![]() ![]() This year’s Great Canadian Cheese Festival will be held June 4-5 and feature about 150 different cheeses. Featuring exclusively Canadian artisan cheesemakers as well as other artisan food producers, small-batch wineries and craft breweries, the festival has grown in popularity every year, last year exceeding 5,000 attendees. ![]() cheese festivals and other food and wine events, in 2011 he launched the first Great Canadian Cheese Festival in Picton, Ontario. have such a huge variety being produced from fresh to Blue to aged, clothbound Cheddars to flavored cheeses, which have become very big over the last couple of years.”Īs the local food movement started to catch fire over the last decade, Kolesnikovs says, he noticed more and more Canadian artisan cheeses entering the market. “In artisan cheeses, we now - as in the U.S. “In Canada’s total cheese market, Cheddar and Mozzarella still dominate and probably will for many years to come,” says Georgs Kolesnikovs, founder and director of The Great Canadian Cheese Festival. More than 1,000 varieties of cheese are produced across Canada. Canada’s largest dairy processors are Quebec-based Saputo and Agropur, and Parmalat Canada of Ontario. The vast majority of this cheese is produced in Quebec and Ontario. In 2015, Canada produced a total of 438.4 million kilograms (966.5 million pounds) of cheese, more than half of which was Cheddar and Mozzarella, according to data from the Canadian Dairy Information Centre, maintained by the dairy section of the government’s agriculture department. It serves a much smaller population, runs under a supply-management system and is more focused on fulfilling domestic demand, with relatively low export activity. TASTE OF CANADA - Margaret Peters-Morris (left), owner and cheesemaker at Glengarry Fine Cheese, Lancaster, Ontario, gives samples to attendees of The Great Canadian Cheese Festival, an event held every summer in Picton, Ontario, showcasing artisan producers from across the country.Ĭanada’s dairy industry, however, is quite different in other aspects. Photo courtesy of The Great Canadian Cheese Festival As in the United States, commodity cheeses like Cheddar and Mozzarella traditionally have dominated Canada’s market, though artisan and farmstead cheeses have emerged in the last couple decades to find growth alongside local food movements and interest in high-end cuisine. border, Canada’s cheese industry reflects some similarities to the U.S. This month we are pleased to introduce our latest country - Canada. The nations’ interplay with the United States also is explored. Each month this series takes an in-depth look at various nations/regions’ dairy industries with coverage of their milk and cheese statistics and key issues affecting them. From Cow to Curd: A Look Across the NationĬanada grows cheese sector to meet global trade demandsĮditor’s note: Passport to Cheese is Cheese Market News’ feature series exploring the dairy industries of nations around the world. ![]()
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