Deborah Levy

Growing up in the vineyards and fruit orchards of the Niagara Peninsula gave Debbie a passion and appreciation for fresh, seasonal food, but it was the travel industry that presented her with her seminal moment in cheese appreciation. In her past life as an employee of Air Portugal, colleagues would bring back delicious cheeses to try and they would eat them in the Portuguese style quiejo fresco (fresh cheese), pao (Portuguese bread), olives, and olive oil. The simplicity and freshness of those traditions have always stayed with her.

Debbie is a graduate of the George Brown Chef Training and Baking and Pastry Arts program. Eager to continue her education, she enrolled and graduated from the inaugural Cheese Education Guild class in 2006, which is where she and Kathy Guidi first met. Kathy quickly recognized in Debbie a fellow cheese fanatic and took her on as an apprentice. Over the years Debbie assumed the Dairy Farmers of Canada responsibilities freeing up Kathy to focus on the educational side of her business. They still enjoy savouring cheese together whenever they can.

Pursuing the eternal link between wine and cheese, Debbie completed her Wine Appreciation 1 through the International Sommelier Guild, and the Wines of Ontario program through the Cool Climate Oenology and Viticulture Institute (CCOVI) at Brock University.

Debbie is an active member of the Canadian Cheese Society, the American Cheese Society and Slow Food International. She is a founding member of the Cheese Education Guild Cheese Club.

Passionate about cheese, Debbie is happy to be sharing her discoveries in the exciting world of fine Canadian cheese paired with featured wines.

Click here to contact Debbie.

Tony Aspler
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