In 2011 Adam Blanchard - just home from culinary school in PEI - started making cheeses for friends and family. they loved it. there were no other artisanal cheesemakers in the province, so he began making his cheese to sell down at the St. John’s Farmer’s Market, and that was the start of Five Brothers Cheese. a few years later business is booming. many local restaurants use Five Brothers Cheese and it’s sold in stores all over the Northeast Avalon, and beyond.
Many different kinds of cheddar, mozzarella, or queso fresco. All made right here on the island. The naming of the cheese is a big deal - Avalon Cheddar, Secret Gallows, White Fleet Fresco, and Cabato Mozzarella - and reflects local stories and culture.
The way Five Brothers does business is as important as their product. Cheese-making is a fine example of slow food and the time it takes time to make and age helps create the highest quality product. These traits - time, patience, and belief in the value of good things show up in the way Five Brothers looks for ways to collaborate with other entrepreneurs. They believe in the entrepreneurs of Newfoundland and Labrador and look for ways to collaborate out front and behind the scenes.
Five Brothers takes pride in the fact that they use 100% Newfoundland milk, unpasteurized (from Central Dairies).
Adam says, “We live on an island in the middle of the North Atlantic, we need to be sustainable with our food.”
Making nutritious food locally, from local materials is fundamental to food security. That’s why Five Brothers are involved in initiatives with Kids Eat Smart and Little Green Thumbs, educating kids about where their food comes from and the importance of eating locally.
Check out our Facebook Live with Five Brothers Artisan Cheese.