To celebrate their 20th year in business, Ace Bakery presented a series of workshops, highlighting 20 food-producing artisans from all across Canada. I had the good fortune to win a pair of tickets to one of the workshops, so on June 22th I showed up at Dish Cooking Studio for a seminar called The Road to Avonlea Cheddar. I got to hear all about the process of making cheese and butter from Scott Linkletter of Cows Creamery in Prince Edward Island. Very interesting stuff!
Whatever Scott and the staff at Cows Creamery are doing, it’s working. The cheeses we sampled were lovely, especially the Applewood Smoked Cheddar. Cows Creamery is the only company in Canada making clothbound cheddar and it has won awards because it is so very good. So good that I shopped for some on my way home from the seminar.
While Scott talked about the cheddar and butter and how they are made, another Maritimer, tastemaker Pete Luckett, was whipping up a batch of Avonlea Clothbound Cheddar Mac and Cheese, which we got to try when it was ready.
Some of the prep for the macaroni and cheese.
The finished product.
Pete serves the macaroni and cheese.
All of the people who were at the seminar left with a piece of Avonlea Clothbound Cheddar cheese courtesy of the BMO Financial Group, who were sponsors.
And an Ace Bakery baguette, shown here with some Cows Creamery unsalted butter.
Thank you to all the people involved… it was a great way to celebrate Ace Bakery’s birthday!