Monforte’s owner/lead cheesemaker, is a veteran chef whose cuisine is well-known to patrons of Stratford’s stellar restaurants Rundles and the Old Prune. A graduate of the inaugural class of ’83 at the Stratford Chefs School, Ruth is past chef at the Stratford Festival’s Green Room restaurant, simultaneously teaching at the Chefs School. Of Mennonite descent herself, Ruth is the mother of three sons, Ben, Christian and Daniel.

Ruth was recently honoured at the Stratford Optimism Place 10th Annual Women of the Year Awards. She won the 2008 Women in Agriculture Award in recognition of her innovative role as a cheesemaker and entrepreneur. The presenter said that Ruth shows a “deep love of her craft, one which is especially suited to women,” and that “she has shaken our notion of what great cheese is.”

In accepting the award, Ruth left the crowd laughing when she said of the lofty introduction that preceded her: “I found it difficult to listen to. In fact, I’m just an old broad who had a mid-life crisis!”

FRESH SHEEP’S MILK CHEESE
Belle (plain)
Blossom (lemon)
Feta
Halloumi
Nika (garlic lavender)
Pecorino Fresco
Ricotta
Sheepdip (sundried tomato and garlic)
Yogurt

AGED SHEEP’S MILK CHEESE
Paradiso (washed in whey)
Piacere (rosemary, juniper and chilies)
Serenity
Toscano

FRESH GOAT’S MILK CHEESE
Chevre
Elsie (chevre with pesto)
Formidable (chevre with chocolate and cayenne)
Rosa (chevre with quince)
Spadina (chevre with burnt honey)
Curds

AGED GOAT’S MILK CHEESE
Black Sheep
Brin D’amour (herb de provence)
Goat Gouda
Goat Tomme
Indiscretion (washed in grappa)
Little Prince (ashed)

AGED COW’S MILK CHEESE
Gaperon
Teleggio
Torta
 

Water buffalo’s milk cheeses will follow in the Spring of 2011.