Local Love: Featuring Ontario Artisan Cheeses and Cured Meats in Your Charcuterie Selection

By Chef Erica Trabulsi, Briar Hill Gourmet

There's something magical about watching guests discover a perfectly aged cheese from a farm just down the highway, or seeing their eyes light up when they taste a cured meat crafted by an artisan who learned their trade from generations before them. Here in Ontario, we're blessed with an abundance of talented producers who pour their hearts into creating extraordinary cheeses and charcuterie—and bringing these local treasures to your table has become one of my greatest joys.

The Ontario Artisan Renaissance

Over the past decade, I've watched our province's artisan food scene flourish into something truly remarkable. From the rolling hills of Prince Edward County to the fertile farmlands surrounding Barrie, Ontario's cheese makers and charcuterie artisans are crafting products that rival anything you'll find internationally. What makes them special isn't just their quality—it's the stories they tell and the connections they create between our tables and our land.

When assembling a charcuterie board in Barrie, sourcing locally isn't just about supporting our neighbours (though that's certainly important). It's about capturing the essence of our region in every bite. The terroir of Ontario—our climate, soil, and traditions—infuses these products with distinctive flavours you simply can't replicate elsewhere.

Ontario Cheese Treasures Worth Seeking Out

Let me share some of the exceptional Ontario cheeses that have earned permanent places in my charcuterie catering selections:

Glengarry Fine Cheese in Lancaster produces a Celtic Blue that perfectly balances creamy texture with bold blue veining. Its assertive yet approachable character makes it ideal for those who think they don't like blue cheese—until they try this one.

Monforte Dairy on Stratford's outskirts creates small-batch wonders that change with the seasons. Their Bliss, a soft sheep's milk cheese washed in local cider, offers layers of complexity that unfold as it comes to room temperature. I often feature it in our corporate lunch catering because it sparks conversation—people want to know more about something this intriguing.

Fifth Town Artisan Cheese in Prince Edward County crafts a Cape Vessey that showcases what Ontario can do with traditional cheese-making techniques. This firm, nutty cheese develops beautiful crystallization as it ages, creating delightful textural surprises that make every bite interesting.

For those planning private event catering, consider Thornloe Cheese from Northern Ontario. Their aged cheddars carry the minerality of the Canadian Shield, offering a taste of our northern landscape that guests find unexpectedly captivating.

The Art of Ontario Charcuterie

The cured meat renaissance in Ontario has given us access to charcuterie that tells distinctly Canadian stories. These aren't just copies of European classics—they're unique expressions of our local culture and ingredients.

Seed to Sausage in works directly with local farms to create salamis and cured meats that reflect the seasons. Their wild boar bresaola, made from animals raised in Ontario forests, offers a lean, intensely flavoured alternative to traditional beef versions.

Pingue Prosciutto in Niagara has been perfecting their craft for over 60 years, creating prosciutto that honours Italian traditions while embracing Canadian pork. The result is a product that melts on the tongue with a sweetness that pairs beautifully with local summer melons.

Building Your Local Charcuterie Board

Creating a memorable charcuterie board in Barrie using Ontario products starts with understanding balance. Here's how I approach it:

Start with variety in texture: Combine a creamy brie-style cheese from Upper Canada Cheese Company with a firm aged cheddar from Black River Cheese. Add a semi-soft option like Thunder Oak Cheese Farm's Gouda for the middle ground.

Layer your meats thoughtfully: Pair delicate options like locally-made coppa with bolder choices such as fennel salami. Include both pork and alternative proteins—many Ontario producers now offer exceptional duck, wild boar, and even bison charcuterie.

Embrace seasonality: In summer, accompany your board with Ontario strawberries and local honey from Barrie-area apiaries. Come fall, include pears from Niagara and apple butter from Muskoka. Winter calls for preserved elements like pickled vegetables from Pyramid Farm or mostarda made with Ontario fruit.

Don't forget the supporting cast: Local accompaniments elevate the entire experience. Kozlik's mustards from Toronto, Omena organics crackers, and jams from Greaves Jams & Marmalades all contribute to a thoroughly Ontario experience.

Why Local Matters for Corporate and Private Events

When planning corporate lunch catering, featuring Ontario artisan products sends a powerful message about quality and community connection. Business guests appreciate knowing that their meal supports local economy while delivering exceptional flavour. It transforms a simple lunch into a showcase of regional pride.

For private event catering, local charcuterie boards become conversation catalysts. Guests love hearing that the cheese comes from a family farm in Hastings County or that the salami is made by a second-generation Italian-Canadian family in Woodbridge. These stories create connections and memories that last long after the event ends.

Practical Tips for Sourcing and Serving

Finding these Ontario treasures requires knowing where to look. Farmers' markets remain excellent sources, but don't overlook specialty food shops that curate local selections. Many producers also offer direct sales—visiting their facilities adds another layer to your appreciation of their craft.

When serving, remember that Ontario artisan cheeses and meats deserve proper treatment. Remove cheeses from refrigeration at least an hour before serving to let their flavours fully develop. Arrange your board to tell a story—perhaps grouping products by region or organizing them from mild to bold to guide your guests through a tasting journey.

Temperature matters for cured meats too. While they should be cool, not cold, letting them warm slightly enhances their texture and allows their fats to express their full flavour. This is particularly important for fattier cuts like coppa or pancetta.

Creating Community Through Food

What I find most rewarding about featuring Ontario artisan products is how they build community. When you serve local cheeses and charcuterie, you're not just providing food—you're creating connections between your guests and the hardworking artisans who dedicate their lives to their craft.

Every charcuterie board in Barrie that features these local products supports families who wake before dawn to tend their animals, who carefully age cheeses in underground caves, who follow recipes passed down through generations while adding their own innovations. It's a beautiful cycle of community support that enriches all our lives.

A Personal Invitation

As we continue to explore and celebrate Ontario's artisan food scene at Briar Hill Gourmet, I'm constantly amazed by the passion and skill of our local producers. Whether you're planning an intimate gathering or need corporate lunch catering that makes an impression, consider making Ontario artisan cheeses and cured meats the stars of your charcuterie selection.

The beauty of working with local products is that every board tells a unique story—of our seasons, our land, and our community. Each carefully selected cheese and thoughtfully chosen cured meat becomes part of a larger narrative about who we are and what we value here in Ontario.

Next time you're creating a charcuterie board, challenge yourself to source everything within 200 kilometres. You'll be amazed at the quality and variety available right here in our backyard. And who knows? You might just discover your new favourite cheese from a farm you can actually visit, or a cured meat made by someone who's happy to share their process and passion with you.

That's the real magic of local love—it transforms a simple charcuterie board into a celebration of place, season, and community. And that's something worth sharing.