Seven (!) Caseus awards for cheesemaker Jean Morin

The winningest cheesemaker in Québec: Jean Morin of Fromagerie du Presbytere.

In the 19 years that Sélection Caseus, the Québec cheese competition, has been held, no one single cheesemaker has dominated the judging the way Jean Morin of Fromagerie du Presbytère did this year.

The indefatigable Morin, in collaboration with Marie-Chantal Houde of Fromagerie Nouvelle France, was awarded the prestigious Caseus Or prize for Le Pionnier, a beautiful Alpine-style cheese made with a blend of cow’s and sheep’s milk.

Le Pionnier also was named Best Blended Milk Cheese and Best Raw Milk Cheese.

Jean Morin was honoured four more times:

  • Caseus Bronze — Religieuse, a cow’s milk cheese that is an excellent table cheese and perfect for raclette,
  • Caseus Longaevi — Louis d’Or, 2 years, the multiple-award winner that is Morin’s pride and joy,
  • Best Semi-Soft Cheese — Religieuse,
  • Best Bloomy Rind Cheese — Brie Paysan.

Top prize winner Le Pionnier with collaborators Jean Morin of Fromagerie du Presbytere and Marie-Chantal Houde of Fromagerie Nouvelle France.

In addition to three awards with Pionnier, Marie-Chantal Houde also won with:

  • Best Sheep Milk Cheese — Zacharie Cloutier, 6 months.

Caseus Silver was awarded to Fromagerie La Station de Compton for Chemin Hatley, an organic farmstead cheese with a distinct floral flavor. It also won Best Cow Milk Cheese, Firm or Hard.

Making award-winning cheese at Fromagerie La Station is a family affair for the Bolduc family—and has been for four generations.

Other Caseus award winners:

Business that processes more than a million litres per year

Cow-milk cheese, Washed, mixed or natural rind

Soft

La Sauvagine
La Fromagerie Alexis de Portneuf
Montréal

Semi-soft

OKA Frère Alphonse
Agropur coopérative laitière
Montérégie

Firm or hard

Le Bâtisseur
Fromagerie La Vache à Maillotte
Abitibi-Témiscamingue

Bloomy rind

Le Pleine Lune
Fromagerie DuVillage 1860
Abitibi-Témiscamingue

Business that processes fewer than one million litres per year

Cow-milk cheese, Washed, mixed or natural rind

Soft

14Arpents
Fromagerie Médard
Saguenay – Lac-Saint-Jean

All business sizes

Goat-milk cheese

Washed, mixed or natural rind

Semi-soft

Tomme du Maréchal
Chèvrerie du Buckland
Chaudière-Appalaches

Firm or hard

Le Capra
Fromagerie La Suisse Normande
Lanaudière

Bloomy rind

Grey Owl

Fromagerie Le Détour
Bas-Saint-Laurent

Sheep-milk cheese

Washed, mixed or natural rind

Semi-soft

D’Eschambault
Fromagerie des Grondines
Capitale-Nationale

Bloomy rind

Fleur de Brebis
Fromagerie Le Détour
Bas-Saint-Laurent

All milk types or all business sizes

Unripened

Ricotta Fiorella
Saputo Produits Laitiers Canada s.e.n.c
Montréal

Interior-ripened without ripening holes

Louis Cyr
Fromagerie Bergeron
Chaudière-Appalaches

Interior-ripened with ripening holes

OKA L’Artisan
Agropur coopérative laitière
Montérégie

Best Blue Cheese and Best Organic Cheese: Fleuron made by Fromagerie de la Table Ronde.

Blue-veined

Fleuron
Les Fromagiers de la Table Ronde
Laurentides

Grilling cheese

Le Fleur St-Michel
La Fromagerie du terroir de Bellechasse
Chaudière-Appalaches

Fresh curd cheese

Curds
Fromagerie P’tit Plaisir
Estrie

Cheddar

Agropur Grand Cheddar
Agropur coopérative laitière
Montérégie

Flavoured by smoking, maceration or the addition of favoured ingredients

Cheddar biologique vieilli à la bière noire
Fromagerie Perron
Saguenay–Lac-Saint-Jean

Flavoured by the addition of spices, vegetables, fruit or nuts

Fleur d’Ail

Fromage au Village
Abitibi-Témiscamingue

Best organic cheese

Fleuron

Les Fromagiers de la Table Ronde
Laurentides

Each year, Québec’s cheesemakers are invited to submit their best creations in the competition. All cheese makers, both large and small, can enter the race and see the fruit of their labour featured among the best cheeses Québec has to offer.

In 2017, after a rigorous evaluation process, a jury of 25 experts judged and assessed more than 217 cheeses, recognized 24 winning cheeses in as many categories, and awarded the prestigious Caseus Or prize to Le Pionnier, created by La Fromagerie du Presbytère and Fromagerie Nouvelle France.

Sélection Caseus is a registered trademark of the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ). MAPAQ manages the contest through a steering committee made up of partners from Québec’s cheese industry.

 

 

Kennedy boys to serve their father’s famed braised-beef poutine at #TGCCF

Chef Jamie Kennedy elevates poutine to a fine-dining experience.

When your father is one of Canada’s most renowned chefs, a passion for food and an appreciation for the restaurant industry come naturally. Nile and Jackson Kennedy grew up around the celebrated kitchens of their father, chef Jamie Kennedy, Canada’s first celebrity chef and a pioneer of the local food movement. But being the chef’s sons earned them no special treatment, as they worked their way through various positions within Kennedy’s restaurants.

“We’ve been working with my dad for a really long time now,” said Nile, 22. “We started by going to events and doing small jobs to just get a sense of what he did.”

Nile got his start in the family business at age 17, working in coat check during private events at the Gardiner Museum, where Jamie Kennedy then ran the venue’s fine dining restaurant and catered on-site weddings and other special events.

From there, Nile worked his way up to become an event server at the Gardiner and then an a la carte server at Kennedy’s Gilead Café, the chef’s last Toronto restaurant, which closed its doors in 2015.

Nile and Jackson Kennedy will serve J.K. Fries in addition to braised-beef poutine at #TGCCF.

Working in his father’s restaurants taught Nile a great deal about the industry and allowed him to spend plenty of quality time with his dad outside the house.

“Working with my Dad has always been great,” said Nile, “It wasn’t really like a typical working relationship. We would be cracking jokes with each other, and it was really positive. I’ve learned a lot working with him.”

For the past two summers, Nile and his brother Jackson, 26, have operated J.K. Fries, a mobile French fry kitchen they run at events and farmers’ markets around Toronto. J.K. Fries offers Chef Kennedy’s signature double-fried French fries, made with local Yukon Gold potatoes, fresh thyme and sea salt. The fries are always made entirely on site, for the freshest, crispiest snack possible.

This summer, J.K. Fries is setting up shop in Prince Edward County, offering its famous fries at events in the region all season long. For Nile and Jackson, this means a break from city life, and a chance to slow down and take a well-deserved break at the Kennedy farm in the County.

“This summer will still be about work, but we also wanted to take a step back, get out of the city and go to our farm,” Nile explained of the move. “We’ll work up there, and also take up any projects and hobbies we’ve really wanted to do. It’s an exploratory summer in that sense and we’ve both been excited about it for a long time.”

Chef Jamie Kennedy works his magic in the converted barn on his farm in Prince Edward County.

The brothers are looking to discover new interests outside the restaurant business, including learning to craft handmade utility knives using wood and metal found around the family farm. With the help of YouTube, they plan to teach themselves to build a forge and try their hands at knife making during their down time.

The Kennedy brothers will bring a special version of the J.K. Fries stand to The Great Canadian Cheese Festival on June 3-4, with a braised-beef poutine, an artful take on the iconic, indulgent dish that his father made famous when he became the first Canadian chef to introduce poutine on a fine-dining menu.

“It’s an elevated version of the classic Quebecois poutine,” Nile explains. “We use braised, tender beef in a thick, salty, flavourful gravy and in place of cheese curds we’re using an aged cheddar from Monforte Dairy, who make a really nice cow’s milk cheddar.”

The Kennedy boys will be serving up the braised-beef poutine and the fries at the Festival’s Artisan Food Court on both Saturday and Sunday from 10am to 4pm.

Meanwhile, Jamie Kennedy is hosting a fabulous feast at his Prince Edward County Farm on Saturday evening as part of his popular Summer Dinner Series. Award-winning cheesemakers Jean Morin and Marie-Chantal Houde will be among the lucky 55 guests—with their fromage featured on the cheese plate.

Jackson Kennedy tosses double-fried French fries, made with local Yukon Gold potatoes, fresh thyme and sea salt.

When he’s not slinging their much-loved poutine dishes to hungry festival-goers, Nile is eager to explore what’s new at this year’s Festival. He’s attended the past few years both to work and to observe.

“What’s great about the Cheese Festival, especially with all these local producers coming, people can taste all these amazing cheeses and it gives them ideas about what’s possible,” Nile said.

“More and more these days, people are interested in sourcing locally, but they might not realize how much is available and how many varieties are available so close to home. The Festival is great for that.”

—Phoebe Powell, senior roving reporter at CheeseLover.ca, is a freelance writer based in Toronto. Her last blog post was on La Moutonnière: Happy sheep make award-winning cheese.

 

 

 

Biggest selection of best cheeses in Canada at #TGCCF

cheese awards logo nodate english 3000 curves

What a huge selection of artisan cheese!

Twenty-two category winners at the recent Canadian Cheese Awards, and the Canadian Cheese of the Year, Avonlea Clothbound Cheddar, will be in the spotlight. Plus another 100 more artisan and farmstead cheeses from coast to coast.

Clearly, the biggest selection of the best cheeses ever available for sampling and purchase in one place, that’s what cheese lovers will find at the sixth annual Great Canadian Cheese Festival in Picton on June 4-5.

Close to 40 Canadian cheese producers, including the crème of the crème of Quebec, will be on hand to share their passion and their stories with thousands of cheese lovers. There’s even an opportunity to socialize with cheesemakers at Raclette Rave, the Saturday evening social highlight of the Festival.

Is there anything better than fresh cheese curds?

Is there anything better than fresh cheese curds?

Thanks to St. Albert Cheese Co-op, the first 1,000 ticket holders admitted on Saturday will enjoy a sample package of freshly made cheese curds. Soft and creamy, St. Albert curds have a delightful squeaky sound when chewed. On Sunday, the first 1,000 ticket holders will chowdown on grilled-cheese sandwiches freshly made by competing chefs using a blend of 14 award-winning cheeses. Yes, 14!

Also on Sunday, there is free admission to watch County chefs compete in the Road to Royal Chef Challenge being hosted by Royal Agricultural Winter Fair in conjunction with the Festival.

But there is more to #TGCCF than cheese, in fact, more than 500 foods and beverages are on offer. Included in price of admission: informative cheese seminars presented by Dairy Farmers of Canada, artisan foods galore, fine wine, craft beer, crisp cider, plus a souvenir tote, a souvenir glass, live music, dairy farm animals, food court and FREE parking.

Tickets are sold at the door but buying them online in advance means speedy access to all the deliciousness via the Express Entrance. Admission is $50 per person, seniors, $45. Children under 15 admitted free. Click to order tickets online.

Want to save a pile of money? Come as a group!

Here are the award-winning cheeses you will be able to sample and purchase on June 4-5:

Avonlea Clothbound Cheddar: 2016 Canadian Cheese of the Year.

Avonlea Clothbound Cheddar: 2016 Canadian Cheese of the Year.

CHEESE OF THE YEAR — FROMAGE D’EXCEPTION
Avonlea Clothbound Cheddar

Cows Creamery

Charlottetown, Prince Edward Island/L’Île-du-Prince-Édouard

MAIN CATEGORIES — CATÉGORIES PRINCIPALES

FRESH CHEESE – FROMAGE FRAIS

 
SEMI-SOFT CHEESE – FROMAGE À PÂTE SEMI-FERME
FIRM CHEESE – FROMAGE À PÂTE FERME
FIRM CHEESE WITH HOLES – FROMAGE À PÂTE FERME AVEC OUVERTURES
·      Oka l’Artisan – Agropur, Saint-Hubert, 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

 

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
BLUE CHEESE –  FROMAGE À PÂTE PERSILLÉE
FLAVOURED CHEESE – FROMAGE AROMATISÉ
SPECIAL AWARDS — 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
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
BEST ORGANIC CHEESE – MEILLEUR FROMAGE BIOLOGIQUE
BEST RAW-MILK CHEESE – MEILLEUR FROMAGE DE LAIT CRU
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 — PRIX RÉGIONAUX
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
BEST ATLANTIC CANADA CHEESE – MEILLEUR FROMAGE DES PROVINCES ATLANTIQUES
  • Appletree Smoked Cheddar – Cows Creamery, Charlottetown, Prince Edward Island

Fromage-AmourTradition_4coul-e1419193019649The Great Canadian Cheese Festival is produced by Cheese Lover Productions with the generous support of Celebrate Ontario. Dairy Farmers of Canada is Diamond Sponsor, Prince Edward County is Gold Sponsor, Bay of Quinte Region is Principal Partner.

Picton Fairgrounds is located in the heart of Prince Edward County, south of Belleville in Bay of Quinte Region. One hour from Kingston, two hours from Toronto, three hours from Ottawa and New York State, and less than four hours from Montreal.

 

Best Bites: Twelve outstanding cheeses of 2014

We lower the curtain on 2014 with Vanessa Simmons, respected cheese sommelier at Savvy Company in Ottawa, recalling the 12 Canadian cheeses that made the year memorable for her palate. Check out her tasting notes and make up your shopping list for the next visit to a cheese shop.

Glengarry-Celtic-Blue

  • Celtic Blue Reserve: Glengarry Fine Cheese
  • Even more robust, buttery than the Celtic Blue we know and love from Glengarry Fine Cheese.

wedge-clothcheddarXXlf1

  • Taliah: Taliah
  • New-on-the-scene earthy ewe’s milk clothbound cheddar from Québec.

lindsay-cheddar-1

  • Lenberg Farms Classic Reserve by Celebrity Lindsay Bandaged Cheddar: Mariposa Dairy
  • Continues to wow year after year. Tangy, fruity, yet clean.

OLYMPUS DIGITAL CAMERA

  • Bonnechere 2 year: Back Forty Artisan Cheese
  • One-of-a-kind and very rare to find aged. Packs a punch of flavour with awesome bite on the finish.

magie

  • Magie De Madawaska: Fromagerie le Détour
  • Runny, lucious, creamy, buttery, nutty and ooey-gooey good when perfectly à point (fully ripened).

Canadian Cheese Awards

  •  Bella Casara Mascarpone: Quality Cheese
  • Rich, and oh so sinful, with flavors of butter, cream and a hint of sweet dulce de leche (to quote myself!). Eat right from the spoon.

burrata

  • Quality Cheese Hand-Pulled Burrata: Quality Cheese
  • Heaven. Pure indulgence. Need I say more?

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  •  Sylvan Star Natural Smoked Gouda: Sylvan Star Cheese Farm
  • Surprising! Hints of bacon, maple and smoke, with an overlay of butter and nut rounding out its smooth and supple texture.

ma-maniere

madelaine

plaisirs-gourmets-pont-blanc

  • Pont Blanc: Au Grés des Champs
  • Texture of soft ice cream sandwich with flavours and aromas of fresh sweet milk and grass that lingers and lingers.

laliberte

See also:

Jean Morin wins again with Louis d’Or and Pionnier

Louis d'Or.

Louis d’Or.

Jean Morin of Fromagerie du Presbytère is Grand Champion twice over at this year’s Royal Agricultural Winter Fair in Toronto.

His Louis d’Or is Grand Champion in the cow’s milk variety cheese class. Pionnier, made with a blend of cow’s and sheep’s milk in collaboration with Marie-Chantal Houde of Fromagerie Nouvelle France, is Grand Champion in the goat and sheep milk variety cheese class.

Marie-Chantal Houde and Jean Morin with Pionnier.

Marie-Chantal Houde and Jean Morin with Pionnier.

The 18-month Farmstead Gouda made by Adam van Bergejik of Mountainoak Cheese is Reserve Grand Champion in cow milk.

Adam van Bergejik.

Adam van Bergejik.

Lindsay Bandaged Goat Cheddar made by Pieter van Oudenaren of Lenberg Farms/Mariposa Dairy is Reserve Grand Champion in goat and sheep milk.

Lindsay Bandaged Goat Cheddar.

Lindsay Bandaged Goat Cheddar.

Grand Champion in cheddar cheese is Black Diamond Mild Cheddar made by Parmalat Canada, now part of Groupe Lactalis, the world’s largest dairy producer. Parmalat dominated all cheddar categories except:

Click here for complete results.

 

 

 

 

Marie-Chantal Houde: The cheesemaker as a rock star

THEN: Marie-Chantal Houde in the make room at Fromagerie du Presbytère developing Zacharie Cloutier five years ago.

THEN: Marie-Chantal Houde in the make room at Fromagerie du Presbytère developing Zacharie Cloutier five years ago.

Five years ago, on a visit to Fromagerie du Presbytère in Sainte-Elizabeth-de-Warwick two hours east of Montreal, I noticed a young woman up to her elbows in curd in the make room—even though it was Sunday.

Jean Morin, co-owner of the fromagerie, explained: “Oh, that’s Marie-Chantal (Houde). She’s developing a sheep’s milk cheese to sell under her own label. I let her use my facilities on Sundays. She’s really talented. In a few years, she’ll be a rock star in cheese.”

NOW:

NOW: One of its kind in Canada, a copper vat from France is used in the making of Zacharie Cloutier and other award-winners like Pionnier and Jean Morin’s Louis d’Or.

The next year, Marie-Chantal’s new cheese, Zacharie Cloutier, made its first appearance at Québec’s prestigious cheese competition, Caseus 2011, and struck gold. The sheep’s milk cheese was named best cheese in all milks. No cheese had ever won top honours at Caseus in its first year. Her star had begun to ascend in a hurry.

At this year’s Caseus competition, Fromagerie Nouvelle France, which Marie-Chantal started five years ago with her brother Jean-Paul, dominated the competition like no other cheese producer had done in the 16-year history of Caseus—confirming Jean Morin’s prediction.

ZAC: The best sheep's milk cheese made in Québec today.

ZAC: The best sheep’s milk cheese made in Québec today.

Zacharie Cloutier was named Grand Champion as well as Gold Award winner. Nouvelle France also won the two sheep’s milk categories, Zacharie Cloutier taking washed, natural or mixed rind honours while La Madelaine was judged best bloomy rind. Additionally, Pionnier, a collaboration between Nouvelle France and Fromagerie du Presbytère, was named best blended-milk cheese.

Fromagerie Nouvelle France is based on a 250-acre farm on the outskirts of the village of Racine, in Québec’s Eastern Townships. Jean-Paul tends to the East Friesian sheep, Marie-Chantal makes the cheese.

ZAC: The best sheep's milk cheese made in Québec today.

SIBLINGS: Jean-Paul looks after the East Friesians, Marie-Chantal makes the cheese. They’re the fourth generation in their family to work the land.

Vanessa Simmons, cheese sommelier at Savvy Company in Ottawa and featured presenter at The Great Canadian Cheese Festival who served as one of 21 judges at Caseus 2014, writes:

“Fromagerie Nouvelle France’s signature cheese, Zacharie Cloutier, is a raw sheep’s milk cheese, named for an ancestor who came to Canada from France in 1634. This ancestor is also said to be a distant relative of Céline Dion.

“Marie-Chantal’s love for her craft and talent transfers directly to her flagship cheese. Zacharie Clouthier is a semi-cooked, firm, raw sheep’s milk cheese with a very distinct exterior basket weave design attributed to a specially selected mold that gives the cheese and apricot rind its unique appearance.  Inside is a dense, meaty, bone-colored paste that portrays a mix of complex aromas and flavors: salt, butter, hazelnut, caramel, and coconut, with a hint of ripe pineapple. A rare treat.

“Le Pionnier, a collaboration between Fromagerie Nouvelle France and Fromagerie Presbytère, is a 40-kilogram wheel made of raw sheep’s and cow’s milk coming from the two cheesemaker herds. The cheese is a great marriage of cow’s milk cheese according to Morin’s tradition, and sheep’s milk cheese, according to Houde’s tradition. Le Pionnier is a firm cheese with a bit of washed rind, a dense cheese texture and some earthiness, and is very robust. Aged for 10 to 12 months, Le Pionnier displays complex aromas of butter, brown sugar and macadamia nuts with a delicate floral note. This cheese says ‘Look at me’ and is very indicative of their personalities. They are very outspoken cheesemakers.”

Now

COLLABORATION: Marie-Chantal Houde and Jean Morin toast the introduction of Pionnier, now also a Caseus winner.

Born on the family farm in Racine 30-something years ago, Marie-Chantal studied at l’Institut de technologie agroalimentaire in Saint-Hyacinthe, then at l’Université McGill in Montréal and l’École nationale d’industrie laitière et des biotechnologies in Poligny in the Jura cheese region of France.

Jean-Paul Houde represents the fourth generation of farmers in his family. His knowledge of the fields, grains, soil and harvesting he owes to his grandfather. His father taught him animal husbandry, to love and care for the animals and, of course, how to milk them. Jean-Paul manages 400 East Friesian sheep of which 250 are milked in rotation. The Solidar sheep farms in Chicoutimi and the sheep farm Fou du Berger in Hatley also supply milk for cheesemaking.

For Marie-Chantal, fine cheese is a marriage of art and science. Her passion for cheesemaking seems boundless. We look forward to seeing—and tasting—where her star will take her.

—Georgs Kolesnikovs

Read more:

Zacharie Clouitier best of the best in Québec

Where to buy Zacharie Cloutier outside Québec

Fromagerie Nouvelle France

Marie-Chantal Houde

Georgs Kolesnikovs is founder of The Great Canadian Cheese Festival and Canadian Cheese Awards/Le Concours des fromages fins canadiens.

Where can I buy Zacharie Cloutier outside Québec?

Multiple-award-winner Zacharie Cloutier.

Multiple-award-winner Zacharie Cloutier.

Here is where one can purchase award-winning Zacharie Cloutier and other Fromagerie Nouvelle France cheese outside of Québec:

Olympic Food & Cheese Mart, St. Lawrence Market, 93 Front St. East, Toronto

Delight, 3040 Dundas St. West, Toronto

International Cheese, 40 Byward Market Square, Ottawa

Chasing the Cheese, 372 Water Street, Peterborough, Ontario

Vincenzo’s,  150 Caroline St. South, Waterloo, Ontario

C’est Cheese Please! 12 Water Street, Galt City Centre, Cambridge, Ontario

A l’Epi de Blé (french bakery),  1757 Main Street, Winnipeg

Les Amis du Fromage, 175 West 2nd Avenue, Vancouver.

Fromagerie Nouvelle France cheese is distributed by Plaisirs Gourmets.

Read more: Zacharie Cloutier best of the best in Quebec