| 词条 | Canadian cheese |
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HistoryCanadian cheeses were almost entirely farm-made until 1864 when an American, Harvey Farrington started buying Canadian milk in commercial quantities necessary for industrial cheese making. The first commercial factory "The Pioneer" was set up in Norwich, Ontario, in 1864.[2] Following a wheat midge outbreak in Canada in the mid-nineteenth, farmers in the province of Ontario began to convert to dairy farming in large numbers, and cheddar cheese was their main exportable product (before electric refrigeration was invented), even being exported back the cheese's country of origin, England. In one year, 1867 the year of Canadian Confederation 200 cheese factories were established in Ontario alone.[2] In 1881, Édouard-André Barnard created North America's first cheese-making school in Saint-Denis-de-Kamouraska, Québec. A dairy school (Canada's first) opened in 1892 in Saint-Hyacinthe, Québec, and in 1901 produced experimental Canadian versions of Camembert and Feta.[2] By the turn of the twentieth century there were 1,242 cheddar factories in Ontario, and cheddar had become Canada's second largest export behind timber.[1] Cheddar exports totalled {{convert|234000000|lbs}} in 1904, but by 2012, Canada was a net importer of cheese, and a manufactured cheese product "Kraft Dinner" macaroni and cheese had become Canada's most popular grocery product and de facto national dish. James Lewis Kraft grew up on a dairy farm in Ontario, before moving to Chicago. As writer Sarah Champman writes, "Although we cannot wholly lay the decline of cheese craft in Canada at the feet of James Lewis Kraft, it did correspond with the rise of Kraft's processed cheese empire."[1] In the more recent history of Canadian cheese, President Donald Trump has said that Canada will no longer be renegotiated with in the North American Free Trade Agreement (NAFTA) due to its new tariff of nearly 300 percent on dairy. [3] Contemporary cheese productionCanadian cheeses are classified into six categories per their moisture content, which are firm, soft, semi-soft, fresh, blue-veined and hard, with most cheeses being classified as firm, soft, or semi-soft.[9] Canada presently produces over 1,050 varieties and brands of cheese.[9] More than half of the cheese manufacturers are located in Québec.[4] The Sélection Caseus is an annual contest for Québec cheeses that began in 1999. It awards gold, silver and bronze prizes each year as well as prizes in diverse categories.[5] See also{{portal|Canada|Food}}
References1. ^1 2 {{cite news | url=http://walrusmagazine.com/printerFriendly.php?ref=2012.09-food-manufacturing-taste | title=Manufacturing Taste | work=The Walrus | date=September 2012 | accessdate=September 1, 2012 | author=Chapman, Sasha}} 2. ^1 2 3 {{cite web|url=http://www.dairygoodness.ca/cheese/the-history-of-cheese/cheese-in-canada|title=Cheese|author=Dairy Farmers of Canada|publisher=|accessdate=7 January 2016}} 3. ^{{Cite news|url=https://www.economist.com/the-americas/2018/09/08/the-coddling-of-the-canadian-cow-farmer|title=The coddling of the Canadian cow farmer|work=The Economist|access-date=2018-09-12|language=en}} 4. ^1 2 Canadian Cheese Directory. Canadian Dairy Information Centre, Government of Canada. 5. ^{{cite web|last1=Ministère d'Agriculture, des Pécheries et de l'Alimentation du Québec|title=Sélection Caseus|url=http://www.caseus.ca}} Further reading
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