Who We Are

In the last decade there has been a boom in interest in artisanal cheese here in Canada, both domestically produced and imported varieties. The Canadian Association of British Artisanal Cheese Importers (CABACHI) was established in 1999, partly in response to this growing demand. CABACHI is currently comprised of 25 members. All member businesses are importers of artisanal cheese from England, though many members import from other European countries as well.

CABACHI seeks to achieve many purposes for its members. The Association is active in the marketing of artisanal cheese to Canadian consumers. CABACHI also seeks to educate Canadians on the nutritional value of artisanal cheese in comparison to processed cheeses.

But CABACHI's key purpose is to allow these importers of artisanal cheeses to speak with a unified voice when dealing with importation rules, regulations and restrictions administered by Agriculture and Agri-Food Canada.

Why A Thesaurus?

The Artisanal British Cheese Thesaurus (ABC Thesaurus) was created by GourmandeX to allow the members of CABACHI to use a uniform language when completing importation forms. In the United Kingdom, there is currently no appellation system in place for the naming of cheeses, as there is in France. Due to confusion over terminology and naming, many shipments coming into Canada have erroneously had a higher duty imposed upon the cheeses, or worse, been denied entry. The ABC Thesaurus allows all the CABACHI members to speak a common language. A Blue Vinney for a cheese importer in Vancouver is the same as a Blue Vinney imported in Nova Scotia.

The ABC Thesaurus is comprised of names of British artisanal cheeses, such as Cheshire or Cothersone cheeses. Some are made by many producers and others by a single creamery. The thesaurus includes alternate spellings and other variations. As well, the cheeses are categorized by texture types and whether the cheeses use pasteurized or unpasteurized milk.

This first module to the ABC Thesaurus, version 1.0, deals specifically with cows-milk cheeses from England only. The next module will include both goat and sheeps milk cheeses. Through the efforts of groups like CABACHI, it is anticipated Canada will soon lift restrictions and lower duties on cheeses from the United Kingdom. At that time the thesaurus will be examined to see if further expansion is necessary, possibly to include Scotland, Wales and Northern Ireland. CABACHI believes that the thesaurus is an investment in its future and GourmandeX has been contracted by CABACHI to expand the thesaurus as their business interests and needs also grow and increase.

This first module of the Artisanal British Cheese Thesuarus is currently comprised of 46 preferred terms. This number will increase with the inclusion of the sheep and goats milk cheese later this year. That total will definitely rise with the inclusion of all cheeses made in the British Isles.