Pikauba (cheese)

Pikauba is a type of cheese originating from Quebec, Canada. It is named after the Pikauba River, a tributary of the Saguenay River in Quebec. Pikauba cheese is a semi-soft cheese made from cow's milk. It is known for its creamy texture and mild, slightly tangy flavor.

History

Pikauba cheese was first produced in the early 20th century in the Saguenay-Lac-Saint-Jean region of Quebec. The cheese was named after the Pikauba River, which runs through this region. The cheese quickly gained popularity due to its unique flavor and texture.

Production

Pikauba cheese is made from pasteurized cow's milk. The milk is heated and then rennet is added to coagulate the milk. The curds are then cut, stirred, and heated again. After this, the curds are drained and pressed into molds. The cheese is then aged for a minimum of three months.

Characteristics

Pikauba cheese has a semi-soft texture and a mild, slightly tangy flavor. The cheese has a pale yellow color and a smooth, creamy texture. It is often used in cooking, particularly in dishes such as fondue and raclette. It can also be enjoyed on its own or with bread.

See Also

• List of cheeses
• Cheese making
• Quebec cuisine

‎

‎