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Cheese from Canada, Québec, Îles de la Madeleine
Raw milk from Canadienne cows is set by a mix of culture souring and rennet, and the curd drains slowly. The soft cheese gets a washed rind that turns irregular orange, and as a raw-milk cheese it must be held 60 days at 2 °C or more before sale. It is soft and slightly sticky, with an intense, lactic and animal flavour.
| Unpasteurised milk of Canadienne cows | The herd must be 100 % Canadienne females, fed at least 65 % forage; the 2010 Châtelaine article calls the milk raw, from cows fed on local fodder and pasture[cartv-cdc][chatelaine2010] |
| Bacterial cultures (acidifying and ripening bacteria, yeasts and moulds are allowed) | [cartv-cdc] |
| Rennet | The specification allows rennet, and describes the cheese as mixed (lactic and rennet) coagulation[cartv-cdc] |
| Salt | The specification mentions brines, ripening solutions and smears for the washed rind[cartv-cdc] |
| Starter | lactic bacteria with a coagulant (the specification's definition of the cheese); mixed coagulation |
What changes: The island's Canadienne cows are milked for raw cheese milk
Only milk from Canadienne cows may be used; components for standardising must also come from Canadienne milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk from Canadienne cows is set by a mix of culture souring and rennet, and the curd drains slowly. The soft cheese gets a washed rind that turns irregular orange, and as a raw-milk cheese it must be held 60 days at 2 °C or more before sale. It is soft and slightly sticky, with an intense, lactic and animal flavour.
| Temperature | at least 2 °CSet[fdr-canada] | Ripen under the washed rind |
|---|
Pied-De-Vent is made only from the raw milk of Canadienne cows, the old Québec breed, at Havre-aux-Maisons on the Magdalen Islands, and carries Québec's 'Canadienne cow cheese' designation. It is a soft cheese with mixed lactic and rennet coagulation and slow draining, under a washed rind.
Canada's federal Food and Drug Regulations bar selling cheese from unpasteurised milk to shoppers until it has been stored at 2 °C or more for at least 60 days from the start of making. That is a sale rule, not a safety guarantee. ANSES ranks soft washed-rind cheeses just after the main raw-milk sources of Listeria, Salmonella and enterohaemorrhagic E. coli. Health Canada tells people who are pregnant, aged 60 or over, aged 5 or under, or who have a weak immune system to avoid all uncooked cheese from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
A Canadienne herd bought on Île Verte arrived on the Magdalen Islands in 1998, when no dairy farm was left there. By 2010 Châtelaine called Pied-De-Vent the best known of the family's cheeses and an emblem of the islands' farming revival. Québec reserved the designation 'Fromage de vache de race Canadienne' on 9 March 2016. The specification describes Pied-De-Vent as one of the three Canadienne-milk cheeses assessed in 2012.
