WelcomeWelcomeToTo

Wine and CheeseWine and CheeseCanadian StyleCanadian Style

Canadian WineCanadian Wine

History of WineHistory of WineB.C.

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

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’dHistory of Wine - cont’dB.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

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 LabelsCanadian Wine Labels

Understanding Them….Understanding Them….

Cellered in CanadaCellered in Canada

0 to 30% Canadian juiceImported juice

Not required to identify Country of juice origin

Only Wineries established before 1993 are allowed to blend imported wine

Product of CanadaProduct of Canada

100% Canadian JuiceFruit wines, small BC

wineriesNova Scotia, NFLD

VQA - Mark of QualityVQA - Mark of Quality

100% Canadian grapes 100% Geographic

Origin Quality standardsVineyard designationEstate bottledWine style regulationLabeling regulation

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History of Cheese History of Cheese MakingMaking

History of Cheese History of Cheese MakingMaking

Either 1608-1610 start of cheesemaking in Canada

By 1630 French settlers made ripened cheeses according to recipes they had brought with them

1864 1st 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

477 varieties are produced in Quebec

125 varieties are produced in Ontario

65 varieties are produced in other Canadian provinces

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CHEESEMAKING STEPSCHEESEMAKING STEPS

CURDLEDRAINMOLDSALTMATUREPACKAGE

Curdling

Draining

Molding

Salting

Maturing

Packaging

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Cheese Variety Year(AD) developed

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Gorgonzola 879

Roquefort 1070

Grana 1200

Cheddar 1500

Parmesan 1579

Gouda 1697

Gloucester 1697

Stilton 1785

Camembert 1791

SOME VARIETY DEVELOPMENTSSOME VARIETY DEVELOPMENTS

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FreshUnripened Goat Cheese

80% moisture usually not

salted, unaged

Slightly acidulous, creamy taste

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Soft White Soft White Double Cream Double Cream

BrieBrie

Cows milk No aging 67-70% moisture Many are mould-

ripened

Mild and creamy, Soft and supple

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Semi-Soft Semi-Soft OkaOka

Cows milk Can be Aged 62-72% moisture Light aroma Flavours are more

pronounced great for snacking

or desserts

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Firm Firm Smoked Smoked GoudaGouda

Cows milk Can be aged 50-62% moisture Can have washed

or natural rinds

Drier texture

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Semi-Firm / HardSemi-Firm / Hard Cheddar Cheddar

Cows milk Aged 3 – 60mths 32-52% moisture Sharper aromas Rich but slightly

crumbly

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Chocolate Chocolate CheeseCheese

Designer cheese

Creamy Dessert

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How much milk does it take

to make

1 pound of cheese?

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Enjoy your Curds & Whey