Laliberté: Best of the best in Canadian Cheese Grand Prix

Laliberté, an aromatic triple crème made by Fromagerie du Prebystere, is Grand Champion of the 2015 Canadian Cheese Grand Prix. Kudos to Jean Morin!

Laliberté, a fabulous triple crème made by Fromagerie du Presbytere, is Grand Champion of the 2015 Canadian Cheese Grand Prix. Kudos to Jean Morin!

He wore the same smiling-cow tie he wore at the 2011 Canadian Cheese Grand Prix, and, again, at the 2015 Canadian Cheese Grand Prix last night, Jean Morin was named Grand Champion—the best of the best in artisan cheesemaking in Canada.

This time the champion cheese is Laliberté, an aromatic triple crème that will blow your mind and palate. Last time the winning cheese was Louis d’Or, another extraordinary cheese made in a former Roman Catholic rectory—thus, the name Fromagerie du Presbytère—in Sainte-Élizabeth-de-Warwick two hours east of Montréal.

Jean Morin accepts the Grand Champion award at the Canadian Cheese Grand Prix night, for the second time in four years.

Jean Morin accepts the Grand Champion award at the Canadian Cheese Grand Prix night, for the second time in four years. Click on image for an enlarged view.

In a repeat of Morin’s then unprecedented awards sweep in 2011:

  • Laliberté was also named champion in the Cream-Enriched Soft Cheese with Bloomy Rind category,
  • Louis d’Or was named champion in Swiss-Type Cheese,
  • Le Bleu d’Élizabeth was named champion in Blue Cheese.
Jean Morin dances a happy dance with Nancy Portelance of Plaisirs Gourmets as his associate cheesemaker Dany Grimard looks on.

Jean Morin dances a happy dance with Nancy Portelance of Plaisirs Gourmets as his associate cheesemaker Dany Grimard looks on. Click on image for an enlarged view,

Clearly, it was an unforgettable evening for Morin and associate cheesemaker Dany Grimard as the Gala of Champions unfolded at Liberty Grand in Toronto, scene of a lavish awards ceremony cum cheese-tasting organized by Dairy Farmers of Canada. DFC has sponsored of the Canadian Cheese Grand Prix since launching the biennial competition in 1998 to celebrate the high quality and proud tradition of Canadian cheese made from 100% Canadian cow’s milk.

When asked what the secret is to making award-winning cheese, Morin, a fourth-generation dairy farmer, answers simply: “Good grass and no silage.”

His response last night echoes what he told CheeseLover.ca four years ago: “Happy, healthy cows. It all starts with the milk, and the care we show the cheese as we make it.”

A tie with smiling cows proves to be a lucky charm for Jean Morin—for the second time.

A tie with smiling cows proves to be a lucky charm for Jean Morin—for the second time. Click on image for an enlarged view.

Appropriately, smiling cows adorned the tie Morin wore to the 2011 awards presentation and last night, too.

Laliberté was selected as Grand Champion by a jury of Canadian food industry experts from 27 category winners. The Grand Champion and 27 category winners were chosen from a record-setting 268 cheese entries submitted by cheesemakers from Prince Edward Island to British Columbia. The submissions were then narrowed down to 81 finalists by the jury in February.

“From all the excellent cheeses the jury tasted, we found Laliberté to be the stand-out,” said Phil Bélanger, Canadian Cheese Grand Prix jury chairman. “This cheese truly distinguished itself in texture, taste and overall appearance. Its exquisite aromatic triple cream with its tender bloomy rind encases an unctuous well balanced flavour with hints of mushroom, pastures and root vegetables.”

Named after Alfred Laliberté, the famous sculptor born in Sainte-Élizabeth-de-Warwick, the farmstead cheese took a year and a half to develop and is made with cow’s milk provided by a mix of naturally raised Jerseys and Holsteins.

Fromagerie du Presbytère cheeses are distributed by Plaisirs Gourmets and available in cheese shops across Canada.

Laliberté will the featured cheese and Jean Morin the guest of honour at the fifth anniversary Great Canadian Cheese Festival on June 6-7 in Picton, Ontario. Many of the Grand Prix winners will also be in the spotlight at what has become the biggest artisan cheese show in Canada representing producers from coast to coast.

Québec dominates Canadian Cheese Grand Prix

fromagerie-fritz-kaiser

Fritz Kaiser, a pioneer in artisan cheesemaking in Québec, was named champion in three categories at the Canadian Cheese Grand Prix.

Cheese producers in Québec, the birthplace of the artisan cheese movement in Canada 25 years ago ago, dominated the 2015 Canadian Cheese Grand Prix when winners were announced last night.

Fritz Kaiser, one of the pioneers in artisan cheesemaking in the 1980s, was named champion in three categories for cheese made by Fromagerie Fritz Kaiser:

  • Washed- or Mixed-Rind Semi-soft Cheese: Raclette
  • Flavoured Cheese with added non-particulate flavourings (except smoked cheese): Griffon Raclette
  • Flavoured Cheese with added particulate solids and flavourings: Pepper Raclette.

Fromage-AmourTradition_4coul-e1419193019649Fromagerie Fritz Kaiser is distributed across Canada by Fromages CDA under the Amour & Tradition banner. Fromages CDA, named for its founder and president Daniel Allard, will take over an entire wing at the upcoming Great Canadian Cheese Festival in Picton, Ontario, representing a total of 10 artisan producers from Québec, including the following Grand Prix champions and finalists:

Altogether, Québec cheese producers won 13 out of 27 categories in the Grand Prix plus the coveted Grand Champion.

Jean Morin of Fromagerie du Presbytère also won in three categories:

  • Cream-Enriched Soft Cheese with Bloomy Rind: Laliberté
  • Swiss-Type Cheese: Louis d’Or
  • Blue Cheese: Le Bleu d’Élizabeth.

With Laliberté, Morin was honoured as Grand Champion—the best of the best in Canada.

Other category champions from Québec:

Jan Schalkwijk of Sylvan Star Cheese was set to sweep all gouda categories until . . .

Jan Schalkwijk of Sylvan Star Cheese was set to sweep all Gouda categories until . . .

. . . when along came Adam of Mountainoak Cheese to capture the Extra Old Gouda category.

. . . along came Adam van Bergeijk of Mountainoak Cheese to capture the Extra Old Gouda category.

The biggest winner outside of Quebec was Sylvan Star Cheese which won three categories:

  • Smoked Cheese: Gouda Smoked Natural Cheese, Sylvan Star Cheese Ltd., AB
  • Gouda (aged 1 to 6 months): Gouda Medium, Sylvan Star Cheese Ltd., AB
  • Aged Gouda: Gouda Aged, Sylvan Star Cheese Ltd., AB

Other category champions outside Québec:

It doesn't get more Canadian than this: Punjabi immigrants, Amarjit Singh and his wife,  make Mexican-style mozzarella named Oaxacxa at their Ontario creamery (Local Dairy Products) and become Canadian Grand Prix champions.

It doesn’t get more Canadian than this: Punjabi immigrants, Amarjit Singh and his wife, make Mexican-style mozzarella named Oaxacxa at their Ontario creamery (Local Dairy Products) and become Canadian Grand Prix champions.

The Gala of Champions unfolded at Liberty Grand in Toronto, scene of a lavish awards ceremony cum cheese-tasting organized by Dairy Farmers of Canada. DFC has sponsored of the Canadian Cheese Grand Prix since launching the biennial competition in 1998 to celebrate the high quality and proud tradition of Canadian cheese made from 100% Canadian cow’s milk.

A jury of Canadian food industry experts selected from the Grand Champion and 27 category winners from a record-setting 268 cheese entries submitted by cheesemakers from Prince Edward Island to British Columbia. The submissions were then narrowed down to 81 finalists by the jury in February.

Laliberté will be the featured cheese and Jean Morin the guest of honour at the fifth anniversary Great Canadian Cheese Festival on June 6-7 in Picton, Ontario. Many of the Grand Prix winners will also be in the spotlight at what has become the biggest artisan cheese show in Canada representing producers from coast to coast.

The Farm House Natural Cheeses of Agassiz, British Columbia, in quite possibly the prettiest setting for a chesse dairy in Canada, was named Grand Prix champion in tw0 categories.

Farm House Natural Cheeses, in quite possibly the prettiest setting for a cheese dairy in Canada in Agassiz, British Columbia, was named Grand Prix champion in two categories.

Cheesemaking technology rescheduled to June 8-12

A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.

A student in the Cheesemaking Technology course at University of Guelph learns how to pour Camembert-style cheese into forms.

Here’s your chance to get real cheese smarts.

The University of Guelph has been offering some version of its cheesemaking course since 1893, though its present professor, Art Hill, began teaching his Cheesemaking Technology Short Course with the Food Sciences department in 1986.

The  acclaimed course—designed for artisan and commercial cheesemakers, cheese hobbyists, and government and sales personnel who work with cheesemakers—focuses on the science and technology of cheesemaking. Students attend lectures and apply the principles learned in a cheesemaking laboratory.

“The focus is on understanding the manufacturing principles of technological families of cheese, rather than becoming expert in the manufacture of particular cheese varieties,” says Professor Hill. The program is offered annually in the spring and runs for five days. The next course offering runs from June 8-12, 2015. Those interested can visit the course website.

OAC_LOGO_RGB

Video: Take a tour of Jensen Cheese in Simcoe, Ontario

Video Wednesday: Scott Jensen, owner of Jensen Cheese in Simcoe, Ontario, gives a tour of the Simcoe plant, demonstrating storage and aging, cutting and packaging of award-winning artisan cheese.

How many Cheese Grand Prix finalists have you tasted?

canadian-cheese-grand-prix_halfpagewidthThe 81 finalists in the 2015 Canadian Cheese Grand Prix have been announced. The prestigious biennial competition sponsored by Dairy Farmers of Canada saw 268 cheeses submitted in 27 categories.

The winners will be announced April 22 at a Gala of Champions in Toronto.

Quebec, home to the majority of Canada’s cheese producers, dominates the list of 81 finalists with 31 cheeses. Naturally, some of the larger producers have the most finalists: Fromagerie Fritz Kaiser, 7 finalists, Sylvan Star Cheese, 6, and Natural Pastures Cheese Company and Fromagerie du Presbytère, 5.

The competition, open to cheese made exclusively with Canadian cow’s milk, first started in 1998 to promote achievement and innovation in cheesemaking and to spotlight the quality of Canadian milk.

Here are the 2015 finalists:category 1 fresh ch#196C2DE

Fresh Cheese

category 2 fresh pa#196C2EAFresh Pasta Filata

category 3 cheese w#196C2E9Fresh Cheese with grilling properties

category 4 soft che#196C307Soft Cheese with bloomy rind

category 5 soft che#196C2F8Cream-enriched Soft Cheese with bloomy rind

category 6 semi-sof#196C2EFSemi-soft Cheese

category 7 soft wit#196C2F0Washed- or Mixed-Rind Soft Cheese

category 8 semi-sof#196C305Washed- or Mixed-Rind Semi-soft Cheese

category 9 firm che#196C2F2Washed- or Mixed-Rind Firm Cheese

category 10 firm in#196C2DBFirm Cheese (except Cheddar and Gouda)

category 11 swiss 1#196C2ECSwiss-type Cheese

category 12 mozzare#196C2FFMozzarella (Ball, Brick or Cylinder) or Pasta Filata

category 13 ripened#196C2FBBrine-ripened Cheese

category 14 gouda 1#196C302Gouda (aged 1 to 6 months)

category 16 gouda 9#196C308Aged Gouda

category 17 extra g#196C2F9Extra Aged Gouda

category 18 blue ch#196C2E7Blue Cheese

category 19 flavour#196C2E4Flavoured Cheese with added non-particulate flavourings (except smoked cheese)

category 20 smoked #196C313Smoked Cheese

category 21 flavour#196C2F5Flavoured Cheese with added particulate solids and flavourings

category 20 smoked #196C313Mild Cheddar (aged 3 months)

category 23 medium #196C2F6Medium Cheddar (aged 4 to 9 months)

category 24 cheddar#196C2F3Old Cheddar (aged from 9 months to a year)

category 25 cheddar#196C2FCAged Cheddar (1 to 3 years)

category 26 cheddar#196C304Aged Cheddar (more than 3 years)

category 27 fromage#196C2DDFarmhouse Cheese

category 28 fromage#196C301Organic Cheese

Typically, many of the finalists and winners are available for sampling and purchase at The Great Canadian Cheese Festival, this year taking place June 6-7 at Picton Fairgrounds in the heart of Ontario’s Prince Edward County, just south of Belleville in Bay of Quinte Region, near spectacular Sandbanks Provincial Park.

 

Start your day at #TGCCF with free cheese curds

Is there anything better than fresh cheese curds?

Is there anything better than fresh cheese curds?

The first 1,000 cheese lovers through the doors at The Great Canadian Cheese Festival will receive a free sampler of fresh cheese curds made by St. Albert Cheese Co-operative earlier in the day.

It’s one of the many ways we’ll be celebrating the fifth anniversary of the biggest cheese show in Canada. It also celebrates remarkable recovery by St. Albert Cheese Co-op from a devastating fire two years ago.

The free cheese curds will be available on Saturday, June 6. We have another giveaway in the works for Sunday, June 7.

FESTIVAL ADMISSION INCLUDES:

•   Sample and purchase more than 150 outstanding Canadian artisan and farmstead cheeses from 30+ Canadian cheesemakers coast to coast.

•   Plus artisan foods, plus fine wines and craft beers, plus a food court. In total, more than 500 different cheeses, foods and beverages on offer.

•   An insulated Festival cooler bag for hauling fromage and other purchases home.

•   Glass for sampling wine and beer for 19+.

•   Admittance on first-come, first-served basis to seminars in the All You Need Is Cheese Annex presented by Dairy Farmers of Canada.

•   Live music by Starpainters duo. Click here for a sampler.

•   All You Need Is Cheese magazine courtesy of Dairy Farmers of Canada.

•   A photo op with Yvette, a water buffalo, in the Festival Dairy Farm.

•   Special admission pricing for seniors 60+ and groups.

•   Families are welcome with children 15 and younger admitted FREE when accompanied by an adult.

•   FREE parking.

Click here to order your tickets today!

Visit CheeseFestival.ca for complete information including special events such as. For assistance, email info@cheesefestival.ca telephone 705.632.1503.

Plan to make a weekend of it in Prince Edward County, as one day won’t be enough to sample all 500 cheeses, foods and beverages on offer—and see all that the County has to offer: Three dozen wineries, two cheese plants plus spectacular Sandbanks Provincial Park.

Find accommodations to suit your tastes and budget by clicking here. For assistance, telephone Prince Edward County Chamber of Tourism & Commerce at 1.800.640.4717.

Spread the cheese love. Use the hashtag #TGCCF when tweeting about the biggest cheese show in Canada.

Video: Cheesemaking at Jasper Hill Farm in Vermont

It’s Video Wednesday and time for a short PBS video on cheesemaking at Jasper Hill Farm in Vermont. Enjoy!

<p><a href=”http://vimeo.com/113559146″>Food Forward, episode 5: &quot;Modern Milk&quot;</a> from <a href=”http://vimeo.com/amicapen”>ami capen</a> on <a href=”https://vimeo.com”>Vimeo</a&gt;.</p>

Follow

Get every new post delivered to your Inbox.

Join 283 other followers