The media is abuzz with the news that Québec will soon allow raw-milk cheese that has been aged for less than 60 days (the current, Canada-wide regulation). Here is an article from the Globe and Mail, and the correspondence following it… [2008-08-02]

All you ever wanted to know about cheese mites! The University of Guelph has kindly given us an information page about cheese mites - even including a video of them on some blue cheese. The page has a serious purpose though, cheesemakers, cheesemongers and distributors are asked to help the University with a survey. The survey will take about 2 minutes…

A new development in Port Glasgow (West Elgin, Ontario) is looking for an artisan cheese dairy. The developer states, “The theme of the resort is an upscale artistic community on the harbor front and will include the development of a winery, bakery, butcher and deli, as well other artisan developments, which will all be modeled after Port Glasgow in Scotland” [download brochure: port_glasgow.pdf; 40kB] [2008-06-15]

High tech cheese—we've already told you how you can hear about cheese as a podcast, or how you can watch it ripen on the web but the latest wrinkle is artisanal cheese on DVD!

Mozzarella di bufala could be in danger, because of the Mafia??? The BBC has a report… [2008-01-29]

Don't miss our retailers map, so that you can easily find out where to buy the best of Ontario's cheeses. [2007-12-04]