Best Bites: Outstanding cheeses of 2016

Bibi, made by Fromagerie Domaine Féodale in Berthierville, Québec.

OMG! Bibi made by Fromagerie Domaine Féodale in Berthierville, Québec.

We bring the curtain down on 2016 with friends in fromage recalling the memorable cheeses that crossed their palates during the past 12 months. In alphabetical order, here is a baker’s dozen of outstanding cheeses of the year—plus a special mention for the 2016 Canadian Cheese of the Year and a word of advice for producers of non-dairy cheeses.

Check out the tasting notes and make up your shopping list for the next visit to a cheese shop or, better yet, right to the cheesemaker.

Bibi – Fromagerie Domaine Féodale, Québec

Bibi is a delicious, oozy, creamy, finger-licking good Camembert-style cheese made by Guy Dessureault and Lise Mercier at Fromagerie Domaine Féodale. This cheese ranks in my very selective OMG! category. It is best enjoyed and savoured with a very special person. Make the experience part of a road trip as you will have to drive to the fromagerie, halfway between Montréal and Trois-Rivières, to buy it. It is a regional treasure! The warm hospitality of the two cheesemakers and their staff, at their recently expanded facility north of Berthierville, will make you feel like you are part of their family.

—Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies

Blossom Blue, made by Moonstruck Organic Cheese on Vancouver Island.

Blossom Blue made by Moonstruck Organic Cheese on Vancouver Island.

Blossom’s Blue – Moonstruck Organic Cheese, British Columbia

Blossom’s Blue is an aged blue cheese made entirely with the unpasteurised, organic milk of Moonstruck Dairy’s own Jersey herd. Its texture is firm and dense, yet slightly crumbly. It is a touch sweet with the rich flavor of Jersey milk and a has great balance of salt and strength.

—Jonah Benton, Co-owner, Benton Brothers Fine Cheese, Vancouver

Fromagerie Au Fond Des Bois near Rexton, New Brunswick.

Goats at Fromagerie Au Fond Des Bois near Rexton, New Brunswick.

Cabrie – Au Fond des Bois, New Brunswick

Belgium-born Didier Laurent is cheesemaker and owner at Fromagerie Au Fond Des Bois located, as its French name implies, “deep in the woods” near Rexton, New Brunswick, on 267 acres of land bordered by the St. Nicholas River. All of Didier’s cheeses are made exclusively from the milk of his own goats with no additives. The 98 dairy goats raised in his goat house include Nubians, Alpines and Saanens. This is a goat’s milk bloomy-rind cheese that could easily pass for cow’s milk cheese with a soft and flowing texture with a rich, salty, earthy flavour. I love this cheese with Pinot Noir or a bubbly.

—Heather Rankin, Co-owner, Obladee, a Wine Bar, Halifax

Cheesemaker Lyndell Findlay at Blue Harbour Cheese in Halifax.

Cheesemaker Lyndell Findlay at Blue Harbour Cheese in Halifax.

Electric Blue – Blue Harbour Cheese, Nova Scotia

This cheese is a relatively new blue from urban cheesemaker Lyndell Findlay. She is one of the few sheep’s milk cheese producers in Nova Scotia. She purchases her milk from a farm in Stewiack and makes the cheese at her facility on Robie Street in Halifax’s North End—the first of its kind here in the city. The cheese reminds me of a mild Roquefort with a creamy, chalky texture, delicate bite and slightly sweet finish. Perfect for the “blue-fearful” cheeselover, it’s very accessible. It pairs really well with our local, aromatic whites like Tidal Bay, especially those with a touch of balanced sweetness.

—Heather Rankin, Co-owner, Obladee, a Wine Bar, Halifax

Fuoco made by Fromagerie Fuoco north of Montréal, Québec.

Fuoco made by Fromagerie Fuoco north of Montréal, Québec.

Fuoco – Fromagerie Fuoco, Québec

We don’t see much water buffalo milk cheese in Nova Scotia, so this is a real treat. It’s made without rennet (perhaps coagulated with an acid instead) so it is suitable for strict vegetarians. It’s a semi-soft soft, washed rind cheese with a friendlier “fetor” than some washed-rinds! At peak ripeness it is totally decadent, rich and oozy with hazelnut and salted butter notes. Superb with a full, fruity white wine or Saison (beer).

—Heather Rankin, Co-owner, Obladee, a Wine Bar, Halifax

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Cheesemaker Shep Ysselstein of Gunn’s Hill Artisan Cheese near Woodstock, Ontario.

Five Brothers Reserve – Gunn’s Hill Artisan Cheese, Ontario

It’s a rarity, but there might be some of the 2016 stock left if folks move fast. Available at Gunn’s Hill, it’s a coveted 18-month batch, released only in December of every year. Ripened for an additional 10 months, Five Brothers Reserve becomes more rustic in appearance, almost “leathered,” with its rind developing shades of darker brown. The “eyes” in the paste are more pronounced and tiny crystals are present, a result of the aging process, a sign of a good cheese! Enjoy its fruity and malty aroma on the nose. This cheese is complex while keeping its smooth and creamy texture and finishes with a subtle bite. Waves of scotch-y, malt-y and caramel flavours ride over your palate and linger for a long time.

—Vanessa Simmons, Cheese Sommelier, Savvy Company, Ottawa

Ile-aux-Grues, 2-year cheddar, takes its name from its island home in the St. Lawrence River near Québec City.

Ile-aux-Grues, 2-year cheddar, takes its name from its island home in the St. Lawrence River near Québec City.

Ile-aux-Grues, 2-year cheddar – Société Coopérative Agricole de l’Île-aux-Grues, Québec

At home, my personal favourite, everyday go-to cheese continues to be Ile-aux-Grues 2-year cheddar. I am never without at least 10 kg on hand. Enough flavor for character, not too much to overpower cooking or more sensitive palates. Perfect for grilled cheese, baguette and cheese, plowman’s lunch, omelettes, host gifts and drop-in entertaining.

—Andy Shay, Cheese Buyer, Sobeys Ontario

Maasdammer made by Triple Island Cheese in Cherryville, B.C.

Maasdammer – Triple Island Cheese Farm, British Columbia

The Tuijtels family up in Cherryville, B.C., has been producing this and many other cheeses according to their generations-old family recipes. They prefer to focus on high quality milk, and not an overly large production. This gives the Maasdammer its deep, buttery, sweet taste. Great as a base for fondue and with a crisp dry Reisling.

—Jonah Benton, Co-owner, Benton Brothers Fine Cheese, Vancouver

Margaret Peters-Morris of Glengarry Fine Cheese near Cornwall, Ontario.

Margaret Peters-Morris of Glengarry Fine Cheese near Cornwall, Ontario.

Nevis – Glengarry Fine Cheese, Ontario

Another rarity to find in stores. We featured it in Savvy Cool Curds for November and it was nothing short of knock-your-socks-off yummy! Nevis comes in a larger format wheel as a washed rind cow milk cheese. A dark gold basket weave exterior compliments a golden straw interior which is cheddar-like in texture. Nevis is all buttery goodness with a tangy finish.

—Vanessa Simmons, Cheese Sommelier, Savvy Company, Ottawa

Rathtrevor made by Little Qualicum Cheeseworks in Parksville on Vancouver Island.

Rathtrevor made by Little Qualicum Cheeseworks in Parksville on Vancouver Island.

Rathtrevor – Little Qualicum Cheeseworks, British Columbia

From Little Qualicum Cheeseworks in Parksville on Vancouver Island, Rathtrevor has quickly become one of our favorite local cheeses. Made with the unpasturised milk from their own mixed herd of Ayrshire, Brown and Canadienne cows, this Alpine-style cheese is nutty, sweet and delicious. Great on its own with a glass of wine, but also a fantastic melter.

—Jonah Benton, Co-owner, Benton Brothers Fine Cheese, Vancouver

Glasgow Glen Farm is a family affair for Jeff MCourt, his wife and two children.

Glasgow Glen Farm is a family affair for Jeff MCourt, his wife and two children.

The Ewesual – Glasgow Glen Farm, Prince Edward Island

This is a hard, 18-month, sheep’s milk Gouda made by Jeff McCourt at Glasgow Glen. Jeff bought Martina TerBeek’s business “The Cheeselady” in 2012 which was one of PEI’s only artisanal cheese business operating for 25 years specializing in Gouda. The farm is a 12-acre lot, overlooking Hunter River and Rustico Bay. This cheese has a parmesan-like flavour and texture—sharp, buttery, herbaceous, nutty,and a touch crumbly. Perfect with a hearty glass of Red.

—Heather Rankin, Co-owner, Obladee, a Wine Bar, Halifax

Note to dairy-free cheese producers

As Canadians continue to re-examine their diets and understand that diet is a key measure in controlling health, there is rising interest in alternatives to traditional cheese.

I tried cheeses from Fauxmagerie Zengarry (Glengarry, Ontario) and Nuts For Cheese (London, Ontario) and while several of these are very good (Zengary Gruyere with cumin and Nuts for Cheese Chipotle Cheddar and Super Blue) they are not to be compared to traditional cheeses. My advice to these cheesemakers is to learn from the traditional techniques, embrace their creations for what they are, because they are good, but avoid the copy of traditional names and the implied similarity of flavor and texture experience. I can see lots of people finding this interesting.

—Andy Shay, Cheese Buyer, Sobeys Ontario

Avonlea Clothbound Cheddar: Canadian Cheese of the Year.

Avonlea Clothbound Cheddar: Canadian Cheese of the Year.

Canadian Cheese of the Year

For most of 2016—until the last of it disappeared in a shrimp bake a few days ago, there was always a kilo or more of Avonlea Clothbound Cheddar in the cheese fridge at CheeseLover.ca.

Crowned Cheese of the Year in the 2016 Canadian Cheese Awards, the old-style cheddar, made according to an Orkney island recipe, is truly a Canadian classic. Now generally available across Canada, it’s a must-try cheese, if you’ve not sampled it already.

A highlight of 2016 for us was a visit to Cows Creamery in Charlottetown, P.E. I., home of Avonlea, several other outstanding cheeses, fabulous ice cream and awesome chocolates—not to mention a huge selection of T-shirts featuring cows in many different settings.

The warm hospitality shown to us by Scott Linkletter, proprietor, and Armand Bernard, cheesemaker, only made the visit more memorable.

—Georgs Kolesnikovs, Cheesehead-in-Chief at CheeseLover.ca and founder of The Great Canadian Cheese Festival and Canadian Cheese Awards/Le Concours des fromages fins canadiens.

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.

 

Cheesemobile heads to Gaspésie this summer

Our elegant cheesemobile, aka Buick Verano Turbo, at Mt. Revelstoke in B.C.

Our elegant cheesemobile, aka a Buick Verano Turbo, at Mt. Revelstoke in B.C.

Another successful Great Canadian Cheese Festival is behind us and it’s time to start planning another road trip—in search of cheese and other delights.

 Last summer, an elegant Buick Verano Turbo served as the cheesemobile as we hunted for the best in cheese in British Columbia and researched venues for a future Great Canadian Cheese Festival West.

This summer, the general plan is to head into Québec and eventually circumnavigate iconic Gaspésie to satiate our second love—fresh seafood. Of course, a visit to the region’s sole cheesemaker, Fromagerie du Littoral, will be on the itinerary.

Here’s the travel plan that’s taking shape:

  • Initial destination: Ste Elisabeth de Warwick two hours east of Montreal.
  • Festival Des Fromagers Artisans du Québec held this year at Fromagerie du Presybytère. The annual festival travels from cheesemaker to cheesemaker and attracts upwards of 10,000 cheese enthusiasts.
  • Visit Fromagerie Abbaye deSaint-Benoît-du-Lac and Fromage de La Station in Eastern Townships.
  • Fromagerie FX Pichet in Sainte-Anne-de-la-Pérade. home of Le Baluchon, the Canadian Cheese of the Year.
  • Grand tour of Gaspésie, some 1,200 km in all, searching for the freshest seafood and other culinary delights during 10 days along the south shore of the Saint Lawrence River and into the Gulf of Saint Lawrence. Breathtaking panoramas and tasty maritime cuisine await.
  • Fromagerie le Détour in Témiscouata-sur-le-Lac, home of Magie de Madawaska, a wonderful soft cheese worth driving many days for.
  • Overnight visit to Isle aux Grues in the middle of the St. Lawrence River east of Quebec City from whence comes Riopelle, one of Canada’s iconic cheeses, named after Jean-Paul Riopelle, a larger-than-life painter and sculptor who spent his summers on Isle aux Grues and died there.
  • Return home to Ontario with coolers full of goodies.

More, as it develops.

If you have recommendations for must-make-stops along the proposed route, we’d love to hear them. Click here to e-mail CheeseLover.ca.

Pilgrimage to a Canadian cheese lover’s Mecca

Vanessa and I stopped shopping for cheese and charcuterie at Marché Jean-Talon when we were left with nothing but coins in our pockets. Photo by SO.

When they want to pay homage to fromage, cheese lovers in Europe make a pilgrimage to France. In the U.S., the destination is Vermont or California. In Canada, there is only one choice: Québec.

Despite much progress in Ontario and British Columbia in the last decade, Québec remains Canada’s leading artisan-cheese region. With about half of Canada’s 180 cheese producers based in Québec, its leading role isn’t likely to end anytime soon.

For Canadian cheese lovers, the easiest way to find Mecca in Québec is to visit Marché Jean-Talon in Montréal. Which is what Significant Other and I did with a great friend in cheese, Vanessa Simmons, cheese sommelier at Savvy Company in Ottawa. We have many friends who love cheese, many friends who love food, but only in Vanessa do SO and I find an appetite for food, drink and adventure to match ours.

We warmed up for Marché Jean-Talon by visiting Complexe Desjardins in downtown Montreal to say hello to cheesemakers taking part in the annual La Fête des fromages d’ici. It was good to see so many producers represented by Plaisirs Gourmets at the show. SO and I sampled our way around for several hours and then caught up with Vanessa to compare notes and purchases. No surprise that our wallets were $150 lighter and bags similarly heavier.

What makes Marché Jean-Talon such a perfect Mecca for cheese lovers is that here one finds:

and across the lane:

Short of spending weeks driving from cheesemaker to cheesemaker around Québec, it doesn’t get much better than this.

Two hours and more than $350 later, here’s what we had in our cooler bags:

OUR HAUL

IN VANESSA’S COOLER

CHARCUTERIE

Smoked meat at Schwartz's, fatty and fabulous.

Smoked meat at Schwartz’s, fatty and fabulous. Photo by VS.

And if all that wasn’t enough, Vanessa forced us to accompany her to Schwartz’s Montréal Hebrew Delicatessen for lunch of the most famous smoked meat in Canada. Oh, the agony!

 —Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-cheef at CheeseLover.ca and director of The Great Canadian Cheese Festival, lived in Montréal when Oka was still made Trappists at Oka. Way back then, his smoked-meat emporium of record was Bens De Luxe Delicatessen & Restaurant founded in 1908 by Latvian immigrants Ben and Fanny Kravitz.

Best bites: Outstanding cheeses of 2012

This is the third year Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.

This is the third year in succession that Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.

We bring the curtain down on 2012 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, here are 20 outstanding cheeses of the year just ending—and one terrific cinnamon butter:

Any cheese made by Gunn’s Hill Artisan Cheese
Regardless if I’m eating his curds or the harder aged cheeses Shep Ysselstein is best known for, his cheeses never disappoint, they’re always outstanding bites to remember. He is truly a talented cheesemaker to watch.
—Wendy Furtenbacher, Blogger, CurdyGirl

Avonlea Clothbound Cheddar, COWS Creamery
I was in P.E.I in the summer and finally got to meet Scott Linkletter,  owner of COWS Creamery, and Armand Bernard, the cheesemaker. Ate Avonlea Clothbound Cheddar (still good everytime I have it) looking out over New London Bay as the sun was setting.
Sue Riedl, Cheese Columnist, The Globe and Mail

Bella Casara Mozzarella di Buffala, Quality Cheese
Discovered shortly after my trip to Italy when I was experiencing serious fresh cheese withdrawals. Enjoy the fresh, mild, milky flavor and smooth silky texture of this oh-so-versatile cheese made from Ontario buffalo (Yes, water buffalo) milk.  The small, soft, delicate hand-pulled rounds pair perfectly with both sweet and savory accoutrements. Click here for more tasting notes.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Black River 8-Year Cheddar, Black River Cheese
While many Black River cheddars have a characteristic bitterness, the 8-year has lost this. It is incredibly thick and smooth in the mouth, rich and nutty, with a hint of caramel.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Monforte Dairy's Bliss makes our Best Bites list for the second time.

Monforte Dairy’s Bliss makes our Best Bites list for the second time.

Bliss, Monforte Dairy
I had been waiting and waiting for Bliss to be available after trying a sample in 2011. Finally, in May, I scored some at the Brickworks farmers’ market in Toronto. Worth the wait!
Sue Riedl, Cheese Columnist, The Globe and Mail

Brebiou, Fromagerie de Chaumes
Brebiou is a pasteurized sheep’s milk bloomy rind from Fromagerie des Chaumes in southwest France that I thoroughly enjoyed discovering. Click here for more tasting notes.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Brie Paysan, Fromagerie de la Presbytere
It’s been consistently beautiful this year, especially when ripe. If purchased, folks should hold it for an extra while. This is my favourite example of “vegetal” notes in a cheese.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Downey’s Cinnamon Honey Butter
My personal favourite this year is Downey’s cinnamon butter. It was a breakfast favourite of my youth, and I knew the family that made it in upstate New York. Through sleuthing with Gerry Albright and Sue Riedl, it turns out this is a heritage Canadian product! Many people remember McFeeter’s Honey Butter. The McFeeters licenced honey butter to the Downeys in Eastern Ontario. The Downeys later moved the company to New York. Whether you like the history or not, it is an awesome breakfast treat on toast. Sobeys is very happy to offer this heritage Ontario product again—now made in Pennsylvania.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Figaro, Glengarry Fine Cheese
My favourite Canadian cheese of late has been Figaro, by Glengarry Fine Cheese, because it is unique (though I believe modeled after a style of Robiola) and risk-taking (very moist, difficult to package and transport) and absolutely delicious (yeasty aromas, complex texture, musky finish).
—Julia Rogers, Cheese Educator, Cheese Culture

How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.

How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.

Fleuron, Les Fromagiers de la Table Ronde
A beautiful rustic creamy blue that is simply stunning. I think the photo speaks for itself. How could this not make the list?
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Fromagerie Du Champ a la Meule
Le Fetard, Les Metayeres and Le Victor et Berthold are three awesome cheese from Québec made at Fromagerie Du Champ a la Meule that I hope we in Ontario can purchase really, really soon!
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Golden Blyth, Blyth Farm
A delicious, mild goat’s milk Gouda produced by Paul van Dorp near Blyth, Ontario
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Grey Rush, Primeridge Pure
I’m a sucker for the plain as it is so versatile, but I find myself craving the chili, and this summer I was blown over by the frozen cheesecake made with their exceptional cream cheese.
—Wendy Furtenbacher, Blogger, CurdyGirl

Cheddar Île-aux-Grues, Fromagerie Ile-aux-grues
It has a lovely sharp bite while maintaining a creamy crumby flavour.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Mascotte, Fromagerie Fritz Kaiser
A washed rind, semi-soft, goat’s milk cheese. Slight tang to it.
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Nostrala, Kootenay Alpine Cheese
At The Great Canadian Cheese Festival, I sampled (and sampled) Nostrala and again was reminded how amazing it is and that I should buy it much more! Click here for more tasting notes.
Sue Riedl, Cheese Columnist, The Globe and Mail

Sensations Applewood Smoked Cheddar, aged 2 years, Sobeys
A thermalized cheddar made in Québec. Like a campfire, you can taste the nuance. Would be perfect with a single malt!
—Andy Shay, Cheese Buyer, Sobeys Ontario

Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.

Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.

Sorcière Bien Aimée, Fromagerie Les Folies Bergères
A soft, unctuous goat’s milk cheese is new to the luxurious lineup of Fromagerie Les Folies Bergères cheeses. Click here for my tasting notes. Again, keep until it’s soft and ooey-gooey good.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Tuxedo Triple Creme
A delicious triple-cream from France.
Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Wendy’s Own Camembert
A sheep’s milk Camembert that I made in a class at George Brown taught by Ruth Klahsen. I was not expecting success, but one out of the five cheeses I affineured actually turned out well. I was really proud of myself.
—Wendy Furtenbacher, Blogger, CurdyGirl

See also:

Outstanding cheeses of 2011

Outstanding cheeses of 2010

Best cheeses of the “British Empire” in 2010

Lori Legacey, cheesemaker at Mariposa Dairy, has a sniff of a 19-kilo wheel of cheddar. The dairy's Lindsay Bandage Cheddar beat out 40 other goat-milk cheeses in the British Empire Cheese Competition. Photo by Lisa Gervais/The Lindsay Post.

Here are the results of the cheese competition at the 83rd annual British Empire Cheese Show organized by Central Ontario Cheesemakers Association:

The Alexis De Portneuf division of cheese giant Saputo was crowned Grand Champion.

Quebec cheesemaker Fromagerie La Vache à Maillotte was named Reserve Champion.

Fifth Town Artisan Cheese, an artisan cheesemaker  in Ontario’s Prince Edward County, was honoured with the Finica Food Specialties Award.

In the cheddar class, Parmalat Canada was recognized as Grand Champion. Reserve Champion honours went to Fromagerie Isle-aux-Grues.

Glengarry Fine Cheese, after an excellent showing at Royal Winter Fair, picked up several more awards at British Empire, as reported in Eastern Ontario AgriNews.

Here are the top three in each class of the competition:

ARTISAN

Goat Milk Cheese

  1. Lindsay Bandage Cheddar, Mariposa Dairy (Finica Food Specialties)
  2. Cape Vessey, Fifth Town Artisan Cheese
  3. Operetta, Fifth Town Artisan Cheese

Sheep Milk Cheese

  1. Bonnie and Floyd, Fifth Town Artisan Cheese
  2. Toscano, Monforte Dairy
  3. Wishing Tree, Fifth Town Artisan Cheese

SPECIALTY CLASS

Hard Cheese Type

  1. Glengarry Fen, Glengarry Fine Cheese
  2. Lankaaster Aged, Glengarry Fine Cheese
  3. Romano, St. Albert Cheese Co-Operative

Firm Cheese Type

  1. Lankaaster Medium, Glengarry Fine Cheese
  2. Nouvelle France, Agropur
  3. Fondue Prestigio, Agropur

Swiss Cheese Type

  1. Artisan, Agropur
  2. Swiss, Fromagerie Lemaire
  3. Mont Gleason, Saputo/Fromagerie 1860 DuVillage

Semi-Firm Cheese Type

  1. Raclette du Village, Saputo/Fromagerie 1860 DuVillage
  2. Le Cabouron, Fromagerie Blackburn (Fromages CDA)
  3. Le Cendre, Saputo/Fromagerie 1860 DuVillage

Fresh Cheese Type

  1. Mascarpone, Arla Foods
  2. Ricotta, Quality Cheese
  3. Prestigio Ricotta, Agropur

Soft Rind Cheese Type

  1. St. Honoré, Saputo/Alexis De Portneuf
  2. Triple Crème du Village, Saputo/Fromagerie 1860 DuVillage
  3. Cendre de Lune, Saputo/Fromagerie 1860 DuVillage

Smear Ripened Type

  1. Mamirolle, Fromagerie Eco Delices (Fromages CDA)
  2. Mont Jacob, Fromagerie Blackburn (Fromages CDA)
  3. Raclette, Fromagerie Fritz Kaiser (Fromages CDA)

Flavoured Soft Type

  1. Lady Laurier d’Arthabaska, Saputo/Fromagerie 1860 DuVillage
  2. Raclette Oka, Agropur
  3. Chevalier Tomato Basil, Agropur

Flavoured Firm Type

  1. Lankaaster Chive, Glengarry Fine Cheese
  2. Smoked Cheddar, Parmalat Canada
  3. Lankaaster Cumin, Glengarry Fine Cheese

Blue Veined Cheese

  1. Celtic Blue, Glengarry Fine Cheese
  2. La Roche Noire, Saputo/Alexis De Portneuf
  3. Bleubry, Saputo/Alexis De Portneuf

American Style Type

  1. Brick, St. Albert Cheese Co-Operative
  2. Monterey Jack, Bothwell Cheese
  3. American Mozzarella, Parmalat Canada

Pasta Filata Type

  1. Bocconcini, International Cheese
  2. Burrata, Quality Cheese
  3. Fresh Mozzarella, Quality Cheese

Goat Milk Cheese

  1. Le Paillot de Chevre, Saputo/Alexis De Portneuf
  2. Rondoux Chevre, Agropur
  3. Chevrita, Agropur

Sheep Milk Cheese

  1. Allegretto, Fromagerie La Vache a Maillotte
  2. Bedda Fedda, Fifth Town Artisan Cheese
  3. Blossom, Monforte Dairy

Process Cheese

  1. Spreadable Cream Cheese Product, Parmalat Canada
  2. Spreadable Cream Cheese Product, Parmalat Canada
  3. Spreadable Cream Cheese Product, Parmalat Canada

CHEDDAR

Mild White or Coloured Cheddar – Less than 2 months of age, 40 lb. or more

  1. Parmalat Canada
  2. Empire Cheese & Butter Coop
  3. Black River Cheese

Medium White Cheddar – 3 to 6 months of age, 40 lb. or more

  1. Parmalat Canada
  2. Fromagerie Isle-aux-Grues
  3. Amalgamated Dairies

Medium Coloured Cheddar – 3 to 6 months of age, 40 lb. or more

  1. Parmalat Canada
  2. Bothwell Cheese
  3. Empire Cheese & Butter Co-op

Marbled Cheddar – any age, 40 lb. or more

  1. Bothwell Cheese
  2. Empire Cheese & Butter Co-Op
  3. St. Albert Cheese Co-Operative

Mature Cheddar – 12 to 15 months of age, 40 lb. or more

  1. Parmalat Canada
  2. St. Albert Cheese
  3. Fromagerie Isle-aux-Grues

Extra Mature Cheddar – 24 to 36 months of age, 40 lb. or more

  1. Parmalat Canada
  2. Maple Dale Cheese
  3. St. Albert Cheese Co-Operative