welcome to wine and cheese canadian style. canadian wine
TRANSCRIPT
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WelcomeWelcomeToTo
Wine and CheeseWine and CheeseCanadian StyleCanadian Style
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Canadian WineCanadian Wine
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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
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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)
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Canadian Wine LabelsCanadian Wine Labels
Understanding Them….Understanding Them….
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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
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Product of CanadaProduct of Canada
100% Canadian JuiceFruit wines, small BC
wineriesNova Scotia, NFLD
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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
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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
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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
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Curdling
Draining
Molding
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Salting
Maturing
Packaging
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Cheese Variety Year(AD) developed
-------------------- ---------------------------
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