1. Welcome To Wine and Cheese Canadian Style

2. Canadian Wine

3. History of Wine B.C. 1859 Oblate fathers 1907 – commercial grape production Salmon Arm 1917-1921 prohibition 1921 Growers Wines Co. formed 1932 Domestic wines and by-products Co. 1935 renamed “Calona Wines” 1937 expanded plantings - Okanagan Mission Ontario 1600 Jesuits make wine ( 1811 plantings near Toronto 1864 Vine Grower Association 1866 first commercial winery (Vin Villa) on Pelee Island 1917 - 1921 prohibition 1930 Industry leaders emerge

4. History of Wine - cont’d B.C. 1960 – 1978 pop wine boom 1978 Cottage Wineries licenses 1984 - 13 wineries in B.C. 1989 Farmgate licenses 1990 VQA formed followed by BC Wine Institue 1998 selling field opens 2005 - 126 wineries in B.C. over 6,000 acres vines Ontario 1960 – 1978 pop wine boom 1970 changes – small cottage wineries 1990 Growers open wineries, mergers begin VQA Ontario was formed 2006 Niagara Sub - appelations formed 2008 140 winery licenses over 16,000 acres in vine (104 produce VQA wines)

5. Canadian Wine Labels Understanding Them….

6. Cellered in Canada  0 to 30% Canadian juice  Imported juice  Not required to identify Country of juice origin  Only Wineries established before 1993 are allowed to blend imported wine

7. Product of Canada  100% Canadian Juice  Fruit wines, small BC wineries  Nova Scotia, NFLD

8. VQA - Mark of Quality  100% Canadian grapes  100% Geographic Origin  Quality standards  Vineyard designation  Estate bottled  Wine style regulation  Labeling regulation

9. 9 History of Cheese Making

10. Either 1608-1610 start of cheesemaking in Canada By 1630 French settlers made ripened cheeses according to recipes they had brought with them 1864 1st commercial cheese factory in Norwhich, Ontario 1865 cheese factory opened in Dunham PQ 1881 cheese making school established in Saint- Denis-de-Kamouraska Early 1900’s Canada began exporting cheese

11. Canadian Cheese 477 varieties are produced in Quebec 125 varieties are produced in Ontario 65 varieties are produced in other Canadian provinces

13. 13 CHEESEMAKING STEPS CURDLE DRAIN MOLD SALT MATURE PACKAGE

14. Curdling Draining Molding

15. Salting Maturing Packaging

16. 16 Cheese Variety Year(AD) developed -------------------- --------------------------- Gorgonzola 879 Roquefort 1070 Grana 1200 Cheddar 1500 Parmesan 1579 Gouda 1697 Gloucester 1697 Stilton 1785 Camembert 1791 SOME VARIETY DEVELOPMENTS

17. 17 Fresh Unripened Goat Cheese  80% moisture  usually not salted, unaged  Slightly acidulous, creamy taste

18. 18 Soft White Double Cream Brie  Cows milk  No aging  67-70% moisture  Many are mould- ripened  Mild and creamy, Soft and supple

19. 19 Semi-Soft Oka  Cows milk  Can be Aged  62-72% moisture  Light aroma  Flavours are more pronounced  great for snacking or desserts

20. 20 Firm Smoked Gouda  Cows milk  Can be aged  50-62% moisture  Can have washed or natural rinds  Drier texture

21. 21 Semi-Firm / Hard Cheddar  Cows milk  Aged 3 – 60mths  32-52% moisture  Sharper aromas  Rich but slightly crumbly

22. 22 Chocolate Cheese  Designer cheese  Creamy  Dessert

23. 23 How much milk does it take to make 1 pound of cheese?

24. 24 Enjoy your Curds & Whey