THE HEART OF THE BUSINESSįromagerie Kapuskoise's cheeses are known, savoured, and loved far beyond Northern Ontario. In December 2016, less than three years after the beginning of the production of the Kapuskasing, it was added to the list of the best cheeses in Ontario presented by the Ontario Culinary Tourism Alliance.īut today, the one-year-old Mattagami (made from cow’s milk) and the Saganash (from sheep’s milk) are in high demand, says Denis Nadeau, the cheesemaker’s father, who is as passionate as his son about the cheesemaking process and invested in the commercial development of the family business. The Fromagerie Kapuskoise products have found their way from Kapuskasing to the top of the CN Tower, in the selection of fine Canadian cheeses of the revolving restaurant’s menu.
The desire to deliver a French artisanal-style cheese, and the taste for perfection that drives the cheesemaker, don’t go unnoticed, especially during the popular Royal Winter Fair of Ontario. Credit: Noëlla Nadeau for Fromagerie Kapuskoise
François being François, always wanting to think outside the box, he even made some goat curds.įrançois Nadeau and brother Emmanuel at work. The Kapuskasing, the Opasatika (Tomme), the Mattagami, the Saganash and the Pagwa were successively born, bearing Oji-Cree names.īeing from a strongly French-Canadian community, cheese curds had to be added to the lot. So the cheeses were born, and he named them after the rivers that cross Northeastern Ontario's land. He wanted the cheeses to reflect the Northern Ontario landscape and to truly bring forward a regional taste, getting milk from local cows or sheep. But his love for the region he grew up in was strong. Upon his return, he now faced the challenge to adapt French recipes to the Northern Ontario terroir-which is quite different than the Alps’. He then spent a year in Haute-Savoie (France) to learn the art of French cheese. François Nadeau packed his suitcases once more to visit cheese factories in Quebec. This is how he came to produce cheese-and he figured while he was at it, he would make the best there is!īack in Northern Ontario, he explained his intentions and vision to his close-knit and forward-thinking family. He easily managed to prepare bread, but the cheese-making exercise turned out to be significantly more complex.
#Artisan cheese types registration#
Next Advanced Cheesemaking: Artisan Course: 3 rd October 2024 registration closes 2 weeks before course start date.Ĭertificates will be printed and issued in-person on the final day of each course for all in-person courses.The cheeses, made from local milk, are aged on local wood. Jiménez-Maroto - CDR technical course contactĬontact with questions on course content or if this course is right for you.Ĭontact with questions on registration, certificates, or other questions.Ĭourse Instructors: Luis A. The following resource book will be provided for you and is included in your registration fee: Cheese Ripening Guide. Identify defects, causes, and solutions common in soft, semisoft and washed rind cheeses.Understand the impact of varying key processing steps on the quality of soft, semisoft and washed rind cheeses.Learn the cheese chemistry behind soft, semisoft and washed rind cheeses.Understand the functionality and end user applications of soft, semisoft and washed rind cheeses.Describe and demonstrate the fundamental cheesemaking steps for soft, semisoft.Master the understanding of the foundational science related to cheesemaking.Successful completion of Cheesemaking Fundamentals (or pre-approved work experience*) is required prior to taking this course.
October 2023 will feature the manufacture of soft and semisoft cheeses, including soft and semisoft washed rind cheeses. The course is offered annually, and the focus rotates each year.Ĭontent that was previously a part of our Advanced Cheese Technology short course has been revamped to enhance your cheesemaking knowledge and skills with classroom lectures by CDR content experts, hands-on labs and activities, sensory experiences, and critical thinking exercises. This advanced level cheesemaking course takes a deep dive into various artisan cheese varieties and is part of the Wisconsin Master Cheesemaker® curriculum. Registration closes: Septem| course fee: $1325 Limburger-types, Beerkäse, Raclette, Fontal)Ģ023 Course Dates: October 10-12, 2023 | registration opens: July 6, 2023 2023 Focus: Muenster, Brick, Havarti, and Farmers and semisoft washed rind cheeses (e.g.
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