The cheese and wine whine!
Sep 19th 2016, 7:35 pm
#61
BE Enthusiast
Joined: Apr 2013
Location: Coquitlam
Posts: 888
Re: The cheese and wine whine!
This might be useful for those new to Canada!!
Interesting that it states that you can't buy the proper equivalent of double cream in BC (This is from the BC dairy website!)
Your recipe calls for heavy cream and you’re not sure—is that the same as whipping cream? This handy article should help you sort through all the terminology that’s used for cream.
Here are the creams commonly available in BC:
6% cream is often called light cream
10% cream is often called half-and-half and sometimes called cereal cream
18% cream can be called table cream or coffee cream
33-36% cream is whipping cream. Heavy cream has at least 36% milk fat
If you have recipes from the UK, you might see references to double cream. This is cream with 48% milk fat (MF), which is not available in BC. Use whipping cream instead.
In the UK, you’ll also see reference to single cream. This is equivalent to our 18% cream.
The term light cream can be especially confusing. In the US and Australia it means 18% cream. In Canada, light cream refers to a product with 5-6% milk fat. You can make your own light cream by blending milk with half-and-half.
Québec has a product called ‘country cream’, which contains 15% milk fat. If you are using a recipe that calls for country cream, you may substitute 18% cream.
If you are interested in cooking with cream, check out some of our recipes! Cold Cream and Strawberry Soup uses 10% cream, and Creamy Sweet Potato and Turnip Soup calls for both 10% and 33% cream.
What about crème fraîche? While this isn’t always easy to find, you can readily make this product at home. Mix 250 mL of whipping cream with 15 mL of buttermilk. Heat the mixture to 30° C (86° F). Let stand at room temperature until thickened (about 12–24 hours). Refrigerate.
Finally, you might come across recipes that call for clotted cream or Devonshire cream. Devonshire Cream is clotted cream made in the Devon region of England. Clotted cream is a thick, spreadable cream, the consistency of butter, with at least 55% MF. The cream is made by slowly heating and cooling a very thick cream. The heating imparts a nutty, sweet flavor to the cream. Specialty stores and some supermarkets in BC will sell this, usually under the label of Devonshire cream. Mock clotted cream can be made by combining either sour cream, mascarpone cheese or cream cheese with whipping cream
Interesting that it states that you can't buy the proper equivalent of double cream in BC (This is from the BC dairy website!)
Your recipe calls for heavy cream and you’re not sure—is that the same as whipping cream? This handy article should help you sort through all the terminology that’s used for cream.
Here are the creams commonly available in BC:
6% cream is often called light cream
10% cream is often called half-and-half and sometimes called cereal cream
18% cream can be called table cream or coffee cream
33-36% cream is whipping cream. Heavy cream has at least 36% milk fat
If you have recipes from the UK, you might see references to double cream. This is cream with 48% milk fat (MF), which is not available in BC. Use whipping cream instead.
In the UK, you’ll also see reference to single cream. This is equivalent to our 18% cream.
The term light cream can be especially confusing. In the US and Australia it means 18% cream. In Canada, light cream refers to a product with 5-6% milk fat. You can make your own light cream by blending milk with half-and-half.
Québec has a product called ‘country cream’, which contains 15% milk fat. If you are using a recipe that calls for country cream, you may substitute 18% cream.
If you are interested in cooking with cream, check out some of our recipes! Cold Cream and Strawberry Soup uses 10% cream, and Creamy Sweet Potato and Turnip Soup calls for both 10% and 33% cream.
What about crème fraîche? While this isn’t always easy to find, you can readily make this product at home. Mix 250 mL of whipping cream with 15 mL of buttermilk. Heat the mixture to 30° C (86° F). Let stand at room temperature until thickened (about 12–24 hours). Refrigerate.
Finally, you might come across recipes that call for clotted cream or Devonshire cream. Devonshire Cream is clotted cream made in the Devon region of England. Clotted cream is a thick, spreadable cream, the consistency of butter, with at least 55% MF. The cream is made by slowly heating and cooling a very thick cream. The heating imparts a nutty, sweet flavor to the cream. Specialty stores and some supermarkets in BC will sell this, usually under the label of Devonshire cream. Mock clotted cream can be made by combining either sour cream, mascarpone cheese or cream cheese with whipping cream
Sep 19th 2016, 7:48 pm
#62
.
Joined: Sep 2008
Posts: 20,185
Re: The cheese and wine whine!
This might be useful for those new to Canada!!
Interesting that it states that you can't buy the proper equivalent of double cream in BC (This is from the BC dairy website!)
Your recipe calls for heavy cream and you’re not sure—is that the same as whipping cream? This handy article should help you sort through all the terminology that’s used for cream.
Here are the creams commonly available in BC:
6% cream is often called light cream
10% cream is often called half-and-half and sometimes called cereal cream
18% cream can be called table cream or coffee cream
33-36% cream is whipping cream. Heavy cream has at least 36% milk fat
If you have recipes from the UK, you might see references to double cream. This is cream with 48% milk fat (MF), which is not available in BC. Use whipping cream instead.
In the UK, you’ll also see reference to single cream. This is equivalent to our 18% cream.
The term light cream can be especially confusing. In the US and Australia it means 18% cream. In Canada, light cream refers to a product with 5-6% milk fat. You can make your own light cream by blending milk with half-and-half.
Québec has a product called ‘country cream’, which contains 15% milk fat. If you are using a recipe that calls for country cream, you may substitute 18% cream.
If you are interested in cooking with cream, check out some of our recipes! Cold Cream and Strawberry Soup uses 10% cream, and Creamy Sweet Potato and Turnip Soup calls for both 10% and 33% cream.
What about crème fraîche? While this isn’t always easy to find, you can readily make this product at home. Mix 250 mL of whipping cream with 15 mL of buttermilk. Heat the mixture to 30° C (86° F). Let stand at room temperature until thickened (about 12–24 hours). Refrigerate.
Finally, you might come across recipes that call for clotted cream or Devonshire cream. Devonshire Cream is clotted cream made in the Devon region of England. Clotted cream is a thick, spreadable cream, the consistency of butter, with at least 55% MF. The cream is made by slowly heating and cooling a very thick cream. The heating imparts a nutty, sweet flavor to the cream. Specialty stores and some supermarkets in BC will sell this, usually under the label of Devonshire cream. Mock clotted cream can be made by combining either sour cream, mascarpone cheese or cream cheese with whipping cream
Interesting that it states that you can't buy the proper equivalent of double cream in BC (This is from the BC dairy website!)
Your recipe calls for heavy cream and you’re not sure—is that the same as whipping cream? This handy article should help you sort through all the terminology that’s used for cream.
Here are the creams commonly available in BC:
6% cream is often called light cream
10% cream is often called half-and-half and sometimes called cereal cream
18% cream can be called table cream or coffee cream
33-36% cream is whipping cream. Heavy cream has at least 36% milk fat
If you have recipes from the UK, you might see references to double cream. This is cream with 48% milk fat (MF), which is not available in BC. Use whipping cream instead.
In the UK, you’ll also see reference to single cream. This is equivalent to our 18% cream.
The term light cream can be especially confusing. In the US and Australia it means 18% cream. In Canada, light cream refers to a product with 5-6% milk fat. You can make your own light cream by blending milk with half-and-half.
Québec has a product called ‘country cream’, which contains 15% milk fat. If you are using a recipe that calls for country cream, you may substitute 18% cream.
If you are interested in cooking with cream, check out some of our recipes! Cold Cream and Strawberry Soup uses 10% cream, and Creamy Sweet Potato and Turnip Soup calls for both 10% and 33% cream.
What about crème fraîche? While this isn’t always easy to find, you can readily make this product at home. Mix 250 mL of whipping cream with 15 mL of buttermilk. Heat the mixture to 30° C (86° F). Let stand at room temperature until thickened (about 12–24 hours). Refrigerate.
Finally, you might come across recipes that call for clotted cream or Devonshire cream. Devonshire Cream is clotted cream made in the Devon region of England. Clotted cream is a thick, spreadable cream, the consistency of butter, with at least 55% MF. The cream is made by slowly heating and cooling a very thick cream. The heating imparts a nutty, sweet flavor to the cream. Specialty stores and some supermarkets in BC will sell this, usually under the label of Devonshire cream. Mock clotted cream can be made by combining either sour cream, mascarpone cheese or cream cheese with whipping cream
Whipping cream has gum in it to help it stay together.
Sep 19th 2016, 9:10 pm
#64
Born again atheist
Joined: Jul 2005
Location: Europe (to be specified).
Posts: 30,259
Sep 19th 2016, 9:22 pm
#66
Just Joined
Joined: Sep 2015
Posts: 18
Re: The cheese and wine whine!
One must read the CFIA regulations closely and then determine where the product is from
Fresh milk from the USA OK from the UK not OK
Are the goods being imported by a traveller or importer for commercial purposes.
Are import permits required?
Import and Interprovincial Requirements for Dairy Products - Overview - Food - Canadian Food Inspection Agency
Fresh milk from the USA OK from the UK not OK
Are the goods being imported by a traveller or importer for commercial purposes.
Are import permits required?
Import and Interprovincial Requirements for Dairy Products - Overview - Food - Canadian Food Inspection Agency
Sep 19th 2016, 9:32 pm
#67
Born again atheist
Joined: Jul 2005
Location: Europe (to be specified).
Posts: 30,259
Sep 19th 2016, 10:24 pm
#68
Lost in BE Cyberspace
Joined: Nov 2011
Location: Somewhere between Vancouver & St Johns
Posts: 19,850
Re: The cheese and wine whine!
Dairy Products
Butter, cheddar cheese, dry milk products and variety cheeses are regulated by the Dairy Products Regulations under the Canada Agricultural Products Act. Imported dairy products must comply with these regulations, which cover quality, labelling, packaging and grading, as well as health and safety. In addition, the Health of Animals Act restricts the importation of certain dairy products from countries where the presence of animal diseases poses a threat to Canadian agriculture and health. Most dairy products also require an import permit issued by the Department of Foreign Affairs, Trade and Development. (Please see Section G for further information).
An Import Declaration, completed in duplicate, must accompany each dairy product shipment, indicating that the products were manufactured from sound raw materials and prepared under sanitary conditions, and that the products were sound and fit for human consumption at the time of shipment.
All cheese importers must hold a valid cheese import licence issued by the Canadian Food Inspection Agency in order to import cheese. At present, there is no federal requirement for importers of other dairy products to be licensed. Product inspection may take place at the product's entry point or at its destination point, at the discretion of the Canadian Food Inspection Agency.
Section E - Guide to Importing Food Products Commercially - Food - Canadian Food Inspection Agency
As you can see you are going back and forth between Dairy Products Regulations, Canada Agricultural Products Act and the Health Of Animals Act. Plus there are import quotas on products (TRQ) and who is licensed to import said products. The Department of Foreign Affairs, Trade and Development also administers TRQs for broiler hatching eggs and chicks, chicken, turkey, eggs and egg products, non-NAFTA beef and veal, cheese, butter, milk and cream, buttermilk, yogurt, ice cream, and other dairy products.
Who is the manufacturer of the clotted cream and where is it made? It should have imported by XYZ company for labelling requirements and country of origin.
True personal exemptions of this product are prohibited and I would be interested to see who imports clotted cream as multiple BE posters can never find it in grocery stores in their area.
Personal importations of US milk are OK and I haven't seen any brands of US milk for sale in any grocery store in my area.
Most CBSA officers would never see a commercial importation of dairy products imported nor the paperwork, permits etc associated with it. Having spoken to a product import specialist at CFIA it can be imported however it must meet all import requirements including I kid you not
The zoosanitary export certificate pertaining to the shipment must clearly describe the animal(s) or thing(s) and the region, country or zone of origin. The zoosanitary export certificate must be issued and signed by a veterinary inspector of the official veterinary service of the country of origin; it must contain all the applicable conditions outlined in the additional references.
So perhaps not too many exporters can be arsed getting one of these as clotted cream appears to be sought after only by Brits
Sep 19th 2016, 10:39 pm
#69
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,858
Sep 19th 2016, 10:43 pm
#70
Lost in BE Cyberspace
Joined: Nov 2011
Location: Somewhere between Vancouver & St Johns
Posts: 19,850
Sep 19th 2016, 10:46 pm
#71
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,858
Sep 19th 2016, 11:15 pm
#72
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Joined: Apr 2009
Location: Regina Saskatchewan
Posts: 16,344
