Gurth Pretty is a professional chef, cheese connoisseur and owner of Epicurean Expeditions Inc. His goal is to show to Canadians and the world the delicious cheese produced in Canada.

Starting at young age, Gurth was introduced to a variety of cheese. As a boy, he perfected the art of making a gooey, stringy grilled cheese sandwich, with the local mozzarella purchased by his parents. Gurth fondly remembers the first time he tasted Edam cheese at his grandparents - a new taste sensation! Oka cheese was always a special treat at his great-aunt’s New Year’s Day family reunion.

Gurth’s love of cheese continued to grow with his travels and professional experiences. As the private chef for a Canadian diplomat in Ireland, his tastebuds gained a great appreciation for the delicious farmstead cheese produced there.

To enhance his knowledge of cheese, Gurth enrolled in the certificate programme of the Cheese Education Guild. He completed the 24¬week course as a member of the first graduating class.

Gurth’s love for his country and its food has made him Canada’s Food and Beverage Ambassador. He promotes Canadian food and beverage products at international trade shows, working as the chef manager at our national pavilion. He created the Canadian Cuisine continuing education culinary course at George Brown College and taught it for several years. Gurth is a frequent contributor to trade publications and VIA Rail’s Destinations magazine, sharing his Canadian food and beverage discoveries.

His love for Canada and his passion for cheese eventually merged together to create The Definitive Guide to Canadian Artisanal and Fine Cheese and The Definitive Canadian Wine & Cheese Cookbook, co-written with Tony Aspler. As you read through his books, you will discover the uniqueness of Canada, its delicious cheese and ways to cook with them.

In April 2008, London U.K., Gurth’s The Definitive Guide to Canadian Artisanal and Fine Cheese was selected as the best cheese book, by the international jury of the World Gourmand Cookbook Awards.