Our Brie-like cheese, on a crouton, oven cooked (see recipe), in a sauce or a stuffing fits the definition of comfort food.
The origin of cheese dates back to around 8000 BC. This approximate date coincides with the domestication of sheep, the third animal after the dog and the goat to accompany mankind.
At a time so remote, four thousand years before the advent of writing, it is difficult to be precise, but it is thought that this fantastic invention could be a coincidence. Indeed, in the Middle East and among the Turkish nomads in Central Asia, skins and internal organs of animals were in those days, used as food containers for storing and transporting food.
From there, it was enough that a shepherd stored his sheep milk in a stomach, for rennet naturally contained in this body transforms fresh milk into curds and whey milk: we have our first cheese!
But back on topic ... In these territories, in a very hot climate, preservation of salted cheese required a lot of work, much more than the Feta of our time that we keep in the refrigerator!
Only with the export process to Europe and temperate climates could the cheese that we know develop. Less salty cheeses have provided an environment conducive to the development of bacteria and mold, known to influence the texture and taste of our dairy friend.
Ceramic faisselles (cheese drainers), constituting the first archaeological evidence of cheese making, have also been discovered in Europe, specifically in Poland, and dated 5000 BC.
It was only in Ancient Rome that cheese became an everyday delicacy. Since then it has never left our tables and in our time, a Canadian consumes an average of nearly 30 pounds per year ... never to thank the shepherd of the Fertile Crescent, who had the brilliant idea to carry his sheep milk in a sheep stomach.
Vache à Maillotte
February 25th, 2015
The allergy to cheese as a food does not exist. However, it is possible to be allergic to a protein contained in milk. This allergy to milk, as it is commonly called, is not widespread, it is estimated that less than one hundred adults is concerned. The most frequently shown protein is called Casein.
The word probably evoke something among fans, since it comes from the Caseus, which means Cheese in Latin, and lends its name to the prestigious award for best Quebec cheeses, one the prize won by our Allegretto for example!
If the milk allergy issue is very marginal, lactose intolerance, however, is a different story.
Lactose intolerant people tend to wrongly banish cheese from their diet, thus depriving themselves of its benefits to our body.
Why wrongly? Because from the time when milk is fermented with a bacterium, which is the case for cheese, it will feed on the lactose in milk with a bewildering appetite until it eliminates it almost or entirely, dependent on the type of cheese.
In hard cheeses, there is no lactose! In soft cheeses, there are still traces, but when you eat one of these cheeses, you also ingest bacteria that consume what little lactose was left inside your digestive system.
Prejudices are sometimes stubborn, but for the lactose intolerant, cheese is actually the perfect source to satisfy our taste buds and it is full of minerals essential to the functioning of our body!
Vache à Maillotte
February 9th, 2015
In the age of globalization, consuming a Quebec artisan product is as much a gustatory pleasure as a civic duty: buy products from here to support the people here.
For example, when our sheep milk cheese Allegretto is found on your table, it will have traveled the circuit, the dairy producer to the grocery store, to the carrier, and will feed a multitude of local workers.
On the other hand, some multinationals in the sector show a profit greater than $ 500 million and pay dividends to shareholders that are rarely in Quebec.
In 2014, according to the Canadian Dairy Information Centre, four major groups, including the Kraft Company, adjudicated 85% of total cheese sales nationwide. The share of small producers, meanwhile, accounted for just 7.5% ...
Yet small cheese has many advantages over larger industrial dairy. Since they are supplied locally, their expenses are reinvested in the community. As they are based locally, they pay their taxes locally.
In our consumer society, power and truth lies in the purchasing behavior of families. According to a report by the NGO Equiterre if every week, every Quebec family replaced $ 20 purchased goods from outside with the same value of Quebec products, more than 100 000 jobs could be created.
Promoting local products is not just a matter of taste or color, it is above all a political choice, and that is your local area that wins.
Vache à Maillotte
January 23rd, 2015
Who in the world of Quebec cheeses does not remember the operation conducted by MAPAQ with cheese in the province in 2008, following the discovery of cheese contaminated with listeria?
Do you eat cheese Quebec safely? Cheese made in Quebec is probably the most hygienic in the world!
By contrast, what about French cheese sold here?
To import to Canada, French cheese, for example, must show a health certificate. It is only on the basis of this document that the CFIA (Canadian Food Inspection Agency) lets in tons of cheese imported into the Quebec market.
Of all the cheeses imported into Canada, CFIA collects approximately 400 samples per year to ensure their safety. Quite a contrast to the intensive measures enforced in Quebec. Indeed, Quebec cheeses are inspected every month or several times monthly in some cases. In addition, the standards in Quebec related to the number of bacteria in cheese are 100 times more stringent than those of France.
Philosophy in France is different from ours in terms of the number of bacteria present in cheese.
Indeed, in France cheese from raw milk, for example, only needs to be considered safe for a healthy adult. In Quebec the same type of cheese must be safe for consumption by the general population: infants, the elderly, and people with weakened immune systems. The base is not at all the same to establish a standard.
It's the holiday season and your immune system is down?
Have a small piece of unpasteurized milk cheese from La Vache a Maillotte to cheer you up! Taste it, it's delicious and safe for everyone - baby too!
Vache à Maillotte
December 29th, 2014
In Canada and Quebec, more and more voices are expected to suggest that milk and cheese are expensive. The dairy prices would be lower if there was more of a supply management system (quota) in the country.
In addition, Canada will soon be the only country in the world to always have had such a system. In Europe in 2015, the supply management disappear emboitant way to Switzerland, Australia and New Zealand.
If some find that dairy products are expensive, it is worth remembering that it does not cost taxpayers anything! Indeed, this system of supply management is financially self-sustaining and receives no monetary contribution of public funds.
Now all the countries that have dropped the quota system have had to implement compensation programs that cost hundreds of millions to see more than 1 billion.
In the United States where milk and cheese may seem less expensive, it is worth mentioning that this industry is sustained by millions in all kinds of subsidies. In Canada and Quebec, the dairy industry does not receive government funding compared to pork or beef sector.
In addition, the price of dairy products has not known a decline in countries that have eliminated supply management, only the price of milk given to farmers has decreased. This has caused industrialization of the sector in order to lower production costs to a minimum. Thus creating many business losses and local jobs.
We can rest easy knowing the good cheese we enjoy here is made here, it gives regional employment, and once you have paid the government does not get in your pockets to support our business!
Vache à Maillotte
December 13th, 2014