This text is part of the special book Plaisirs
Novelties and classics to revisit, events and ephemeral activities… Each week, the Plaisirs book informs you of gourmet news not to be missed. With the holidays just a few weeks away, we invite you to discover some of the best local cheeses. A little dive into a world of unparalleled flavors!
To each their own tablet!
On the Fromages d’ici website, there is a classification for fine cheeses, made from cow’s milk, which includes three dimensions: flavor (aroma + flavour), intensity and texture. This new tool was developed by Les Producteurs de lait du Québec with the contribution of the Center d’expertise cheeseière du Québec. Taste tags, similar to those used by the SAQ, help us easily identify the organoleptic characteristics of each cheese.
Compose your cheese board
For a successful platter, we recommend L’Empereur and Le Douanier from the Kaiser cheese dairy, La Meule des champs from Rang 9, Le Verdict d’Alexina from the Le Détour cheese dairy. To be tasted according to the growth of the flavors in this order: Verdict d’Alexina, Empereur, Douanier, Meule des champs. This selection can also be enhanced with cheeses made from different milks: goat, sheep or buffalo, pasteurized or raw milk, or lactose-free. The best cheese in Quebec, winner of the Caseus Gold award this year, is a sheep’s cheese, Zacharie Cloutier, from the Nouvelle-France cheese dairy.
In his book, The art of serving, presenting and tasting cheese, Yannick Hachim, cheese merchant, gives a range of tips for a successful tasting. “After choosing the order of service according to the intensity of the flavors, you can also take cheeses of different colors, which is visually more attractive for a platter! he advises.
Know the reserved designations
Aware of new cheese trends, Mr. Hachim has noticed that consumers are becoming more and more knowledgeable: “For example, some people ask me if we sell Canadian cow cheese. Precisely, this cheese now has a reserved designation. This is a new designation of specificity in Quebec, which benefits all those who work to preserve this heritage species, which would be the first dairy cow in America! The Pied-de-Vent cheese dairy and the 1608 Charlevoix dairy produce this type of controlled appellation cheese.
We also hear more and more about “farm cheese”. This appellation will officially see the light of day in 2023, but, for a year already, some local cheese makers have had their certification. “We are pioneers in Quebec, the only ones in North America to have this protected and controlled designation, which applies to our cheese makers! adds Mr. Hashim.
This certification was developed by the Council for Reserved Designations and Enhanced Terms, an organization that ensures the preservation of our heritage. On their site, it is explained that “Farm cheese” is the first “rewarding term” in Quebec to be authorized. In April 2023, the appellation will be approved. A farmhouse cheese is made by a cheese producer using traditional techniques with milk coming only from his farm. This designation therefore does not apply to all Quebec artisan cheesemakers. The “Québec Vrai” logo certifies the controlled designation of origin, gives recognition to the terroir and promotes the work of the artisan cheese maker. It also encourages the values of traceability and preservation of the environment. For the moment, 22 cheeses have received the certification of farmhouse cheese, coming from only two cheese factories, the Fromagerie du Presbytère and the Fromagiers de la Table Ronde. However, several others are in the process of being certified.
Cheese for vegetarians
With the rise of veganism, “fauxmage” is increasingly popular on grocery store shelves. This product is a substitute for real cheese; it has a texture and flavor similar to that of cheeses made with animal milk, except that it is made with ingredients intended to replace it, such as coconut milk, cashew drink, oil and tofu, etc. Today, there are several brands on the market, and supermarkets even have their own. Everyone has their own recipe, their tastes differ and their use varies. Please note: some cheeses contain animal rennet and are therefore not vegan!
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.