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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

  • 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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  • Official study rules for the Certified Cheese Professional exam dictates that information will only truly be stored in one's brain cells with the assistance of Campari and Soda :)


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  • Happy 4th of July, to all of our American friends! Kick back, eat some cheese, drink some wine, and have fun!!!


  • I absolutely adore this video - it is quintessentially Italian in every way! Have you ever gazed lovingly at your cheese before you take a bite? Try it.....

    http://www.parmigianoreggiano.com/taste/sensory_analysis/default.aspx


    Parmigiano Reggiano | How to taste | Elements of sensory analysis
    www.parmigianoreggiano.com
    In the system of sensory analysis, all the senses are involved and stimulated when the cheese is tasted. Sight recognizes the color (of the rind and paste).Touch feels the texture (its oiliness, how the cheese responds to pressure or crumbling).Smell enjoys the aromas, and Taste savors the flavors.…


  • Did you know: When we eat Casein (the protein found in cheese), our stomach breaks it down into a "feel-good chemical" called Casomorphin, which is an opioid (in the same family as morphine and heroin). No wonder I keep coming back for more!! #eatmorecheese :)


  • I've started studying for the Certified Cheese Professional exam that I am writing the end of this month in Sacramento, California. Have you ever considered a career in Cheese? http://www.cheesesociety.org/events-education/certification-2/ Exciting things are on their way :)


    Certification Exam | American Cheese Society
    www.cheesesociety.org
    The Highest Standard for Cheese ProfessionalsThe Certified Cheese Professional™ Exam (CCPE) – the only exam of its kind – was established to encourage improved standards of comprehensive cheese knowledge and service, offering professionals in the cheese industry the opportunity to earn the distingui…


  • Happy Canada Day, everyone!! What was on your Canadian Cheese plate today? So much to celebrate!!!


  • Happy World Gay Pride! We don't get to choose what we love, afterall ;)




  • Another awesome cheese event for you! Take a road trip up to Fromagerie du Presbytère 2 hours east of Montreal, for an awesome celebration of Quebec Artisan cheese!


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    Mark July 19-20 on your calendar and start planning a road trip to Quebec for Festival des Fromagers Artisans du Québec aka the fourth edition of the traveling Quebec Artisan Cheesemakers Festival. This year the festival takes place at @[226339904054765:274:Fromagerie du Presbytère] two hours east of Montreal. Twenty artisan cheesemakers will offer more than 60 cheeses to sample and purchase. You'll be able to tour Jean Morin's fromagerie as well as Ferme Louis d'Or, the family dairy farm across the road. Fromagerie: http://fromageriedupresbytere.com For information on the Festival: http://fromagesduquebec.qc.ca/en/contacts


  • There's blue cheese, and then there's BLUE cheese! :)


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    Nous sommes prêts à vous recevoir :) en quantité limité......!


  • Not tired of Asparagus yet? Here is another seasonally inspired recipe for you featuring easy peasy Asparagus pesto, and CHEESE! (what else?!)

    Bon appetit!




  • Our friends at Seed to Sausage are the talk around town in Ottawa these days! If you live there or know someone who does, get your butts over to the new General Store! Amazing sausages, cured meats, the best artisanal cheeses, and accompaniments! Congratulations guys!!


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    Ten delicious reasons to shop at the new Ottawa location of #TGCCF favourite @[160588644010850:274:Seed to Sausage], as compiled by by Laura Robin of the @[6533373917:274:Ottawa Citizen]. Read more: http://ottawacitizen.com/life/food/seed-to-sausage-opens-tuesday