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.

 

 

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.

 

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.

 

 

 

 

Agropur cheddars win Grand Champion and Reserve at Royal

Agropur's two-year Grand Cheddar was crowned Grand Champion.

Agropur, the giant co-operative owned by 3,459 dairy farmers in Canada, United States and Argentina, dominated the cheddar competition at the Royal Agricultural Winter Fair this week. Agropur cheddars won or placed in six of seven categories with its two-year Grand Cheddar being crowned Grand Champion while the Reserve title went to its one-year Grand Cheddar.

Both cheddars are made at the Longueuil plant in the village of Bon Conseil near Drummondville, Quebec.

Aged cheddar is made with unpasteurized milk. The milk is lightly heated in a process called thermization, which preserves the microorganisms and enzymes in raw milk that give cheddar its characteristic flavor. To prevent pathogenic organisms from proliferating, this type of cheddar undergoes a minimum 60-day aging period from the start of production. The resulting cheese retains all its flavour characteristics and gives the cheddar its distinct flavour.

Here are the top three cheeses in each category of the cheddar competition. Unfortunately, the results provided by the Royal do not name the actual cheddar, only the location of the plant, which is not particularly useful for consumers.

Extra Mature Cheddar 24 Months or Longer

  1. Saint-Prime, Fromagerie Perron
  2. Winchester, Balderson
  3. Longueuil, Agropur

Mature Cheddar 12-24 Months

  1. Grand Cheddar aged for 2 years, Agropur
  2. Winchester, Balderson
  3. Saint-Prime, Fromagerie Perron

Medium Cheddar 6-8 Months

  1. Longueuil, Agropur
  2. Saint-Prime, Fromagerie Perron
  3. Madoc, Ivanhoe

Mild Cheddar 2-4 Months

  1. Longueuil, Agropur
  2. Winchester, Black Diamond
  3. Campbellford, Empire Cheese & Butter

Extra Mild Cheddar 1-2 Months

  1. Winchester, Black Diamond
  2. Longueuil, Agropur
  3. Madoc, Ivanhoe

Marble Cheddar Any Age

  1. Campbellford, Empire Cheese & Butter
  2. Winchester, Balderson
  3. Thornloe, Thornloe Cheese

Stilton-Shape Cheddar, coloured or white, made from ordinary Cheddar curd

  1. Longueuil, Agropur
  2. Plainield, Maple Dale Cheese
  3. Campbellford, Empire Cheese & Butter

Blocks of cheddar await scrutiny by judges at the Royal Agricultural Winter Fair.

Judges in the variety class: Norm Matte and Gilles Sabourin.

Sponsors: Gay Lea Foods Co-operative, Dairy Farmers of Ontario, Canadian Cheese Society, Cargill, Central Ontario Cheese Makers, Parmalat, Jersey Canada, Continental Ingredients Canada, Ecolab, Empire Cheese.

Canadian winners at American Cheese Society

Lori Legacey, cheesemaker at Mariposa Dairy, has a sniff of a 19-kilo wheel of Lindsay Bandaged Goat Cheddar which was named first runner-up in Best of Show at the American Cheese Society competition. Photo by Lisa Gervais/The Lindsay Post.

Canadian cheesemakers did remarkably well at the 2011 American Cheese Society Conference and Competition in Montreal this week, winning close to one-quarter of ribbons up for grabs. Best of all, Mariposa Dairy with Lindsay Bandaged Goat Cheddar and Fromagerie du Presbytère with Louis d’Or won Best of Show honors.

BEST OF SHOW

Rogue Creamery, OR
Rogue River Blue

BEST OF SHOW 2nd PLACE (TIE)

Mariposa Dairy, ON
Lindsay Bandaged Goat Cheddar

Carr Valley Cheese, WI
Cave Aged Marisa

BEST OF SHOW 3rd PLACE

Fromagerie Du Presbytère, QC
Louis d’Or

Louis d'Or, created by Jean Morin at Fromagerie Du Presbytère (photo), was named second runner-up in Best of Show at the annual ACS competition held in Canada for the first time.

HERE ARE ALL 69 CANADIAN RECIPIENTS OF RIBBONS BY CATEGORY

B. SOFT RIPENED CHEESES
White surface mold ripened cheeses – Brie, Camembert, Coulommiers, etc.

BA: Open Category made from cow’s milk

1st Agropur Fine Cheese, QC
Rondoux Double Crème

2nd Domaine Feodal, QC
Inspire

3rd Domaine Feodal, QC
Cendre des Priés

BB: Brie made from cow’s milk

1st Brazos Valley Cheese, TX
Eden

2nd Brazos Valley Cheese, TX
Brie

3rd La Maison Alexis de Portneuf, QC
Brie de Portneuf Double Crème

BC: Camembert made from cow’s milk

1st No Award Given

2nd Old Europe Cheese, Inc., MI
Camembert Fermier

3rd Alemar Cheese Company, MN
Bent River Camembert – Style Cheese

3rd Upper Canada Cheese, ON
Comfort Cream

BG: Open Category made from goat’s milk

1st Fromagerie Le Détour, QC
Grey Owl

2nd Damafro, QC
La Bûchette

3rd Haystack Mountain Goat Dairy, CO
Haystack Mountain Goat Dairy Camembert

BS: Open Category made from sheep’s or mixed milks

1st Fromagerie Fritz Kaiser, QC
Le Soeur Angele

2nd Les Bergeries du Fjord, QC
Le Blanche du Fjord

2nd Old Chatham Sheepherding Company, NY
Hudson Valley Camembert Square

3rd Marin French Cheese Co, CA
Melange Brie

BF: Flavor Added – spices, herbs, seasoning, fruits, etc.

1st Marin French Cheese Co, CA
Peppercorn Brie – Garlic

2nd Agropur Fine Cheese, QC
Chevalier Fines Herbs

3rd Old Europe Cheese, Inc., MI
Brie with Herbs

BT: Triple Crème – soft ripened / cream added – all milks

1st Agropur Fine Cheese, QC
Rondoux Triple Crème

2nd Old Europe Cheese, Inc., MI
Brie Triple Créme

3rd Agropur Fine Cheese, QC
Chevalier Triple Crème

CC: Original Recipe / Open Category made from cow’s milk

1st Point Reyes Farmstead Cheese Company, CA
Point Reyes Toma

2nd Cowgirl Creamery, CA
Mt. Tam

3rd Les Fromages de l’île d’Orléans, QC
Le Paillasson de l’isle d’Orléans

D. AMERICAN MADE / INTERNATIONAL STYLE
Cheeses modeled after or based on recipes for established European or other international types or styles – Beaufort, Abondance, Gruyère, Juustoleipa, Caerphilly, English Territorials, Leyden, Butterkäse, Monastery styles, etc.

DD: Dutch style – all milks (Gouda, Edam etc.)

1st Glengarry Fine Cheese, ON
Lankaaster Aged

2nd Oakdale Cheese & Specialties, CA
Gouda

3rd Edelweiss Creamery, WI
Gouda Cellar Aged Grass Based

3rd Old Europe Cheese, Inc., MI
Edam Ball

DC: Open Category made from cow’s milk

1st Eagle Mountain Farmhouse Cheese Co., TX
Birdville Reserve

2nd Monforte Dairy, ON
Abondance

3rd Hahn’s End, ME
Petit Poulet

3rd Sartori Company, WI
Sartori Reserve BellaVitano Gold

DE: Emmental style made from cow’s milk with eye formation (Swiss, Baby Swiss, Blocks, Wheels etc.)

1st No Award Given

2nd Agropur Fine Cheese, QC
OKA L’Artisan

3rd Farmers Cooperative Dairy, NL
Farmers Swiss

DG: Open Category made from goat’s milk

1st Fromagerie Fritz Kaiser, QC
Tomme Haut Richelieu

2nd Baetje Farms LLC., MO
Sainte Genevieve

2nd Consider Bardwell Farm, VT
Manchester

3rd Haystack Mountain Goat Dairy, CO
Haystack Mountain Goat Dairy Queso De Mano

DS: Open Category made from sheep’s milk or mixed milks

1st Carr Valley Cheese Co, Inc., WI
Caso Bolo Mellage

2nd Fifth Town Artisan Cheese, ON
Fellowship

2nd Tumalo Farms, OR
Rimrocker

3rd Sartori Company, WI
Sartori Limited Edition Pastorale Blend

E. CHEDDARS
All Cheddars – all milks

EA: Aged Cheddar, all milks (aged between 12 and 24 months)

1st Milton Creamery LLC, IA
Prairie Breeze

2nd Fifth Town Artisan Cheese, ON
Premium Goat Cheddar, 12 to 24 months

3rd Kraft Foods, WI
Aged Extra Sharp Cheddar

EG: Cheddar from goat’s milk, aged less than 12 months

1st Central Coast Creamery, CA
Goat Cheddar

2nd Meyenberg Goat Milk Products, CA
Meyenberg Valley Goat Cheddar

3rd Fifth Town Artisan Cheese, ON
Premium Goat Cheddar, <12 months

3rd Mt. Sterling Co-Op Creamery, WI
Sterling Reserve / Raw Goat Milk Cave Aged Cheddar

EX: Mature Cheddar aged between 25 and 48 months

1st Agropur Fine Cheese, QC
Agropur Grand Cheddar aged 3 years

2nd Beecher’s Handmade Cheese, WA
Four Year Flagship

3rd Cabot Creamery Cooperative, VT
Cabot Vintage Choice Cheddar

3rd Tillamook County Creamery Association, OR
Tillamook Vintage White Extra Sharp Cheddar

EE: Mature Cheddar aged longer than 48 months

1st Agropur Fine Cheese, QC
Agropur Grand Cheddar aged 5 years

2nd DCI Cheese Company, WI
Black Diamond 5 Year Cheddar

3rd Fromagerie Perron, QC
Doyen

EW: Cheddar wrapped in cloth, linen, aged up to 12 months

1st Cows Creamery, PEI
Avonlea Clothbound Cheddar Aged Up To 12 Months

2nd Bleu Mont Dairy, WI
Bandaged Cheddar – Wrapped and Aged up to 12 Months

3rd Avalanche Cheese Co., CO
Hand Bandaged Goat Cheddar

3rd Brazos Valley Cheese, TX
Cheddar

EB: Cheddar wrapped in cloth, linen, aged over 12 months

1st Mariposa Dairy, ON
Lindsay Bandaged Goat Cheddar

2nd Bleu Mont Dairy, WI
Bandaged Cheddar – Wrapped and Aged Over 12 Months

3rd Beecher’s Handmade Cheese, WA
Flagship Reserve

F. BLUE MOLD CHEESES

All cheeses ripened with Roqueforti or Glaucum Penicillium (Excluded: Colorless Mycelia)
FK: Blue-veined made from cow’s milk with a rind or external coating

1st Rogue Creamery, OR
Rogue River Blue

2nd Spring Day Creamery, ME
Spring Day Blues

3rd Glengarry Fine Cheese, ON
Celtic Blue

FM: Blue-veined made from sheep’s or mixed milk with a rind or external coating

1st La Maison d’affinage Maurice Dufour, QC
Le Bleu de Brebis de Charlevoix

2nd La Moutonniere, QC
Bleu La Moutonnière

3rd Valley Shepherd Creamery, NJ
Crema De Blue

H. ITALIAN TYPE CHEESES
Excluded: Mascarpone and Ricotta
HP: Pasta Filata types – Provolone, Caciocavallo – all milks

1st Saputo Dairy Products, QC
Provolone

2nd Sorrento Lactalis, ID
Whole Milk Low Moisture Pasta Filata

3rd BelGioioso Cheese Inc., WI
Sharp Provolone Mandarino

HY: Fresh Mozzarella – 8 oz. or more (Balls or Shapes) – all milks

1st BelGioioso Cheese Inc., WI
Fresh Mozzarella Thermoform

2nd Calabro Cheese, CT
Fior Di Latte

2nd Point Reyes Farmstead Cheese Company, CA
Fresh Mozzarella

3rd International Cheese, ON
Santa Lucia Buffalo Mozzarella

I. FETA CHEESES

IC: Feta made from cow’s milk

1st No Award Given

2nd Karoun Dairies Inc., CA
Basket Feta

3rd Parmalat Canada, ON
Black Diamond Feta

IG: Feta made from goat’s milk

1st Karoun Dairies Inc., CA
Basket Goat Feta

2nd Shepherds Dairy Products, UT
Fine Feta-Plain

3rd Goat’s Pride Dairy at McLennan Creek, BC
Feta

3rd Vermont Butter & Cheese Creamery, VT
Vermont Feta

3rd Willow Moon Farm, VT
Feta

IS: Feta made from sheep’s milk or mixed milks

1st Hidden Springs Creamery, WI
Farmstead Feta

2nd La Moutonniere, QC
Feta

3rd Meadowood Farms, NY
Meadowood Farms Sheep’s Milk Feta

IF: Flavor added – spices, herbs, seasoning, fruits – all milks

1st Klondike Cheese Co., WI
Tomato & Basil Feta

2nd Neighborly Farms of Vermont, VT
Organic Pepper Feta

3rd Goat’s Pride Dairy at McLennan Creek, BC
Cranberry Caprabella

3rd La Moutonniere, QC
Feta with Herbs

J. LOW FAT / LOW SALT CHEESES
JL: Fat Free and Low Fat cheeses

1st No Award Given

2nd Fromagerie Le Détour, QC
La Dame du Lac

3rd Fromagerie Bergeron, QC
6% Pourcent

JR: Light/Lite and Reduced Fat cheeses

1st Fromagerie Fritz Kaiser, QC
Empereur Light

2nd Cabot Creamery Cooperative, VT
Cabot 50% Reduced Fat Cheddar

3rd Tillamook County Creamery Association, OR
Tillamook Reduced Fat Monterey Jack

K. FLAVORED CHEESES
Entries are limited to cheeses not included in categories with “Flavor Added” subcategories

KC: Cheeses flavored with all peppers (chipotle, jalapeno, chili, etc.) – all milks

1st No Award Given

2nd Damafro, QC
Les Bouchées Saveur Mexicaine

3rd Brunkow Cheese of Wisconsin, WI
Brun-uusto with Jalapeno

KP: Cheeses flavored with crushed or whole peppercorns or savory spices – all milks

1st Sartori Company, WI
Sartori Reserve Black Pepper BellaVitano

2nd Fromagerie Bergeron, QC
Coureur des Bois

3rd Formaggio Italian Cheese Specialties, LLC, NY
Prosciutto Roll

KH: Flavor Added Havarti – spices, herbs, seasonings, fruits – all milks

1st No Award Given

2nd Klondike Cheese Co., WI
Dill Havarti

3rd Agropur Fine Cheese, QC
Havarti Jalapeno

3rd Edelweiss Creamery, WI
Onion Havarti

L. SMOKED CHEESES
LD: Smoked Cheddars

1st Parmalat Canada, ON
Balderson Double Smoked Cheddar

2nd Gold Creek Farms, UT
Smoked Cheddar

3rd Beecher’s Handmade Cheese, WA
Smoked Flagship

M. FARMSTEAD CHEESES
Limited to cheeses and fermented milk products made with milk from herds on the farm where the cheeses are produced

MA: Open Category for all milks – Soft (Aged up to 60 days – over 50% moisture)

1st Doe Run Dairy, PA
Hummingbird

2nd Fromagerie Au Gré Des Champs, QC
Le Pont-Blanc

3rd Crave Brothers Farmstead Cheese, LLC, WI
Petit Frere Reserve

ME: Open Category cow’s milk cheeses – Hard (Aged over 60 days – Less than 39% moisture)

1st Fromagerie Du Presbytère, QC
Louis d’Or

2nd Farms For City Kids Foundation, VT
Tarentaise

3rd Shatto Milk Company, MO
Gouda

MG: Open Category Goat’s Milk Cheeses aged over 60 days

1st Tumalo Farms, OR
Classico

2nd Chèvrerie Fruit d’une Passion, QC
Tomme des Joyeux Fromagers

2nd Yellow Springs Farm LLC, PA
Fieldstone

3rd Capriole, IN
Mont St. Francis

MF: Open Category for all Cheeses with Flavorings Added – all milks

1st Ruggles Hill Creamery, MA
Lea’s Great Meadow

2nd Valley Shepherd Creamery, NJ
Pepato Shepherd

3rd Coach Farm, NY
Coach Farm Fresh Goat Cheese Log with Dill

3rd Fromagerie La Station, QC
Raclette de Compton au Poivre

N. FRESH GOAT’S MILK CHEESES
NO: Fresh Goat Rindless (black ash coating permitted, extruded or in containers, cups, tubs, cryovac)

1st Laura Chenel’s Chevre, CA
Laura Chenel’s

2nd Montchevre-Betin, INC., WI
Crumbled Goat Cheese

3rd Mariposa Dairy, ON
Celebrity International Goat Cheese Original

3rd Woolwich Dairy, ON
Woolwich Dairy Chevrai Original

NP: Flavor Added – Peppers / Spice

1st Baetje Farms LLC., MO
Coeur de la Crème Three Pepper

2nd Mariposa Dairy, ON
Celebrity International Chevre Pesto

3rd Baetje Farms LLC., MO
Coeur de la Crème Garlic and Chives

O. FRESH SHEEP’S MILK CHEESES
Open to all shapes and styles of rindless, unaged, fresh sheep’s milk cheeses

OO: Open Category

1st Les Fromages du Verger, QC
Le Louché

2nd La Moutonniere, QC
Cabanon

3rd Shepherd’s Way Farms, MN
Shepherd’s Hope Original

P. MARINATED CHEESES
Entries include cheeses marinated in oil, vinegar, wine, etc.

PG: Open Category made from goat’s milk marinated in liquids and ingredients

1st Laura Chenel’s Chevre, CA
Laura Chenel’s Cabecou

2nd Happy Days Dairies, BC
Goat Cheese Balls in Herb and Oil 100g

3rd Carr Valley Cheese Co, Inc., WI
Sweet Vanilla Cardona

Q. CULTURED MILK PRODUCTS
Limited to Yogurt, Crème Fraiche, Kefir, Labne, etc.

QG: Cultured products made from goat’s milk

1st No Award Given

2nd Redwood Hill Farm & Creamery, Inc., CA
Traditional Plain Kefir

3rd Happy Days Dairies, BC
Goat Milk Kefir 500ML

QY: Yogurts, Plain – made from cow’s milk with NO additional ingredients

1st No Award Given

2nd Redwood Hill Farm & Creamery, Inc., CA
Lactose Free Lowfat Plain Yogurt

3rd Beurrerie du Patrimoine, QC
Plain Cow Yogurt

QD: Yogurts, Plain – made from goat’s milk with NO additional ingredients

1st Sierra Nevada Cheese, CA
Capretta Goat Yogurt Rich & Creamy, Plain

2nd Redwood Hill Farm & Creamery, Inc., CA
Plain Yogurt

3rd Beurrerie du Patrimoine, QC
Plain Goat Yogurt

3rd Coach Farm, NY
Coach Farm Goat Milk Yogurt, Plain

QE: Yogurts, Plain – made from sheep’s milk with NO additional ingredients

1st Best Baa Dairy, ON
Sheepmilk Yogourt

2nd La Moutonniere, QC
Royogourt

3rd Appleton Creamery, ME
Yogurt

3rd Valley Shepherd Creamery, NJ
Ewegurt

R. BUTTERS
Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc.

RC: Salted Butter made from cow’s milk with or without cultures

1st Fromagerie L’Ancêtre, QC
L’Ancêtre Organic Salted Butter

2nd Parmalat Canada, ON
Lactantia Salted Butter

3rd Vermont Butter & Cheese Creamery, VT
Vermont Cultured Butter – lightly salted

RO: Unsalted Butter made from cow’s milk with or without cultures

1st No Award Given

2nd CROPP Cooperative/ Organic Valley, WI
Organic European Style Cultured Butter

2nd Parmalat Canada, ON
Lactantia Unsalted Butter

3rd Cabot Creamery Cooperative, MA
Cabot Unsalted Butter

S. CHEESE SPREADS

Spreads produced by grinding and mixing, without the aid of heat and/or emulsifying salts, one or more natural cheeses
SA: Open Category made from all milks – Spreads with flavors using a base with moisture higher than 44%

1st Kraft Foods, NY
Garden Vegetable Spread

2nd Kraft Foods, NY
Spinach Artichoke Spread

3rd Happy Days Dairies, BC
Probiotic Goat Cheese Spread 280G

T. AGED SHEEP’S MILK CHEESES
Caciotta, Romano, Manchego, Table Cheeses, etc.

TO: Open Category

1st Carr Valley Cheese Co, Inc., WI
Cave Aged Marisa

2nd Fromagerie Nouvelle France, QC
Zacharie Cloutier

2nd Hidden Springs Creamery, WI
Ocooch Reserve

3rd Lark’s Meadow Farms, ID
Dulcinea Extra Reserve

U. AGED GOAT’S MILK CHEESES
Taupinière, Rinded Log and Pyramid Types, etc.

UG: Open Category

1st LaClare Farms Specialties LLC, WI
Evalon

2nd Chèvrerie du Buckland, QC
Tomme du Maréchal

3rd Appleton Creamery, ME
Chevre Wrapped in Brandied Grape Leaf

V. WASHED RIND CHEESES
Cheeses with a rind or crust washed in salted brine, whey, beer, wine, other alcohol, or grape lees that exhibit an obvious, smeared or sticky rind and/or crust  – Limburger, Pont l’Evêque, Chimay, Raclette, Swiss Appenzeller or Vignerons-style, etc.

VC: Open Category made from cow’s milk

1st La fromagerie 1860 DuVillage, QC
La Tentation de Laurier

2nd Agropur Fine Cheese, QC
Champfleury

3rd Fifth Town Artisan Cheese, ON
Rose Haus

3rd Upper Canada Cheese, ON
Niagara Gold

VG: Open Category made from goat’s milk

1st Baetje Farms LLC., MO
Fleur de la Vallee

2nd Carr Valley Cheese Co, Inc., WI
River Bend Goat

3rd Fifth Town Artisan Cheese, ON
Cape Vessey

VS: Open Category made from sheep’s milk or mixed milks

1st La Maison d’affinage Maurice Dufour, QC
La Tomme d’Elles

2nd Best Baa Dairy, ON
Mouton Rouge

2nd Hidden Springs Creamery, WI
Ocooch

3rd Hidden Springs Creamery, WI
Meadow Melody

Elisabeth Bzikot of Best Baa Dairy receives a first-place ribbon for her Sheepmilk Yogurt while Lucille Giroux of La Moutonniere waits for a second-place ribbon for Royogourt.

Congratulations to all Canadian winners! They are shown below in alphabetical order with a summary of their winnings which accounted for 22.5 percent of ribbons awarded.

Agropur Fine Cheese
First-place ribbons – 4
Second-place ribbons – 3
Third-place ribbons – 2

Best Baa Dairy
First-place ribbons – 1
Second-place ribbons – 1

Beurrerie du Patrimoine
Third-place ribbons – 2

Chèvrerie du Buckland
Second-place ribbons – 1

Chèvrerie Fruit d’une Passion
Second-place ribbons – 1

Cows Creamery
First-place ribbons – 1

Damafro
Second-place ribbons – 2

Domaine Feodal
Second-place ribbons – 1
Third-place ribbons – 1

Farmers Cooperative Dairy
Third-place ribbons – 1

Fifth Town Artisan Cheese
Second-place ribbons – 2
Third-place ribbons – 3

Fromagerie Au Gré Des Champs
Second-place ribbons – 1

Fromagerie Bergeron
Second-place ribbons – 1
Third-place ribbons – 1

Fromagerie Du Presbytère
Best of Show – 3rd place
First-place ribbons – 1

Fromagerie Fritz Kaiser
First-place ribbons – 3

Fromagerie L’Ancêtre
First-place ribbons – 1

Fromagerie La Station
Third-place ribbons – 1

Fromagerie Le Détour
First-place ribbons – 1
Second-place ribbons – 1

Fromagerie Nouvelle France
Second-place ribbons – 1

Fromagerie Perron
Third-place ribbons – 1

Glengarry Fine Cheese
First-place ribbons – 1
Third-place ribbons – 1

Goat’s Pride Dairy at McLennan Creek
Third-place ribbons – 2

Happy Days Dairies
Second-place ribbons – 1
Third-place ribbons – 2

International Cheese
Third-place ribbons – 1

La fromagerie 1860 DuVillage
First-place ribbons – 1

La Maison Alexis de Portneuf
Third-place ribbons – 1

La Maison d’affinage Maurice Dufour
First-place ribbons – 2

La Moutonniere
Second-place ribbons – 4
Third-place ribbons – 1

Les Bergeries du Fjord
Second-place ribbons – 1

Les Fromages de l’île d’Orléans
Third-place ribbons – 1

Les Fromages du Verger
First-place ribbons – 1

Mariposa Dairy
Best of Show – 2rd place
First-place ribbons – 1
Second-place ribbons – 1
Third-place ribbons – 1

Monforte Dairy
Second-place ribbons – 1

Parmalat Canada
First-place ribbons – 1
Second-place ribbons – 2
Third-place ribbons – 1

Rogue Creamery
Best of Show

Saputo Dairy Products
First-place ribbons – 1

Upper Canada Cheese
Third-place ribbons – 2

Woolwich Dairy
Third-place ribbons – 1

For additional photos from ACS 2011 in Montreal, click here.

Louis d’Or: Best of the best in Canadian Cheese Grand Prix

The smiling-cow tie worn by Grand Champion Jean Morin breaks up TV personalities Anne-Marie Withenshaw and Ben Mulroney at the Canadian Cheese Grand Prix Gala of Champions.

It was an unforgettable evening for cheesemaker Jean Morin, his brother, Dominic, and associate cheesemaker Dany Grimard.

Louis d’Or, the extraordinary cheese they make at Fromagerie du Presbytère, was declared Grand Champion—the best of the best—at the 2011 Canadian Cheese Grand Prix last night.

Additionally, in an unprecedented awards sweep, Louis d’Or was named champion in three different categories:

  • Firm cheese
  • Farmstead cheese
  • Organic cheese

On top of that, their fabulous Bleu d’Élizabeth was selected champion in the blue-cheese category!

Clearly, Jean Morin was the happiest and proudest cheese producer in Canada last night as the Gala of Champions unfolded at Palais Royale in Toronto, scene of a lavish awards ceremony cum cheese-tasting organized by Dairy Farmers of Canada, sponsors of the Canadian Cheese Grand Prix.

Dominic Morin, Dany Grimard and Jean Morin are flanked by Phil Bélanger, Grand Prix jury chair, and Ben Mulroney, TV personality and co-MC at the Gala of Champions.

In his acceptance speech, Jean was quick to give credit to his brother, Dominic, who looks after their herd of cows, and to Dany Grimard, who runs the make room in the former rectory that serves as the creamery across the street from their farm in Sainte-Élizabeth-de-Warwick two hours east of Montréal.

Jean and Dominic are fourth-generation dairy farmers who have found amazing success as first-generation cheese producers in a few short years. What’s the secret of their success?

“Happy, healthy cows,” Jean says. “It all starts with the milk, and the care we show the cheese as we make it.”

Appropriately, smiling cows adorned the tie Jean wore to the awards gala.

Quadruple-award-winner Louis dOr from Fromagerie du Presbytère.

Phil Bélanger, chair of the 2011 Canadian Cheese Grand Prix Jury and president of the New Brunswick Chapter of La Confrérie de la Chaîne des Rôtisseurs, had this to say about Louis d’Or:

“The milky richness of this cheese is a tribute to the organic milk with which it is made. The cheese has a smooth texture, warm nutty and floral notes in aroma and taste. Inspired by the traditional cheesemaking know-how from the Jura region, the cheesemaker created an amazing cheese.”

Louis d’Or is truly a magnificent cheese, with fine, complex flavours, eloquently expressed after nine months of ripening. The Louis d’Or cheese gets its name from the Louis d’Or Farm, which produces the organic milk used to make it. The name of the cheese also refers to the French currency of the same name used under the reign of Louis XIII in 1640.

The first opportunity for the public to taste Grand Prix winners in one place—and meet the makers such as Jean Morin—will be at The Great Canadian Cheese Festival on June 4-5 in Picton in Prince Edward County, Ontario’s newest wine region and fastest-growing culinary destination.

At the Festival, cheese expert and author Gurth Pretty, one of the Grand Prix judges, will lead a tutored tasting on cheese of Western Canada. Grand Prix champion Margaret Peters-Morris will conduct a demonstration of cheesemaking at home.

Here is the complete list of 2011 Canadian Cheese Grand Prix winners, with asterisks indicating those already committed to taking part in The Great Canadian Cheese Festival:

Fresh cheese:

Soft cheese with bloomy rind:

Semi-soft cheese:

Washed-rind soft and semi-soft cheese:

Firm cheese:

Swiss-type cheese:

Mozzarella:

Blue cheese:

Flavoured cheese with added non-particulate flavouring:

Flavoured cheese with added particulate solids and flavouring:

Mild cheddar:

Medium cheddar:

Old and extra old cheddar:

Aged Cheddar (1-3 years):

  • Avonlea Clothbound Cheddar, Cows Creamery, Prince Edward Island*

Aged Cheddar (4 years +):

Farmhouse cheese:

Organic cheese:

The Canadian Cheese Grand Prix is a competition sponsored and hosted by Dairy Farmers of Canada, celebrating the high quality and proud tradition of Canadian cheese made from 100% Canadian cow’s milk.

For the 2011 competition, a record-breaking total of 203 cheeses from six provinces was submitted for judging in the competition.

A panel of Canada’s top cheese experts spent two days in Montréal rigorously tasting and evaluating the best cow-milk cheeses this country has to offer as they narrowed the field down to 51 cheeses in 17 categories.

—Georgs Kolesnikovs

Georgs Kolesnikovs, cheesehead-in-chief at CheeseLover.ca, couldn’t believe his ears when Jean Morin mentioned him and the upcoming Great Canadian Cheese Festival in his acceptance remarks.

Lunch of champions for Festival worker bees

There was a planning session for The Great Canadian Cheese Festival scheduled over lunch for the week following the Royal Agricultural Winter Fair. When the question came up, “What shall we eat?” the answer was a no-brainer: “Let’s sample the champions and winners in the Royal’s cheese competition.”

Thus, it came to pass that we had one champion and five winners spread out before us on Friday, as you can see in the photo. We would have liked more champions but only Oka L’Artisan was available at St. Lawrence Market.

You’ll note the lack of wine glasses. After all, it was a working lunch. Just cheese, with sides of charcuterie, walnuts, grapes, bread, and, in the front right, Bleu d’Auvergne from France for dessert.

Here’s how the three of us informally ranked the award-winning Canadian cheese we tasted:

Cheddar, 5 year, Fromagerie Perron, $2.39/100g

Outstanding! If this what a cheddar that wasn’t even entered tastes like, we cannot wait to get our hands on Perron’s Doyen, Grand Champion, and 120th Anniverdsary Reserve, Reserve Champion.

Fromagerie Perron definitely will be on our list of cheesemakers to visit when we next travel on the north shore of the St. Lawrence River in Quebec. Fromagerie Perron is located on Lac Saint Jean in the Saguenay region.

Champfleury, Agropur, $4.00/100g

It didn’t take us long to consume the entire small wheel of Champfleury. We loved the fruity creaminess of this washed-rind soft cheese but were stunned afterward to read on the label that modified milk ingredients (MMI) are used in making the cheese.

Champfleury is marketed as an “authentic fine cheese” in the Agropur Signature collection. Hmmm . . .

Bonnie & Floyd, Fifth Town Artisan Cheese, $7.69/100g

No MMIs come anywhere near this excellent cave-aged sheep cheese made in Prince Edward County by the greenest creamery in Canada.

Oka L’Artisan, Agropur, $3.58/100g

No longer made by Trappist monks but still one of Canada’s most recognizable and noteworthy cheeses. Agropur cheesemakers make the cheese in the former Cistercian abbey. Whether the recipe is the original is arguable.

Cape Vessey, Fifth Town Artisan Cheese, $6.99/100g

Goat’s milk does have it distinctive lemony tang but Fifth Town has earned many awards with this washed-rind cave-aged cheese that has broad appeal.

Chevrita, Agropur

Snow white and satin-like to the touch, Chevrita is pure goat cheese.