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Description
How To Be A True Turophile: An event for cheese loversHave you ever wondered exactly what those crunch salty crystals are in your aged gouda? Or what's going on on the rind of a wheel of Brie? Then How To Be A True Turophile is for you! For this event we called up our good friend, Erin Harris. Known online as @thecheesepoet, Erin has been championing artisan cheese for over 12 years & her education has taken her around the world. With Erin's guidance, we will dig deeper into the fascinating world of
Have you ever wondered exactly what those crunch salty crystals are in your aged gouda? Or what's going on on the rind of a wheel of Brie? Then How To Be A True Turophile is for you!
For this event we called up our good friend, Erin Harris. Known online as @thecheesepoet, Erin has been championing artisan cheese for over 12 years & her education has taken her around the world.
With Erin's guidance, we will dig deeper into the fascinating world of cheese. We'll explore some terminology, a cheese's life cycle, and a little bit about cheese care. In this fun and informative session, we will taste through five exceptional cheeses and examine exactly what makes them tick.
Your ticket includes: 5x 20g cheese samples; 1x glass of Lambrusco; a guided tasting and private shopping opportunity at Good Cheese. All cheeses & wine tasted will be available for purchase afterwards.
When: Thursday, June 15th @ 7:30pm
Where: 614 Gerrard St. E. (Gerrard & Broadview in Toronto)
Erin Harris is a red seal Chef, American Cheese Society certified cheese professional (ACS CCP), food writer and ‘Essential Fondue Cookbook’ author who can be found on social media platforms as @thecheesepoet. Over the last 12 years, Erin has studied cheese by completing the Master Cheese Professional certificate with Maitre d’Fromager Max McCalman at Artisanal Cheese in NYC, and traveling extensively throughout North America and Europe to study cheesemaking practices first hand. Erin is also a cheese competition judge, most recently at the World Cheese Awards 2022 in Wales. Today, Erin is responsible for national Business Development for Aux Terroirs, a Canadian distributor of fine cheese and charcuterie, and co-founder of the Canadian Cheese Collective, a guild devoted to building cheese community in Canada.
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4.7 ★★★★★
Based on 13 reviews
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Product Reviews
★★★★★ 5
Good
Color: PDRN 25%
Works well
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on May 29, 2026
★★★★★ 3
It's okay.
Color: PDRN 25%
I'm not going to say it's good I'm not going to say it's bad, I do not like the sticky feeling you have to wash your hands afterwards. And it feels sticky on your face for a while I used it about 10 minutes after microneedling my face. It did help my face feel better kind of calm it down a little bit. When I applied it it didn't burn or nothing
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Reviewed in the United States on February 16, 2026
★★★★★ 5
Great product
Color: PDRN 25%
Game changing product. It makes less expensive stuff feel like luxury. I love it.
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Reviewed in the United States on April 5, 2026
★★★★★ 5
Great booster to mix with other products — long-term results are real
Color: PDRN 25%
The Salmon DNA PDRN 250,000 ppm Concentrate Booster works amazingly well when mixed with other skincare products. I often add a few drops to my cream, essence, or even a mask, and it blends in smoothly without changing the texture. It’s super versatile and easy to incorporate into any routine.
At first, I didn’t notice a dramatic change right away, but after consistent use, I can definitely see a difference. I’m already on my third bottle since I started using it back in Korea, and my skin texture has improved a lot. The bumps and unevenness have noticeably reduced, and my skin feels much smoother and more refined now.
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Reviewed in the United States on October 23, 2025
★★★★★ 5
Results after a few uses. ✨
Color: PDRN 25%
There’s a little bit of magic in this bottle. I’ve applied directly to skin, let it soak in for a few minutes, then follow with moisturizer with no issues. Already seeing subtle softening and fluffing of lines after a few uses. Excited for this one. Thank you!
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Reviewed in the United States on December 28, 2025
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