Back Forty Artisan Cheese is celebrating 10 years at its North Frontenac farm with the return of Curds and Cooks on Saturday, June 27 from 12 –6pm, rain or shine.
Held on the scenic grounds of Back Forty’s sheep dairy and creamery, the festival brings together artisan food producers, craft beverage makers, live music, and the farm’s award-winning raw sheep milk cheeses for a full afternoon of food, drink, and community.
Returning vendors include Perth Pie Co., Basic Kneads Bakery, Tasha’s Table, and fine chocolate by Ludwig Ratzinger. New this year are Mexican-inspired nachos and fresh-made salsas from Mi Cocina.
The beverage lineup features Revel Cider from Guelph, Slake Brewing from Prince Edward County, Kin Vineyards from Carp, and Perth’s own Artizen Beverage Company. Guests will have the opportunity to sample craft cider, wine, beer, cocktails and kombucha while meeting many of the makers behind the products.
Music will run throughout the day, featuring Ottawa reggae collective Aurora’s Reef, whose energetic blend of roots reggae, ska, and soulful rhythms has quickly earned them a reputation as one of Ottawa’s standout live acts. Joining them will be Roots Movement Band, bringing deep grooves, classic roots reggae energy, and the kind of laid-back summer vibe Curds and Cooks has become known for.
Festival fare will feature Back Forty’s own heritage breed meats and farm ingredients, including whey-fed smoked pork, grass-fed lamb, pastured organic chicken, and plenty of cheese-focused specialties.
“We’re bringing back the guided tasting sessions this year, which adds another layer to the festival experience,” says co-owner Jenna Fenwick. “Guests will have the opportunity to taste the cheeses alongside Sommelier Vanessa Simmons and learn directly from the cheesemaker. We’ll also be pouring some very special new varieties that people will be among the first to try.”
“The music lineup this year is something we’re really proud of,” adds Jeff Fenwick. “Events like this take a lot to put together, especially today, but keeping it free and open to the community has always been important to us. It’s a celebration of local food, artisan cheese, music, and the people behind it all.”
Back Forty’s farm-to-table bistro and cheese shop will officially open for the season on May 29 with new hours of 12pm to 8pm every Friday and Saturday. Guests can enjoy a seasonal menu featuring farm-raised meats, fresh produce, wood-fired sourdough pizza, and the farm’s award-winning cheeses. For more information, please visit artisancheese.ca or follow @back40artisancheese on Instagram.