A Prehistoric Beginning

Cheese-making has a long history. Archaeologists have discovered numerous pottery vessels, used to transport and store milk, dating back 6,000 to 7,000 years. This was during the Neolithic period, when animals such as goats, sheep, and mouflons were domesticated across Europe, Africa, and the Near East.

Cheese likely originated by accident. Milk stored in clay or animal-skin jars sometimes transformed into a more durable product, allowing early peoples to preserve this delicate food. Later, French settlers in New France quickly applied their regional know-how, producing cheese in North America. In 1881, Édouard-André Barnard founded a dairy school in Saint-Denis-de-Kamouraska, training cheese makers and promoting Canadian butter and cheese in British markets.

Cheese by the Numbers

  • 110,000: annual tons of Greek feta produced in Greece.
  • 500: approximate number of cheese varieties produced in Quebec.
  • 600: liters of milk needed to make a 20–40 kg wheel of Parmigiano Reggiano.
  • 7: English dairies authorized to produce Stilton blue and white (PDO). None are located in the town of Stilton itself!

Building a Cheese Plate

Selecting cheeses for an event requires a bit of planning. Éric Compan, executive chef at Zeste du monde traiteur, offers these tips:

Type of Service

  • For cocktails or appetizers, include 3–5 cheeses, roughly 20–30 g per cheese per person (60–150 g total).
  • For a cheese-focused meal, like raclette, plan for 250 g per person, complemented with mild vegetables or dips.
  • At the end of a meal, 1–2 cheeses are sufficient; a camembert works beautifully.

Accompaniments

Traditional grapes are always welcome, but dried fruits (dates, cranberries, apricots, figs) and assorted nuts (hazelnuts, pistachios, Brazil nuts, almonds) enhance the experience. Fruit pastes are also a great option. Roasting nuts for a few minutes intensifies their flavor.

Quick Tips

  • Let cheeses breathe for an hour before serving.
  • Use a separate knife for each cheese.
  • Label cheeses for guests unfamiliar with the varieties.
  • Offer neutral crackers, bread, or crostini to complement, not overshadow, the cheese.
  • Prepare a mini plate for guests with nut allergies.

For larger occasions, Zeste du monde traiteur can create cheese platters sure to please every palate.

Cheesily yours!

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