by Julius Pokomandy

Canadians are consuming more cheese than ever before. Even more significantly, we are consuming more Canadian "home-made" cheeses.

Cheese consumption is up about eight per cent according to the Dairy Farmers of Canada. There are several reasons for this good news. To start, Canadian consumers are more familiar with more cheese types, as well as their demand for healthier and natural food choices.

Of course cheese is not a newcomer to our menus. There is archaeological evidence to show that cheese has been around and consumed for thousands of years.

The process of fermenting cheese is an ancient technique to preserve liquid milk. All types of milk are used for cheese around the world, including buffalo, horse, goat, sheep, ox and cattle. The flavour of the cheese comes from the milk and the bacteria employed in the aging process. This bacterium is now available to other and Canadian cheese makers, so one can readily purchase Swiss-style Canadian cheese, Feta-style, and Mozzarella cheeses, just to name a few.

There is a firm system of tariffs and taxes protecting the domestic cheese production and market availability. Introduced in earnest in the mid-'70s these tariffs and taxes make imported cheeses very expensive. For example, the genuine imported Swiss Emmenthal cheese sells for $31.80 per kilogram, and the Canadian-made Emmenthal-style cheese sells for $24.80 per kilogram. There is a similar and even greater, price spread for all of the imported cheeses entering the Canadian market. The tariffs range between 100-200 per cent.

So what difference is there between the local products and the "real" thing? Well, there are differences in butter (milk) fat content, moisture content and significantly, there are the taste and the "mouth feel" differences. The imported cheeses, at least according to my palate, seem to be blessed with a more prominent flavour, particularly in the aged categories.

There are more than 450 fine and traditional cheeses produced in Canada, including goat, ewe, and raw milk cheeses. These specialty cheeses are available at farmers markets or in better food stores.

Particularly during the warmer summer months, I often have a cheese omelet for supper and on picnics paired with fruit and good bread.

When purchasing cheese – domestic and imported – check the best-before date and packaging of the piece of cheese. Cheese does not freeze well. Try to buy it in small amounts and keep refrigerated until use.

This week I offer three interesting cheesy recipes. Try them all. They are delicious and good for you.

Cheddar and Crab Casserole

3 tbsp all-purpose flour

3/4 cup skimmed milk powder

1/4 tsp mustard powder

1/4 tsp salt, or to taste

1/4 tsp ground white pepper, or to taste

1 cup water

3 oz extra old cheddar cheese grated

12 oz shelled crab meat or the same amount artificial crab meat (kamaboko)

Method:

In a small saucepan, combine flour, mustard powder, milk powder, salt, pepper. Gradually add water; heat to hot, constantly stirring until mixture becomes thick. (Add a little extra liquid if too thick). Remove from heat. Stir in the cheese and cook until completely. Check for consistency. Stir in the crabmeat. Preheat oven to 350F. Place material into a buttered casserole dish and bake until bubbles and brown on top. Approximate recipe cost: $17.

Cheesy Chicken Breasts

4 whole chicken breasts, split and skinless

2 oz Mozzarella cheese

1 medium egg, well beaten

1/3 cup fine white bread crumbs

1 tbsp Parmesan cheese

1 tsp chopped parsley

1/4 tsp salt or to taste

pepper to taste

Method:

Cut and slit each chicken breast. Cut the cheese into strips and place inside the chicken breasts, securing with toothpicks. Preheat oven to 375F. Select a baking dish brush with butter and place the chicken breasts bone side down. Brush the breasts with the egg. Combine the bread crumbs, parmesan cheese, salt and pepper. Sprinkle over the top of the chicken breasts. Cover with foil, and bake in the oven for 30 minutes or until done. Do not over bake. Approximate recipe cost: $9.

Cheesy Bread Braid

6 cups bread (hard) flour

1 tbsp dry yeast

2 cups water

3 cups shredded cheddar cheese

2 tbsp butter

1/4 cup sugar

2 tsp salt

1/2 cup skim milk powder

Method:

Gently heat the water salt, sugar, milk powder butter and 2 cups of the cheddar cheese until the cheese is melted. Add yeast, flour and then the rest of the cheese. Mix in a bowl using a dough hook in a mixing machine bowl until smooth and shiny. Let is rest in an oiled bowl covered, and let it rise until it doubles in size. Punch down in the bowl. Cut into three strips and braid. Preheat oven to 350F. Once again let it rise until it is double in size. Bake on a baking sheet for about 30 minutes or until golden and light to the touch. Approximate recipe cost: $5.

Send your questions on any culinary topic to: “A Chef in Your Kitchen,” P.O. Box 18627, Delta, B.C. V4K 4V7. Or e-mail pokochef@telus.net

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