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Despite its partial French background, Canada produces few cheeses of more than passing interest - apart from their marvellous Cheddar, which is of very high quality (the best of which is unpasteurised). Copies of cheeses such as Mascarpone, Monteray Jack and Mozzarella are plentiful, but not noteworthy (and certainly not found in Britain). Others of note are -
Fromage Raffiné: A soft cows' milk cheese made on the Isle of Orléans. Cheeses are flat and round.
Mamirolle: An organic semi-soft, rind-washed, pasteurised, cows' milk cheese from the Quebec region. It has a sharp, hazelnutty flavour and should be tried if found.
Le Moine: A firm, pasteurised, cows' milk cheese - resembling Gruyere - made at the Abbey of Benoit du Lac, Brome County.
Maigrelet: A semi-soft skimmed milk cheese, made in Quebec.
Oka: A creamy and tangy cheesemade by Trappist monks near Montreal - it resembles French Port Salut.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.