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Fermentation Atlas

Canada

14 ferments from Canada, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Cheese curdsCheese24 h
Cidre de feu (Quebec fire cider)Alcoholic drinks
Cultured buttermilkFermented milkup to 12 h23–29 °C0.3 %
Cultured sour creamFermented milkat least 24 h6 °C
Ice wine (Eiswein, icewine)Alcoholic drinksat least 30 days15–17 °C4
IgunaqMeat14–42 days2–23 °C5.5
Inuit aged meats and fish (seal, walrus, narwhal, whale, caribou, char)Meat14–42 days2–23 °C
Monterey JackCheese21–42 days
Pied-De-VentCheese
Bleu BénédictinCheese24 h
Mshallaleh / Syrian string cheeseCheese45 min – 1 h
OkaCheese30 days – 2 months
Riopelle de l'IsleCheeseat least 2 monthsat least 2 °C
Spruce beer (bière d'épinette)Alcoholic drinksup to 7 days

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made