Cheese of the Year : Avonlea Clothbound Cheddar

Avonlea Clothbound Cheddar: 2016 Canadian Cheese of the Year.

Avonlea Clothbound Cheddar: 2016 Canadian Cheese of the Year.

Avonlea Clothbound Cheddar made by Cows Creamery in Charlottetown, Prince Edward Island, was proclaimed Cheese of the Year at the conclusion of the 2016 Canadian Cheese Awards in Montréal on Thursday.

Awards were also presented to 31 category winners during the Awards Ceremony at glittering Time Supper Club to bring to a climax the biennial cheese judging and competition that is open to all milks—cow, goat, sheep and water Buffalo—used in cheesemaking in Canada.

Avonlea Clothbound Cheddar was also honoured as Best Aged Cheddar (aged more than 18 months).

Appletree Smoked Cheddar, also made by Cows Creamery, also won big :

  • Best Smoked Cheese
  • Best Cow’s Milk Cheese
  • Best Atlantic Canada Cheese.
Happy winners: Andrea White and Armand Bertrand of Cows Creamery.

Happy winners: Andrea White and Armand Bertrand of Cows Creamery.

Here are the complete results of what has become the biggest cheese competition in Canada. It is sponsored by Loblaw Companies and Provigo, with support from Dairy Farmers of Canada and Desjardins Group.

The presenting sponsor is The Great Canadian Cheese Festival in Picton, Ontario, where the Cheese of the Year and other award winners will be in the spotlight on June 4-5.

FROMAGE D’EXCEPTION – CHEESE OF THE YEAR
·      Avonlea Clothbound Cheddar

·      Cows Creamery

·      Charlottetown, Prince Edward Island

MAIN CATEGORIES (17) CATÉGORIES PRINCIPALES

FRESH CHEESE – FROMAGE FRAIS

·      Bella Casara Mascarpone – Quality Cheese, Vaughan, Ontario
FRESH PASTA FILATA – FROMAGE À PÂTE FILÉE
·      President’s Choice® Formaggio di Bufala – Loblaw Companies, Brampton, Ontario
 SEMI-SOFT CHEESE – FROMAGE À PÂTE SEMI-FERME
·      Baluchon – Fromagerie F.X. Pichet, Sainte-Anne-de-la-Pérade, Québec
FIRM CHEESE – FROMAGE À PÂTE FERME
·      Pionnier – Fromagerie Nouvelle France, Racine, Québec
FIRM CHEESE WITH HOLES – FROMAGE À PÂTE FERME AVEC OUVERTURES
·      Oka l’Artisan – Agropur, Saint-Hubert, Québec
WASHED RIND CHEESE – FROMAGE À CROÛTE LAVÉE
·      Chemin Hatley – Fromagerie la Station de Compton, Compton, Québec
 
MIXED RIND CHEESE – FROMAGE À CROÛTE MIXTE
·      Zoey, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
BLOOMY RIND CHEESE – PÂTE MOLLE À CROÛTE FLEURIE
·      Le Sabot de Blanchette – Fromagerie La Suisse Normande, Saint-Roch-Ouest, Québec
MILD & MEDIUM CHEDDAR (aged up to 9 months) – CHEDDAR DOUX & MOYEN (maximum de 9 mois d’affinage)
·      Cheddar moyen – Fromagerie Perron, Saint-Prime, Québec
OLD CHEDDAR (aged from 9 to 18 months) – CHEDDAR FORT (entre 9 et 18 mois d’affinage)
·      Lindsay Bandaged Goat Cheddar, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
 AGED CHEDDAR (aged more than 18 months) – CHEDDAR VIEILLI (plus de 18 mois d’affinage)
·      Avonlea Clothbound Cheddar – Cows Creamery, Charlottetown, Prince Edward Island
GOUDA CHEESE – FROMAGE GOUDA
·      Old Growler – That Dutchman’s Cheese Farm, Upper Economy, Nova Scotia
BLUE CHEESE – FROMAGE À PÂTE PERSILLÉE
·      Dragon’s Breath Blue – That Dutchman’s Cheese Farm, Upper Economy, Nova Scotia
FLAVOURED CHEESE – FROMAGE AROMATISÉ
·      Le Fréchette – Ail & Fines Herbes – Fromagerie Nouvelle France, Racine, Québec
SMOKED CHEESE -FROMAGE FUMÉ
·      Appletree Smoked Cheddar – Cows Creamery, Charlottetown, Prince Edward Island
FETA / CHEESE IN BRINE – FETA / FROMAGE EN SAUMURE
·      President’s Choice® Feta Light – Loblaw Companies, Brampton, Ontario
 GRILLING CHEESE – FROMAGE À GRILLER
·      Le Paillasson de l’isle d’Orléans – Les Fromages de l’isle d’Orléans, Sainte-Famille, Île d’Orléans, Québec
 

The biennial competition attracted 301 entriers from across Canada.

The biennial competition attracted 301 entries from across Canada.

SPECIAL AWARDS (9) PRIX SPÉCIAUX

BEST COW CHEESE – MEILLEUR FROMAGE DE LAIT DE VACHE
·      Appletree Smoked Cheddar – Cows Creamery, Charlottetown, Prince Edward Island
BEST GOAT CHEESE – MEILLEUR FROMAGE DE LAIT DE CHÈVRE
·      Lindsay Bandaged Goat Cheddar, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
 BEST SHEEP CHEESE – MEILLEUR FROMAGE DE LAIT DE BREBIS
·      Zacharie Cloutier – Fromagerie Nouvelle France, Racine, Québec
BEST WATER BUFFALO CHEESE – MEILLEUR FROMAGE DE LAIT DE BUFFLONNE
·      Fuoco – Fromagerie Fuoco, Saint-Lin-Laurentides, Québec
BEST BLENDED-MILK CHEESE – MEILLEUR FROMAGE DE LAIT MIXTE
·      Zoey, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
BEST FARMSTEAD CHEESE – MEILLEUR FROMAGE FERMIER
·      Baluchon – Fromagerie F.X. Pichet, Sainte-Anne-de-la-Pérade, Québec
BEST ORGANIC CHEESE – MEILLEUR FROMAGE BIOLOGIQUE
·      Baluchon – Fromagerie F.X. Pichet, Sainte-Anne-de-la-Pérade, Québec
 BEST RAW-MILK CHEESE – MEILLEUR FROMAGE DE LAIT CRU
·      Le Pionnier – Fromagerie Nouvelle France, Racine, Québec
BEST NEW CHEESE – MEILLEUR NOUVEAU FROMAGE (Introduced to market in 2015/Mis en marché en 2015)
·      Zoey, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
REGIONAL AWARDS (5) PRIX RÉGIONAUX

BEST B.C. CHEESE – MEILLEUR FROMAGE DE LA COLOMBIE BRITANNIQUE

·      Traditional Clothbound Cheddar – The Farm House Natural Cheeses, Agassiz, British Columbia
BEST ALBERTA CHEESE – MEILLEUR FROMAGE DE L’OUEST
·      Natural Smoked Gouda Medium – Sylvan Star Cheese, Red Deer, Alberta
BEST ONTARIO CHEESE – MEILLEUR FROMAGE DE L’ONTARIO
·      Tania, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
BEST QUEBEC CHEESE – MEILLEUR FROMAGE DU QUÉBEC
·      Le Pionnier – Fromagerie Nouvelle France, Racine, Québec
BEST ATLANTIC CANADA CHEESE – MEILLEUR FROMAGE DES PROVINCES ATLANTIQUES
·      Appletree Smoked Cheddar – Cows Creamery, Charlottetown, Prince Edward Island

The Canadian Cheese Awards is the first cheese competition in Canada open to all milks used in cheese making – cow, goat, sheep and water buffalo – with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.

http://www.cheeseawards.ca

Le Concours des fromages fins canadiens est le premier et le plus grand au Canada ouvert à tous les fromages produits au Canada à partir du lait pur de vaches, de chèvres, de brebis ou de bufflonnes canadiennes – sans colorant artificiel, parfum, agent de conservation  ni substance laitière modifiée.

http://www.cheeseawards.ca/accueil/

Awards Tasting Gala at Time Supper Club in Montréal drew 460 fans of Canadian cheese.

Awards Tasting Gala at Time Supper Club in Montréal drew 460 fans of Canadian cheese. Photo: Anne Munro.

Who will win Canadian Cheese of the Year on Thursday?

Le Baluchon: Cheese of the Year in 2014.

Le Baluchon: Cheese of the Year at the previous Canadian Cheese Awards.

The anticipation is building toward the climax of the 2016 Canadian Cheese Awards/Le Concours des fromages fins canadiens this Thursday in Montréal.

  • Will a Quebec cheese again be crowned Canadian Cheese of the Year?
  • Which cheese will be named Best Quebec Cheese of 2016? There are seven Quebec finalists within a few points of each other.
  • What about Best Ontario Cheese? There are five finalists in a tight race.
  • Who will win Best Blue Cheese, Best Cheddar and Best Gouda and 14 other main categories?

All together, 32 different champions will be crowned on Thursday, April 14, at the Awards Ceremony and Reception at popular Time Supper Club in downtown Montréal. The public is invited to the Awards Tasting Gala starting at 6 p.m.

More than 100 cheeses will be in the spotlight at the Tasting Gala, finalists and winners in the biggest cheese competition in Canada. Many cheesemakers will be present to engage with cheese lovers.

Admission includes more than 100 different cheese to sample as often as you wish, plus crackers, charcuterie and condiments. All you can eat, really! Wine, beer, sparkling water and juices available for purchase.

Click here to order tickets online at $25 per person plus tax. A ticket purchased in advance will provide speedy access to all the deliciousness inside Time Supper Club at 997 rue Saint-Jacques in Montréal. Tickets will also be sold at the door.

Time Supper Club is a short walk west of Palais des Congrès in downtown Montreal, two blocks from Bonaventure Metro Station. Originally, Palais des Congrès was announced as the venue for the Awards.

At the previous Canadian Cheese Awards in 2014, Le Baluchon, made by Marie-Claude Harvey and her team at Fromagerie F.X. Pichet in Sainte-Anne-de-la-Pérade, Québec, was honoured as Cheese of the Year. This year, Le Baluchon is a finalist in three categories. It is also in the running for Best Quebec Cheese and Cheese of the Year in all Canada.

Competition is extremely close for Best Québec Cheese honours. There are seven finalists, in alphabetical order:

Best Ontario Cheese is also tightly contested, with five finalists:

  • Bella Casara Mascarpone – Quality Cheese, Vaughan, Ontario
  • Castello Smoked Gorgonzola – Arla Foods Canada, Concord, Ontario
  • Lindsay Bandaged Goat Cheddar, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
  • Mountainoak Chili Pepper Smoked – Mountainoak Cheese, New Hamburg, Ontario
  • Tania, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario.

Finalists are equally divided between Québec and other cheese-producing regions in Canada. They include large and small producers from Nova Scotia to British Columbia.

The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight.

The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight.

The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight. That Dutchman’s Cheese Farm of Upper Economy, Nova Scotia, has five nominations.

In Québec, Fromagerie du Presbytère of Sainte-Élizabeth-de-Warwick has been named finalist in seven classes. Fromagerie F.X. Pichet of Sainte-Anne-de-la-Pérade, Cheese of the Year in 2014 with Baluchon, is finalist in five classes. Fromagerie Fritz Kaiser of Noyan, one of the pioneers in artisan cheese in Québec, has three nominations.

The independent competition is open to all milks used in cheesemaking in Canada—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.

Loblaw Companies and Provigo are Marquee Sponsors. Additional support is provided by Dairy Farmers of Canada and Desjardins Group. Slow Food Montréal is the presenting partner, Yannick Fromagerie, the logistics partner.

The biennial Canadian Cheese Awards/Le Concours des fromages fin canadiens is organized by The Great Canadian Cheese Festival as a service to the cheese industry and a guide for consumers. The Festival is the biggest artisan cheese show in Canada, held annually the first weekend in June in Picton, Prince Edward County, in Bay of Quinte Region near Belleville, Ontario.

The 2016 Cheese of the Year and other award-winners will be in the spotlight at #TGCCF on June 4-5.

 

Hobby to business—Ian Treuer’s winding road in cheese

Cheese dreams come true for Ian Treuer of Winding Road Artisan Cheese.

Cheese dreams come true for Ian Treuer of Winding Road Artisan Cheese.

After almost a decade of research, learning and teaching about cheese, Ian Treuer is turning his passion into a career.

“I was looking for a hobby,” Treuer said. “I don’t really drink, so beer making was out. I made my first cheese at home eight years ago.”

As of February 15, Treuer is the owner of Winding Road Artisan Cheese in the County of Smoky Lake, Alberta. He purchased the existing Smoky Valley Artisan Cheese business after working there part-time in 2012-2013. It is located 20 minutes from the town of Smoky Lake and 90 minutes from Edmonton.

winding-road-logo

Treuer and his business partner/mentor, who works behind the scenes, have rebranded and changed the product line for the launch of Winding Road Artisan Cheese. Treuer is the cheesemaker, bringing his experience as home and professional cheesemaker, teaching cheese making classes and co-ordinating the first ever Canadian Amateur Cheesemaking Awards at The Great Canadian Cheese Festival in 2015.

“I enjoy both the science and the art form,” Treuer said of cheesemaking. “There’s something about starting with a liquid and turning that liquid into a solid. I love working with the curds.”

When Treuer started his road to artisan cheese making, he followed Australian blogger Gavin Weber’s “Little Green Cheese” posts. Weber also creates cheese in his home kitchen. Now Treuer follows many cheesemakers on Instagram. Much To Do About Cheese is Treuer’s own popular blog about home cheesemaking.

Ian Treuer working part-time in the make room at Smoky Valley Artisan Cheese. Three years later, he's co-owner and the cheesemaker.

Ian Treuer working part-time in the make room at Smoky Valley Artisan Cheese. Three years later, he’s co-owner and the cheesemaker.

“I’m inspired on a daily basis,” he said. “I’m a fan of Gunn’s Hill Artisan Cheese in Woodstock, Ontario. It was a thrill to meet Shep Ysselstein, the cheesemaker, at last year’s Cheese Festival,” he said.

Pending licensing and inspections, Treuer hopes to start making cheese in March. His long-term goal is to obtain federal as well as provincial licenses.

Winding Road cheeses will be made using a thistle enzyme rather than traditional rennet.

“This will help give our cheeses unique flavors and hopefully set us apart from other cheeses produced in Alberta,” said Treuer.

To begin with, Treuer will be the cheesemaker with his business partner helping with administration, marketing and sales. Their initial market will be cheese enthusiasts in Alberta and eventually across Canada. The cheeses will be cow-milk cheeses, but they hope to team up with local goat dairies as well.

The first cheeses ready for sale will be:

  • Queijo Fresco – A traditional Portuguese fresh cheese made using thistle (cardoon) enzyme.
  • Fromage Blanc – A lovely light, spreadable cheese that is a perfect substitute for Chevre, for those who don’t like goat cheese, and cream cheese.
  • Lactic Bloomy Rind Cheeses – A washed rind cheese to be ready two to three months after they start production, and a firm cheese to be ready in six to seven months.
Cardoon.

Cardoon: unique enzyme.

The partners hope to process between 1,000-2,000 litres of milk per week. They have a 300-litre vat, so Treuer said he is focusing on quality over quantity.

This quality Treuer believes will come from the unique enzyme found in the Cardoon plant, allowing him to make unique “Made in Alberta” cheeses. One of his long term goals is to get licensed Federally so he and his partner can help put Alberta in the minds of cheese lovers when people talk about Canadian cheese.

Follow Ian Treuer’s progress on Instagram at @MTDACheese. A company website, http://www.windingroadcheese.com, should be up and running by May.

—By Joanne Fralick

Joanne Fralick is a cheese lover and freelance writer who lives with husband and son in Prince Edward County. She’s also Promotions Specialist for The Great Canadian Cheese Festival.

A Very Dairy Christmas to you and yours!

From our house to yours, all the best of the holidays! May much cheese be with you in 2016!

—Georgs Kolesnikovs

Savvy Cool Curds: Canadian Cheese-of-the-Month Club

The Cool Curds graphic says it all: Cheese has been delivered at your door.

Savvy Cool Curds graphic says it all: Cheese has been delivered go your door.

Just in time for Christmas, Debbie Trenholm and I are thrilled to announce the first all-Canadian artisan cheese-of-the-month club in Canada: Savvy Cool Curds.

Savvy Cool Curds is our “whey” of strengthening the bond between Canadian cheese producers and consumers, sharing the stories behind the uber-talented, passionate, creative and often eclectic individuals who give so much of themselves for the enjoyment of others through one of the world’s favourite foods.

image001Over close to ten years of working with cheesemakers, distributors, industry associations, cheesemongers, retailers and sommeliers across our nation, never has it been so important to support local. Even in the face of increased competition from imports, Canadian cheesemakers are shining on a world culinary stage, trending big wins in major competitions such as the American Cheese Society Competition and the World Cheese Awards. Proof positive that we don’t have to look farther than our own backyard for a wide variety of tasty artisan cheese that rivals any across the globe.

For $55/month ($60 after December 30), your Savvy Cool Curds subscription brings all this cheesy goodness right to your front door.

Each month, a different Canadian artisan producer will take the spotlight and you’ll receive a package to delight: 4-5 hand-selected delicious cheeses (just less than 1 kg), plus my tasting notes, tips and tricks, along with cheese-laden recipes in our Curd On The Street eZine. Plus, you’ll become a VIP member of the Savvy Company family, giving you VIP invitations and special discounts to Savvy Events featuring Canadian artisan cheese, wines, and craft beer, too!

Our first months feature delicious Canadian artisan cheeses from Gunn’s Hill Artisan Cheese, Cow’s Creamery, Back Forty Artisan Cheese, Fromagerie Les Folies Bergères, and new on the scene Lighthall Vineyards & Dairy.

Canadian artisan cheese brings joy to my life everyday. Cow, sheep, goat and buffalo milk cheeses. Cheddar, aged and sharp, washed rind, soft and delicate, fresh, fruity, blue and bold or rustic and vegetal, they’re all so delicious.

Through Savvy Cool Curds, you, too, can experience the same cheesy pleasure. It’s the gift that keeps on giving (for others or yourself). Sign up today and spread the curd!

                                 —Guest blog by Vanessa Simmons, Cheese Sommelier, Curator, Savvy Cool Curds, Savvy Company

Fuoco leads Canadian charge at Worlds

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Deliciously creamy Fuoco made with water-buffalo milk.

Who says Canadian cheese cannot compete on the world stage?

Jason Fuoco, a young Quebec cheesemaker who began producing cheese three years ago, was a major winner at the 2015 World Cheese Awards last weekend. His eponymous Fuoco, a soft washed-rind cheese made with water-buffalo milk, was named Best Canadian Cheese and honoured as one of the top 15 cheeses in the world.

Three Canadian cheeses were among the 62 which attained Super Gold recognition. They are:

Washed rind cheese

Farmhouse cheddar

  • Avonlea Clothbound Cheddar. Cows Creamery, Charlottetown, Prince Edward Island

Hard cheese produced on small farm or dairy

“Fuoco displays beautiful balance between the paste and rind, soft creamy rich paste that runs through right to the finish, very lactic milk flavour with strong barnyard scent, wonderful with crusty bread. Would not pass up on this cheese! “

—Jackie Armet, Cheese Co-ordinator, The Great Canadian Cheese Festival

Two Canadian producers, Fromagerie Fritz Kaiser in Québec and Quality Cheese in Ontario, each returned home with four medals apiece.

Eight Canadian producers won gold medals:

Semi-hard cheese produced on small farm or dairy

Cow’s milk blue cheese

Cheese made with the milk of more than one animal

Washed rind cheese

Washed rind cheese

Ricotta

Ricotta

Semi-hard cow’s milk cheese

avonlea-clothbound-cheddar_sm

Avonlea Clothbound Cheddar made on Prince Edward Island.

Ten Canadian producers won silver medals:

Semi-hard cow’s milk cheese

Soft goat’s milk cheese

Soft ewe’s milk cheese

Extra mature creamery cheddar

Mozzarella, fresh, cow’s milk in ball

Brie made from pasteurized milk

Washed rind cheese

Cheese made with the milk of more than one animal

Hard cheese produced on small farm or dairy

Soft or unpressed cow’s milk cheese with sweet savoury additives

alfred

Alfred le Fermier made by Fromagerie La Station.

Nine Canadian producers won bronze medals:

Creamery cheddar

Semi-hard cow’s milk cheese

Soft goat’s milk cheese

Mature traditional cheddar

Soft or unpressed cow’s milk cheese

Washed rind cheese

Washed rind cheese

Soft cow’s milk cheese

Soft or unpressed cow’s milk cheese with sweet savoury additives

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Nick Tsioros of Olympic Cheese, Toronto, was the sole Canadian judge on the jury.

Le Gruyere AOP Premier Cru made by Switzerland’s Cremo and Von Muhlnen was named Best Cheese in the World.

The biggest cheese competition in Canada, Canadian Cheese Awards/Le Concours des fromages fins canadiens returns in 2016 with the Awards Ceremony and Tasting Gala taking place in Montreal in mid-April.

RELATED

Lankaaster Aged crowned best cheese in the world

Celtic Blue Reserve: Best cheese in all the Americas

Best of Show: Celtic Blue Reserve by Glengarry Fine Cheese.

Best of Show: Celtic Blue Reserve by Glengarry Fine Cheese.

Congratulations to Glengarry Fine Cheese​ for winning Best of Show with Celtic Blue Reserve at the biggest cheese competition in the United States!

A soft blue enriched with extra buttercream and aged four months, the cheese won top honours at the annual American Cheese Society Judging & Competition, held this week in Providence, Rhode Island. Some 1,700 cheeses were submitted for judging by cheese producers in North, Central and South America.

Two years ago, Glengarry’s Lankaster Aged was named Best Cheese in the World at an international competition in England.

Cheesemakers extraordinaire: Margaret Peters-Morris (left) and Wilma Klein-Swormink

Cheesemakers extraordinaire: Margaret Peters-Morris (left) and Wilma Klein-Swormink.

Margaret Peters-Morris, owner at Glengarry Fine Cheese, located in Lancaster near Cornwall, Ontario, give full credit to cheesemaker Wilma Klein-Swormink: “This cements 20 years of really hard work from myself and my staff. Through a lot of sweat and tears, we were determined to reach a real pinnacle in our career.”

Klein-Swormink has played a key role in cheesemaking at Glengarry since its inception in 2008 and produces cheese with the dedicated team at Glengarry as plant manager/cheesemaker.

Glengarry Fine Cheese and Glengarry Cheesemaking are located on the Peters family farm which has been in the family since 1967, Peters-Morris explains. “Our ancestral roots hail from the Netherlands and our parents have laid the framework for the family farm to grow and prosper in Lancaster where our parents started their dairy and crop farm which is now in the hands of the next generation who are continuing the dairy tradition and, now, the cheese factory is building its own tradition and reputation with the hard work and dedication that our parents instilled in myself and my brother.”

Margaret shares cheesemaking responsibilities with Wilma who is also the daughter of Dutch immigrants who also came to Eastern Ontario to establish a dairy farm.

A single herd of Brown Swiss cows provides the milk for Celtic Blue.

In addition to being named Best of Show, Celtic Blue Reserve won the blue-cheese category. Canadian cheesemakers won five other categories in the prestigious competition:

Best Gouda: Louis Cyr by Fromagerie Bergeron.

Best Gouda: Louis Cyr by Fromagerie Bergeron.

Margaret Peters-Morris started making cheese commercially under the Glengarry Fine Cheese banner seven years ago, but her involvement in cheesemaking across North America goes back two decades. She’s making a name now as an award-winning cheesemaker in her own right but for many years, Margaret was—and still is—the go-to-source for lactic starters and ripening cultures for cheesemakers from California to Quebec.

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