Randy Chandler
Canada produces over 1,050 varieties and brands of cheese, with Quebec alone producing approximately 700 varieties by over 100 cheesemakers. Canadian cheese is classified into six categories based on their moisture content: firm, soft, semi-soft, fresh, blue-veined, and hard. The process of making cheese involves curdling cow's milk using a fermenting agent or an enzyme, and then draining the whey (liquid) from the curds (solids) to achieve the desired moisture content and texture. Cheddar, a popular variety of cheese in Canada, is made with 100% Canadian milk and has a unique texture and flavour that develops over time.
| Characteristics | Values |
|---|---|
| Number of varieties | Over 1,050 |
| Number of varieties produced in Quebec | 700 |
| Number of cheesemakers in Quebec | Over 100 |
| Categories | Firm, soft, semi-soft, fresh, blue-veined, and hard |
| Most common categories | Firm, soft, or semi-soft |
| Primary ingredient | Cow's milk |
| Texture | Unique |
| Ripening techniques | Humidity, moisture, and oxygen control |
| Ripening requirements | Not all cheeses require ripening |
| Production methods | Kneading, stirring, pressing |
| Production locations | Most manufacturers are located in Quebec |
| Production history | Since 1608 or 1610 |
| Production boom | Turn of the millennium |
| Annual contest | Sélection Caseus |
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What You'll Learn
The history of Canadian cheese
Canada has a long and illustrious history of cheese production, with hundreds of varieties of Canadian cheese available today. The country's cheese-making tradition dates back to its earliest settlers, who made cheese for their own consumption and to sell at local markets. In the mid-19th century, following a wheat midge outbreak, farmers in Ontario began converting to dairy farming in large numbers, with cheddar as their main export. In 1867, the year of Canadian Confederation, 200 cheese factories were established in Ontario alone.
During this time, cheese-making in Canada was almost entirely farm-based. However, in 1864, an American named Harvey Farrington began purchasing Canadian milk in commercial quantities, marking the beginning of industrial cheese production in the country. This period also saw the emergence of "mammoth cheeses", which were used to promote Canadian cheese exports, particularly to England. In the four decades from 1891, annual cheese exports averaged 70,000 tonnes, with a high of 106,000 tonnes in 1904.
The late 19th century also witnessed a boom in cheese-making in Quebec, fuelled by the Canadian-American Reciprocity Treaty, which was in force between 1854 and 1866. In 1881, Canada's first cheese-making school was established in Saint-Denis-De La Bouteillerie, Québec, by Édouard-André Barnard. This was followed by the opening of Canada's first dairy school in 1892, also in Quebec, where experimental Canadian versions of Camembert and Feta were produced in 1901.
Today, most cheese is produced in large, automated factories. The factory in Notre-Dame-du-Bon-Conseil, Québec, which opened in 1973, was once the largest in the world, producing about 100 tonnes of cheese daily from one million litres of milk. Canadian cheeses are now classified into six categories based on their moisture content: firm, soft, semi-soft, fresh, blue-veined, and hard. While production methods have modernised, traditional cheese-making techniques persist, such as clothbound cheddar, revived by Cows Creamery.
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How Canadian cheese is made
Canada has a rich history of cheese-making, with records showing that cheese has been produced in the country since Samuel de Champlain brought cows from Normandy in either 1608 or 1610. The Canadienne breed of cattle is thought to descend from these early Norman imports. New France developed soft, unripened cheeses, characteristic of its metropole, France. Later, British settlers and Loyalists fleeing the American Revolution introduced British styles such as cheddar.
Canadian cheeses were almost entirely farm-made until 1864 when an American, Harvey Farrington, started buying Canadian milk in commercial quantities necessary for industrial cheesemaking. The first commercial factory, "The Pioneer", was set up in Norwich, Ontario, in 1864. In 1881, Édouard-André Barnard created North America's first cheese-making school in Saint-Denis-De La Bouteillerie, Québec. A dairy school (Canada's first) opened in 1892 in Saint-Hyacinthe, Québec, and in 1901, produced experimental Canadian versions of Camembert and Feta.
By the turn of the 20th century, there were 1,242 cheddar factories in Ontario, and cheddar had become Canada's second-largest export behind timber. Cheddar exports totalled 234,000,000 pounds (106,000,000 kg) in 1904. However, by 2012, Canada was a net importer of cheese, and a manufactured cheese product, "Kraft Dinner" macaroni and cheese, had become Canada's most popular grocery product and de facto national dish.
Today, most cheese is made in large, automated factories. The factory at Notre-Dame-du-Bon-Conseil in Québec, which opened in 1973, is the largest in the world, making about 100 tonnes of cheese daily from one million litres of milk. Canada presently produces over 1,050 varieties and brands of cheese, with Quebec being the largest producer, accounting for more than half of the country's cheese manufacturers.
To make cheese, cow's milk must first be curdled using either a fermenting agent or an enzyme. Using a variety of methods like kneading and stirring, the whey (liquid) is drained from the curds (solids) to achieve the desired moisture content in the cheese. Harder cheeses generally undergo more pressing to remove more moisture. Ripening techniques involving humidity, moisture, and oxygen control help each cheese mature into its unique texture and flavour profile. Some cheeses, like unripened or fresh cheeses, don't require any ripening process and can be consumed fresh, such as cottage, cream, and ricotta cheeses.
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Canadian cheese categories
Canadian cheese can be divided into five categories: soft, semisoft, firm and hard, blue, and goat and sheep cheeses. The first four categories are made exclusively or predominantly from cow's milk, while the fifth category is made from goat's and ewe's milk.
Soft Cheeses
Soft cheeses are generally creamy, fairly fresh, and aged no longer than a few months. They have edible soft rinds, which often add a stronger dimension of flavour. Due to their runny texture, they are usually served with bread or crackers. Examples include Canadian Brie and Canadian Camembert.
Semisoft Cheeses
Semisoft cheeses have softer rinds and smooth, fairly soft interiors that are not runny. Examples include Havarti, a Canadian favourite, Fontina, and Oka, a New World version of French Port du Salut.
Firm and Hard Cheeses
Firm and hard cheeses are aged for long periods to remove moisture or are made from cooked and pressed curds. They can be sliced thinly, cut into cubes, or broken up for serving. Cheddar is a popular variety in this category, with medium being Canada's best-loved cheese. Other examples include Gouda, reproduced in Canada by Dutch settlers, and Clothbound Cheddar, a traditional method revived by Cows Creamery.
Blue Cheeses
Blue cheeses are known for their distinctive blue veins and strong, pungent flavours. They are often aged for longer periods, resulting in a sharper taste. Examples include Canadian blues like Le Ciel de Charlevoix, Bleu Ermite, and Bleu Bénédictin.
Goat and Sheep Cheeses
Goat and sheep cheeses offer a range of flavours and textures, from creamy and mild to crumbly and strong. Examples include fresh goat cheese, Le Migneron de Charlevoix, and Pyramide, an aged goat's milk cheese.
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Canadian cheese brands
Canada is home to several iconic cheese brands that are crafted with 100% Canadian milk, offering a range of delicious and creative varieties. Here is an overview of some renowned Canadian cheese brands:
Lactantia
Lactantia, one of Canada's leading dairy brands, has been crafting premium dairy products since 1947. They offer a range of products, including milk, cream, and butter, as well as delicious restaurant-quality desserts made from traditional French recipes. Lactantia is committed to using all-natural ingredients and fresh milk from local cows, ensuring the highest quality and taste.
Black Diamond
Black Diamond is a trusted cheese brand in Canada, with a history dating back to 1933. They offer a wide variety of premium-quality natural cheese products, including wholesome and delicious options for the entire family. Black Diamond is known for its commitment to tradition and quality, using 100% real cheese and no artificial ingredients. Their products are perfect for creating gourmet dishes at home, providing both convenience and versatility.
Cracker Barrel
Cracker Barrel is another iconic Canadian cheese brand, offering a range of gourmet-quality cheese products. Their cheeses are known for their great taste, creamy texture, and high protein content, with 8 grams of protein per serving. Cracker Barrel cheeses are perfect for those seeking quality, convenience, and versatility in their culinary creations.
Armstrong Cheese
Armstrong Cheese is an award-winning Canadian cheese maker, offering a variety of high-quality cheese products manufactured using milk from Canadian farms. They are committed to delivering the best in taste and quality, ensuring that Canadian families can enjoy delicious cheese as part of their meals.
Cows Creamery
Cows Creamery is known for reviving the traditional clothbound cheddar-making technique in Canada. They were the first to reintroduce this unique cheese-making method, resulting in delicious and distinctive cheddars. Cows Creamery also showcases the creativity of Canadian cheese makers, such as the Davison sisters, who create hyper-local cheeses with rich and creamy family-farmed milk, like their renowned blue-brie cross, Velvet Blue.
In addition to these notable brands, Canada is also home to other well-known cheese producers, such as Galbani, Président, and Lactalis Canada, each offering their unique selection of cheese products to cater to diverse tastes and preferences.
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How to identify Canadian cheese
Canada has a rich history of cheese-making, which can be traced back to the early 17th century when Samuel de Champlain brought cows from Normandy. Since then, Canadian cheese has evolved to include several hundred varieties, from cheddar to experimental Canadian versions of Camembert and Feta.
Look for the Blue Cow Quality Milk Logo: The Blue Cow Quality Milk Logo is a reliable indicator that the cheese is made from 100% Canadian milk. This logo signifies the high standard of animal care, quality, and food safety that Canadian cheese upholds.
Check the Type of Milk Used: Most Canadian cheeses are made from cow's milk, which is known for its rich and nutritious composition. However, some cheeses may also be made from the milk of other dairy breeds, such as Guernsey cows, known for producing rich milk that contributes to the distinct flavour of cheeses like Niagara Gold.
Consider the Processing and Texture: Canadian cheeses can be classified into six categories based on their moisture content: firm, soft, semi-soft, fresh, blue-veined, and hard. The processing techniques and moisture content influence the final texture of the cheese. Harder cheeses, for example, undergo more pressing to remove moisture during production.
Explore Regional Specialties: Quebec, for instance, has a long history of cheese-making, with experimental varieties like Canadian Camembert and Feta. Ontario, particularly in the late 19th century, was known for its cheddar exports, with over 1,242 cheddar factories in the province.
Examine the Ripening Techniques: Some Canadian cheeses, like unripened or fresh varieties, do not require a ripening process. However, many others undergo ripening techniques involving humidity, moisture, and oxygen control, which contribute to their unique texture and flavour profiles.
By considering these factors, you can gain a better understanding of Canadian cheese and its distinct characteristics, helping you identify and appreciate the diverse offerings from this cheese-making nation.
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Frequently asked questions
Cheese is made from milk, usually cow's milk, but also sheep and goat's milk. The milk is curdled and separated into solid curds and liquid whey. The whey is drained to achieve the desired moisture content and pressure is applied to the curds to remove more whey and achieve the right texture.
Look for the Blue Cow Quality Milk Logo, which indicates that the cheese is made from 100% Canadian milk. You can also check the ingredient list to see if the cheese is made with modified milk ingredients or milk protein concentrates, which are often imported from other countries.
Canada produces over 1,050 varieties and brands of cheese, with most falling into the categories of firm, soft, or semi-soft. Traditional aged cheddar, for example, is made with 100% Canadian milk and has a unique texture and a lingering finish as it ages. Other popular Canadian cheeses include Quebec's L'Île-aux-Grues Cheddar, Niagara Gold, and Velvet Blue, a blue-brie cross.
