Canadian cheese

[2] Following a wheat midge outbreak in Canada in the mid-nineteenth century, farmers in the province of Ontario began to convert to dairy farming in large numbers, and cheddar cheese was their main exportable product (before electric refrigeration was invented), even being exported back to the cheese's country of origin, England.

[2] In 1881, Édouard-André Barnard created North America's first cheese-making school in Saint-Denis-De La Bouteillerie, Québec.

A dairy school (Canada's first) opened in 1892 in Saint-Hyacinthe, Québec, and in 1901, produced experimental Canadian versions of Camembert and Feta.

[5] Quebec cheese had a poor reputation in Britain; British consumers apparently regarded its supposedly Catholic terroir as disqualifying.

[7] Joseph-Édouard Caron, minister of agriculture in the early 20th century, instituted an inspection regime for cheese and butter factories in the province.

Oka cheese is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka , Quebec , Canada.
Inside a cheese factory in Eastern Ontario, between 1895 and 1910