Although, Cheddar is originally a product of England, but now, Canada produces some of the best cheddar in the world. The climate, soil, pasture, cattle stock, and milk quality separate out superior Canadian Cheddar from the regulars. Unlike other cheddars, Canadian cheddars have a smoother, creamier texture as well proffer the right balance of flavour and sharpness. Depending on their age, the flavour, texture and aroma of a cheddar cheese can vary.
Cheddar is traditionally creamy white in colour but due to the addition of tasteless food colouring, it often appears dyed in an orange hue. The cheese can be made from raw, pasteurised or thermalized milk to retain more of the flavour-enhancing enzymes. Even if cow’s milk is the most commonly used source for making the cheese, it is not uncommon to find Canadian cheddar made from sheep or goat's milk. Cheddar ripens from inside out and is classified depending on its aging time.
In Canada, cheddar is produced almost entirely by a number of large companies in Ontario including limited artisanal producers. Of these, the most prize winning cheddar maker in all Canada, is the Balderson Cheese Company. The cheese is aged for a minimum of three months and maximum up to six years for optimal supreme quality. Flavoured cheddar cheese spiced up with some popular flavours, made in Canada include cranberry, dill, flax, garlic, jalapeno, olive and sun-dried tomato. Some of the common types of Canadian Cheddars are Lancashire, Double Gloucester, Wensleydale, Leicester, Derby, Cheshire, Cantal, Caerphilly and Colby.
Mild and Medium Cheddars are ideal for snacking and with lighter foods like omelets, sandwiches and as garnish. Old Cheddar can be used for shredding, slicing and pairs well with white wines and pale ales/lager. Extra Old Cheddar compliments white wines, red wines & rose wines. It is best used for rich, creamy sauces, shredding, baking.
- Made from pasteurized or unpasteurized cow's, goat's or sheep's milk
- Country of origin: Canada
- Region: Ontario
- Family: Cheddar
- Type: hard, artisan, processed
- Texture: crumbly and open
- Rind: natural
- Colour: yellow
- Flavour: full-flavored, milky, salty, sharp
- Aroma: fresh, rich, strong
- Vegetarian: no
- Producers: Balderson Cheese Company
Other Canadian cheeses:
Avonlea Clothbound Cheddar, Blissful Blocks, Boivin Extra Aged Cheddar, Bootlegger, Caprano, Country Morning, Farm House Clothbound Cheddar, Fellowship Too, Fermiere, Fox Hill Parmesan, Kabritt, Pacific Rock, Peau Rouge
ADL Mild Cheddar, Boivin Medium Cheddar, Bothwell Black Truffle Cheddar, Brebis d'Azure, Cap Cressy, Caprano, Cressy Blu, Fox Hill Gouda, Gloucester Goat, Hayloft, Isabirra, Purple's a Must, St-Fidèle Swiss , Strawberry Moon
ADL Brick Cheese, Alpine Gold, Beemster 2% Milk, Bleu Bénédictin, Bleu L'Ermite, Boivin Marbled Cheddar, Cape Vessey, Castle Blue, Comtomme, Doré-Mi, ... show all ... , Fou du roy, Gracie Grey, Lady Jane, La Pyramide, Little Qualicum Raclette, Mamirolle, Monastery Cheeses, Noyan, Pied-de-vent, Richelieu, Saanen Silk, Shredded Bliss, Waupoos Lizzie
Belle Creme, Bleubry, Blissful Toppings, Brie Coco, Brie d'Alexis, Brie de Portneuf, Brie de Portneuf Double Cream, Brise du Matin, Camembert de Portneuf, Camembert des Camarades, ... show all ... , Capri Blu, Caprice , Capriny, Caronzola , Cendré des Prés, Château de Versailles, Comox Brie, Comox Camembert , Counting Sheep…and Goats..., Cream Cheesy Bliss, Garlic and Fine Herbs Cashew Cheese, Grey Owl, Hand Rolled Chevre Logs, Island Bries , La Bonaparte, Lacey Grey, La Rumeur, La Sauvagine, La Sauvagine Réserve, Le Cendrillon, Le Double Joie, L'Empereur, Le Reflet de Portneuf , Les Calendos , Le St-Raymond , L'Étoile de St-Raymond, Météorite , Monastery Cheeses, Okanagan Double Cream Camembert , Operetta, Paillot de Chèvre, Pizy , Saint-Honoré, Slices Of Bliss, Sun Dried Tomato and Basil Cashew Cheese
fresh firm cheeses:
Cheese Curds, Lemon Fetish, Lost Lake
fresh soft cheeses:
Chèvre des neiges, Goat Fromage Blanc, Lunetta