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David Beaudoin says Canada has a good thing going with milk and cheese and he's here to tell you about it. Sometimes referred to as the "Squeaky Cheese Guy", Beaudoin represents our country's cheese producers on behalf of the Dairy Farmers of Canada at selected events. He paid us a visit to talk about some of the incredible cheeses produced across the country and close to home.
Did you know that in 2017, a Canadian Cheddar won best vintage cheddar in the world honours? The cheddar is from Prince Edward Island's Cow's Creamery.
Beaudoin said the industry shows concern about its environmental impact. Case in point: 1608, in Quebec.
"It uses a process when they have whey after making cheese," said Beaudoin. "They skim the fat off, and then they use the whey to create methane with which they power up the plant, and heat up all the water and put in hydroponics, grow plants, mulch them for the fields where the cows eat the grass and after that there is water left that is cleaner than it is in nature and they are allowed to release it making a positive trace on the planet."
Beaudoin points out there are some amazing cheeses made from milk that doesn't come from cows. He brought us a sample of a blue cheese from Mt. Lehman in Abbotsford. "It's actually water buffalo milk," said Beaudoin. He said it makes great cheese because it has twice the fat that you would usually get in cow's milk. "Really rich but tasty," said an enthused Beaudoin."It might have a punch as well, but you'll see how nice, sweet and creamy it becomes," he added while we enjoyed a sample.
While you're exploring the incredible variety of cheeses, Beaudoin reminds people that it should be handled properly.
"It's alive, it's breathing, it's changing," he said. "You have to package it properly."
David Beaudoin appears at all kinds of events to talk about cheese and what to pair it with. For more on what he's up to, you can click here.
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