A One-Man Wine and Cheese Band
Sunday, July 12, 2020 11:32 AM
I’m always so inspired by people who follow their dreams and passions to create magic and Glenn Symons is one of those guys. Owner of Lighthall Vineyards in Milford, Prince Edward County, Glenn is literally a one-man wine-and-cheese band. Not only does he produce wonderful small batch wines that include a mix of Chardonnays, Pinots, Rieslings and sparkling wines – he also produces absolutely delicious sheep’s-milk cheeses that are designed to pair beautifully with his own wines, and they really do - they are fantastic. I LOVE blue cheese, and I think his Cocotte Bleue is exceptional – I recently used it in a salad with pears, candied pecans and a maple vinaigrette and it was to die for. I also love his Phillipston Road (pressed Manchego) and Feta too.
His background is super interesting. Originally from North Bay, Glen is a trained pharmacist. He actually worked at Teasel’s Drug Store in Picton for a number of years while he was passionately ramping up his Lighthall operation. Making cheese started more as a hobby, but he now has a production facility on site with a commercial kitchen, storage area and aging room.
The first time we met Glenn at the winery, we also met his adorable dog “Bacon”, who we learned only understands French commands (bon chien!!). I’m not sure why – but I found that to be the cutest thing ever. Glenn’s family speaks French at home so it obviously makes sense(!) but I just had to include Bacon in the caricature because the pooch makes me smile :)
Located in Milford (close to a couple of other businesses that I also love including Honey Pie Hives and Herbals and L'Atelier du Presbytère), it’s a gorgeous drive and very much worth the trip for exceptional wine and/or cheese and you’ll be glad you did!! Glenn and his staff are absolutely lovely, and if you wish to do a wine tasting – you’ll need to book in advance as strict COVID measures are in place. Visit their site or follow them socially for updates on product, operational hours and safe protocols for tastings.