Founded in 2000, Back Forty is a small creamery and cheese shop located on a farm in the hamlet of Mississippi Station Ontario where cheesemaker Jeff Fenwick hand-crafts artisanal cheeses of the highest quality. Back Forty’s original raw ewe milk cheeses have grown into a local favorite and have become loved and trusted by many of the province's top chefs and cheese lovers alike.

As artisan cheesemakers, Upper Canada Cheese Company prides itself in making cheese by hand in small batches and are committed to the tradition of the cheesemaker’s art. Unlike large-scale cheese producers, they do not standardize their cheesemaking milk. Instead, they rely on seasonality and terroir. By doing so, the milk they use is transformed into cheese of unique taste and texture that reveals a subtle range of flavours influenced by the seasons, forage and feed.

Udderly Ridiculous Goat Milk Ice Cream believes in high-quality ingredients, in building relationships with suppliers and in honouring the labour of love that goes into every part of this process. Which is why they're also learning that it takes a community to create ice cream this good. Making ice cream this way is definitely more work but they believe it’s well worth the effort. 

For more than 60 years, Kozlik’s mustards has been family-owned and operated. What started as a small stand at the St. Lawrence Market selling mustards from grandmother Kozlik’s repertoire of recipes has grown to an extensive product line of more than 35 types of the condiment, ranging from traditional Dijon-style to balsamic fig-and-date-flavoured mustard. But after six decades, it was time to show the world what else the mighty mustard seed can do.