{"id":50417,"date":"2026-01-16T07:49:00","date_gmt":"2026-01-16T12:49:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50417"},"modified":"2026-01-13T19:55:02","modified_gmt":"2026-01-14T00:55:02","slug":"canadian-cheesemaking-history","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/stories\/canadian-cheesemaking-history\/","title":{"rendered":"A Look at Canadian Cheesemaking Through the Years"},"content":{"rendered":"\n

Why Canadian cheese dominates at American competitions<\/h4>\n\n\n\n
\n
\"\"<\/a>
Alfred le Fermier, a cheese from Canadian farmstead creamery Fromagerie la Station. Photograph courtesy of Fromagerie la Station.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

At the 2025 American Cheese Society Annual Judging & Competition, a hush fell over the ballroom full of cheese professionals. Who would win Best of Show? It turned out that Quebec-based Fromagerie La Station\u2019s raw-milk farmstead cheese won First\u2014for the second year in a row\u2014with Vermont\u2019s Jasper Hill Farm placing Second Best of Show, and Ontario\u2019s Stonetown Artisan Cheese taking Third. The results mirrored those from 2024, when the top three winners hailed from two Canadian makers and one American maker. So the new question on everyone\u2019s mind is: What\u2019s up with Canadian cheese?<\/p>\n\n\n\n

Historically, Canadians have a good 20 years of cheesemaking practice on Americans. Plus, the country was settled by the French, who brought their ancestral techniques across the pond. According to an article written by Kiri Endicott, a former cheesemonger at the now-closed Cheese Shop of Salem, French-style soft-ripened cheeses were produced in Canada starting in the early 1600s. In comparison, a Cheese Grotto blog post citing the Oxford Companion to Cheese states that the US began making cheese around 1629, with the establishment of Massachusetts Bay Colony.<\/p>\n\n\n\n

Jumping to the 1990s and 2000s, James Adams, business development manager at Canadian cheese distributor Aux Terroirs, says that Canadian cheesemakers reconnected with their heritage, crafting artisanal cheese that could rival Europe\u2019s. \u201cWe started to see people striving for excellence and not just simple production,\u201d he says. \u201cThis led cheesemakers in Canada to travel across Europe to hone their trade, with cultural exchanges really accelerating the knowledge pool.\u201d Cheesemakers at Fromagerie La Station and Stonetown Artisan Cheese have benefitted from studying abroad, confirming the trend. \u201cWhile it\u2019s important to use exceptional-quality milk when making really excellent cheese, the cheese must also be made by makers who have mastered the art of their craft,\u201d says Erin Harris, co-founder of the Canadian Cheese Collective.<\/p>\n\n\n\n

In terms of farming, Alberta Milk\u2014an organization representing the region\u2019s dairy farmers\u2014says that herd sizes are traditionally smaller in Canada. This gives farmers tighter control over their cows, explains Harris. Restrictions on the maximum somatic cell count are a contributing factor, too. \u201cCanadian dairy is regarded internationally for being of the highest quality,\u201d says Harris. \u201cA reduced count of somatic cells is associated with better-quality, cleaner milk.\u201d Furthermore, the bovine growth hormone rBST is illegal in Canada, but not in the US.<\/p>\n\n\n\n

There\u2019s also climate. Canada\u2019s long winters mean cheese is culturally ingrained as it was a vital food source that could outlast the cold season, says Adams. Canada also has different animal grazing schedules than other parts of the world. For example, Fromagerie La Station\u2019s cows graze rotationally in the farm\u2019s meadow\u2014full of nutritious grass, clover, alfalfa, and more\u2014starting May 15 until the end of growing season. After that, its cows eat dried hay and grasses grown exclusively on the farm, Harris says. The milk used for its award-winning cheeses is certified organic under Canadian standards.<\/p>\n\n\n\n

When peak farming regulations come together with craftsmanship, passion, and unique geography, it\u2019s no wonder Canada\u2019s created lightning in a cheese mold\u2014and everyone wants a taste. \u201cCanadians are endlessly proud of the cheese we produce here,\u201d Harris says. \u201cIt\u2019s a thrill to watch the world discover just how remarkable our cheese is.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

At the 2025 American Cheese Society Annual Judging & Competition, a hush fell over the ballroom full of cheese professionals. Who would win Best of Show? It turned out that Quebec-based Fromagerie La Station\u2019s raw-milk farmstead cheese won First\u2014for the second year in a row\u2014with Vermont\u2019s Jasper Hill Farm placing Second Best of Show, and Ontario\u2019s Stonetown Artisan Cheese taking Third. The results mirrored those from 2024, when the top three winners hailed from two Canadian makers and one American maker. So the new question on everyone\u2019s mind is: What\u2019s up with Canadian cheese?<\/p>\n","protected":false},"author":121,"featured_media":49618,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[26354],"tags":[],"coauthors":[34615],"class_list":["post-50417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"acf":[],"yoast_head":"\nA Look at Canadian Cheesemaking Through the Years | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"At the 2025 American Cheese Society Annual Judging & Competition, a hush fell over the ballroom full of cheese professionals. Who would win Best of Show? 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