From pizza to pasta to poutine, cheese is everywhere, and the world can’t get enough of it. Canadian milk makes for delicious local cheeses from coast to coast.
Whether you’re cooking with it, baking with it, melting it, slicing it, arranging it on a charcuterie board, or pairing it with wine, Canadian cheese goes with anything, and makes every meal better. After all, there’s a reason we say, “cheese” when we want to smile.
When serving washed rind or bloomy rind cheeses, cut a slice and keep the rind on. Edible rinds are a delicious part of the cheese tasting experience, adding in both flavour and texture.
Serving a cheese at room temperature will bring out its full flavour profile. Take cheeses out of the fridge up to 45 minutes before serving. Some cheeses may become runny if taken out too early.
Baguette is a classic accompaniment for cheese, but crackers, nut bread, and sourdough are also great options. Try different combinations and have fun exploring all kinds of delicious Canadian cheeses.
To make mouth-watering Canadian cheese – any of the several hundreds of varieties available – cow's milk must first be curdled. Either a fermenting agent or an enzyme can provoke this reaction.
Using a variety of methods like kneading and stirring, the whey (liquid) is drained from the curds (solids) to achieve optimal moisture content in the cheese.
Pressure is applied to the cheese curds to remove even more whey and achieve the desired texture. Harder cheeses generally undergo more pressing to remove more moisture.
Ripening techniques involving humidity, moisture, and oxygen control, help each cheese mature into its own unique texture and flavour profile. Some cheeses, like unripened or fresh, don’t require any ripening process.