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There is no other place that you can sample so many different Canadian cheeses and purchase them at direct-from-producer prices than at The Great Canadian Cheese Festival.
If you love cheese, you will love the sixth edition of #TGCCF—now the biggest artisan cheese show in North America—on June 4-5, 2016, at Picton Fairgrounds in the heart of Ontario’s Prince Edward County, just south of Belleville in Bay of Quinte Region.
Show hours are 11 a.m. to 4 p.m. on Saturday and Sunday.
An advance ticket includes:
express access to more than 130 exhibitors and vendors
meet Canadian cheesemakers face-to-face
more than 500 foods and beverages for sampling and purchase
Festival tote bag for your purchases
glass for sampling wine, beer and cider (19+)
cheese seminars presented by Dairy Farmers of Canada
dairy farm animals and displays
food court
live music
plus FREE parking.
Rush seating for seminars and presentations. Some vendors may require token payment for samples. Local VQA wines available for purchase by bottle or case.
Road to the Royal Chef Challenge - FREE admission for public to watch top chefs compete in Road to the Royal Chef Challenge in conjunction with Canada’s biggest artisan cheese show.Sunday, June 5, 1 p.m.
No fee charged for ticket purchases online. All ticket sales final. No refunds. For tickets for groups of 10 or more, click here.
The annual Great Canadian Cheese Festival, since its launch in 2011, has become the biggest artisan cheese show in North America. Founded in 2014, the biennial Canadian Cheese Awards/Le Concours des fromages fins canadiens is the biggest cheese competition in Canada.
Georgs Kolesnikovs, founder of both the Cheese Festival and Cheese Awards, has extensive experience in event management and promotion—and a lifelong passion for cheese.
Georgs first fell in love with artisan cheese when he tasted Oka as a teenager, when the Trappists still made it. He maintains the popular blog CheeseLover.ca.
Events like The Great Canadian Cheese Festival and Canadian Cheese Awards/Le Concours des fromages fins canadiens cannot be produced without many willing hands and smart minds. Georgs considers himself fortunate to have associates he can count on:
Terry Chong, Director of Operations
Rebecca Crosgrey, Event Manager
Jackie Armet, Cheese Co-ordinator and Awards Co-ordinator
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