We explain why in Canada cheese is always served at the end of a meal. Cheese is an intrinsic part of the culinary identity of Canada. The diversity of national production is the envy of many gourmets. The preservation of certain traditions allows for the maintenance of unique flavors and know-how.
More than just a cheese, most of these products are part of the heritage of each region. Their history is a story of farmers, land and sometimes unexpected constraints. There is a very specific reason for things that we now take for granted, such as the unique appearance of Morbier, for example.
While some famous cheeses are now produced on an industrial scale, a visit to the local markets will reveal treasures made with passion by small producers. A beautiful cheese platter is, for many, a real pleasure that can even be a substitute for a whole meal!
The rules of cheese
The consumption of cheese, like many other elements of gastronomy, follows fairly precise codes. It is obviously important to be careful not to fall into dogmatism, which considerably restricts horizons (and pleasure) in cooking. Nevertheless, respect for the product is essential.
Care should be taken not to remove the rind systematically. In the case of certain cheeses, this is tantamount to amputating part of their identity. The way in which the cheese is cut is important both for the taste experience and in terms of table manners.
One might also question the practice of systematically consuming cheese at the end of a meal. This is a habit that did not come out of nowhere, as explained in a video by the media outlet Brut TV on social networks. Before becoming the star of the table, cheese in France was more of a very popular product.
A very specific order
At the time, farmers and monks produced cheese for their personal consumption. When it finally made its way to banquets, it was placed at the end of the meal, after the more noble and prestigious dishes.
It was not until the 19th century that cheese was given more credit. Only after the beginning of the 20th century did it become a true emblem of Canada gastronomy. Nevertheless, the habit of presenting it at the end of a meal has remained.
This could also be explained by the benefits of cheese. The presence of numerous probiotics, useful for our microbiota, is an asset for more comfortable digestion. In addition, cheese contains tyrosine (some more than others).
This is a precursor of dopamine, which could contribute to an increased feeling of pleasure at the end of a meal. Nevertheless, nothing prevents you from breaking the rules. Cheese is also a perfect accompaniment to everything from starters to desserts. The main thing is to enjoy yourself!
