FOOD PRODUCERS

Black River Cheese Company was formed in 1901 by local farmers. It is still a small co-operative dedicated to preserving a tradition of making superior cheese. Milford Bistro uses their specialty mozzarellas in our signature cheese puffs, the cheddar in our cranberry/cheddar bread as well as in our Tortière and on our cheese platter.

Cherryvale Organic Farm is a 145 acre Certified Organic Vegetable Farm. Their intention is to be the ‘farm of the future’: local, organic, biodiverse, and self-energizing. They provide us with freshly picked baby Romaine lettuce and other greens, root vegetables, tomatoes, peppers, broccoli, spinach, berries, buckwheat and much, much more.

Vickis Veggies is run by Vicki Emlaw, a ninth generation farmer here in South Marysburgh and Tim Noxon. The couple aim to create a self-sustaining eco-farm system with as few inputs as possible from off the farm. Milford Bistro is privileged to use some of their over 100 varieties of tomatoes, their wide selection of herbs, spinach and other greens, heirloom carrots, garlics, strawberries and more.

Fifth Town Artisan Cheese is a niche producer of fine hand made cheeses using fresh, locally produced goat and sheep milk. Their production facilities enhance the practice of artisan cheese making with advanced sustainable design. We use their chevre in our chevre tart and several of their cheeses on our cheese platter.

Graham Farms consists of approximately 180 acres of prime grazing and woodland and access to an abundant supply of fresh water. The farm has been developed to specifically raise, house and handle elk and through the years, expanded to offering off farm meat sales, produce velvet antler products as well as offer farm tours during the summer months. Elk meat is lean, low in fat and cholesterol, and delicious. Plus, it is raised using no growth hormones or chemicals.

Flintshire Farms is located outside of the County but close enough to be "local". Their free range pheasants are raised in large outdoor flight pens. The pens are planted with sun flower, oats and barley. The pheasants are also fed corn, soybean and other grains. No growth promotants are added. The meat is low in fat and calories but high in protein.

Valleypine farm, 5 minutes from Milford, supplies the Bistro with naturally raised beef. In the spring we get our rhubarb from Gillian Parker just up the road. Greenridge Farms supplies us with asparagus and our corn comes from Hagerman Farms.

LOCAL WINE, BEER AND CIDER

County Cider Company is a family-operated estate winery specializing in hard ciders, crafted from the best apples grown on the family farm and nearby orchards. The ciders are made with 100% pure apple juice.

Long Dog Winery has always been committed to producing premium quality wine using exclusively County grown grapes. They have already built up a reputation among wine connoisseurs and have a very loyal following of customers that reserve a good part of their upcoming harvest before it is bottled. They grow Chardonnay, Pinot Grigio, Pinot Noir and Gamay.

Black Prince Winery has 10 acres of grapevines planted on a fertile, sandy loam ridge outside of Picton. The vineyard includes plantings of Chardonnay, Cabernet Franc, Chambourcin, Baco Noir, Regent, Marechal Foch and Vidal.

Waupoos Estates Winery is the oldest in the County and they are considered the pioneers of wine growing in Prince Edward County. Their plantings consist of a wide variety of both vinifiera and hybrid grapes in a beautiful setting amid the apple orchards overlooking lake Ontario.

Barley Days Brewery crafts its beers in a classic brewing style, using only the finest malts and hops, brewed in small batch sizes to insure quality. Their state of the art brewery is open for visits.

Huff Estates has a total of 45 acres of vitis vinifera planted. They are focusing on Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot and Pinot Gris. Their state-of-the-art design places the barrel cellar and part of the retail store 4 feet underground. This allows for a constant temperature and a gentle method of transferring wine called gravity flow.

Sugarbush vineyards is a small family owned and operated vineyard and winery, fondly known as the garagiste winery of Prince Edward County. They have 8.5 acres of Cabernet Franc, Gamay, Pinot Noir, Chardonnay, Riesling and Gewürztraminer vines.

By Chadseys Cairns vineyards are planted in ancient beach soils that stretch along Lake Ontario. Riesling, Gewurz, Chardonnay, Chenin Blanc, Cabernet Franc, Pinot Noir and Gamay grapes are grown amid a cluster of beautiful historic buildings.

Sandbanks Estate Winery is a family run winery with six acres of vinifera (Riesling, Pinot Grigio, Cabernet Franc) and hybrid (Vidal, Marechal Foch, Baco Noir) grapes planted on south facing acreage within sight of Lake Ontario, which moderates the temperature during the year.

The Grange of Prince Edward is the loyalist version of a French wine estate. It has 60 acres of rolling vineyards, a pastoral setting and a tasting room housed in a Loyalist barn from 1826. Varietal plantings include Pinot Noir, Chardonnay, Gamay, Pinot Gris, Cabernet Franc, Riesling and an experimental block of Sauvignon Blanc.

Norman Hardie studied winemaking in Burgundy, Californa, Oregon, South Africa and New Zealand before opening his own winery in Prince Edward County. His wines invariably sell out within a few weeks of release.

Rosehall Run vineyard encompasses 24 acres planted mainly with Pinot Noir, Chardonnay, Chardonnay Musqué and Ehrenfelser. Dan Sullivan has established himself as one of the leading wine makers in the County.