Artisanal Cheese in Huron and Perth Counties: An Invitation to

Transcription

Artisanal Cheese in Huron
and Perth Counties: An
Invitation to Cheesemakers
Huron Business Development Corporation
and
Huron County Economic Development Services
March 2012
4/24/2012
Artisanal Cheese in Huron and Perth Counties
Page 1
Facts About Huron and Perth Counties
Huron County is the most
agriculturally productive county in
Ontario. It has more census farms
(3,260), more acres of farmland
(711,525) and more gross farm
receipts than any other county or
district in the province. This is
significant considering that the
County’s population is only
around 60,000. Agriculture is one
of the largest and most important
sectors within Huron County.
Agriculture is one of the largest
sectors in Perth County. The
County is home to 2,438 census farms, and 498,159 acres of farmland. In 2006, farm cash
receipts for main commodities totaled $558.5 Million. Dairy receipts led the way at $159
Million. Pork Producers were second highest in farm receipts, at $142.7 Million.
Huron and Perth counties account for a very significant portion of all the goat and sheep herds in
the province of Ontario.
This project has been generously supported by the following levels of government and programs:
4/24/2012
Page 2
Foreword
This document is addressed to artisan cheesemakers who are looking to set up shop, or expand
an existing operation, in Ontario. Our message to you is “Consider Huron/Perth as a home base.”
Huron/Perth offers many advantages.
•
•
•
•
good access to the kind of milk that artisan cheesemakers favour
a wide range of business development services that can help you succeed
close to city markets
home to a large, and growing, network of local food producers and sellers
For all these reasons, Huron/Perth is a good place to make cheese. The pages that follow will
give you more details. If the information presented here sparks your interest, please get in touch.
There is much more to the story than what is outlined here.
_________________________________
Paul Nichol
_________________________________
Mike Pullen
Paul Nichol
138 Main Street South
P. O. Box 1120
Seaforth, Ontario
N0K 1W0
Mike Pullen
Economic Development Officer
57 Napier Street,
Goderich, Ontario
N7A 1W2
[email protected]
Tel: (519) 527-0305 ext. 23
[email protected]
519 524-8394 ext. 3
toll-free : (888) 524-8394 x3
Disclaimer:
The County of Huron, the Huron Business Development Corporation, author and contributing sources, in publishing
this document are engaged in disseminating information, not rendering professional advice or services. The County
of Huron, the Huron Business Development Corporation, author and contributing sources expressly disclaim any
form of liability to any persons, businesses or organizations in respect of anything done or omitted to be done by
such persons, businesses or organizations in reliance upon the whole or any part of the contents of this document.
4/24/2012
Page 3
Table of Contents
Facts About Huron and Perth Counties .......................................................................................... 1
Table of Contents............................................................................................................................ 3
Introduction: Making Money Making Cheese................................................................................ 4
1. Find A Source of Good Quality Milk ......................................................................................... 5
2. Have Milk Delivered To Cheese Factory ................................................................................... 7
3. Artfully Employ Human, Financial, And Material Resources Turn Milk Into Cheese.............. 9
4. Sell Cheese Directly To Consumers At The Factory Or At Markets. ...................................... 10
5. Or Sell Cheese To Restaurants For Them To Sell To Their Customers................................... 11
Conclusion .................................................................................................................................... 11
Appendices.................................................................................................................................... 12
Appendix 1: Artisanal Cheesemakers in Huron and Perth Counties ........................................ 12
Appendix 2: Local and Artisanal Food Programs and Publications......................................... 13
Appendix 3: Tourism in Huron County.................................................................................... 14
Appendix 4: Contacts and Links of Interest ............................................................................. 15
Appendix 5: Blueprint for an Artisanal Cheese Industry ......................................................... 16
Appendix 6: Picture Credits...................................................................................................... 17
4/24/2012
Page 4
Introduction: Making Money Making Cheese
To be successful, artisanal cheesemakers need to know how to make two things: good cheese and
a profit. Below we present our “recipe” for making those two things.
Find a source of good quality milk
Cheesemakers prize milk with a high fat content. A significant
portion of Ontario’s goat and sheep milk is produced in
Huron/Perth, and surrounding counties. Jersey milk is also prized,
and Jersey Ontario estimates that approximate seven million liters
of Jersey milk are currently produced in Huron and Perth counties.
Have milk delivered to cheese factory
The Dairy Farmers of Ontario have created a program designed to
give artisanal cheesemakers access to milk.
Artfully employ human, financial, and material
resources turn milk into cheese.
Huron and Perth counties have much to offer artisanal
cheesemakers in this area. Agriculture is a pillar of each county’s
economy. There is a culture of self-employment in these counties.
Land suitable for building a factory is available and may be
cheaper than comparable land in larger urban areas. Both counties
have active economic development offices with staff that are eager
to help artisanal cheesemakers get established in this area.
Sell cheese directly to consumers at the
factory or at markets.
Huron and Perth counties have active local and artisanal
food communities. Farmer’s markets are well established
in many communities. Economic development offices
have sponsored many local food initiatives (e.g., Buy
Local Buy Fresh map, Taste of Huron). Tourism is
another pillar of the economy here, and culinary tourism is a growing component of
Huron/Perth’s draw as a tourist destination. Work to establish Huron County as Ontario’s fourth
wine region is well underway.
4/24/2012
Page 5
Or sell cheese to restaurants for them to sell to their customers.
Huron/Perth is home to a group of fine dining
establishments that feature local food and local food
products on their menus.
By locating in Huron/Perth, cheesemakers will find
themselves within a two-hour drive to London,
Kitchener/Waterloo, and the Greater Toronto Area.
Another hour’s drive brings all of the Golden Horseshoe
into each access.
For those wishing to set up an artisanal cheese operation in Southern Ontario, Huron/Perth has
much to offer. In the pages that follow, we offer more detail about the components of our “recipe
for success”.
1. Find A Source of Good Quality Milk
Cheesemakers choosing to locate in Huron/Perth will find themselves close to producers of goat,
sheep, and cow milk.
Dairy Goat Herds in Huron/Perth and
Surrounding Counties
Goat milk is prized by artisanal cheese makers for its high fat
content. This population of dairy goats in this area is a good
reason for cheesemakers to consider Huron/Perth as a home for
their cheese factory.
OMAFRA data report that there were 76,114 goats in Ontario
in 2006. Approximately 47% of Ontario’s goat population was
found in Huron/Perth and surrounding counties. The table
below shows the details.
4/24/2012
Huron
Perth
Bruce
Grey
Wellington
Waterloo
Oxford
Middlesex
Farms
84
114
87
124
107
59
87
67
729
1
Goats
4,890
6,025
6,545
7,085
3,924
2,054
4,011
1,286
35,820
Estimated Dairy
2
Goats
3,912
4,820
5,236
5,668
3,139
3,139
1,643
3,209
30,766
Page 6
Percentage of
Total
14%
17%
18%
20%
11%
6%
11%
4%
100%
Dairy Sheep Herds in Huron/Perth and Surrounding Counties
OMAFRA data report that there were 160,100 ewes in Ontario in 2006. Approximately 40% of
Ontario’s population of ewes was found in Huron/Perth and surrounding counties in 2010. The
table below shows the details.
3
Huron
Perth
Bruce
Grey
Wellington
Waterloo
Oxford
Middlesex
Ewes
12,900
6,025
11,600
13,500
7,400
2,500
5,100
4,900
63,925
Estimated Dairy
4
Sheep
2580
1205
2320
2700
1480
500
1020
980
12,785
Percentage of
Total
20%
9%
18%
21%
12%
4%
8%
8%
100%
This population of dairy sheep in this area is a good reason for cheesemakers to consider
Huron/Perth as a home for their cheese factory.
Cow Herds in Huron/Perth
Huron/Perth is home to about 13% of Ontario’s milk producers. These producers are milking
primarily Holstein cows, with some Jersey cows, and a smaller number of Guernsey cows. All
these cows produce milk suitable for cheese-making.
1
Numbers from OMAFRA, based on 2006 Census of Agriculture
The number of dairy goats has been estimated using an 80/20 rule suggested by Rick Norkooli of OMAFRA. He
reported that, generally, 80% of the goats in the province are dairy goats, while 20% of the sheep are dairy sheep.
3
Numbers from OMAFRA. Numbers current to July 2010.
4
The number of dairy sheep has been estimated using an 80/20 rule suggested by Rick Norkooli of OMAFRA. He
reported that, generally, 80% of the goats in the province are dairy goats, while 20% of the sheep are dairy sheep.
2
4/24/2012
Page 7
Of particular interest to cheesemakers may be Huron/Perth’s Jersey cows. Because of its higher
than average butterfat and protein levels, Jersey milk is a good raw material for making rich
flavourful artisanal cheeses.
Facts about Jersey Cows
•
•
•
•
•
Makes up four per cent of the provincial herd.
Averages 6,000 liters per cow per year.
Originated in Island of Jersey, Channel Islands, and Britain.
Average test for fat is 4.8 per cent and 3.8 per cent for protein5.
Fawn or brown, shading from light to dark, some with distinct white markings.
According to Jersey Ontario, there are 32 herds of dairy cattle in Perth County that contain some
Jersey cows, and three herds that are all Jersey cows. There are 316 jersey cows in these 35
herds. Jersey Ontario estimates that these cows produce close to two million liters per year.
In Huron County, there is a higher population of jersey cows (939), though fewer herds. Jersey
Ontario reports that there are 10 herds of dairy cattle that have some Jersey cows, and 11 herds
that are all Jersey cows. Jersey Ontario estimates that these cows produce over five million liters
of milk per year.
2. Have Milk Delivered To Cheese Factory
Building Specifications6
There are no specific licencing requirements for individuals wishing to make cheese in Ontario.
However, your building must be licenced, either by the local health authority (sheep milk only)
or by the Ontario Ministry of Agriculture, Food and Rural Affairs (to sell cheese only in Ontario)
or the Canadian Food Inspection Agency (to sell cheese in other Provinces or countries).
Food Inspection Branch's Dairy Food Safety Program is your key source for regulatory
requirements and licensing of dairy processors in Ontario. Currently, the Milk Act (Ontario)
governs the production and processing of goat and cow milk products in Ontario. Goat and cow
milk products that will be sold to the public must be made in facilities that are licensed by
OMAFRA's Food Inspection Branch.
All goat and cow milk processors, including on-farm processors, are required to meet the
requirements of, and be licensed under, the Milk Act. Under that Act, you are required to contact
the Director before constructing a new dairy processing facility or renovating an existing facility.
Milk Act regulations will remain in effect until new regulations are developed and implemented
under the Food Safety and Quality Act.
Sheep and other types of milk products are also governed under Ontario's Food Safety and
Quality Act, so new entrants into the sheep milk processing business should also contact FIB, as
5
6
According to Statistics Canada report “production per breed for selected countries.pdf”. Data current to 2010.
Information in this section comes from OMAFRA’s Specialty Cheese web-page. See Appendix 4 for address.
4/24/2012
Page 8
well as their local Public Health Unit, for advice. The Public Health Units have jurisdiction
anywhere that food being offered for sale is made, e.g.- restaurants, retail deli counters, food
vendor carts, caterers, and otherwise unregulated processing facilities (such as sheep milk
processors, bakeries, etc).
Accessing Milk
The regulations above apply to all cheesemakers, not matter what kind of milk they plan to use
as raw materials. Once over that hurdle, cheesemakers will need to make arrangements to have
cheese delivered to their factory. The process is different for each kind of milk.
Cow’s Milk
To obtain cow’s milk, processors must contact the Dairy Farmers of Ontario (DFO). They are
the organization responsible for collecting, testing, and distributing cow’s milk in Ontario. The
DFO is very interested in supporting the development of artisanal cheesemaking in Ontario. In
April 2006, they launched an Artisan Cheese Program to encourage new small-scale cheese
makers using traditional production methods. This program will make available three million
liters of milk for the manufacture of Artisan style cheeses in Ontario. This pool of milk will be
made available to Artisan cheese makers each year for a period of five years.
The DFO is willing to help cheesemakers obtain specific kinds of cows milk (e.g. Jersey,
Guernsey) if that is desired. They have an well-developed system of segregated delivery that can
be tailored to meet specific requirements.
Each successful Artisan cheese applicant will be eligible to receive up to 300,000 liters annually.
Industry stakeholders will review the program after four years, or sooner if the three-million-liter
volume is reached earlier. DFO developed the program in consultation with its customers
represented by the Ontario Dairy Council.
This program offers a second way for cheese makers to easily obtain milk for new, innovative
cheeses. Individuals interested in the program must first apply to the Canadian Dairy
Commission to obtain milk through the Domestic Dairy Product Innovation Program. If they
don't qualify for that program, they can apply to purchase milk under the Artisan Cheese
Program.
Individuals wishing to receive milk under this program are required to obtain a Dairy Plant
License from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), apply to
the Canadian Dairy Commission (CDC) for a Domestic Dairy Product Innovation Program
contract (DDPIP) and failing to obtain a contract apply to DFO to receive milk under DFO’s
Artisan Cheese Program.
4/24/2012
Page 9
Goat Milk
To obtain goat’s milk, processors will begin by contacting the Ontario Goat Milk Co-operative.
They will work with the cheesemaker to arrange delivery of goat milk.
Sheep Milk
At this point, there is no central organization responsible for collecting, testing, and distributing
sheep’s milk in the province of Ontario. Cheesemakers wanting to access sheep milk can work
directly with producers. Much of the sheep milk produced in Ontario comes from the Mennonite
and Amish residents of Huron County.
3. Artfully Employ Human, Financial, And Material Resources Turn Milk
Into Cheese.
Both Huron and Perth Counties have people and programs designed to support the development
of a thriving local and artisanal food economy.
County economic development officials often employ
consultants to develop programs and publications in support of
local and artisanal food and food products. Richard Fitoussi, a
local restaurateur and entrepreneur, has played a significant
role in getting Huron/Perth’s artisanal cheese initiative off the
ground. Mr. Fitoussi sees a lot of opportunity for the
development of an artisanal cheese industry in Huron/Perth,
and has developed a blueprint for how such an industry could
develop. A brief overview of his ideas is presented in
Appendix 5. To learn more about Mr. Fitoussi’s idea, please
contact Mike Pullen of the County of Huron Economic
Development Services.
In the winter of 2012, Huron County’s Economic Development Services Office and the Huron
Business Development Corporation jointly sponsored a workshop on culinary tourism. This
speaker was the executive director of the Ontario Culinary Tourism Association. Attendees
learned valuable lessons on how to improve farm-gate sales.
The economic development offices of Huron Perth provide a wide-range of support services. For
those who want some assistance in developing business plans, securing financing, improving the
marketing of their cheese, or understanding the local economy better, this is a good area to make
cheese in. The economic development personnel in Huron/Perth are deeply knowledge about the
agricultural economy in this area. They have their finger on the pulse of economic development
in their communities. They know where investors might find a good building site at a good
price. They know the relevant land use regulations, and what is required to meet them.
4/24/2012
Office
Huron County Economic Development
Services
Perth County Economic Development Office
Services and Programs
•
•
•
Consulting and referral
Assistance with meeting County land
use regulations
Research programs into the feasibility
of non-traditional agriculture
•
•
•
Small business loans
•
•
Assistance with meeting County land
use regulations
•
Perth County Community Futures
Page 10
•
•
•
Small business loans
Assistance is also available from the Dairy Farmers of Ontario under their Artisanal Cheese
program, and from the Ontario Ministry of Agriculture and Food.
4. Sell Cheese Directly To Consumers At The Factory Or At Markets.
County economic development offices offer program, publications, and workshops designed to
help local food producers become successful. The Huron/Perth Farm-to-Table program and
website, and the Buy Local Buy Fresh Map, were designed specifically to bring visitors into the
area, and help them find their way to local retailers and producers.
This interest in culinary tourism has developed because Huron and Perth Counties are now home
to an extensive and growing network of local food growers and artisanal food producers. This
networks includes organizations and enterprises such as
Producers
1. Community Supported Agriculture
2. Organic Farms
Processors/Manufacturers
• Artisanal cheese producers (See appendix for list of cheesemakers in Huron/Perth)
• Butchers and other specialty meat processors (e.g., O’Brien’s, Metzger’s, Green’s)
• Bakeries (Red Cat Bakery, Gabriel’s)
4/24/2012
•
Page 11
Specialty food producers (Garlic Box)
Markets for local/artisanal food and food products
• Farmer’s markets
• Retail outlets that feature food and food products from Huron and Perth
5. Or Sell Cheese To Restaurants For Them To Sell To Their Customers.
The city of Stratford is home to the Stratford Shakespearean Festival which draws tens of
thousands of visitors to Huron/Perth each year. Stratford is also home to many fine restaurants,
and many of these restaurants make a point of featuring locally grown and produced food and
food products.
On the shores of Lake Huron are the towns of Bayfield and Goderich. Both towns are home to
very successful restaurants that feature local grown and locally produced food and food products.
The cities of London and Kitchener/Waterloo are a 1-2 hour drive from Huron/Perth. The drive
into the Greater Toronto Area, and the Golden Horseshoe (Oakville, Burlington, Hamilton) is a
bit long, about 2-3 hours. In this area are many markets, provisioners, and restaurants that
represent potential outlets for sales of artisanal cheese products.
Conclusion
Our goal in this document has been to provide you with an overview of the many advantages that
cheesemakers who located in Huron/Perth would enjoy
We understand that potential investors will need more information that we have presented here.
Here, we have presented only a general outline of that information available.
Paul Nichol
138 Main Street South
P. O. Box 1120
Seaforth, Ontario
N0K 1W0
Mike Pullen
Economic Development Officer
57 Napier Street,
Goderich, Ontario
N7A 1W2
[email protected]
Tel: (519) 527-0305 ext. 23
[email protected]
519 524-8394 ext. 3
toll-free : (888) 524-8394 x3
4/24/2012
Page 12
Appendices
Appendix 1: Artisanal Cheesemakers in Huron and Perth Counties
There are currently three artisan cheesemakers in the Huron/Perth area.
Huron County
Blyth Farm Cheese
Cow Cheese
Goat Cheese
Blyth, Ontario
Paul Van Dorp
http://www.blythfarmcheese.ca/category/
Gordon’s Goat Dairy
Goat Cheese
Wroxeter, Ontario
Bethany and Gordon Edgar
http://gordonsgoatdairy.ca/index.html
Perth County
Monforte Dairy
Cow Cheese
Goat Cheese
Sheep Cheese
Stratford, Ontario
Ruth Klahsen
http://www.monfortedairy.com
C’Est Bon
Cow Cheese
Goat Cheese
Sheep Cheese
St. Mary’s, Ontario
http://cestboncheese.com/cms/
Millbank Cheese
Cow Cheese
Goat Cheese
Sheep Cheese
Millbank, Ontario
http://millbank.spellboundpublishing.com/index.html
4/24/2012
Page 13
Appendix 2: Local and Artisanal Food Programs and Publications
Economic development offices in Huron and Perth counties have collaborated to develop a set of
programs in support of artisanal and local food, each with a strong Internet presence. These
programs include
•
•
Buy Local Buy Fresh Map (http:// http://huronperthfarmtotable.ca/consumers/where-tobuy-local-food/home)
Huron Perth Farm to Table (http:// http://huronperthfarmtotable.ca)
In addition to program specifically designed to support the development of a local food
economy, county administration is also a strong supporter of programs designed to attract
visitors to the counties. Many of these programs have a local food focus.
Huron County’s Taste of Huron
Perth County’s Flavours of Perth
City of Stratford’s Savour Stratford
4/24/2012
Page 14
Appendix 3: Tourism in Huron County
Huron County, known as Ontario's West Coast, offers unlimited natural areas, a breathtaking
shoreline plus quaint towns and villages. Outstanding regional theatres, museums and cultural
attractions combine with unique, established events to draw visitors from outside the area.
Nurseries, antique and specialty shops with unique products, and diverse restaurants and country
inns specializing in serving locally grown foods help make the tourism industry the third pillar in
Huron's regional economy.
The County of Huron and the Huron Tourism Association (HTA) work closely together in
promoting the region and its tourism strategies. Annually, the County and Huron Tourism
Association produce a comprehensive Travel Guide; specialty brochures promoting Fishing,
Cycling, Hiking, Heritage Walking Tours and Heritage & Culture amenities are also published.
Additional information regarding Huron County’s tourism industry can be found at
http://ontarioswestcoast.ca.
The County provides support to the following rural and agri-tourism marketing strategies:
* Tastes of Huron
* Huron Harvest Trail
* Huron Arts and Heritage Network
* Huron Tourism Association
* Shakespeare to the Shoreline
4/24/2012
Appendix 4: Contacts and Links of Interest
Canadian Cheese Society
http://www.ontariocheese.org/index.php
Dairy Farmers of Ontario Artisan Cheese Program
https://www.milk.org/Corporate/View.aspx?Content=Processors/ArtisanCheese
Glengarry Cheesemaking and Dairy Supply
http://www.glengarrycheesemaking.on.ca/
Huron County Buy Local Buy Fresh
http://www.huroncounty.ca/health/food/buylocal.php
http://www.huroncounty.ca/econdev/
Huron County Health Department Local Food Programs
http://www.huroncounty.ca/health/food/local.php
Jersey Ontario
http://www.jerseyontario.ca/
Ontario Dairy Goat Co-operative
http://www.ontariodairygoat.com/
Ontario Ministry of Agriculture, Food, and Rural Affairs
Information about specialty cheese production
http://omafra.gov.on.ca/english/livestock/goat/news/dgg0502a7.htm
Information on starting a food-processing business
http://www.omafra.gov.on.ca/english/food/business-development/foodprocessing/starting.htm
Perth County Economic Development Services
http://www.perthcounty.ca/ecdev
Perth County Tourism
http://www.visitperth.ca/daytrips.html
University of Guelph Cheese Program
http://www.foodsci.uoguelph.ca/cheese/welcom.htm
Page 15
4/24/2012
Page 16
Appendix 5: Blueprint for an Artisanal Cheese Industry
For Mr. Fitoussi, the development of an artisanal cheese industry in Huron County calls for the
development of an appellation controllee system. He prepared a report for the County of Huron
Economic Development Services which described in great detail the basis on which such a
system could be developed. He describes how the appellation d'origine contrôlée (AOC) system
works in France, and shows how this system could be developed here.
Mr. Fitoussi suggests that a set of ten AOC cheeses that could be made in Huron County. He
names the cheeses, and describes their characteristics.
HURON COUNTY APPELATION
CONTROLEE CHEESES
The Fragrant Huron
The Huron Big wheel
The West Coast Blue
The Saint Joseph Triple Crème
The Bayfield Blue Veined
The Old Goderich Drum
The Creamy Spruced Exeter
The Brussels Big Wheel
The Clinton Creamy
The Snowy Little Varna
THE EUROPEAN
EQUIVALENT
Munster Alsace
Comte
Bleu des Causes
Brillat Savarin
Stilton England
Cheddar England
le Vacherin du Jura
Appenzaler Swiss
Epoisse Jura
Chaource Champagne
In his blueprint for creating this artisanal cheese industry, he says that the appellation controlee
designations would be based on type of milk used, where the milk comes from, and where the
cheese is made. In an appendix to his main report, he goes into detail about how these cheeses
could be made. For cheesemakers and investors alike, Richard Fitoussi’s report offers a wealth of
information. Anyone interested in learning more about what it takes to make artisanal cheese
will find the report valuable. So will those who see investment opportunities in the growing
demand for local food, and want to hear the investment and production ideas of someone who is
both knowledgable and willing to dream big.
Mr. Fitoussi stresses that marketing is a key element in the development of any successful
artisanal cheese business. In an artisanal cheese business and marketing guide that he produced,
he argues that cheesemakers should keep the “4 P’s” in mind. These are Product, Price,
Promotion, and Place.
The documents that Mr. Fitoussi created are available for review. To obtain a copy, please
contact Mike Pullen of the County of Huron Economic Development Services office
4/24/2012
Page 17
Appendix 6: Picture Credits
Cover
Photo from Sopra Mais' Flickr photostream, used under Creative Commons
license7
4
Photo of cow from wattpublishing's Flickr photostream, used under Creative
Commons license. http://www.wattagnet.com.
4
Photo of truck from aldenjewell's Flickr photostream, used under Creative
Commons license..
4
Photo of factory from Sopra Mais's Flickr photostream, used under Creative
Commons license.
4
Photo of cheese at outdoor market from Trishhh's Flickr photostream, used under
Creative Commons license.
5
Photo from theCSSdiv's Flickr photostream, used under Creative Commons
license.
9
Photo from Sopra Mais' Flickr photostream, used under Creative Commons
license.
7
http://creativecommons.org/licenses/by/2.0/

Artisanal Cheese in Huron and Perth Counties: An Invitation to

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