The Artisan Cheese on the Hill

"My goal is to stay artisan, to stay handcrafted." he says. "I want to keep it enjoyable."

Shep Yesselstein used to milk cows. Now he curdles milk. Yesselstein’s grandfather started a diary farm on a property just across a broad field near Woodstock, Ontario. Shep Yesselstein is a cheese maker, mostly with milk from the family farm. For five years he and his team have been getting up early, pasteurizing the milk, adding culture, separating whey and pressing the nutritious curds into cheese-shaped moulds. From there the dozen odd varieties of cheese age from a few days to months in clean white rooms that smell of cow, bacteria-produced ammonia and the rich aroma of cheese in the making.

The dairy products from Gunn’s Hill Artisan Cheese are only sold across Ontario in retailers, farmers’ markets and artisan cheese shops. That’s because the plant is reviewed by Ontario inspectors, not federal ones. Besides, Yesselstein is already using 80 per cent of the milk produced by the family farm and its only fuelling one province. “My goal is to stay artisan, to stay handcrafted.” he says. “I want to keep it enjoyable.”

Say Cheese

Wayne MacPhail
Wayne MacPhail

Wayne is a digital strategist with extensive experience in traditional, online and communication strategy development. He has assisted clients like Random House (where he helped establish digital outreach programs), the Association of Science and Technology Centers, McMaster Family Medicine, rabble.ca, University of Toronto, Engineering reimagine their communications strategies for an emerging media landscape and new audiences. Wayne brings three decades of rich media content creation, a background in journalism and the ability to creatively understand brand and messaging and create new platforms and opportunities for Moongate’s clients. He has taught and developed online content creation and communications for a variety of colleges and universities in Ontario.

www.w8nc.com

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Posted on Wednesday, June 8th, 2016
Filed under Food


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