Cheeses and Dairy Products

Cheeses and Dairy Products

Formage-Page 15-cadre-12N0354 (2)American Cheese Society (ACS)

The American Cheese Society (ACS) is a not-for-profit trade organization founded in 1983 to support the North American artisan and specialty cheese industry. ACS is the leader in promoting and supporting American cheeses. It provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability.
Québec cheese makers won 13 of the 374 awards!

2016 ACS Judging & Competition Results

CAMEMBERT – made from cow’s milk
 3rd – Saputo Dairy Products Canada G.P., Québec
Camembert de Portneuf

TRIPLE CRÈME SOFT RIPENED/CREAM ADDED – all milks
3rd – Saputo Dairy Products Canada G.P., Québec
Saint-Honoré Cheese

OPEN CATEGORY – SOFT-RIPENED CHEESES – made from goat’s milk
3rd – Fromagerie Le Détour, Québec
Grey Owl

CHEDDAR – AGED UP 12 MONTHS – all milks
1st – Agropur Canada,  Québec
Chèvre noir

SOFT-RIPENED WASHED RIND – all milks
2nd – Fromagerie Le Détour, Québec
Le Clandestin
2nd – Fromagerie Le Détour, Québec
Magie de Madawaska

RACLETTE-STYLE – AGED OVER 45 DAYS – all milks
2nd – Saputo Dairy Products Canada G.P.Fromagerie 1860 Du Village Inc., Québec
Raclette Cheese

FRESH MOZZARELLA – 8 OZ. OR MORE (BALLS OR SHAPES) – all milks
3rd – Saputo Dairy Products Canada G.P., Québec
Mozzarina Mediterraneo

FAT FREE / LOW SALT CHEESES – all milks
3rd –  Saputo Dairy Products Canada G.P. – Fromagerie Alexis de Portneuf Inc. ,  Québec
Brise du Matin Light

COLD PACK CHEESE AND SPREADS WITH FLAVOR ADDED – all milks
2nd – Saputo Dairy Products Canada G.P. – Fromagerie Alexis de Portneuf Inc. ,  Québec
Snow Goat Cheese with Honey

SHEEP’S MILK CHEESE AGED OVER 60 DAYS
2nd – La Moutonnière Inc., Québec
Fleur des Monts

UNSALTED BUTTER WITH OR WITHOUT CULTURES – made from cow’s milk
2nd – FromagerieL’Ancêtre Inc., Québec
L’Ancêtre Organic Unsalted Butter

BUTTER WITH OR WITHOUT CULTURES – made from goat’s, sheep’s, mixed, or other milks
3rd – La Moutonnière Inc., Québec
Ewes Butter

Sélection Caseus Contest (Québec)

Québec devoted cheese makers create unique cheeses

Sélection Caseus, the Québec cheese contest, aims to recognize the expertise of Québec cheese makers and the excellence of their products. The contest rewards the hard work of these flavour artists who design exceptional products. Each year, Québec’s cheese makers 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.

Caseus Awards 2016

BEST CHEESE OF QUÉBEC, CASEUS GOLD
Taliah, Fromagerie du Presbytère 
Thermalized clothbound ewe’s milk cheddar, aged 10 to 16 months in a cellar. Grains of tyrosine are present in its firm rich yellow paste.

SECOND CHEESE OF QUÉBEC, CASEUS SILVER
La Madelaine, Fromagerie Nouvelle France
Pasteurized sheep’s milk, bloomy rind, soft paste. La Madelaine is a soft bloomy rind cheese made from pasteurized sheep’s milk. It’s aromas of dry hay are fine and delicate.

THIRD CHEESE OF QUÉBEC, CASEUS BRONZE
Louis Cyr, Fromagerie Bergeron Inc.
This firm lactose-free cheese is made from pasteurized milk. It is made according to the traditional Dutch recipe using a natural colourant called annatto, which gives it an orange tint. This cheese is aged for at least six months and has a texture that is brittle, smooth and firm, yet slightly creamy when eaten. Its flavour has subtle hints of toffee and fresh hazelnut, while its aroma is milky and sometimes slightly sulphuric. The wheel, with its natural rind, is wrapped in orange plastic to be removed before eating.

BEST RAW-MILK CHEESE          
Louis d’or vieilli, Fromagerie du Presbytère
This firm, washed-rind farm cheese is made from raw milk and aged 9, 16 or 24 months. The beautiful 40-kg rounds are imposing in both size and flavour. Inspired by Jurassien techniques, Fromagerie du Presbytère has created a magnificent cheese, full of complex and delicate aromas after 9 months of ripening.

BEST ORGANIC CHEESE  
Chemin Hatley, Fromagerie la Station Inc.
Made with thermized organic milk and aged for three months, this firm farm cheese features distinct floral and fruity aromas. The milk is drawn from Holstein cows on the organic-certified family farm. From mid-May onward, the cows are fed fresh grass in fields with a variety of plants, including white and wild clover, lotus, alfalfa, as well as grasses such as timothy and brome grass. These living crops provide the cheese with tastes that are specific to the Estrie region, which itself is strewn with steep hills, valleys and mountains.

To find out more about the contest and the complete list of winning cheese makers, go to http://www.caseus.ca/winners.php.

Global Cheese Awards (UK)

Established in 1861 the Global Cheese Awards is the longest running cheese competition in Britain. The annual Global Cheese Awards attracts thousands of cheese entries, crafted by companies of all sizes, from the smallest of artisan producers  to large creameries and the world’s major manufacturers.

Results 2016

MILD CHEDDAR
Silver – L’Ancêtre Organic Mild Cheddar, Fromagerie L’Ancêtre Inc., Québec

MEDIUM CHEDDAR
Gold – L’Ancêtre Organic Medium Cheddar, Fromagerie L’Ancêtre Inc., Québec

MATURE CHEDDAR
Silver – Sharp Cheddar, Fromagerie L’Ancêtre Inc., Québec

BUTTER – SALTED
Gold – L’Ancêtre Organic Salted Butter, Fromagerie L’Ancêtre Inc.Québec

BUTTER -UNSALTED
Silver – L’Ancêtre Organic Salted Butter, Fromagerie L’Ancêtre Inc.Québec