247 St Paul St, Kamloops, BC, Canada
Description of business:
Artisan cheese from the North Okanagan Shuswap
https://www.facebook.com/terroircheese/
Products: Variety of cheese-
- French Gruyére: Comté style, alpine cheese- aged for atleast 60 years. Has a hint of roasted nuts and buttery flavour.
- Cascadia- Swiss cheese recipe. Uses raw milk and cheese without holes and aged for 60 days. Tangy and mild flavour.
- Mont Ida: Brie-style cheese
- Surface ripened cheese, made with pasteurized milk. Aged up to 3 weeks. Earthy and mushroom flavour (softens and strengthens with age)
- Jurassic: Morbier-style cheese. Use of raw milk, constitutes distinct layer of vegetable ash in the middle.
Where are your products available?
Farmer’s market
History: First founded about 4000 years ago in Egyptian tombs and ruminating animals such as cows and goats.
Fermentation process / Microorganisms involved:
Starter cultures, lactic acid bacteria species Lactobacillus helveticus (A), Lactobacillus delbrueckii
The metabolic activity of the microbes alters conditions within the cheese matrix responsible for survival of microorganisms involved.
Health benefits (if applicable):
Cheese is a great source of calcium, fat and proteins along with vitamin b12 and A.
Raw milk cheeses have numerous health benefits. Beneficial bacteria which play an important role in maintaining the gut microbiome.
In addition to aiding in digestion, raw milk is reported to boost the immune system, prevent allergies and infections, and contains a high nutrient value.
Additionally, the use of raw milk in the processing of cheese results naturally enhanced flavours and superior quality cheese. Reduces risk of heart disease
Interesting facts : The cow is a very important part for most cheese makers.
Cheese is “alive.”
A cheese lover is called a Turophile.
There are more than 2000 varieties of cheese available worldwide, mozzarella is the favourite around the globe, and the most consumed.
Misconceptions: lactose intolerant people cant consume cheese. This is not true as some cheese products have low lactose levels and can be for lactose intolerant people
References
FAQ: Microbes Make the Cheese: Report on an American Academy of Microbiology Colloquium held in Washington, DC, in June 2014. Washington (DC): American Society for Microbiology; 2015. Available from: https://www.ncbi.nlm.nih.gov/books/NBK562892/doi: 10.1128/AAMCol.June.2014
Want more information about cheese and how it is made? Check out these links
https://www.eatingwell.com/article/289455/5-reasons-cheese-is-actually-good-for-your-health/