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We are very excited to announce that we are back in production, it’s been quite the journey! We have started our production with fresh creamy chevre—Plain Jane, County Maple, Lavender, Dill Weed and Lemon, Lemon Thyme and Cracked Black Pepper, Garlic and Chive. We have Operetta and Nettles Gone Wild ripening in the ripening room. In the next few weeks we will be making more of the old favorites. Cape Vessey, both Lacey Grey and Nude hand rolled chevre logs, Lost Lake and more. Our retail store Spring hours are Saturday and Sunday 11-4 and Monday-Friday, by chance.
Our shop is open Sunday-Thursday 10-4 and Friday-Saturday 10-6. Saturday October 5th and 12th at 1pm, we will continue with our guided Wine and Cheese Pairing. To join us, call the dairy and make a reservation.
Fifth Town and 66 Gilead Distillery will be collaborating on a unique tutored pairing session, this Saturday Aug 17th, under the Fifth Town pavilion. The pairing will feature Fifth Town cheese paired with some of the fine distilled spirits crafted in Prince Edward County at 66 Gilead. The pairing is at 1pm and tickets are $20. Call 613-476-5755 to reserve a spot.
Thanks to all the customers that visited us on our opening weekend. It was so great to see everyone and taste and talk about amazing cheese. We’ll be open every day, 10-6, for the rest of the summer. Thanks for sharing in our excitement!
Mould curiosity is one of the 10 sure signs of cheese nerd-ery. However, these people are still a rare breed in Ontario. So how do you know where to start exploring the world or mould while staying safe? Lucky for you, we’ve put together some basic tips to get you started. Click Here.
The artisan cheese market in Ontario is growing by leaps and bounds, but the conversation is still a new one for many people. So, we started at blog for you guys; the cheese nerds, cheese curious, and the average good-food lover. Check it regularly for cheese serving and cooking tips, tasting notes, recipes, and more.
Fifth Town would like to extend it’s sincerest thanks to our customers in 2011. It’s been a year of change here at the dairy and we’re excited to see what 2012 brings. Here’s to another great year!