CONTEXT
Being Canada's
first and foremost dairy producing province, faced with globalization
and an open border policy, more and more Quebec farms are exploring
value added products :
Artisan
Cheese makers are emerging all over Quebec at an astounding rate (aproximately
80 cheese dairies to this day). Although their sales are well below
those of the cheddar and mozarella industries, they remain the most
interesting phenomena in the Quebec dairy industry. Demand outweighs
supply for specialty cheeses created in Quebec.
A
tradition of know-how
Skill and
knowledge are necessary ingredients in the making of quality cheeses.
"Many Cheese makers have emerged since the first École
de laiterie in 1892. Quebec's reputation of know-how in the industry
goes well beyond our borders." says the director of Food
Processing Education and Continued Education at the Institute
of Agri-food Technology in St-Hyacinthe.
We
offer expert advice.
MISSION
- To
educate, advise and support artisan-Cheese makers
at their place of business.
- To
teach the necessary skills related to dairy products
and more specifically cheese products.
- To
discover rural niche products.
- To
promote activities and conferences on
taste-testing, in a friendly atmosphere.
- To
teach food safety and hygiene
