The Five Brothers Story



Started in 2011, Five Brothers Artisan Cheese has grown from a small home based business to being the sole producer of cheese in Newfoundland and Labrador. With a production facility on the Avalon Peninsula, we produce a selection of cheeses including our lines of fresh cheeses and aged cheeses.


Adam Blanchard was born in Carbonear, Newfoundland. After completing high school in Moncton, New Brunswick, Adam acquired a diploma in Computer Programming from Sheridan College. He decided to move back to Newfoundland to attend Memorial University where he studied Political Science and Business. It was during that time that Adam started working in the kitchen at Magnum and Steins. While at Magnum and Steins he decided to attend Holland College in PEI and take the Culinary Arts program. When at Holland College Adam was President of the Junior Chefs Association. During this two year program Adam worked at some excellent restaurants both in PEI and during his internship in Toronto. It was his time in at Pangaea Restaurant that Adam first came across cheese making, which definitely struck a certain chord with him.


Once completing his education at The Culinary Institute of Canada, Adam returned home, and in early 2011 Adam was contemplating a new skill to develop, and based on his inspiration from Pangaea, he decided to start making cheese for friends and family. Realizing that there were no artisan cheese makers in St. John's, let alone in Newfoundland, he decided to take Five Brothers Artisan Cheese to the St. John's Farmers Market, where he met Julia.


Julia Bannister is our resident Cheese Specialist. After studying cheese on her own for over ten years, she became a certified Professional Fromagier in 2012. Julia continued to seek more knowledge by working as cheesemonger, buyer, seller, manager and demonstrator at cheese shops in and around Toronto. She has also specialized in hosting private events, cheese education classes, and guided tastings.


With that, Adam and Julia turned Five Brothers Artisan Cheese into a full time venture. A building was leased on Cashin avenue and renovations began to get the facility up to both Provincial and Federal health standards.


In 2012 Five Brothers Artisan Cheese was invited to St. John's City Hall to be introduced before city council as the first artisan cheese company in the history of Newfoundland. From the beginning there were newspaper articles in The Telegram, The Wellington Times and later The Globe and Mail and Atlantic Business Magazine. Five Brothers has also been featured in TV segments with CBC and NTV, and pieces on local radio with CBC and VOCM. Adam and Five Brothers have participated in Roots, Rants and Roars (Elliston, Newfoundland), Eat The Hill (Clarenville, Newfoundland), Taste of North America Wine Show, the Great Canadian Cheese Festival (Picton, Ontario) and a James Beard House attendee (NYC). In December of 2012 Adam went to Texas to attend a week long cheesemaking course and seminar led by Linda and Larry Faillace.
Adam has also attended some of the University of Guelph’s extensive cheese making courses.


In 2013 Julia relocated to St. John's to join Five Brothers full-time and focus on the sale and promotion of new products, as well as growing an online business presence. In 2015 Five Brothers started to outgrow their facility on Cashin Ave. Adam and Julia decided to expand to a new facility in the Goulds where Five Brothers was able to receive raw milk directly from the local dairy farms to process into different cheeses. Adam and Julia now reside in Mount Pearl with their two children Avery and Oliver.


Five Brothers Artisan Cheese uses 100% Newfoundland milk and prides itself with building relationships with farmers and businesses within Newfoundland.
If it wasn’t for farmers, we wouldn’t be able to do what we love, which is what else? make cheese!
Come and follow us on our journey, and remember to grab life by the cheese!