Say cheese! Open a bottle of your favourite vino and then enjoy some of Canada’s most flavourful cheeses with these tasty recipes.


1. Baked Canadian Camembert with Pine Nuts and Apricots

Course: Hors D’oeuvres & Appetizers

Prep time: 15 mins

Cooking Time: 8 to 10 mins


8 oz (225 g) 1 wheel of Canadian Camembert or Canadian Brie
1 tbsp (15 mL) cointreau or cognac 1/4 cup (60 mL) dried apricots, diced
2 tbsp (30 mL) raisins
2 tbsp (30 mL) pine nuts
Crackers or baguette slices


Heat oven to 350 °F (180 °C).
Cut top rind off the Canadian Camembert. Put cheese in baking dish. Prick top with fork, 10 to 12 times.
Drizzle a little liqueur over top. Toss apricots, raisins and pine nuts with the rest of the liqueur. Scatter mixture over cheese.
Bake 8 to 10 minutes, until softened. Serve warm or room temperature with crackers or bread.

Nutritional Info per serving

Energy: 151 Calories Protein: 7 g

Carbohydrate: 15 g Fat: 7 g

Fibre: 1.5 g Sodium: 316 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 9 % / 97 mg Vitamin  

B12: 15 % Folate: 16 %

Phosphorus: 11%

Riboflavin: 10%

2. Blue cheese & raspberry salad

Course: Main Dishes Prep.

Time: 15 mins

Cooking Time: 25 mins


1 1/2 tbsp (25 mL) salted butter, divided 1/2 cup (125 mL) walnut halves
2 tbsp (30 mL) maple syrup
2 onions, cut into thin rings
1 cup (250 mL) frozen raspberries, thawed 2 tbsp (30 mL) cider vinegar
Salt and freshly ground pepper
8 cups (2 L) spring lettuce mix
6 oz (180 g) Canadian Blue cheese, cut into pieces
2 tbsp (30 mL) fresh chives, chopped


In a large skillet, melt 1⁄2 tbsp (7 mL) butter on medium heat. Add walnuts and cook for 5 min. Add maple syrup and let caramelize while stirring for 2–3 min. Once mixture has thickened, set aside.
In the same skillet, melt remaining butter and cook onions for 12–15 min, or until softened and browned. Let cool at room temperature.
To make dressing, use a hand blender to purée raspberries with vinegar in a medium bowl. Season with salt and pepper. If desired, pass through a sieve.
Divide lettuce, walnuts, onions, cheese and chives among plates.
Add raspberry vinaigrette and serve immediately.

Nutritional Info per serving

Energy: 273 calories

Protein: 9 g

Carbohydrate: 14 g Fat: 17 g

Fibre: 3.2 g

Sodium: 409 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 19 % / 206 mg

Vitamin B12: 19 %

Folate: 23 %

Vitamin A: 26%

Vitamin C: 22%

3. Blueberry jam with Canadian Aged Cheddar

Capturing the taste of summer at its peak of perfection is so much more than just a flavour experience. Making your own preserves is a way of celebrating the season and making kitchen memories that last a lifetime. And you’ll be hard pressed to find something that makes a more satisfying pairing with your favourite Canadian.

Course: Desserts and Sweets

Prep time: 5 mins

Cooking Time: 25 mins


3 cups (750 mL) blueberries
1/2 cup (125 mL) maple syrup
1 small sprig of fresh rosemary
1 oz (30 g) Canadian Aged Cheddar, per person


In a saucepan, mix together all ingredients except the cheese. Bring to a boil and cook on medium-high heat for 15–20 minutes. Transfer jam to a jar and let cool before refrigerating. Serve jam on a warm homemade or store-bought crumpet topped with Aged Cheddar.

Nutritional info per serving of 2 tbsp (30 ml)

Energy: 86 Calories Protein: 1 g Carbohydrate: 18 g Fat: 1 g

Fibre: 1.1 g

Sodium: 45 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 4 % / 41 mg

Riboflavin: 15 %

Vitamin C: 7 %

Zinc: 4 %

4. Caramelized Onion and Blue Cheese Pizza

Course: Main Dishes

Prep time: 10 to 15 mins

Cooking Time: 8 to 10 mins Yields: 4 servings


1 12-inch (30 cm) preabaked pizza crust
1 1/4 cup (310 mL) Caramelized Onions
1 cup (250 mL) Buttered Sautéed Mushrooms
3 tbsp (45 mL) toasted and chopped walnuts
1 cup (250 mL) Canadian Blue Cheese, crumbled
Caramelized Onions:
2 tbsp (30 mL) butter
5 cups (1.25 L) onions, halved horizontally and thinly sliced
1 tbsp (15 mL) sugar
1/4 tsp (1 mL) salt

Butter Sautéed Mushrooms:

1 tbsp (15 mL) butter
3 cups (750 mL) sliced mushrooms 1 garlic clove, minced


Preheat oven to 425 °F (220 °C). Place pizza crust on baking sheet or pizza pan. Spread Caramelized on- ions over crust. Top with Buttered Sautéed mushrooms, walnuts and blue cheese.
Bake in the centre of oven for 8-10 minutes or until cheese is bubbly. Let stand 5 minutes before cutting. Caramelized


In large skillet, melt butter over medium heat; add onions, sugar and salt. Cook, stirring occasionally, for 30 minutes or until onions are very soft and caramelized. Set aside to cool.
Butter Sautéed Mushrooms:
In large skillet, melt butter over medium-high heat; add mushrooms, garlic, thyme and salt. Cook stirring occasionally, for about 8 – 10 minutes or until mushrooms are tender and liquid is evaporated. Season with black pepper to taste. Set aside to cool.

Nutritional info per serving

Energy: 569 Calories

Protein: 15 g Carbohydrate: 42 g

Fat: 40 g

Fibre: 3.7 g

Sodium: 930 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 20 % / 220 mg

Folate: 46%

Riboflavin: 98% Thiamin: 26%

Phosphorus: 26%

5. Brie & Fruit Pavlova

Named after the famous Russian ballerina, pavlova is one of the most elegant des- serts you can serve. The addition of Brie transforms it into a dessert-and-cheese course that’s neither too sweet nor too filling cheese.

Course: Desserts and Sweets

Prep time: 20 mins Cooking Time: 1 hr, 10 mins


3 egg whites
1 tsp (5 mL) white vinegar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) ground cardamom
3/4 cup (175 mL) sugar
2 tbsp (30 mL) sugar
1 1/2 cups (375 mL) fresh or frozen strawberries
1 – 2 blood or Cara Cara oranges, peeled and sliced 5 oz (150g) Canadian Brie, sliced
1 container of fresh raspberries


Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
In an electric mixer, beat egg whites with vinegar until stiff peaks form. Add cornstarch, cardamom and 3⁄4 cup (175 mL) sugar and continue beating for about 5 more minutes. Transfer mixture to the baking sheet and form 6 or 8 circles about 31⁄2 ̋ (9 cm) in diameter and 3⁄4 ̋ (2 cm) thick.
Bake in centre of the oven for 1 hour and 5 minutes. Turn off oven, partially open door and let meringue cool completely.
In a saucepan, heat strawberries with 2 tbsp (30 mL) sugar; cook for 5 minutes. Purée in a blender to make a coulis. Let cool.
Top meringue with strawberry coulis, orange slices, Brie and raspberries; serve immediately.

Nutritional info per serving

Energy: 185 Calories Protein: 6 g

Carbohydrate: 29 g Fat: 5 g

Fibre: 2.4 g

Sodium: 139 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 5 % / 53 mg

Vitamin B12: 16 %

Vitamin C: 52 %

Folate: 13 %

Selenium: 11 %

6. Smoked Salmon Grilled Cheese with Maple Marinated Apricots

Course: Main Dishes

Cooking Time: 20 to 24 mins

Yields: 4 sandwiches


1 lb (500 g) apricots, pitted and quartered
1/2 cup (125 mL) maple syrup or liquid honey
1 to 2 tbsp (15 to 30 mL) white or red wine vine- gar
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) cracked black pepper
8 1⁄2–inch (1 cm) thick slices of your favorite bread (sourdough, brioche or a cheese bread/ loaf )
8 slices smoked salmon
2 cups (500 mL) shredded Village Cheese Smoked Salmon Cheddar
2 cups (500 mL) shredded Terroir Gruyere
1/2 cup (125 mL) butter, at room temperature


Maple Marinated Apricots: In a small pot, over high heat, combine apricots, maple syrup, vinegar, salt, and pepper. Cook, stirring frequently, for 5 minutes or until the apricots are just warm. Set aside and let cool.
Spread butter on one side of each bread slice and place buttered side down on work surface. Place two slices of salmon on four bread slices and sprinkle evenly with Village Cheese Smoked Salmon Cheddar cheese and Terroir Gruyere cheese. Top with remaining slices of bread, butter side out.
Reheat a large cast iron pan over medium heat until hot but not smoking.
Cook sandwiches, in batches, turning once, for 3 to 4 minutes on each side or until golden brown with crispy edges, adjusting heat as necessary to prevent burning. Serve immediately with Maple Marinated Apricots.

Nutritional info per serving

Energy: 1,254 calories

Protein: 56 g

Carbohydrate: 113 g Fat: 65 g

Fibre: 5.6 g Sodium: 2151 mg

Top 5 Nutrients

Nutrient % DV*

Calcium: 100 % / 1,095 mg Vitamin

B12: 151 % Vitamin D: 193%

Selenium: 145%

Riboflavin: 98%

All recipes/photos courtesy of Dairy Farmers of Canada. A version of this story was published on July 30, 2018