Canadian cheese

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.    

All kinds of Cheese

  • fresh cheese image
    Fresh cheese
  • soft cheese image
    Soft cheese
  • semisoft cheese taxonomy
    Semi-soft cheese
  • firm cheese image
    Firm cheese
  • hard cheese image
    Hard cheese
  • more cheese image
    Lots more

How to make the most of it

Cheese platter
Rind on

When serving washed rind or bloomy rind cheeses, cut a slice and keep the rind on. Edible rinds are a delicious part of the cheese tasting experience, adding in both flavour and texture.

Cheese cubes

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. 

Drained cheese

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. 

Cheese portion

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.

Slice of hard cheese

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.

For Canadian goodness,
look for the logo