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The Cheese Poet is passionate about locally crafted artisanal cheese and charcuterie!

Chef/Owner Erin Harris has carefully selected exceptional cheeses that are made using only the highest quality hormone-free milk, all from local Ontario farms. On offer we have cheeses and other dairy products made from sheep, goat, and cow's milk; as well, we offer a selection of fine charcuterie made from hormone-free, whey-fed pork and pastured beef, all from animals raised in Ontario. The cheeses we offer are made with microbial enzymes, and/or organic rennet only - we are a Vegetarian friendly business!

Erin is happy to offer cheese pairing suggestions, and help you create the perfect cheese board for your next event. Our products are also available for catered events.

The Cheese Poet selects a wide range of locally made artisanal products that are available at different times of the year. We believe in a seasonal approach to our offerings, so check back often to see whats new.

Information on some of our suppliers:

Monforte Dairy
At Monforte, they're convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale, and that their cheeses, each in its own quiet way, reflect something a little deeper than the technology behind mass manufactured food — a little of the poetry and passion of life itself.

www.monfortedairy.com

Best Baa Dairy / Ewenity
Ewenity (pronounced "unity" - get it?) is a co-operative of Ontario farmers who milk their sheep. Milk is then crafted into delicious yogurt, cheeses and ice cream at the Best Baa Dairy in Fergus, Ontario.

www.bestbaa.com


Pingue Prosciutto
Pingue's goal is to source the best hams on the market. Their suppliers are either Certified Organic or on a “naturally” raised program i.e.; the Ontario hams are from free range animals that are grown to 8 to 10 months of age (double the age of market hogs), fed only non-GMO feeds, given no animal by-products, anti-biotic free, hormone free and humanely harvested. The larger Ontario hogs they source yield world class hams in size, flavour profile, colour and aroma. When the product comes into their hands, literally, they salt preserve only i.e., they are nitrate and phosphate free. Most of the spices they use are grown on their own farm and are pesticide free.

www.pingueprosciutto.com/page/page/6590171.htm

Western Fair Farmers Market
900 King Street, London, ON


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Have you ever imagined an artisan cheese board at your wedding, special event, or dinner party? The Cheese Poet specializes in selecting cheeses and accompaniments that best suit your likes - the options are limitless! Please contact The Cheese Poet to arrange a private tasting so we can create the perfect cheese board for you. Prices are based on the cheeses and accompaniments chosen.
What's Happening

  • CCP exam update!

    It was really tough! I have definitely expanded my knowledge of Cheese and this industry, and I feel pretty confident that I did well on the exam! Big sigh of relief! Unfortunately I won't find out my results until sometime early September.

    Time to go celebrate :)


  • Hi everyone!!

    My journey to the 2014 American Cheese Society's annual conference, this year in Sacramento, California, HAS BEGUN!!! I am so excited to be joining a whole bunch of fellow "curd nerds" to network and celebrate our shared passion.

    I have to say one more time, how thankful I am to be the recipient of the John Crompton Memorial Scholarship. With a double move on the horizon (Toronto, then Ottawa 4 months later) I'm not sure I would have been able to afford the added expense of going to California without their help. THANK YOU American Cheese Society, I am honoured!!

    Wish me luck as I write the Certified Cheese Professionals exam on Tuesday afternoon! The body of knowledge is rather large and I have been studying hard....fingers crossed!

    Watch my page for pictures from the conference all week long...I will try my best to eat all of the cheeses on your behalf ;)

    Your cheese lady,
    Erin


  • My good friend and now colleague, Kelsie Parsons, is lead cheesemonger at this years American Cheese Society annual conference, which kicks off next week in Sacramento, California! Way to go Kelsie!!! Can't wait to eat great cheese with you next week!!


    He’s the big cheese
    www.therecord.com
    — While studying art, Kelsie Parsons discovered cheese.


  • Are you going to Taste of Toronto this weekend? Make sure you find Fifth Town Artisan Cheese booth and get a taste....they have brought a few cheeses back into production already which I was fortunate to try at The Great Canadian Cheese Festival!


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    We're at Taste of Toronto this week-end!





  • Check out that thick rich consistency! Homemade Mascarpone is easy and worth it!!


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  • My late night Mascarpone adventures were a success, and I was able to enjoy some for breakfast with the most perfect local raspberries (thanks Mom!) :)


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  • I have been just itching to make at least some form of cheese with all of the cheese making studying I have been doing! Last night I put some simple Mascarpone on to coagulate before bed!


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  • Think you're a cheese nerd? Prove it, and watch this 70 minute video on the microbiology of cheese! Its awesome :)

    https://www.youtube.com/watch?v=nmXKhVsIItU


    Microbiology of Cheese

    Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The div...


  • I think I should put this on my itinerary while at the San Francisco Ferry Building in 2 weeks :)


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    Weekend Raclette at Sidekick in the @[179298248767763:274:San Francisco Ferry Building] is melted and ready for you...


  • I've just wrapped up my studies for the cheese making portion of the Certified Cheese Professional exam I am writing in just over a week's time! Here is a passage from Paul Kindstedt's American Farmstead Cheese that just sums everything up so perfectly:

    "...the challenge for the farmstead cheesemaker is to strike the right balance between art and science...ensure safety and consistently high quality while at the same time giving nature free rein to encourage the diversity and uniqueness of character that make Artisanal cheeses so special...both are essential to achieving the difficult balance of making truly special artisanal cheeses...".

    My hat goes off to you, dear cheese makers, for all that you do!


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  • Can I get a show of hands for those of you that couldnt agree more!!!!!


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    True.... — with Barry White and 6 others.


  • I am totally feeling the love, guys.....thank you SO MUCH for supporting me on this amazing journey. Please, share this page with anyone who may want to connect about cheese in Toronto and Ottawa! I can't wait to make lots of new cheese friends....you're my kind of people :)


  • Today is a day to celebrate! I am thrilled to finally - after several months in the works - be able to share with you some exciting news! I have accepted a position as Cheese Specialist with Sobeys, for a brand new Urban Fresh store opening in the winter of 2015. This store is located just a couple of blocks away from Parliament Hill in Ottawa, our nation's Capital!!!

    Until the Ottawa store is ready to open, I will be working at another fabulous Urban Fresh store in the Leaside area of Toronto. The Leaside store is set to re-open this September after a total renovation, and I can guarantee you, the Cheese section will be top notch.

    The Cheese Poet name will still be operational as I continue to offer private events, cooking classes, and general cheese related information.

    Although I am leaving London, Ontario, I am travelling deeper than ever before into the wonderful world of Cheese! I hope you will continue on this journey with me.

    Your Cheeselady,

    Erin :)




  • Cellulose, derived from wood pulp, used as an "anti-caking" agent in shredded cheese like that made by Sargento. Apparently cellulose just passes through the body and poses no real danger....but, do you really want it there?

    Here's an idea: grate your own cheese made from whole milk!!! :)

    http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp?utm_content=bufferec8d5&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer


    From McDonald's To Organic Valley, You're Probably Eating Wood Pulp
    www.npr.org
    Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It's used to add texture, prevent caking and boost fiber. And it's been around for ages.


  • Rye and Cocoa Gougeres (cheese puffs)......might have to revisit my gougere recipe and see where else I can take it :)



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    Testing a batch of Rye-Cocoa Gougères for Chad's Monday night dinner with Jeremy Fox @[10150130442835595:274:Rustic Canyon Wine Bar and Seasonal Kitchen]!


  • When you're getting to know a cheese, take a minute to look at it's rind, give it a good smell, and try your first bite without any accompaniments. Allow the cheese to first warm on your palette, and find all of it's flavours before you swallow. Afterwards, make sure to breath out through your nose, where you will experience more aromas and intricacies through your olfactory senses. But most of all, just enjoy!


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  • Wow! Look at the colours of this stunning cheese by Cowgirl Creamery! Hoping to visit them in California in a few weeks!!


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    Looks like summer to us.


  • Today was my annual pilgrimage to Zingerman's Delicatessen! It's impossible to come home without some cheesy treats.....will post pictures of these treasures as I do some "research" and "studying"..... ;)


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