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You are here: Home / Dairy / Cheese / Washed-Rind Cheeses / Port du Salut Cheeses / Cantonnier Cheese

Cantonnier Cheese

Cantonnier Cheese is a semi-firm, Port du Salut style cheese, created as an adaptation of Oka Cheese.

It is a farmhouse-style cheese, made from one farm, and with milk from a single herd of cows, though no official definition of the term “Farmhouse” exists in Canada. The cheesemakers had to obtain special permission from the Canadian government to use their own milk in making the cheese, as normally that is not allowed in Canada.

Like all Port du Salut style cheeses, the cheese is pressed and aged for around 7 to 12 weeks. During the time, the rind is washed. The ripening happens from the surface inwards.

The yellowish-orange rind has a greasy feel to it. The cheese inside is a pale cream colour and pliable.

Production started in 1994. It is made in the village of Warwick in Québec.

Cooking Tips

Melts well.

Nutrition

Fat content: 55%

Storage Hints

Keep in refrigerator for up to 2 or 3 weeks.

Language Notes

Cantonnier is an old French word that meant someone who worked on roads. Canton is also used in Quebec to mean “township”, and the village of Warwick was in the township of the same name.

This page first published: Mar 25, 2004 · Updated: Jun 23, 2018.

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Tagged With: Québécois Cheeses, Québécois Food

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