The story of Cheese
Making tasty meals is easy when they’re cheesy. See how Canadian cheese brings all kinds of recipes to life from building flavour to adding smooth creamy texture.
It starts with Canadian milk
To make mouth-watering Canadian cheese – any of the several hundreds of varieties available – 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.