Cheddar cheese has been made in Ontario for over 150 years, and the province once produced more of it than any region in the British Empire. The first commercial cheese factory in Canada opened in Oxford County in 1864, and Ontario cheddar — sharp, crumbly, and full of character — became famous around the world, even winning medals at English cheese shows. It’s only natural that a province this proud of its cheese would turn it into soup, and the classic cheddar-ale version is a pub favourite across the province.
What makes it great is the rich, velvety texture and that unmistakable sharp cheddar tang, brightened by a splash of Ontario craft ale and a hint of mustard. It’s the kind of soup that feels like a warm blanket on a grey November day, served with crusty bread for dunking. The key is patience — melt the cheese slowly and stir constantly, and you’ll be rewarded with the silkiest, cheesiest bowl of comfort you’ve ever had.
