Cheese Made In Québec

Québec has hundreds of artisan cheese makers who produce small quantities of cheese using raw or pasteurized cow, sheep, or goat milk (or some combination) from local or regional farms. An artisanal cheese is made by hand, sometimes without modern technology in the traditional way but often combining modern equipment but with attention to the terroir, and with an emphasis on traditional cheese-making methods. The result is a diverse range of cheeses with complex flavors, textures, unique appearances, and aromas that set them apart from mass-produced cheeses. Cheese making has a long history in Québec. It was already well established in the time of New France. With the Conquest of 1760, cheese production became focussed on Cheddar, which gave rise to certain well-known products, such as Perron Cheddar in 1885. Cheese making has come a long way since then! Here are some examples of Quebec artisan cheeses: Grey Owl: A soft cheese with a bloomy rind and a slightly sweet taste La Sauvagine: A soft cheese with a washed rind and a creamy texture Alfred Le Fermier: A raw cow's milk cheese from Compton, Quebec with a supple texture and a smooth, washed rind. It has notes of blueberries, malt, bread, and hazelnuts, and won Gold and Bronze at the World Cheese Awards in 2017 You can learn more about Quebec's artisan producers and their cheeses at Fromages du Québec, which has an impressively organized and informative website. And if you get a chance to travel to Québec, bring back some cheese!