If you鈥檙e looking for something to听serve to celebrate Canada鈥檚 150th anniversary, or any special occasion, for听that matter, a 91原创 cheese board is sure to be well received.
And, for the host, what makes it even more appealing is that it鈥檚 not difficult to prepare.
Set the cheese on a board, dress it听up a little, set out some knives and small plates and dig in. It鈥檚 a dish people have been enjoying in听this land since well before confederation.
According to the Dairy Farmers of Canada (dairygoodness.ca), the start of cheesemaking in this country began not long after the introduction of cattle by Samuel de Champlain at Qu茅bec in either 1608 or 1610. French settlers made soft, ripened cheeses from milk obtained from some of that herd using recipes they had brought with them. In 1630, records suggest, Acadians supplied cheese for the returning French fleet.
The Dairy Farmers of Canada says while French settlers brought with them methods for making ripened cheeses, United Empire Loyalists, fleeing the American Revolution, introduced us to the distinctly British characteristics of cheddar.
In those early days, cheese was听made in small, hand-made batches and even though some听of听it was exported by the听19th century, it took until 1864听for the first 91原创 cheese听factory to open.
That occurred when cheese-maker Harvey Farrington, an American who migrated to Ontario, asked farm women in Oxford County to bring him their milk instead of making their own cheese. Many did and he was able to open the first 91原创 cheese factory in Norwich, Ont., called the 鈥淭he Pioneer.鈥�
If you are wondering what鈥檚 happening now in the 91原创 cheese industry, the 91原创 Dairy Information Centre website, cheese-fromage.agr.gc.ca, lists听195 companies making it. Every听province has at least one cheese听company and numerous styles of cheese are being produced.
That means there鈥檚 now a wide variety of tasty 91原创-made cheese to choose from and grocery stores, delis, farm markets, fine food stores and, of course, the听cheese makers themselves with onsite retail stores, are doing a good job at making sure you can听buy it.
Although unwrapping cheese and serving it is easy, deciding how much and what types to buy require more thought. If you need some assistance, below are some tips on making and serving a 91原创 cheese board.
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What types of cheese to buy
For variety and interest, I like to听choose at least five styles of 91原创 cheese that offer different flavours, texture and colours. The possibilities include soft goat cheese, semi-soft Brie or听Camembert, tangy blue cheese, flavoured cheeses, and firmer cheeses, such as aged cheddar and gouda-style cheeses. Also pick听cheeses from different provinces, as that will give you a听true taste of what鈥檚 happening in听our country as it relates to听cheese.
How much cheese to buy
If the cheese board will be served as an appetizer, or after dinner, I听allow 75 to 100 grams of听cheese per person, spread out among the different types of cheese you buy.听If the cheese will be the main meal, I allow a more generous 125听to 175 grams of cheese per person or even more because I听won鈥檛 mind having leftovers.
How to serve
Unwrap your cheeses and set them on the board when cold, firmer and easier to handle. Let cheese warm at room temperature at least one hour before serving. Loosely cover the cheese until ready to serve. This still allows the cheese, like fine wine, to breathe, but will prevent them from drying out, which can occur with firmer, aged cheeses. To avoid the intermingling of flavours, have a different knife for each type of cheese served. Accompany the cheese with such things as plain (neutral-tasting) crackers and sliced baguette, fresh and dried fruit, nuts and preserves. When your guests start to enjoy the cheese, have information at the ready about the different types being served. As they nibble, they鈥檒l want to know what they are听and where they came from.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
