Back Forty Artisan Cheese Presents the 8th Annual “Curds and Cooks” Summer Festival

Jun 19, 2025

Back Forty Artisan Cheese invites food lovers, music fans, and families to celebrate

the best of local flavor and international flair at the 8th annual Curds and Cooks festival, taking place Saturday June 28, from 11am to 5pm.

Held on the scenic grounds of Back Forty’s farm and creamery in North Frontenac, the event showcases the region’s top artisan foods, craft beverages, and live global music—all centred around Back Forty’s award-winning raw sheep milk cheeses.

This year’s festival will feature a vibrant marketplace of local producers, including handmade chocolates by renowned chocolatier Ludwig Ratzinger, sweet and savoury treats from Perth Pie Co., and preserves from Tasha’s Table. New additions include Perth’s Basic Kneads Bakery and Sydenham’s Grains and Goods, who will be offering their much-loved German pretzels and other artisanal baked goods.

Guests can enjoy the ever-popular beer-battered deep fried cheese curds, then cool off with a refreshing drink from featured craft brewers, winemakers, and kombucha makers—including Artizen Beverage Co. —all of whom will be on-site serving and sharing their craft.

As always, music is a central part of the Curds and Cooks experience. This year’s laid-back, summer vibe will be set by Trinidadian steel drum virtuoso Hu Pierre and his band, bringing the sunny rhythms of the Caribbean to the Highlands.

Festival fare will include a variety of dishes prepared with heritage breed meats raised right on the Back Forty farm. Co-owners Jeff and Jenna Fenwick are proud to serve their whey-fed smoked pork, grass-fed Highland beef, and pastured organic chicken, all prepared festival-style and packed with flavor.

“Curds and Cooks has always been about more than just food—it’s about connection,” says Jeff Fenwick, who co-owns Back Forty with his wife, Jenna. “This festival brings together real people making real food, and it’s a chance to celebrate everything that makes our community special.”

“Admission is free because we want this to be a day where people come together to support small producers and enjoy what our region has to offer,” adds Jenna.

In addition to the event, Back Forty’s farm-to-table bistro and cheese shop are now open for the season every Friday and Saturday from 11:30am – 7pm. Don’t miss their wood-fired sourdough pizza, made with house-cured meats, garden-fresh vegetables, and their award-winning cheeses.

For full event details, visit artisancheese.ca or follow @back40artisancheese on Instagram.