Welcome to Day of the Cheese website!

Cheese Lovers!

Once again, brought to you by Alberta Milk and Sylvan Star Cheese with special guest - The Cheese Ambassador of Canada and new this year, Ban Jovi! 

Based out of one of the best artisan cheese makers in all the land, we bring you the cheese of all cheeses, Day of the Cheese. 

Questions for you.

Do you eat cheese on its own and possibly growl if someone tries to take it from you?  

Give it as a gift and expect something back, tenfold?

  Maybe you love cheese on the level of 80s music, clothing or say "cowabunga dude" to be funny?

 Whatever level of cheese you are on, this mayyyy just be the place for you.  

Cheese lovers, come and learn possibly even more than you know now and taste some of the best in the world, experiencing & learning more about cheese and its grateness.

Also, there are many world famous event occuring again, with amazing trophies made by trophyloft.com.  I say world famous, as people in Swtizerland had heard about them. 

THE CHEESE AMBASSADOR OF CANADA

David Beaudoin

We had dairy'd to dream and are excited to welcome back the guy whose name is synonymous with cheese, David Beaudoin!! With a thorough understanding of the industry, David shares his knowledge and enthusiasm for making, tasting, pairing and experiencing cheese of all kinds. Dubbed ‘The Cheese Poet’ and known locally as ‘The Squeaky Cheese Guy,’ he also works as a cheese expert and consultant.with the Dairy Farmers of Canada and educate retailers, deli managers, and upraising cheese-mongers in understanding the benefits and handling practices of working with Canadian cheese.

Last year was a huge success, mainly from this guy.  His seminars were packed for both during the afternoon and a sold out 5 course VIP dinner (all cheese infused, of course:)

This guy is worth his weight in Moose Cheese.

It guides you into a cheese realm where passion meets invention, aligning the delicate balance between heritage and contemporary success. The narrative follows Anastasia Ricotta, a passionate academic cheese student who sets out to interview the young cheese, Juan Gouda. However, she meets the older, exquisite, radiant, and intimidating a one, Mr. Gruyere. Here, the unworldly, innocent Ana is stunned to recognize her desire for this enigmatic cheese. She finds herself desperate to get close to it, reflecting the delicate balance between tradition and innovation in cheesemaking. The book's rich descriptions—from the nutty aroma of aged Gruyere to the clatter of cheese markets—exhort readers to comprehend the complications of the cheese industry and discover Gruyere's timeless appeal and the stories that define it.