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Artisan cheese: a revival in the making
Register now for the 3rd Annual OCS Conference!
Friday, March 23rd, 2007.

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OCS Conference 2007—schedule

Friday, March 23rd, 2007. International Centre, Toronto.

Please note that times and topics may be changed.

9:00-9:15Conference Opening and Welcome
9:15-10:00Keynote: Reviving Artisan Cheesemaking: A Global View
Dr. Paul Kindstedt: University of Vermont, Vermont Institute of Artisan Cheese
10:00-10:45Promoting local Artisan Cheese on the Menu
Jamie Kennedy Executive Chef and Owner, Jamie Kennedy Kitchens & Tobey Nemeth Chef, Jamie Kennedy Wine Bar
10:45-11:05Potential Economic Impact of Artisan Cheese Making in Ontario
Maria Von Bommel MPP for Lambton-Kent-Middlesex.
Parliamentary Assistant to the Ministry of Agriculture, Food and Rural Affairs
11:05-12:00Vermont Artisan Cheese Tasting
Jody Farnham: Vermont Institute of Artisan Cheese
12:00-12:45Panel Session: So you'd like to start a cheese business?
Wray Krompart (DFO), Wayne Philbrick (Upper Canada Cheese), Eric Bzikot (Best Baa Dairy), Francis Lapointe (Lapointe Architects)
1:45-2:30Innovative Artisan Cheese Retailing
Cole Snell (Provincial Fine Foods: Wholesaling), Ruth Klahsen (Monforte Dairy: Farmers Markets), Rob Velenik (Pusateri's: Retail) , Greg Williams (Far Flung Foods: Specialty Retail)
2:30-3:00Trends in Organic Dairying and Implications for Cheese Making
Steve Cavell: Organic Meadow
3:00-3:45 How to Become A Cheese Expert
Jody Farnham: VIAC, Kathy Guidi: Dean, Cheese Education Guild, Dr. Art Hill: University of Guelph
3:45-4:15 Trends in Consumer Attitudes on Food and Nutrition
Francy Pillo-Blocka: CEO, The Canadian Council of Food and Nutrition
4:15-4:30Closing Remarks
4:30-5:30Ontario Cheese Makers Tasting & Networking Event
5:30-6:30 OCS AGM