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Erin Harris is a Red Seal Chef, Cheese Specialist, and Food Writer. Known publicly as "The Cheese Poet", Erin's expertise has cultivated a strong following both online and  across the cheese and culinary industry.

In 2002, Erin graduated with a diploma in Culinary Arts and achieved the Red Seal Chef designation before going on to complete the Cucina Italiana diploma through George Brown College.

In 2010, Erin completed the Master Cheese Professional certificate lead by Maitre Fromager Max McCalman at Artisanal Cheese in NYC, which launched a career in cheese.

Over the last 10 years, Erin went on to achieve the Certified Cheese Professional designation through the American Cheese Society, competed on Chopped Canada twice, and wrote a cookbook titled The Essential Fondue Cookbook. Erin’s food writing can also be found in Culture Magazine: The Word on Cheese.

Today, Erin Harris is in charge of Business Development for Aux Terroirs, a national distributor of fine cheese, and a Fromager Professor at George Brown College.

ABOUT: About


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