Canada produces some exceptional artisan cheese, from award-winning Gouda in Ontario to fresh buffalo mozzarella on Vancouver Island. And few people know the country’s cheesemakers better than Afrim Pristine, maître fromager and owner of Toronto’s Cheese Boutique.
“Canadian cheese is world-class, and it’s just getting better and better,” says Pristine. “There’s amazing variety.”
Here are six Canadian cheesemakers recommended by Pristine, and a few of the cheeses that make them stand out. His picks take us from Quebec’s Charlevoix region to British Columbia’s Gulf Islands.
Gunn’s Hill Artisan Cheese, Ont.
For Afrim Pristine, Gunn’s Hill Artisan Cheese is among Canada’s finest cheesemakers. Founded in 2011 by Shep Ysselstein and Colleen Bator in Woodstock, Ontario, the company produces Swiss-inspired cheeses using milk from a neighbouring family-run dairy farm. “Gunn’s Hill Dairy is at the top of the list in Canada, in my opinion,” says Pristine.
His recommended cheese to try is 5 Brothers, a washed-rind cow’s milk cheese that combines characteristics of Gouda and Swiss Appenzeller. “It just has an awesome texture and a beautiful nuttiness,” he says. gunnshillcheese.ca
Laiterie Charlevoix, Que.
Founded in 1948 by Stanislas Labbé and Elmina Fortin, Quebec’s Laiterie Charlevoix remains a family-owned business known for its traditional cheesemaking. Its fresh cheese curds are made every day of the year except Christmas and New Year’s Day, a dedication to quality that helps distinguish the dairy in a region celebrated for its artisan cheeses.
“They make world-class stuff,” says Pristine, who particularly admires the fresh cheese curds and the dairy’s French-style varieties. “Amazing, fresh cheese curds, and they also do some really creamy-but-funky French-style cheeses.” laiteriecharlevoix.com
Natural Pastures Cheese Company, BC
Vancouver Island’s Natural Pastures Cheese Company stands out for a Canadian rarity: fresh buffalo mozzarella. “They make a fresh buffalo mozzarella, which is very rare here,” says Pristine. “These ones are amazing.”
Owned by brothers Edgar, Phillip and Doug Smith, Natural Pastures has been producing artisan cheese since the early 2000s. Cheesemaker Paul Sutter works alongside a dedicated team, with Doug overseeing operations. The company sources milk from local cow and water buffalo farms on Vancouver Island. naturalpastures.com
Mountainoak Cheese, Ont.
Adam van Bergeijk and his wife Hannie brought their Dutch cheesemaking expertise to New Hamburg, Ontario, in the 1990s, after training at the renowned cheesemaking school in Gouda. Today, Mountainoak Cheese specializes in traditional Dutch-style Gouda, made using milk from the family’s dairy farm.
Pristine considers their cheeses among the best he’s tasted, even compared with those made in the Netherlands. “I’ve also trained making cheese all over the world, but I spent a lot of time in Holland, and the stuff they make in New Hamburg at that dairy is on par with some of the best Goudas I’ve ever had,” he says.
His pick is Mountainoak Gold, an aged Gouda. “It’s just amazing,” says Pristine. mountainoakcheese.ca
The Farm House Natural Cheeses, BC
Located in British Columbia’s Fraser Valley, The Farm House Natural Cheeses produces traditional artisan cheeses using milk from its own dairy cows and goats. The family-run farm in Agassiz makes everything from Gouda and cheddar to Swiss-style cheeses, along with cultured butter, yogurt and fresh milk.
“They do a good cross-section of cheeses – a Gouda, a cheddar, a Swiss, everything,” says Pristine, who appreciates the company’s traditional approach. “Very old-school, very traditional flavours. They’re awesome.”
Visitors can also stop by the farm shop to purchase cheeses and other dairy products made on-site. farmhousecheeses.com
Salt Spring Island Cheese, BC
Salt Spring Island Cheese has been making artisan goat cheese in British Columbia’s Gulf Islands since 1996, when founder David Wood began selling his creations after six years of perfecting his recipes. The family-owned company continues to make its cheeses by hand, using traditional methods and natural ingredients.
“These cheeses, they’re incredible,” says Pristine, who has visited the dairy. “They use a lot of local, fresh flavours. I’ve been to the dairy and it’s amazing.”
The company’s Flower Chèvre is particularly distinctive, with edible flowers and herbs arranged around the fresh goat cheese inside its clear packaging. It’s a presentation that makes Salt Spring Island Cheese instantly recognizable. saltspringcheese.ca
originally reported by Bobbe Hayes, story updated October 26, 2026
