The Canadienne: A Piece of Our History

It may not have the name recognition of the Holstein or Jersey but the humble Canadienne breed of cow is uniquely Canadian. These cows are a living part of Canadian history that harken back more than 400 years.

Cattle are not actually native to North America. They first arrived with French settlers in the 1600s and quickly became essential to survival in what would become Quebec. 

The colonists who established communities along the St. Lawrence River selected hardy breeds of cattle from Normandy and Brittany for their resilience to harsh conditions. Over time, the demanding Canadian climate shaped the descendants of these cows into the distinctive Canadienne breed we have today.

The Lifesaving Power of Cheese

These versatile animals were crucial for early settlers. They provided rich milk, meat for the table, and even power for farming tasks. Their ability to convert scarce resources into nutrition made them invaluable.

Far from a luxury, knowing how to make cheese was an essential skill among early settlers. The Canadienne's milk was ideal for this task. It contained higher butterfat and protein, that created rich, nutritious cheeses that would last through the long winters.

As French-Canadian culture developed, the Canadienne became woven into rural Quebec's identity. Over generations, these cattle developed unique traits that distinguished them from their European ancestors. By the 18th century, they were recognized as a distinct breed—the only breed of cattle native to North America.

A Diminishing "Hoofprint"

Today, only a few herds of Canadienne cattle remain. Their population is considered vulnerable, with numbers having declined dramatically over the past century.

This decline began with the introduction of Holstein and Jersey cattle in the late 19th century. These imported breeds produced higher volumes of milk, making them a more economically viable option for farmers.

Tasting Our History

One of the last remaining herds of Canadienne cattle lives on Quebec’s remote and idyllic Îles de la Madeleine in the Gulf of St. Lawrence.

Fromagerie du Pied-de-Vent embraces this heritage breed using the rich raw milk from Canadienne cows to create exceptional cheeses that connect Canadians to their culinary roots. 

Tasting Canadienne Cheese

TOMME carries a number of cheeses from Fromagerie du Pied-de-Vent made with milk from their Canadienne cattle. They are very often hard to get in Ontario. But when available, you can taste a delicious piece of our history with these lovely cheeses:

• Pied-de-Vent: a semi-soft, washed-rind farm cheese with hazelnut and mushroom flavours
• Tomme des Demoiselles: a firm, flavourful cheese with delightfully subtle fruity notes
  
• Jeune Coeur: a small, young cheese that's rich, creamy, and delicately flavoured