This article and recipe are sponsored by Dairy Farmers of Canada.
Falling For Canadian Cheese
Fall brings cooler weather, beautiful leaves and a desire to bundle up. It is a season that has us seeking comfort, warmth and pumpkin spiced everything. Even cheese? Not exactly. But Canadian cheese easily brings that food comfort we seek. Whether melted between two slices of bread, spread on your favourite bagel, or a sweet topping on a pumpkin spice muffin, there is no denying the goodness that is Canadian cheese.
As the popularity of cheese has exploded over the last several years in Canada, so has the interest in where Canadian cheese comes from and how it’s made. Canadian cheese starts here at home – on our Canadian dairy farms. Our dairy farmers are passionate about producing high quality milk in a sustainable and socially responsible way. We are proud of our sustainability story and invite you to learn more.
Our farmers prioritize cow comfort and health, quality feed and nutrition, and treat their cows as an extension of their family. The nutritious and wholesome milk they produce provides the starting point for our cheesemakers to showcase their expertise and create some of the best cheeses in the world.
Canada’s cheesemakers, some who have been making cheese for generations, are passionate and innovative people who eat, sleep and breathe cheese. The quality of the cheese they create is, and will always be, their priority, and that quality begins with the very best ingredients – starting with 100% Canadian milk. Their commitment to excellence has produced numerous awards and accolades both at home and internationally.
Today’s Canadian cheese is produced with a unique blend of tradition and technology that gives us a wide variety of textures and flavours. Canada offers cheese varieties for everyone, from chefs working in the finest kitchens of the food industry, to school children who eat it as a healthy snack at school.
The farm to table process is not done in silos. Farmers and cheesemakers play significant roles in producing top quality products for all Canadians to enjoy. From Blue cheese to Gouda to aged Cheddar, Canadian cheese made with 100% Canadian milk is a delicacy all of us can enjoy.
Happy Fall!
- 1¼ cups (310 mL) all-purpose flour
- 1½ tsp (7 mL) baking powder
- ½ tsp (2 mL) ground cinnamon
- ½ tsp (2 mL) ground cloves
- ¼ tsp (1 mL) ground nutmeg
- ¼ tsp (1 mL) ground ginger
- ¼ tsp (1 mL) ground all-spice
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) salt
- 2 tbsp (30 mL) butter, softened
- ½ cup (125 mL) sugar
- 2 tbsp (30 mL) brown sugar, packed
- 1 egg, room temperature
- ½ cup (125 mL) buttermilk
- ½ cup (125 mL) pumpkin puree
- 2 tbsp (30 mL) vegetable oil
- 4 oz (125 g) Canadian Cream cheese, softened
- 2 tbsp (30 mL) butter, softened
- 1½ cups (375 mL) icing sugar
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- Preheat oven to 375 °F (190 °C). Butter a 6-cup nonstick muffin pan or line with paper liners.
- In a small bowl, sift together flour, baking powder, cinnamon, cloves, nutmeg, ginger, allspice, baking soda and salt; set aside.
- In a large bowl, with an electric mixer, beat butter, sugar and brown sugar, until light and fluffy. Beat in egg, until incorporated. Stir in buttermilk, pumpkin puree and oil. Stir in flour mixture; mixing until just incorporated. Spoon into prepared pan.
- Bake for about 25 minutes or until tops spring back when lightly pressed. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
- In a medium bowl, with an electric mixer, beat Cream cheese and butter until smooth. Add sugar gradually, beating well after each addition. Add cinnamon and vanilla extract; beat until fluffy. Frost cooled muffins.
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