: WTO Talks Imports Quotas and What will happen to the Artisan Cheese Industry if imports open up? Speaker: Dr. Al Mussell, The George Morris Group As the Doha WTO Round of multilateral trade negotiations continues to creep along, it is evident that the results of an agreement, if one is reached, will have important implications for the dairy industry. This presentation will provide an overview of the WTO Doha Round, the specific issues affecting the Canadian dairy industry, the impact of compositional standards for cheese in this context, and the ultimate implications for Canadian cheese manufacturers of a successful Doha agreement. |
| 2:15–2:45 | Afternoon Refreshment Break & Tradeshow | |
| 3:15–4:15 | Keynote B Film: A Monk's Secret Moderator: Kathy Guidi: Dean, Cheese Education Guild, President, Artisan Cheese Marketing, Author, Canadian Cheese: A Pocket Guide, to be released in September, 2010 OKA OR TRAPPIST, the same cheese by a different name (or is it?) In 1981 the original Oka went ‘missing’ according to many loyal fans of the cheese, until a customer from Toronto (who happened to be a film producer) hunted it down at the Monastery of Notre Dame des Prairies in Manitoba and made a documentary called ‘A Monk’s Secret’ about the cheese thus preserving this original slice of Canadian cheese history for posterity. View the documentary, savour and celebrate the original cheese, and join Kathy Guidi president of Artisan Cheese Marketing in a dialogue on creating and preserving the Canadian cheese culture. | |
| 3:45–4:30 | A national cheese society: the history and current initiatives of the American Cheese Society Speaker: David Gremmels, President and Cheesemaker, Rogue Creamery and President American Cheese Society On the eve of the Ontario Cheese Society becoming a national organization and changing its name, David Gremmels will talk about the origins and formation of America's cheese society, its activities in 2010 and its initiatives for the industry. Montreal has been named as the location of the 2011 ACS conference and David will talk about how the two national organizations could work together going forward to create an even stronger industry. |
|
| 4:30–4:45 | Closing Remarks | |
| 6:00–9:00 | Canadian Artisan Cheese Marketplace & Prince Edward County Wine Tasting and Cocktail Reception Enjoy and purchase a hard to find selection of Canadian Artisan Cheese paired with a variety of Wines from Prince Edward County Ontario. A great evening to meet, greet and mingle with the cheesemakers, winemakers and fellow food lovers. | |