Kapuskasing has a rind that is yellowish, moist, and leathery while the paste is ivory colored,
soft, slightly elastic, and is immediately recognizable by the thin black layer separating it
horizontally in the middle. Traditionally, this type of cheese was made from leftover curds,
hence the ashy row in the center.
When there were not sufficient curds for a full wheel of cheese, the cheesemaker would protect
it from contamination by applying a bit of ash on the surface, separating out the different
batches. At the next transformation, more curd mixture was added on top and the resulting
mass pressed into a wheel. Nowadays, this line of vegetable ash is used primarily for esthetic
and traditional purposes, as it lends colour to any cheese tray.
Surprise lovers of tartiflette, raclette, pizza and other gratins by replacing the classic cheese
with Kapuskasing in your favorite recipes.