Except when it affects us humans, aging can be a wonderful thing. It’s what transforms shlock into fine wine, it’s what turns a good cheese into a great cheese.
In cheesemaking, the process of maturing cheese is called affinage. It usually occurs in a cellar or climate-controlled room where temperature and humidity are carefully managed.
But Jean Morin took the concept further: First, he bought the village church. Then, he turned it into a state-of-the-art space for aging Louis d’Or and other cheese.
He paid $1 to purchase the Roman Catholic church in Sainte Elizabeth de Warwick, Québec, in 2015, across the street from the family dairy farm, Ferme Louis d’Or, and then poured $1 million into the conversion for affinage.
The church is adjacent to the former rectory which Morin purchased in 2005 to start up Fromagerie du Presbytère. (Presbytère is the French word for rectory.) Cheesemaking takes place in the former rectory which also houses fromagerie offices. The expansive new retail store is just down the street.
The former church can house up to 3,000 wheels of Louis d’Or. They are looked after by Pat, the name given to a $300,000 Swiss-made robot that lifts, brushes and rotates the 40-kilo wheels of cheese. Since the aging space is more than five meters high, the robot not only ensures uniformity but also protects employees from the hazards of doing it manually.
You can watch Pat in action in this video produced by the Ottawa Citizen:
“Even by using new cutting-edge technologies, we will never make concessions on the quality and authenticity of our artisan cheeses,” says Jean Morin. “We are and will remain artisans. We always take the same care to prepare each cheese using milk from our family farm.”
The robot may be cutting edge, the temperature and humidity controls state of the art, but the vat in the fromagerie make room has roots in Neolithic times around 9,000 B.C. The vat is made in France with copper, an element with thermal conductivity 20 times more efficient than stainless steel.
Many of the classic European cheese, such as Gruyère, Comté, Emmentaler and Parmigiano Reggiano, are made in copper vats. In fact, AOP (Appellation d’Origine Protégée) regulationas require it. As far as we know, Fromagerie du Presbytère is the only Canadian cheesemaker using a copper vat.
Made in monster-sized 40-kilogram wheels, this washed-rind raw cow milk cheese is cooked, pressed and aged from 9 to 24 months with extra care taken during the ripening process. Resulting is a smooth, rich-textured paste encased in an antique gold, amber-colored rind. Aromas range from butter to onion and ripe pineapple. A complex mix of sweet, salty and dominant nutty, meaty flavors finish with a tingle at the back of the palate that lingers thanks to raw milk.
Age Louis d’Or another 12 months and all that aroma and flavour only elevate the taste experience to a sublime degree. It’s rich and creamy, with floral notes and hints of nuttiness, a wonderful example of Canadian cheese at its finest.
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.
Louis d’Or, an outstanding Alpine-style cheese made by Jean Morin of Fromagerie du Presbytère in Sainte-Élizabeth-de-Warwick, Québec, was named the 2018 Cheese of the Year in the biennial Canadian Cheese Awards, the biggest cheese judging and competition in the country.
BEST ATLANTIC CANADA CHEESE/MEILLEUR FROMAGE DES PROVINCES ATLANTIQUES
Cows Creamery 3 Year Old Cheddar – Cows Creamery, Charlottetown, Prince Edward Island
Biggest cheese competition in Canada
Judging by a jury of 14 cheese experts took place at University of Guelph, Department of Food Science, in February. A total of 117 finalists were selected from the 375 cheeses entered by producers from Newfoundland to British Columbia.
The 2018 Canadian Cheese of the Year and champions in 33 categories were announced at the Awards Ceremony on June 6 at St. Lawrence Market in Toronto followed by an Awards Tasting Gala. The next day, winners were featured at Canadian Cheese Expo for the trade followed by Canada’s first Artisan Cheese Night Market open to the public.
Fifty-six of the 117 nominations went to 22 Québec cheese producers led by Fromagerie La Station, 7 finalists, Laterie Charlevoix, 6, and Fromagerie du Presbystere, 5.
Sixty-one of the 117 nominations went to 23 producers in English-Canada, led by Cows, 12 finalists, Glengarry Fine Cheese, 5, and Amalgamated Dairies, Cross Wind Farm and Mountainoak Cheese, 4 each.
Canadian Cheese Awards is the only pan-Canadian cheese competition open to all milks used in cheesemaking—cow, goat, sheep and water buffalo—with only pure natural cheese accepted for judging. That means no artificial colours, flavours or preservatives, and no modified milk ingredients.
“We aim to honour and celebrate 100% pure natural cheese that has achieved technical excellence and exhibits the highest aesthetic qualities,” says Georgs Kolesnikovs, Awards Chairman.
The biennial Canadian Cheese Awards is produced by Cheese Lover Productions with the support of Loblaw Companies as Marquee Sponsor and Dairy Farmers of Canada as Principal Partner, Cow Milk Cheese.
The Great Canadian Cheese Festival in Picton, Ontario, is on hiatus in 2018 to allow resources to be devoted to the launch of Artisan Cheese Night Market and related events.
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.
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.
Other Caseus award winners:
Business that processes more than a million litres per year
Cow-milk cheese, Washed, mixed or natural rind
La Fromagerie Alexis de Portneuf Montréal
OKA Frère Alphonse
Agropur coopérative laitière Montérégie
Firm or hard
Fromagerie La Vache à Maillotte Abitibi-Témiscamingue
Le Pleine Lune
Fromagerie DuVillage 1860 Abitibi-Témiscamingue
Business that processes fewer than one million litres per year
Fromagerie Bergeron Chaudière-Appalaches
Interior-ripened with ripening holes
Agropur coopérative laitière Montérégie
Les Fromagiers de la Table Ronde Laurentides
Le Fleur St-Michel
La Fromagerie du terroir de Bellechasse Chaudière-Appalaches
Fresh curd cheese
Fromagerie P’tit Plaisir Estrie
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
Fromage au Village Abitibi-Témiscamingue
Best organic cheese
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.
He wore the same smiling-cow tie he wore at the 2011 Canadian Cheese Grand Prix, and, again, at the 2015 Canadian Cheese Grand Prix last night, Jean Morin was named Grand Champion—the best of the best in artisan cheesemaking in Canada.
This time the champion cheese is Laliberté, an aromatic triple crème that will blow your mind and palate. Last time the winning cheese was Louis d’Or, another extraordinary cheese made in a former Roman Catholic rectory—thus, the name Fromagerie du Presbytère—in Sainte-Élizabeth-de-Warwick two hours east of Montréal.
Laliberté was also named champion in the Cream-Enriched Soft Cheese with Bloomy Rind category,
Louis d’Or was named champion in Swiss-Type Cheese,
Le Bleu d’Élizabeth was named champion in Blue Cheese.
Clearly, it was an unforgettable evening for Morin and associate cheesemaker Dany Grimard as the Gala of Champions unfolded at Liberty Grand in Toronto, scene of a lavish awards ceremony cum cheese-tasting organized by Dairy Farmers of Canada. DFC has sponsored of the Canadian Cheese Grand Prix since launching the biennial competition in 1998 to celebrate the high quality and proud tradition of Canadian cheese made from 100% Canadian cow’s milk.
When asked what the secret is to making award-winning cheese, Morin, a fourth-generation dairy farmer, answers simply: “Good grass and no silage.”
Appropriately, smiling cows adorned the tie Morin wore to the 2011 awards presentation and last night, too.
Laliberté was selected as Grand Champion by a jury of Canadian food industry experts from 27 category winners. The Grand Champion and 27 category winners were chosen from a record-setting 268 cheese entries submitted by cheesemakers from Prince Edward Island to British Columbia. The submissions were then narrowed down to 81 finalists by the jury in February.
“From all the excellent cheeses the jury tasted, we found Laliberté to be the stand-out,” said Phil Bélanger, Canadian Cheese Grand Prix jury chairman. “This cheese truly distinguished itself in texture, taste and overall appearance. Its exquisite aromatic triple cream with its tender bloomy rind encases an unctuous well balanced flavour with hints of mushroom, pastures and root vegetables.”
Named after Alfred Laliberté, the famous sculptor born in Sainte-Élizabeth-de-Warwick, the farmstead cheese took a year and a half to develop and is made with cow’s milk provided by a mix of naturally raised Jerseys and Holsteins.
Fromagerie du Presbytère cheeses are distributed by Plaisirs Gourmets and available in cheese shops across Canada.
Laliberté will the featured cheese and Jean Morin the guest of honour at the fifth anniversary Great Canadian Cheese Festival on June 6-7 in Picton, Ontario. Many of the Grand Prix winners will also be in the spotlight at what has become the biggest artisan cheese show in Canada representing producers from coast to coast.
The 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.
We bring the curtain down on 2013 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, mainly, here are 22 outstanding cheeses of the year just ending—plus new Canadian fondues and a pilgrimage cheese lovers must make.
It is surprising, even to me, that two of my three faves of 2013 are flavoured cheeses, which to me is a testimony to high-quality cheesemaking. Flavours that meld with the cheese substrate where the cheese and the flavour counterpart do a sublime dance. —Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant
Ruckles, Salt Spring Island Cheese Company
David Wood knocks it out of the park, again. In a sea of so many pedestrian offerings of marinated goat cheese, Ruckles is in class all its own. Firm yet silkily textured cylinders of cheese are bathed in grapeseed oil which is speckled with a mix of thyme, rosemary, chives and garlic, in perfect proportion.
Chili Pecorino, The Cheesiry
The Chili Pecorino is one of my favourite offerings from Rhonda Zuk Headon’s repertoire. The balance of chilis embedded in this toothsome cheese provides a gentle heat that lingers on the palate while the nutty, olive flavour of this sheep milk cheese still holds its own. Not an easy accomplishment but Rhonda pulls it off!
Cheese fondue, the melted-cheese dish popular some years ago, is making a comeback—but without the classic ingredients of Comté, Beaufort, Gruyere or Emmental.
One of my best bites was a fondue made from Victor et Berthold, a beautiful washed rind from Fromagerie Du Champ a la Meule in Québec. This cheese made one of the most delicious fondues of all time. It made me very happy. —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway
Outstanding cheese of 2013
Alfred Le Fermier (24 months), Fromagerie La Station de Compton
Alfred Le Fermier is a true, rustic, organic, raw cow’s milk farmstead cheese made in small batches, pressed and cooked, washed/turned by hand, as a way of life on the farm. It has a European style, but with local terroir, as a result of choosing closely the hay from their local Estrie region. Note heavy woodsy, herbal and mild floral aromas, with layers of milky, grassy and buttery complexity on the palette, more pronounced when aged for 24 months. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Beau’s Abbey StyleCheese, Gunn’s Hill Artisan Cheese
A delicious marriage of Gunn’s Hill Artisan Cheese of Woodstock, Ontario, with Beau’s All Natural Brewing of Vankleek Hill, Ontario. This sumptuous semi-soft cheese is washed with a seasonal beer from Beau’s. Beer and cheese together, pure bliss! —Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies
Brebichon, Les Fromages du Verger
I simply adore Brebichon, a farmstead sheep milk cheese that is oh so creamy, delicate and lucious. This apple juice washed cheese is an absolute must buy on every stop I make at Fromagerie Atwater in Montréal. —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway
Chemin Hatley, Fromagerie La Station de Compton
Made with organic raw milk from a closed herd of fourth-generation family-farmed cows, this cheese readily fulfills its potential. Supple and fragrant, with yeasty and savoury aromas, and a long layered finish. —Julia Rogers, Cheese Educator, Cheese Culture
Dragon’s Breath Blue, That Dutchman’s Cheese Farm A rare find and 2013 Canadian Cheese Grand Prix finalist, Dragon’s Breath Blue is a closely guarded family secret. Unique in shape and size, these small cylinders of blue cheese are aged only a few weeks then coated with wax for ripening another 2-6 months. The flavor and texture varies by season, more buttery/creamy in the summer months with higher fat content in the milk. Note sharp blue flavor, moist texture with fruity notes, and little blue veining depending on exposure to air. More than worth the shipping charges! —Vanessa Simmons, Cheese Sommelier, Savvy Company
Figaro, Glengarry Fine Cheese
I choose Figaro from Glengarry–not that I don’t love (and love the Global award!) for the Lankaaster Aged but I kind of forgot about the amazingly fresh and delicate qualities. And we found each other again this year–lucky for me. —Sue Riedl, Cheese Columnist, The Globe and Mail
Fleur des Monts, La Moutonnière
Not as consistent as one might want, though still an ambitious and expressive farmstead cheese modeled loosely after Manchego, but more floral, bright and pungent. —Julia Rogers, Cheese Educator, Cheese Culture
Grizzly Gouda, Sylvan Star Cheese
I’ve served the Grizzly Gouda from Sylvan Star many times at events or at home this year and it is outstanding in its complexity, looooong finish and “ability to wow” factor. —Sue Riedl, Cheese Columnist, The Globe and Mail
La Sauvagine Réserve, La Maison Alexis de Portneuf
Somehow the cheesemakers at Alexis de Portneuf improved their already mouth-watering, soft, mixed rind La Sauvagine cheese. What did they do? Add cream to it, making it a triple crème. Grab some of this cheese while you can. A limited amount of this OMG mouth experience was created. —Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies
Lankaaster Aged, Glengarry Fine Cheese Supreme Global Champion at the 2013 Global Cheese Awards, this firm to hard cow’s milk cheeses comes shaped in a loaf or wheel, covered in a waxy rind, and is a Gouda-style after Dutch farmstead cheeses. It’s a rich, dense, chewy cheese with intense buttery, fruity, caramelized nutty flavors that linger forever. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Le Vlimeux, Fromagerie Le Mouton Blanc It’s not hard to see how this multiple Caseus award-winning cheese is smokin’ hot! Vlimeux is a firm, pressed, uncooked raw sheep’s milk cheese, with a hard, waxy, glossy, caramel-hued rind. Smoke, salt and nut permeate the interior overlaying the cheese’s natural sweet milky flavors in a perfect complement. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Maple Cheddar, Black River Cheese
What could be more Canadian than Black River’s Maple Cheddar? This cheese provides a bite that is perfectly balanced between sweet and savoury, and just —Wendy Furtenbacher, Blogger, CurdyGirl, Cheesemonger, Sobeys Queensway
Okay, this is part of the cheese but my wife and I cannot resist adding small cubes of it into our soups, chili, tomato sauce and risotto. The dried rind softens in the broth, releasing its flavour and becomes chewable. We love it so much that we actually have to buy some from our local grocery store. —Gurth Pretty, Senior Category Manager, Deli Cheese, Loblaw Companies
Pont Blanc, Fromagerie Au Grés Des Champs
Pont Blanc is a soft, lactic, surface ripened cow milk cheese. A rare find outside the farmstead retail store, the skin-like rind on this beauty reminds of intricate ivory lace, while the dense interior has the texture of a soft cream sandwich and moist piece of cheesecake. Note pronounced flavors and aromas of fresh sweet milk, and grass that linger and linger. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Ricotta, Quality Cheese The 2013 Canadian Cheese Grand Prix Grand Champion, the humble Ricotta from Quality Cheese reigned supreme, winning against more than 225 of Canada’s best cheeses, a first ever for both an Ontario cheese and a fresh category cheese. Fresh, creamy, melt in your mouth Ricotta (which means re-cooked in Italian, as it’s made from the leftover whey after making other cheese). Very light, but rich, and very versatile as a simple cheese to eat with a variety of garnishes/condiments or used in cooking. —Vanessa Simmons, Cheese Sommelier, Savvy Company
Taleggio, Northern Italy
Taleggio (1996 Italian DOP) has and will always be in my Top 10. It’s a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio where it has been made since the 10th century. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. —Alain Besré, Fromagerie Atwater and Aux Terroirs
Water Buffalo Mozzarella, Old West Ranch
James Meservy deserves a medal for perseverance! He has faced many challenges in the last two years in his attempt to bring high quality Old West Ranch Water Buffalo Mozzarella to the artisan Canadian cheese market. When it is in its finest form, it is dense and velvety without being the least bit rubbery and sweetly milky with a tangy underpinning that keeps us reaching for more. —Janice Beaton, Owner, Janice Beaton Fine Cheese, FARM Restaurant
Only one imported cheese—Taleggio—made the 2013 most memorable list, but Julia Rogers offers this recommendation:
As far as international picks go, I’d suggest that any cheese lover make a pilgrimage to Neil’s Yard Dairy in London. The pleasures are too many to enumerate, but this is mecca, without a doubt. Here’s just one photo. And, yes, I tasted virtually everything in the shot. —Julia Rogers, Cheese Educator, Cheese Culture
I kid you not. A week after I made Four Cheese Potato Gratin as a side for a holiday dinner, I dreamt of the wonderful aroma of four cheeses melting in warm milk. Even now, when I close my eyes and inhale, it’s as if I were standing in front of the open oven.
There is no better smell to warm the heart on a winter day.
I picked the recipe described by Kelly Jaggers in her blog Evil Shenanigans because of the mouth-watering photos she published. That’s her gratin above. Mine appears below.
Additionally, in an unprecedented awards sweep, Louis d’Or was named champion in three different categories:
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.
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.
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:
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, 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.
Brebichon, Les Fromages du Verger:
A young 350g farmstead sheep milk cheese made with apple juice added to the curd and washed with apple juice from their own orchard. First prize in washed rind cheese category at 2010 Quebec Caseus Awards. Provincially licensed.
—Alain Besré, Fromagerie Atwater, often called the godfather of the Québec artisan cheese movement
Jersey Blue, Städtlichäsi Lichtensteig:
A 100% Jersey cow’s milk cheese from Switzerland made by Willi Schmid. So beautiful you almost don’t want to eat it, just gaze at it. But, mamma mia, when it gets into your mouth! What a cheese, WHAT a cheese! —Russell Gammon, Executive Secretary, Jersey Canada
Le Foin d’Odeur, La Moutonniere:
Soft surface-ripened sheep’s milk, sweet, mushroomy and herbacious. When ripe, like licking buttered popcorn from your fingertips!
—Vanessa Simmons, Cheese Sommelier, Savvy Company
Monforte Dairy Cottage Cheese:
Georgous small cream colour curds that play on your tongue like caviar and are so fresh they sqeek lightly on your teeth.
—Andy Shay, Cheese Consultant
At CheeseLover.ca, the most memorable moment in cheese of 2010 came when we first tasted Vacherin Mont d’Or, a singular seasonal cheese of Switzerland that delivers an amazing explosion of aroma and taste—so rich, so gooey.
Other taste hits:
Miranda, Fromagerie Fritz Kaiser:
Cheesemaker Fritz Kaiser, who kick-started the Quebec artisanal cheese movement in the 1980s, says Miranda is one of the many cheeses he produces that he’s most proud of. That says a lot, when one considers he makes Le Douanier, Port Royal, Raclette, La Soeur Angele, Le Saint Paulin, among others. We especially liked the rustic flavours of Miranda.
Celtic Blue, Glengarry Fine Cheese, and Bleu d’Elizabeth, Fromagerie du Presbytère: Two very different blue cheeses that demonstrate how far blues made in Canada have come since the days Roquefort ruled. Three cheers for Blue Canada!
Empire Cheddar, 7-year, Empire Butter & Cheese:
There are so many fine older cheddars made in Canada, but Empire’s oldest offering stands out in memories of cheese tasted during 2010.
—Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, wonders what outstanding cheeses he’ll encounter in the New Year.