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December 13, 2017 Blog & News

Switz Cheese at the Gourmet Food & Wine Expo

By wp_admin | Posted December 13, 2017

It’s one of our favourite times of the year. The annual Gourmet Food & Wine Expo is held each November at the Metro Toronto Convention Centre.This year (Nov. 16-19), Switzerland Cheeses helped to host over 40,000 guests who came to sample not only the best Le Gruyère, Kaltbach, Emmentaler, RacletteTête de Moine and other primo Switz cheese but also more than 1,500 fine wines, spirits and beers from around the globe.

During the four-day event, Switzerland Cheese Marketing President Joe DalFerro co-hosted cooking demos on the LG Chef Stage with Chef Vittorio Colacitti (Top Chef Canada season 4 finalist as well as Chef/Owner The Good Son in Toronto and Born and Raised in Hamilton), Emily Richards (cookbook author and recipe developer), and Afrim Pristine (owner of Toronto’s Cheese Boutique). Sharing these Canadian chefs’ best recipes for gourmet dishes using Switzerland cheeses with visitors to the Gourmet Food & Wine Expo makes it all worthwhile.

It’s our passion to enjoy Switzerland Cheeses with Canadians and show the world how we can make these amazing cheeses part of a balanced diet, as well as gourmet moment for friends and family.

Emily Richards cooks up some scrumptious potato rostis with smoked salmon, and a breakfast quiche to die for with Tête de Moine and Kaltbach Le Gruyère cheeses

Vittorio Colacitti makes mushroom suppli topped with Tête de Moine and pear mostarda!

Afrim Pristine carefully constructs a Swiss-style carbonara with Kaltbach Le Gruyere topped with truffles

During the weekend, we also had a chance to catch up and collaborate with Iron Chef America and Thirsty Traveller Kevin Brauch as well as Canadian chef, television personality, and restaurateur Chuck Hughes!

Thanks so much to everyone at the Gourmet Food & Wine Expo, the amazing chefs and our friends at Zwilling Canada, Breville Canada and HBC for providing our chefs with cookware, and for helping to make the experience a taste sensation. We can’t wait for next year!