At our big family supper last night, someone looked at the loaf of rye bread on the table and wondered what made it “Winnipeg-style”? Nobody at the table knew – and excluding me, everyone present was a born and raised Manitoban. In my experience, Winnipeg rye bread is very light and fluffy, comes in a long, oval loaf, and is impossible to stop eating once you’ve started. I’m not wild about caraway, and mercifully, most of the Winnipeg rye breads I’ve tried are very mild in the caraway department. (Come to think of it, most are quite mild in general, and not particularly rye-y!)
It reminded me that I’ve also heard of Winnipeg-style cream cheese – but again, what makes it so? A quick Google search reveals something called “Co-op” style cream cheese, but again, I’m not sure what that is – a brand? A variety?
So, culinarily-inclined Winnipeggers, please fill me in! What makes rye bread or cream cheese “Winnipeg-style”? And for that matter, are there other food items specifically called “Winnipeg-style?”