Ontario dairy farms produce 2.5 billion litres of milk every year. That’s enough to fill 1,000 Olympic-sized swimming pools.
There are more than 30 artisanal cheese producers in Ontario who practice many of the world’s most famous cheese styles; from cheddar and brie to gouda and halloumi.
Yogurt's history likely stretches back about 7,000 years. It's thought that it was discovered accidentally, when milk was fermented by bacteria in an animal skin used to carry it.
Fat content determines what kind of cream is in the carton, from light cream (6%) to whipping cream (33%–35%). Sour cream is named after the production of lactic acid by bacterial fermentation, which is called ‘souring’.
Butter has a great significance in many cultures – it’s a pillar of French cuisine, and ghee, a form of clarified butter, is a symbol of purity in India as well as a staple food.
Up until the 1800s, ice cream was considered a rare dessert, enjoyed only by high society. Nowadays, the average Canadian eats nearly 10 litres of ice cream each year.
Explore ice cream