Taste and buy the best in Canadian cheese at Night Market

Canada’s Artisan Cheese Night Market will be a veritable showcase for the best in Canadian cheese. Among the 150 artisan and farmstead cheeses to sample and purchase on June 6 will be the three most recent winners of Canadian Cheese of the Year honours at Canadian Cheese Awards/Les Concours des fromages fins canadien:

Baluchon: 2014 Canadian Cheese of the Year.

Le Baluchon, Fromagerie Baluchon, Québec, 2014 Cheese of the Year

Avonlea Clothbound Cheddar: 2016 Canadian Cheese of the Year.

Avonlea Clothbound Cheddar, Cows Creamery, Prince Edward Island, 2016 Cheese of the Year

Louis d’Or: 2018 Canadian Cheese of the Year.

Louis d’Or, Fromagerie du Presbytère, Québec, 2018 Cheese of the Year.

 

Here’s the list of cheese producers who have confirmed to date. More are expected by show time on June 6.

Cows Creamery

Fromages CDA

   Fromage au Village

   Fromagerie Baluchon

   Fromagerie de L’Abbaye Saint-Benoît

   Fromagerie Domaine Féodal

   Fromagerie du Champ à la Meule

   Fromagerie du Terroir de Bellechasse

   Fromagerie Fritz Kaiser

   Fromagerie La vache à Maillotte

   Fromagerie L’Ancêtre

   Fromagerie Le Détour

   Fromagerie Rang 9

Fromage au Village

Fromagerie du Presbytère

Plaisirs Gourmets

   Fromagiers de la Table Ronde

   Fromagerie de l’Ile-aux-Grues

   Fromagerie Médard

   Fromagerie Nouvelle France

   Fromagerie Suisse Normande

   Fromagerie La Station de Compton

Aux Terroirs

   Laiterie Charlevoix

Blyth Farm Cheese

Ferrante Cheese

Fifth Town Artisan Cheese

Fromagerie Kapuskoise

Gunn’s Hill Artisan Cheese

Mariposa Dairy

   Lenberg Farms

Monforte Dairy

Mountainoak Cheese

Stonetown Artisan Cheese

Thornloe Cheese

   Sabana Canada

Quality Cheese

   Bella Casara

   Albert’s Leap

 

Canada’s Artisan Cheese Night Market is a unique sampling show where consumers can taste and buy cheese, charcuterie, chocolate, roasted nuts, shortbread, olive oil, drunken jams, gourmet butter, ginger tonic, chutney, and small-batch wine and craft beer and cider, and spirits, and much more. 19+

Tickets are still available for Session 1 (12 noon to 3 pm) and Session 2 (3:30 to 6:30 pm). Session 3 (7 to 10 pm) has SOLD OUT.

It’s all happening at historic St. Lawrence Market’s Temporary North Hall at 125 The Esplanade in downtown Toronto.

Information and tickets: https://www.eventbrite.ca/e/canadas-artisan-cheese-night-market-2019-tickets-56463973264?ref=ebtnebtckt

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.

 

[youtube https://www.youtube.com/watch?v=1fmgNxcrL6s&w=560&h=315]

Who will win Canadian Cheese of the Year on Thursday?

Le Baluchon: Cheese of the Year in 2014.
Le Baluchon: Cheese of the Year at the previous Canadian Cheese Awards.

The anticipation is building toward the climax of the 2016 Canadian Cheese Awards/Le Concours des fromages fins canadiens this Thursday in Montréal.

  • Will a Quebec cheese again be crowned Canadian Cheese of the Year?
  • Which cheese will be named Best Quebec Cheese of 2016? There are seven Quebec finalists within a few points of each other.
  • What about Best Ontario Cheese? There are five finalists in a tight race.
  • Who will win Best Blue Cheese, Best Cheddar and Best Gouda and 14 other main categories?

All together, 32 different champions will be crowned on Thursday, April 14, at the Awards Ceremony and Reception at popular Time Supper Club in downtown Montréal. The public is invited to the Awards Tasting Gala starting at 6 p.m.

More than 100 cheeses will be in the spotlight at the Tasting Gala, finalists and winners in the biggest cheese competition in Canada. Many cheesemakers will be present to engage with cheese lovers.

Admission includes more than 100 different cheese to sample as often as you wish, plus crackers, charcuterie and condiments. All you can eat, really! Wine, beer, sparkling water and juices available for purchase.

Click here to order tickets online at $25 per person plus tax. A ticket purchased in advance will provide speedy access to all the deliciousness inside Time Supper Club at 997 rue Saint-Jacques in Montréal. Tickets will also be sold at the door.

Time Supper Club is a short walk west of Palais des Congrès in downtown Montreal, two blocks from Bonaventure Metro Station. Originally, Palais des Congrès was announced as the venue for the Awards.

At the previous Canadian Cheese Awards in 2014, Le Baluchon, made by Marie-Claude Harvey and her team at Fromagerie F.X. Pichet in Sainte-Anne-de-la-Pérade, Québec, was honoured as Cheese of the Year. This year, Le Baluchon is a finalist in three categories. It is also in the running for Best Quebec Cheese and Cheese of the Year in all Canada.

Competition is extremely close for Best Québec Cheese honours. There are seven finalists, in alphabetical order:

Best Ontario Cheese is also tightly contested, with five finalists:

  • Bella Casara Mascarpone – Quality Cheese, Vaughan, Ontario
  • Castello Smoked Gorgonzola – Arla Foods Canada, Concord, Ontario
  • Lindsay Bandaged Goat Cheddar, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario
  • Mountainoak Chili Pepper Smoked – Mountainoak Cheese, New Hamburg, Ontario
  • Tania, Lenberg Farms Classic Reserve by Celebrity – Mariposa Dairy, Lindsay, Ontario.

Finalists are equally divided between Québec and other cheese-producing regions in Canada. They include large and small producers from Nova Scotia to British Columbia.

The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight.
The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight.

The Farm House Natural Cheeses, a small producer in Agassiz, British Columbia, and Quality Cheese in Vaughan, Ontario, each garnered the most nominations as finalists: eight. That Dutchman’s Cheese Farm of Upper Economy, Nova Scotia, has five nominations.

In Québec, Fromagerie du Presbytère of Sainte-Élizabeth-de-Warwick has been named finalist in seven classes. Fromagerie F.X. Pichet of Sainte-Anne-de-la-Pérade, Cheese of the Year in 2014 with Baluchon, is finalist in five classes. Fromagerie Fritz Kaiser of Noyan, one of the pioneers in artisan cheese in Québec, has three nominations.

The independent competition is open to all milks used in cheesemaking in Canada—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.

Loblaw Companies and Provigo are Marquee Sponsors. Additional support is provided by Dairy Farmers of Canada and Desjardins Group. Slow Food Montréal is the presenting partner, Yannick Fromagerie, the logistics partner.

The biennial Canadian Cheese Awards/Le Concours des fromages fin canadiens is organized by The Great Canadian Cheese Festival as a service to the cheese industry and a guide for consumers. The Festival is the biggest artisan cheese show in Canada, held annually the first weekend in June in Picton, Prince Edward County, in Bay of Quinte Region near Belleville, Ontario.

The 2016 Cheese of the Year and other award-winners will be in the spotlight at #TGCCF on June 4-5.

 

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.

 

Baluchon: A love story

Childhood sweethearts Michel Pichet and Marie-Claude Harvey.
Childhood sweethearts Michel Pichet and Marie-Claude Harvey of award-winning Fromagerie F.X. Pichet. (Click on any image in the blog for an enlarged view.)

Baluchon is the story of a love lost and, two decades later, found again.

Marie-Claude Harvey and Michel Pichet were childhood sweethearts in the village of Champlain, Québec, on the north shore of the St. Lawrence River near Québec City. But by the time they graduated from high school, they had drifted apart. She found a husband, he found a wife, they both had families before their marriages ended.

Twenty years later they met again. He owned an organic dairy farm. She wanted to make cheese. Obviously, their love was still there, now fired by a common passion for dairy farming and cheesemaking. Thus, they married and 10 years ago, Fromagerie F.X. Pichet came to be in Sainte-Anne-de-la-Pérade, Québec. Baluchon was their first-born cheese.

(The creamery was was sold in 2017. It is now owned by Abdel Ould Baba Ali and his son Yacine and known as Fromagerie Baluchon.)

Baluchon: Canadian Cheese of the Year.
Le Baluchon: Canadian Cheese of the Year.

The name in French refers to the small bundle of belongings travelers carried before the advent of mass transportation. Such a traveler, as a mouse character called Hapi, appears on all packaging for cheeses produced at the fromagerie on the 260-acre farm called La Ferme F.X. Pichet, after Michel’s father.

Michel and Marie-Claude are devoted to organic farming and cheesemaking. In Québec, the certification process is rigorous, but they cannot see proceeding otherwise. Michel says: “It’s our way of life.”

Their way of life lead them to dominate the 2014 Canadian Cheese Awards/Le Concours des fromages fins canadiens with Baluchon being named Canadian Cheese of the Year in addition to Best Organic Cheese and Best Semi-Soft Cheese.

In Sélection Caseus 2014, the prestigious competition for Québec cheese, Baluchon was awarded Prix du Public in the semi-soft category. Even five years ago, in the Canadian Cheese Grand Prix, Baluchon was declared best organize cheese.

Even as Baluchon begins to curdle, already the sweet dairy taste is there.
Even as Baluchon begins to curdle, already the sweet dairy taste is there.

Baluchon is exquisite, exemplifying the best in an organic, semi-soft cheese with a washed rind. It is made with thermized cow’s milk and ripened for a minimum of two months. In Québec, thermized milk—heated to 60 degrees Celsius for 15 seconds—is considered raw milk.

Baluchon is a creamy, melt-in-your-mouth cheese that tastes of hazelnut, cream, butter and leaves a slight clover aftertaste, so you really do taste the terroir.

Tour the terroir at La Ferme F.X. Pichet and meet Michel Pichet and his cows in a pictorial we posted on Facebook after a visit in August.

The compact cheese plant is located on the farm in Champlain steps from the family home. Affinage rooms and the retail store are 20 kilometres away in Sainte-Anne-de-la-Pérade.

Now is the time.
Fromagerie F.X. Pichet in Sainte-Anne-de-la-Pérade, Québec.

When they were getting started more than a decade ago, Marie-Claude and Michel consulted André Fouillet, a cheese expert from France, who recommended they use a cheesemaking process he developed when working with Oka, the Canadian classic. Fouillet consulted with a number of Québec fromageries, witness the many semi-soft, washed-rind cheeses produced in the region. Jonathan Portelance, a collaborator at the time, was inspired by the fruity aroma and floral taste of the French Comté.

“But Balachon is unique,” says Marie-Claude, “because of our milk and our way of making cheese. Right from the start, we wanted to use non-pasteurized milk—for the taste. Good cheese starts with good milk. We prefer to use pure, organic milk because the integrity of milk is important to us. With conventional milk, you just don’t know what’s all in the milk.”

An organic milk producer and cheesemaker (who, incidentally, works at giant Saputo) suggested the name Baluchon as the cheese could be served on tables around the world. She still supplies some milk and remains a good friend.

Michel Pichet's talents as an artist are visible at the fromagerie.
Michel Pichet’s talents as an artist are visible at the fromagerie.

Why has Baluchon been so successful?

“Because of the distinctive aroma and taste that’s stems from a certain synergy,” says Marie-Claude. “Our milk comes from a mix of breeds, Holsteins, Swiss Browns and the Canadienne. In our pastures, we have a mix of five or six different plants, grasses, clover, sweat peas and so on. In the plant, we have a mix of talented people. All that ‘team work’ comes together in le Baluchon.”

Cheesemaker Remi Gélinas starts a new batch of Baluchon.
Cheesemaker Remi Gélinas starts a new batch of Baluchon.

Cheesemaker Remi Gélinas is a key member of the team. He’s been with the fromagerie less than two years but has 25 years of experience in cheese and milk production.

Click here for a pictorial of cheesemaking at Fromagerie F.X. Pichet.

What pairs well with Baluchon?

“Any tasty wine, red or white, that has a lot of aroma,” Marie-Claude says, expressing a preference for shiraz. In beer, she suggests a good amber or red.

Where is Baluchon available outside of Québec?

Baluchon now is widely available in cheese shops and Loblaws stores, especially since it was named Cheese of the Year in the spring. Baluchon and F.X. Pichet’s other cheeses are distributed by Fromages CDA which represents members of the Québec Artisan Cheese Guild. Telephone 1-866-448-7997 or 514-648-7997, email info@fromagescda.com.

Now is the time
Marie-Claude Harvey and Michel Pichet: poster children for organic dairy farming and cheesemaking in Québec.

—Georgs Kolesnikovs, cheese-head-in-chief at CheeseLover.ca is founder and director of The Great Canadian Cheese Festival

Baluchon: Give it as a tasty gift for Christmas

Baluchon is exquisite, exemplifying the best in an organic, semi-soft cheese with a washed rind.
Baluchon is exquisite, exemplifying the best in an organic, semi-soft cheese with a washed rind.

Most years, we make cheese at home to give as Christmas gifts. This year, we are giving Baluchon, Canadian Cheese of the Year.

It’s a simple way to make a cheese lover happy, or to introduce a non-believer to Canadian artisan cheese.

  • Buy the Baluchon.
  • Buy a small slate or board.
  • Wrap Baluchon in plastic wrap so the cheese visible, add a handful of walnuts and apricots, and possibly a Christmas decoration.
  • Wrap in cellophane.
  • Attach a bright ribbon.
  • If your budget permits, add a cheese knife.

To really impress, add a wine or beer.

“Any tasty wine, red or white, that has a lot of aroma,” recommends Marie-Claude Harvey of Fromagerie F.X. Pichet, expressing a personal preference for shiraz. In beer, she suggests a good amber or red.

Voila! A great Christmas gift—easy peasy—and it be tasty.
Voila! A great Christmas gift—easy peasy and it be tasty.

Baluchon now is widely available in cheese shops and Loblaws stores. Baluchon and F.X. Pichet’s other cheeses are distributed by Fromages CDA of Montréal which represents members of the Québec Artisan Cheese Guild. Telephone 1-866-448-7997 or 514-648-7997, email info@fromagescda.com.

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.

Le Baluchon named Canadian Cheese of the Year

Marie-Claude Harvey, Fromagerie FX Pichet, flanked by Georgs Kolesnikovs, chairman, Canadian Cheese Awards, Gurth Pretty, Loblaw Companies, Marquee Sponsor, and Dr. Arthur Hill, Chief Judge, Canadian Cheese Awards.
Marie-Claude Harvey, Fromagerie FX Pichet, flanked by Georgs Kolesnikovs, chairman, Canadian Cheese Awards, Gurth Pretty, Loblaw Companies, Marquee Sponsor, and Dr. Arthur Hill, University of Guelph, who served as Chief Judge, Canadian Cheese Awards.

Winners in the inaugural Canadian Cheese Awards/Le Concours des fromages fins canadiens were announced during an Awards Ceremony, Reception and Tasting Gala on April 7 at St. Lawrence Market North in Toronto.

The new and independent competition, with Loblaw Companies as Marquee Sponsor, has immediately become the biggest cheese competition in Canada with 76 producers from Newfoundland to British Columbia submitting 291 cheeses for judging.

Le Baluchon, an exquisite semi-soft cheese made with organic raw milk, was named Canadian Cheese of the Year, Best Semi-Soft Cheese and Best Organic Cheese. Marie-Claude Harvey, co-owner of Fromagerie FX Pichet in Sainte-Anne-de-la-Pérade, Québec, and her cheese will be in the spotlight at The Great Canadian Cheese Festival on June 7-8.

Le Baluchon: Canadian Cheese of the Year.
Le Baluchon: Canadian Cheese of the Year.

CHEESE OF THE YEAR/FROMAGE D’EXCEPTION

Le Baluchon
Fromagerie FX Pichet
Sainte-Anne-de-la-Pérade, Québec

BEST FRESH CHEESE

Bella Casara Mascarpone
Quality Cheese
Vaughan, Ontario

BEST SEMI-SOFT CHEESE

Le Baluchon
Fromagerie FX Pichet
Sainte-Anne-de-la-Pérade, Québec

BEST FETA/CHEESE IN BRINE

Goat Milk Feta
Crystal Springs Cheese
Lethbridge County, Alberta

BEST FIRM CHEESE

Eweda Cru
Best Baa Dairy
Fergus, Ontario

BEST FIRM CHEESE WITH HOLES

Louis d’Or
Fromagerie du Presbytère
Sainte-Élisabeth-de-Warwick, Québec

BEST WASHED RIND CHEESE

La Meule des Champs
Fromagerie Éco-Délices
Plessisville, Québec

BEST MIXED RIND CHEESE

Rang des îles
Fromagerie Médard
Saint-Gédéon, Québec

BEST SOFT CHEESE/BLOOMY RIND CHEESE

Magie de Madawaska
Fromagerie Le Détour
Temiscouata Sur Le Lac, Québec

BEST FLAVOURED CHEESE

Raclette de Compton au Poivre
Fromagerie La Station
Compton, Québec

BEST SMOKED CHEESE

Natural Smoked Gouda
Sylvan Star Cheese
Red Deer, Alberta

BEST MILD/MEDIUM CHEDDAR
(aged up to 9 months)

Cheddar Île-aux-grues
Fromagerie Isle-aux-Grues
L’Isle-aux-Grues, Québec

BEST OLD CHEDDAR
(aged from 9 months to 1 year)

COWS CREAMERY Extra Old Cheddar
COWS CREAMERY
Charlottetown, Prince Edward Island

BEST AGED CHEDDAR
(aged 1 to 3 years)

Farm House Traditional Clothbound Cheddar
The Farm House Natural Cheeses
Agassiz, British Columbia

BEST AGED CHEDDAR
(aged 4 years and more)

Agropur Grand Cheddar 5 ans
Agropur
Saint-Hubert, Québec

BEST GOUDA CHEESE

Golden Blyth
Blyth Farm Cheese
Blyth, Ontario

BEST BLUE CHEESE

Dragon’s Breath Blue
That Dutchman’s Farm
Upper Economy, Nova Scotia

BEST COW’S MILK CHEESE

Bella Casara Mascarpone
Quality Cheese
Vaughan, Ontario

BEST GOAT’S MILK CHEESE

Lenberg Farms Classic Reserve by Celebrity Lindsay Bandaged Cheddar
Mariposa Dairy
Lindsay, Ontario

BEST SHEEP’S MILK CHEESE

Lenberg Farms Reserve by Celebrity Tania Sheep Cheese
Mariposa Dairy
Lindsay, Ontario

BEST WATER BUFFALO CHEESE

Buffalo Paneer
Natural Pastures Cheese
Courtenay, British Columbia

BEST BLENDED-MILK CHEESE

Le Verdict d’Alexina
Fromagerie Le Détour
Temiscouata Sur Le Lac, Québec

BEST FARMSTEAD CHEESE

Plain Soft Goat Cheese
Noble Meadows Farm
Nobleford, Alberta

BEST ORGANIC CHEEESE

Le Baluchon
Fromagerie FX Pichet
Sainte-Anne-de-la-Pérade, Québec

BEST RAW-MILK CHEESE

Louis d’Or
Fromagerie du Presbytère
Sainte-Élisabeth-de-Warwick, Québec

BEST NEW CHEESE

Fontina Fumé
Fromagerie de l’Abbaye Saint-Benoît-du-Lac
Saint-Benoît-du-Lac, Québec

BEST BRITISH COLUMBIA CHEESE

Farm House Traditional Clothbound Cheddar
The Farm House Natural Cheeses
Agassiz, British Columbia

BEST ALBERTA CHEESE

Natural Smoked Gouda
Sylvan Star Cheese
Red Deer, Alberta

BEST ONTARIO CHEESE

Bella Casara Mascarpone
Quality Cheese
Vaughan, Ontario

BEST QUEBEC CHEESE

Louis d’Or
Fromagerie du Presbytère
Sainte-Élisabeth-de-Warwick, Québec

BEST ATLANTIC CANADA CHEESE

COWS CREAMERY Extra Old Cheddar
COWS CREAMERY
Charlottetown, Prince Edward Island

The new and independent competition, with Loblaw Companies as Marquee Sponsor, has immediately become the biggest cheese competition in Canada with 76 producers from Newfoundland to British Columbia submitting 291 cheeses for judging. Appropriately, the competition reached its climax at the venue National Geographic has called the world’s best food market.

Chief Judge Art Hill and the 10 expert judges who evaluated and scored 291 cheese submitted in the inaugural competition.
Chief Judge Art Hill and 10 expert judges evaluated and scored 291 cheese submitted in the inaugural judging and competition.

Judging took place at University of Guelph, Department of Food Science headed by Dr. Arthur Hill, Chair and Professor in Food Science and an internationally recognized authority in cheese technology.

It is the first cheese competition in Canada open to all milks used in cheesemaking—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means with no artificial colours, flavours or preservatives, and no modified milk ingredients.

The Canadian Cheese Awards is sponsored by Loblaw Companies and Dairy Farmers of Canada, La Ferme Black River Game Farm, Plaisirs Gourmets, Palatine Hills Estate Winery, The Grange of Prince Edward Vineyards & Estate Winery, Mill St. Brewery, ACE Bakery, Seed to Sausage and The Great Canadian Cheese Festival, with historic St. Lawrence Market the venue sponsor.

The Official Cheesemongers of the Awards are the cheese shops of St. Lawrence Market: Chris’ Cheesemongers, Olympic Cheese Mart and Scheffler’s Delicatessen & Cheese.

As a service to the cheese industry and as a guide for consumers, Canadian Cheese Awards is produced by The Great Canadian Cheese Festival, the biggest artisan cheese show in Canada that is held annually in June in Ontario’s Prince Edward County, in Bay of Quinte Region near Belleville. Georgs Kolesnikovs, founder and director of the Cheese Festival, serves as Awards Chairman.

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