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Québec Cheese, Cider and Maple

Specialised

Québec makes the great majority of Canada’s artisanal cheese — a genuine raw-milk tradition maintained against North American regulatory pressure — with Oka (Trappist, from 1893), Le Riopelle, Pied-De-Vent and hundreds of others, plus the fresh squeaky CURDS without which there is no poutine. ICE CIDER (cidre de glace) is a genuine Québec invention of the 1990s, apples left to freeze on the tree or frozen after picking and pressed concentrated, now with a protected designation. And MAPLE: ⚠ QUÉBEC PRODUCES THE LARGE MAJORITY OF THE WORLD’S MAPLE SYRUP, managed by a producers’ federation that operates a strategic reserve — the global strategic maple syrup reserve is real, and it was robbed of millions of dollars of syrup in 2011-12.

Atlas — where and when

Where in the world

Communities and languages

Languages: French

What is recorded

  • Québec produces the large majority of Canadian artisanal cheese and maintains a raw-milk tradition. Ice cider is documented as a Québec innovation of the 1990s and holds a protected designation. Québec produces the large majority of the world’s maple syrup, managed through a producers’ federation operating a strategic reserve; that reserve was the target of a large theft in 2011-12. documented
  • Ice cider is developed in Québec, apples pressed frozen and concentrated; it later gains a protected designation. documented
  • The Québec maple syrup strategic reserve is robbed of millions of dollars of syrup. documented

Recipes

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