Located in the heart of the Canadian prairie, Winnipeg had high hopes of being the Chicago of the North. In the early 1900s, Main Street was home to nearly 40 financial institutions, and the city’s train station was a scale model for New York’s Grand Central Terminal. WWI and financial turmoil intervened, and those plans never quite materialized. Today, the city is Canada’s seventh-largest, with a population of around 700,000. However, Winnipeg is home to a burgeoning food scene that is considered to be Canada’s most underrated—and cheese has played a large role in the culinary renaissance.
The stately city of Richmond lies at the heart of Virginia’s agricultural region. Given that local chefs and food producers have access to the finest fresh ingredients, it’s perhaps unsurprising that the community of 220,000 is experiencing a renaissance in its food culture — one that includes a growing interest in, and appreciation for, cheese.
There are plenty of things utah is known for: wacky liquor laws, hosting the 2002 Winter Olympics, superior dental hygiene à la the Osmond family, and phenomenal light-as-air powder widely proclaimed as “The Greatest Snow on Earth.”
About a 45-minute drive west of Philadelphia or a little more than two hours from New York’s Penn Station by Amtrak, the hamlet of Downingtown, PA, along with nearby villages, is a gemlike enclave in western Chester County. Seemingly worlds away from the hustle of metropolitan life, the rolling hills traced by winding roads are shared with Amish buggies. No one seems hurried.
Everywhere there is milk, there is cheese. The alchemy of an excellent cheese is well known: the skill of the cheesemaker, the species and diet of the milk source, even goût de terroir. Cheese tasting gives the traveler not only the experience of world flavors, but also of culture and place.
Doug Smith, co-owner and operations manager of Vancouver Island’s Natural Pastures Cheese Co., shares the perfect anecdote to illustrate the growth of Victoria, British Columbia’s cheese culture. “When we started at our local farmers market, we presented a Brie to people they had never really tried it before,” he says. “They would ask things like, ‘Can I eat the mold?’ Now 15 years later, I’ll ask little kids what they want to try, and they’ll say Brie because they love the taste. That’s a very short time period where people didn’t even know what this cheese was and now their children love Brie.”