Welcome To Wine and Cheese Canadian Style Canadian

Welcome To Wine and Cheese Canadian Style

Canadian Wine

History of Wine B. C. l l l 1859 Oblate fathers 1907 – commercial grape production Salmon Arm 1917 -1921 prohibition 1921 Growers Wines Co. formed 1932 Domestic wines and by-products Co. 1935 renamed “Calona Wines” 1937 expanded plantings Okanagan Mission Ontario l l l 1600 Jesuits make wine ( 1811 plantings near Toronto 1864 Vine Grower Association 1866 first commercial winery (Vin Villa) on Pelee Island 1917 - 1921 prohibition 1930 Industry leaders emerge

History of Wine - cont’d l l l l B. C. 1960 – 1978 pop wine boom 1978 Cottage Wineries licenses 1984 - 13 wineries in B. C. 1989 Farmgate licenses 1990 VQA formed followed by BC Wine Institue 1998 selling field opens 2005 - 126 wineries in B. C. over 6, 000 acres vines l l l Ontario 1960 – 1978 pop wine boom 1970 changes – small cottage wineries 1990 Growers open wineries, mergers begin VQA Ontario was formed 2006 Niagara Sub appelations formed 2008 140 winery licenses over 16, 000 acres in vine (104 produce VQA wines)

Canadian Wine Labels Understanding Them….

Cellered in Canada Ø 0 to 30% Canadian juice ØImported juice ØNot required to identify Country of juice origin ØOnly Wineries established before 1993 are allowed to blend imported wine

Product of Canada Ø 100% Canadian Juice ØFruit wines, small BC wineries ØNova Scotia, NFLD

VQA - Mark of Quality 100% Canadian grapes Ø 100% Geographic Origin Ø Ø Quality standards Ø Vineyard designation Ø Estate bottled Ø Wine style regulation Ø Labeling regulation

History of Cheese Making 9

History of Cheese Making l l l Either 1608 -1610 start of cheesemaking in Canada By 1630 French settlers made ripened cheeses according to recipes they had brought with them 1864 1 st commercial cheese factory in Norwhich, Ontario 1865 cheese factory opened in Dunham PQ 1881 cheese making school established in Saint. Denis-de-Kamouraska Early 1900’s Canada began exporting cheese

Canadian Cheese l 477 varieties are produced in Quebec l 125 varieties are produced in Ontario l 65 varieties are produced in other Canadian provinces

CHEESEMAKING STEPS CURDLE DRAIN MOLD SALT MATURE PACKAGE 13

Curdling Draining Molding

Salting Maturing Packaging

SOME VARIETY DEVELOPMENTS Cheese Variety Year(AD) developed --------------------------- Gorgonzola 879 Roquefort 1070 Grana 1200 Cheddar 1500 Parmesan 1579 Gouda 1697 Gloucester 1697 Stilton 1785 Camembert 1791 16

Fresh Unripened Goat Cheese Ø 80% moisture Ø usually not salted, unaged Ø Slightly acidulous, creamy taste 17

Soft White Double Cream Brie Cows milk Ø No aging Ø 67 -70% moisture Ø Many are mouldripened Ø Ø Mild and creamy, Soft and supple 18

Semi-Soft Oka Ø Cows milk Ø Can be Aged Ø 62 -72% moisture Ø Light aroma Ø Flavours are more pronounced Ø great for snacking or desserts 19

Firm Smoked Gouda Cows milk Ø Can be aged Ø 50 -62% moisture Ø Can have washed or natural rinds Ø Ø Drier texture 20

Semi-Firm / Hard Cheddar Ø Ø Ø Cows milk Aged 3 – 60 mths 32 -52% moisture Sharper aromas Rich but slightly crumbly 21

Chocolate Cheese Ø Designer Ø Creamy Ø Dessert cheese 22

How much milk does it take to make 1 pound of cheese? 23

Enjoy your Curds & Whey 24