Cheese Making
Recipes, Supplies
Chèvre (french for Goat) aka Goat Milk Cheese is available is a multitude of of stages, consistency and added flavors. Goat milk cheeses have better nutritional numbers than cheese made from cow's milk. Of importance to the diet conscious, Cholesterol and fats are down significantly. In most cases, Chèvre has 4 times less calories than the similar serving size of the cow milk varieties. Goat’s milk contains no carotene, so it produces a whiter cheese. Goat’s milk is also naturally homogenized.
A sample of nutritional values in goat milk cheese
Chèvre, 1 oz. (28g)
Calories: 103
Protein: 6.1g
Carbohydrate: 0.72g
Total Fat: 8.5g
Fibre: 0.0g
The University of Guelph’s cheese site has detailed information about cheesemaking technology.
Black River
Cheese,
Milford
Black River Cheese
913 County Road 13, RR#2, Milford, ON K0K 2P0
[Tel] 613-476-2575 [Fax] 613-476-1760
Heritage Artisan Cheeses with an eye on the environment
Their website
Fifth
Town Artisan Cheese Retailer
Making Cheese at Home-A Handy Recipe for Beginners
If you have always wanted to make cheese
--but didn’t know how or where to start,
try 5thTown cheese making recipe Download:
TASTERECIPE.doc
4309 County Road #8
Picton, ON K0K 2T0
Phone: 613-476-5755 Fax: 613-476-5855
Their Website Rivers Edge Dairy retailer
Rivers Edge Dairy
Katie Wilman
8102 Wellington Road 109 Arthur, ON
Phone: 519-848-5226
Fax: 519-848-6399
E-mail:
katie@riversedgesoap.ca
http://www.goatmilkproducts.ca/recipes.php
Macaroni & Cheese more on their site
2 ½ cups uncooked pasta
¼ cup goat butter
½ onion, chopped
3 cloves garlic, minced
¼ cup all purpose flour
3 cups River’s Edge goat’s milk
1 package (200g) River’s Edge plain chevre
2 cups shredded Monforte sheep cheese (Cheddar or Toscano)
1 tbsp. chopped fresh sage (optional)
1 tsp. salt
¼ tsp. pepper
Topping: (Optional)
2 cups fresh breadcrumbs
½ cup of River’s Edge Feta OR 1 cup shredded Monforte sheep cheese
2 tbsp. olive oil
Cook pasta until tender but firm, 8 to 10 minutes. Drain, rinse under cold water and drain again. Return to pot.
In another heavy saucepan, melt goat butter. Cook onion
and garlic for 3 to 5 minutes. Whisk in flour and cook for 1 minute,
stirring.
Gradually whisk in goat milk. Simmer over medium-high heat, whisking
often.
Gradually stir in chevre and shredded sheep cheese. Add seasonings.
Add sauce to pasta and mix well. Pour into greased casserole dish. Combine breadcrumb topping ingredients. Spread evenly over casserole. Bake at 350 degrees for 30 minutes or until bubbling and beginning to brown.
Fankhauser's Cheese Page
Recipes
Leener's
make your own store.
Recipes, supplies.
New England
Cheesemaking Supply
Recipes, supplies, equipment
On line Store
Glengarry Cheesemaking and Dairy Supplies
Recipes,
supplies, equipment
Fiasco Farm
Recipes, cheese press plans
Jack Schmidling Productions
Recipes, cheese press
plans.
Danlac
Supplies, recipes, equipment.
Hoegger
Supplies, equipment
Caprine Supply
equipment, supply
Regulatory Environment
Ontario’s dairy industry is highly regulated, both federally and
provincially. The
supply of raw cow milk is limited and tightly controlled, although
goat and sheep milk production does not operate under a supply
management system.
To make cheese from cow’s or goat’s milk,
your plant must be licensed by the Ontario Ministry of Agriculture,
Food and Rural Affairs (OMAFRA). Cheesemaking with milk from species
other than cows or goats is regulated as a food premise by local public
health units.
Each licensed cheesemaking plant receives at least one full, in-depth
inspection each year. The Canadian Food Inspection Agency may sample
the finished product to confirm it complies with food safety and quality
standards and to detect unfair marketing practices.
Labelling and packaging is regulated by the Food and Drug Act, which
is enforced by the Canadian Food Inspection Agency.
Demand for goat cheese is growing. Imports
surged between 1996 and 2002, according to Agriculture and Agri-Food
Canada’s
Canadian Dairy Goat Industry Profile, while
Ontario’s goat industry – the largest in the country – has been
expanding continuously. The
Ontario Goat
Milk Producers Association estimates at least
12 million litres of goat’s milk were processed in 2004, with about 75
per cent going to cheese production. The Toronto-based
Artisan Cheese Marketing offers three courses in cheese appreciation
as part of the Cheese Guild Certificate Program.
Cheese Culture offers a number of one-night cheese appreciation
classes in and around Toronto.
Guelph Food Technology Centre offers a wide range of courses for
food processors, including courses on food safety, management systems,
packaging, processing, product development and quality assurance.
Ontario Dairy Council offers training programs in plant milk and
cream grading, high temperature short time pasteurization and
train-the-trainer. The
Alliance
of Ontario Food Processors is a non-profit
organization of food processing companies and industry organizations
that promote and represent the Ontario food processing sector on issues
of common interest and concern.
Dairy Farmers of Canada is the national
policy, lobbying and promotional organization representing Canada’s
16,000 dairy farms. It works to create favourable conditions for the
Canadian dairy industry, today and in the future. The organization is
run for producers, by producers.
Dairy
Farmers of Ontario is the provincial dairy
marketing group and is owned and operated by Ontario’s dairy farmers. It
provides leadership in the production, transportation and marketing of
milk in Ontario.
The
Dairy
Practices Council is an American non-profit
organization of education, industry and regulatory personnel concerned
with milk quality, sanitation and regulatory uniformity. It publishes
educational guidelines for the dairy industry.
The
Ontario Cheese Society is a broadly based
group of artisan cheesemakers, milk producers, retailers and
enthusiasts. Its roles include facilitating networking and professional
development; advocating the value of the farmstead, artisan, regional
and specialty cheese community; informing members on emerging trends;
and promoting Ontario artisan, farmstead and regional cheeses.
Ontario Dairy Council is a provincial
not-for-profit trade association representing the interests and concerns
of dairy processors in Ontario. It promotes progressive policy making,
keeps members up-to-date on current industry issues, facilitates access
to technical expertise, provides continuing education, and offers
important networking opportunities.
The
Ontario Dairy Sheep Association is a group of
sheep producers that was established to help make sheep milking an
economic reality in Ontario.
The Ontario Food Processors Association does not currently have a
website, but you can contact them at: 1 Stone Rd. W. 4th Floor The
Ontario
Food Protection Association provides food
safety professionals with a forum to exchange information on protecting
the food supply. Members include food safety professionals from every
facet of the food industry (including dairy), supply and service
businesses, all levels of governments, research and testing
laboratories, academia and public health.
The
Ontario Goat
Breeders Association works to provide sound
information about goats, improve and develop goat breeds, encourage and
promote the expansion of all areas of the Ontario goat industry, and
assist in the development of meat, mohair and dairy product markets in
Ontario.
The
Ontario Goat Milk Producers’ Association
promotes effective dairy goat management, promotes dairy goat products,
promotes cooperation and exchange of information among goat’s milk
producers, and informs the public about goat dairy products.
The List is a search engine designed to
provide a comprehensive search of provincially based associations
dealing with rural communities, and the entire agriculture and food
industry in Ontario. The List can be used to find associations, download
information, and even print mailing labels.
Every two years, Dairy Farmers of Canada holds the
Canadian Cheese Grand Prix to make Canadian
cheeses better known and appreciated by consumers, the food industry and
hotel and restaurant professionals. All Canadian cheesemakers are
invited to enter their products.
The
Canadian Dairy Information Centre is a
single-window access to dairy market information and Canadian dairy
policy. It is a partnership between Agriculture and Agri-Food Canada,
the Canadian Dairy Commission and Dairy Farmers of Canada.
The
Dairy Business Innovation Centre is a
non-profit Wisconsin-based organization dedicated to growing specialty
and artisan cheese and dairy businesses. It provides an array of
technical services including product development, processing technology,
equipment expertise, business planning and market development.
The
Guelph Food
Technology Centre is an independent,
industry-driven, not-for-profit organization that helps food companies
and food entrepreneurs improve their competitiveness and profitability
by helping them develop new products, design new processes, train their
staff and implement safety and quality systems.
Cheese Appreciation Courses
Other Training
Source:
Cheesmaking Business Information Bundle
© Queen's Printer for
Ontario, 2009 -
Last Modified: June 22 2009
Industry Associations
Guelph, Ont. N1G 4Y2
Tel: (519) 826-3590
Fax: (519) 826-3591
The Alliance of Ontario
Food Processors Association
is a non-profit organization of food and beverage processing companies
and industry organizations. Members have joined together to provide a
comprehensive and co-ordinated approach to promoting and representing
the Ontario food and beverage processing sector on issues of common
interest and concern.Other Links
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