Wilton Cheese Factory
The family tradition of artisan cheese manufacturing remains our primary focus, and ensures our old fashioned, full bodied natural flavours. Our “Old World Curing Process” was set down by Arne Jensen in 1925 and is still closely followed today.
At Wilton, cheese is aged naturally. Simply put, cases of cheese are placed in underground, temperature-controlled storage coolers and are left to age for one, two, three, four and five years. Periodically the cheese is sampled in order to make sure the cheese is aging properly and a superior taste and texture is being developed.
Sample and purchase Wilton Cheese at The Great Canadian Cheese Festival, featuring 150 Canadian artisan and farmstead cheeses on offer, plus 200 specialty foods, not-to-mention small-batch wine, craft beer and cider, spirits and food-related artisan products.