All about Cheese
Making tasty meals is easy when they’re cheesy. See how Canadian cheese brings all kinds of recipes to life.
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.
It starts with Canadian milk
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.
Draining the whey
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.
Bring on the pressure
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.
Ready and ripe
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.