Pikauba (cheese) facts for kids
Quick facts for kids Pikauba |
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| Country of origin | Canada |
| Region | Quebec |
| Town | Saguenay–Lac-Saint-Jean, Saguenay (city) |
| Source of milk | Cows milk |
| Texture | Semi-firm |
| Weight | 2.5 kg or 5 kg |
| Aging time | between 90 and 120 days |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
The Pikauba is a special kind of cheese made by hand. It's a semi-firm cheese, meaning it's not too hard or too soft. This cheese comes from the Saguenay–Lac-Saint-Jean region in Quebec, Canada. Its name comes from the Pikauba River, which flows through the beautiful Laurentides Wildlife Reserve.
Pikauba cheese is easy to spot. It has a thin orange outside, called a rind. Inside, the cheese is soft and golden, with tiny holes. It has a medium-strong flavor. Many people describe its taste as buttery with a hint of fruit. You can find Pikauba cheese in two sizes: 2.5 kilograms or 5 kilograms.
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Where Pikauba Cheese is Made
Pikauba cheese is made at the Lehmann Cheese Factory. This factory is located in Hébertville. Hébertville is a town in the Saguenay–Lac-Saint-Jean region of Quebec. The area has cool weather and special plants for cows to eat. These conditions are perfect for making delicious cheese.
The Story Behind Pikauba
The Lehmann Cheese Factory started making cheese in 2001. Jacob Lehmann used a recipe written by his mother. She was from Jura, Switzerland. This recipe helped him make the very first cheeses.
The family says a quote from a famous Quebec singer, Félix Leclerc, inspired them. He said, "Our lives are like rivers; the calm is deep, the restless flow on the surface." The Pikauba cheese was first made in 2005. A book by Gérard Bouchard is also named Pikauba.
How Pikauba Cheese is Made
This cheese is a semi-soft type with a washed rind. It is made using cow's milk that has been thermised. Thermised milk is heated to a lower temperature than pasteurized milk. This helps keep more of its natural flavors.
After making the cheese, it needs to age. This aging process takes between 90 and 120 days. The cheese gets its special taste during this time.
The cheese factory uses milk from about 60 Brown Swiss cows. This type of cow is very old and known for its rich milk. This rich milk is excellent for making cheese.
Awards and Recognition
Pikauba cheese has received special recognition.
- It was a finalist in 2014. This was at the Canadian Fine Cheese Competition. It competed in the best semi-soft cheese category.
