Alfred Le Fermier, Fromagerie La Station

Alfred Le Fermier: Best of the best in America

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Canadian cheese, Fort Henry, Quebec Cheese

Try and buy the best in Canadian cheese at born-again Great Canadian Cheese Festival

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Canadian cheese

Best Bites: The Most Memorable Cheese of 2023

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La Sauvagine, Magie de Madawaska, Mascotte

Three Canadian cheeses among the world’s best

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Canadian cheese, Stonetown Artisan Cheese, Wildwood

Wildwood: A true taste of the Swiss Alps

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Balderson Cheese, Cheddar, Lactalis

In praise of younger cheddars

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Cows Creamery, La Fromagerie Les Folies Bergères, Lakeside Farmstead, Loaf and Honey, River's Edge Goat Dairy, Stonetown Artisan Cheese

Best Bites: The seven most memorable cheeses of 2022

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Cheese business, Lakeside Farmstead

World’s first Chaga Cheddar created at Lakeside Farmstead

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Fromagerie Nouvelle France, Zacharie Cloutier

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Fromagerie du Presbytère, Royal Agricultural Winter Fair, Treizième Apôtre

Treizième Apôtre goat cheese crowned Grand Champion at The Royal

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Canadian Cheese Grand Prix, Dairy Farmers of Canada, Great Canadian Cheese Festival

How many Canadian Grand Prix finalists have you tasted?

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Cheesemakers from British Columbia to Prince Edward Island submitted a record 225 cheeses in 19 different categories in the 2013 Canadian Cheese Grand Prix, this country’s most prestigious cheese competition sponsored by Dairy Farmers of Canada.

A jury of eight cheese experts gathered in Montreal for a closed-door session a week ago to select 58 finalists that exemplify the world-class cheese being produced in Canada. Two cheesemakers—Fromagerie du Presbytère of Québec and Sylvan Star Cheese of Alberta—dominated the finalists with six selections each.

The 2013 Grand Champion and category champions will be unveiled at the Canadian Cheese Grand Prix Gala of Champions in Montreal on April 18. The competition is restricted to cheese made with cow’s milk.

The first time many of the winners will be available for tasting and purchase by the public in one place will be at the third annual Great Canadian Cheese Festival on June 1-2 in Picton in Ontario’s Prince Edward County.

Here are the 2013 Canadian Cheese Grand Prix finalists, with cheese shown left to right in order of listing:

FARMHOUSE CHEESE

ORGANIC CHEESE

FRESH CHEESE

FRESH CHEESE WITH GRILLING PROPERTIES

SOFT CHEESE WITH BLOOMY RIND

SEMI-SOFT CHEESE

WASHED OR MIXED RIND CHEESE (SOFT, SEMI-SOFT AND FIRM)

FIRM CHEESE

GOUDA

SWISS-TYPE CHEESE

MOZZARELLA (BALL, BRICK OR CYLINDER)

BLUE CHEESE (VARIOUS RINDS, WITH OR WITHOUT VEINING)

FLAVOURED CHEESE WITH ADDED NON-PARTICULATE FLAVOURINGS

FLAVOURED CHEESE WITH ADDED PARTICULATE SOLIDS AND FLAVOURINGS

MILD CHEDDAR (AGED 3 MONTHS)

MEDIUM CHEDDAR (AGED 4 TO 9 MONTHS)*

*Four finalists were elected in this category due to a tie between two scores.

OLD CHEDDAR (AGED FROM 9 MONTHS TO A YEAR)

AGED CHEDDAR (MORE THAN 1 YEAR UP TO 3 YEARS)

AGED CHEDDAR (MORE THAN 3 YEARS)

The Canadian Cheese Grand Prix is sponsored and hosted every two years by Dairy Farmers of Canada, celebrating the high quality, versatility and great taste of Canadian cheese made from 100% Canadian cow’s milk.

“Canadian cheese makers from coast-to-coast are producing top quality, impressive cheeses,” said Phil Bélanger, Canadian Cheese Grand Prix jury chairman. “The diversity we saw within the 19 categories really showcases how evolved this craft has become in Canada. From aged Cheddars to organic cheeses, cheesemakers from across Canada are taking it to the next level and are the envy of other cheesemaking nations.”

The jury members had the envious challenge of tasting all 225 cheeses and naming three finalists in each category. Tasting began with the milder cheeses and progressed to the more full-bodied varieties. Jury members carefully observed, touched, smelled, and tasted each cheese and evaluated them based on very specific criteria including flavour, texture and body, colour, appearance, and salt content.

The Canadian Cheese Grand Prix began in 1998 to promote achievement and innovation in cheesemaking and to increase appreciation for fine quality Canadian cheese. The competition celebrates the proud tradition of the diverse cheeses made in Canada with cow’s milk ranging from Gouda to Blue cheese.

All eligible cheeses must be produced in Canada, bear the 100% Canadian Milk symbol on their packaging and be available for purchase at retail.

Click here for photos of the judging action.

Canadian Cheese Grand Prix, Dairy Farmers of Canada, Great Canadian Cheese Festival

Tasting 225 cheeses over two days for a noble cause

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Judges of the 2013 Canadian Cheese Grand Prix sponsored by Dairy farmers of Canada.
Judges of the 2013 Canadian Cheese Grand Prix sponsored by Dairy Farmers of Canada.

Somebody had to do it, taste 225 cheeses over two days.

That was the task facing the eight judges gathered in Montreal over Saturday and Sunday to taste their way through the 225 cheeses entered in the 2013 Canadian Cheese Grand Prix, the bi-annual competition that decides the best in cow’s milk cheese made in Canada.

Finalists will be revealed on February 26 with the winners announced on April 18. CheeseLover.ca will post the results the same day.

The first time most of the winners will be available for tasting and purchase by the public in one place will be at the third annual Great Canadian Cheese Festival on June 1-2 in Picton in Ontario’s Prince Edward County, just across the Bay of Quinte from Belleville.

Meet the eight judges who gave their all for a noble cause (in the photo, from left to right):

Sue Riedl: A Toronto-based food writer who is the cheese columnist for The Globe and Mail and also hosts its “Chef Basics” video series. She’s a regular contributor to foodnetwork.ca and writes for her blog (cheeseandtoast.com) about cheese and other edibles. Sue studied at Queen’s University before obtaining her cuisine certificate at the Cordon Bleu in London, England. She has worked in Toronto’s dining industry and has graduated from Canada’s Cheese Education Guild. Click here for her blog on the judging.

Michael Howell: Executive Chef of Tempestuous Culinary in Wolfville, Nova Scotia, cookbook author, leader of Slow Food Nova Scotia, President of The Restaurant Association of Nova Scotia and sits on the Board of Taste of Nova Scotia. Michael is a strident advocate for local food, family farms and new farmers. Click here for his Facebook post on the judging.

Allison Spurrell: Owner of the cheese boutique Les Amis du Fromage and the cheese-inspired restaurant Au Petit Chavignol in Vancouver.  Allison holds a certificate in cheese making technology from the University of Guelph and was inducted into the Guilde Internationale des Fromagers – Confrérie de Saint-Uguzon. Allison has been a member of the CCGP jury since 2006.

Gurth Pretty: Former president and owner of Cheese of Canada, Gurth is a true cheese lover and connoisseur. He was a jury member in the 2009 and 2011 CCGP events, and was invited to be a judge at the 2011 American Cheese Society competition. Chef and author of several books on cheese, he works passionately to have more delicious cheese be made available to Canadian consumers. He’s currently a Senior Category Manager of deli cheese for Loblaw Companies Ltd. Click here for his photos of the judging.

Danny St Pierre: After graduating from l’École Hôtelière de Laval cooking school, Danny rose through the world of cuisine including advanced-level training at the Institut de Tourisme et d’Hôtellerie du Québec in 1998 and two years at the world-renowned Toqué restaurant in Montreal, where he earned his stripes as a chef. Danny also served as host of the Ma Caravane au Canada TV show that aired on TV5 Monde. He is the owner of Auguste restaurant in Sherbrooke, Quebec and co-owner of Chez Augustine, a new café and caterer that celebrates home cooking for both eating in or taking out.

Reg Hendrickson: Reg has 40 years of experience in the food industry including teaching professional culinary programs in the Calgary public school system. He has a 20-year working relationship with Dairy Farmers of Canada and was responsible for the research and development of its initial cheese training material. He provides training for deli staff, and delivers cheese seminars especially geared to the needs of food industry professionals and the interests of the general public.

Ian Picard: Vice-President of La Fromagerie Hamel, one of Quebec’s finest and highly reputed cheese shops. Ian studied everything there is to learn about cheese at the École Nationale d’Industrie Laitière et des Biotechnologies in Poligny, France. He has worked with some of the most renowned master cheese makers in Paris, Dijon and Alsace to perfect his technique.

Phil Bélanger: Jury Chairman and the longest-standing jury member. Phil’s been a part of the CCGP since its inception in 1998. He has had a distinguished career to the Atlantic agrifood industry and currently is Senior Consultant for Post-Secondary Education, Training and Labour for the province of New Brunswick and Chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter, as well as an independent consultant in hospitality and tourism.

Earlybird ticket sales for The Great Canadian Cheese Festival are under way.

Cheese business, Cheese festival, Chef Jamie Kennedy, Great Canadian Cheese Festival, Prince Edward County

Cheese lovers love the County as Festival venue

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Cheese lovers have expressed strong support for Prince Edward County as the ideal venue for The Great Canadian Cheese Festival.

  • In a January survey, 96% of attendees at the 2012 event said they would return to Picton for another Cheese Festival, while 90% of those who have never attended, said they would attend in the future.
  • Meanwhile, only 50% would attend a Cheese Festival in Toronto, 35% in Ottawa, and 28% in Montreal.

“Needless to say, there is no change in our commitment to produce Canada’s only annual celebration of artisan cheese in an appealing small-town, out-in-the-country setting that has been the Festival’s home since its inception,” says Georgs Kolesnikovs, event founder and director.

The third annual Great Canadian Cheese Festival will take place June 1-2 in Crystal Palace on the Prince Edward Fairgrounds in Picton, in the heart of Prince Edward County, Ontario. Cheese tours and a cooking class will be offered on Friday, May 31.

Earlybird ticket sales are under way at at www.cheesefestival.ca.

“Prince Edward County is an appealing destination for cheese and food lovers for many reasons,” says Kolesnikovs. “The awesome array of wineries is a huge draw. The range of artisan food producers is quite impressive for such a small region.

“Soon, the County will again be a significant force in artisan cheesemaking. Award-winning Fifth Town Artisan Cheese will resume production later this year under new ownership, and a newcomer, County Cheese Company, aims to start production this summer. Of course, Black River Cheese has been in business in the County since 1901.”

The Great Canadian Cheese Festival is a multi-faceted, two-day event that annually attracts thousands of consumers to meet, learn, taste and buy the best in artisan cheese and fine foods and sample fine wine, craft beer and crisp cider. Dairy Farmers of Canada is the lead sponsor, presenting seminars throughout the day in the All You Need Is Cheese® Annex.

The Artisan Cheese & Fine Food Fair features a Dairy Farm display for the enjoyment of young and old. Also on the program are Tutored Tastings where experts offer guidance on a variety of cheese topics.

The Cheese Festival also features a special Saturday evening social functions. Winners of the Canadian Cheese Grand Prix are on the menu as the cheese course at Gastronomy on the Farm with Jamie Kennedy.

Last year, close to 100 exhibitors and vendors and more than 3,000 consumers made the event the largest cheese show in Canada representing producers from coast to coast. One-third of the participating cheese producers come from Québec.

THE GREAT CANADIAN CHEESE FESTIVAL

About CheeseLover.ca

Cheese education tops list of our most popular posts

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Professor Art Hill shows students at University of Guelph how to pour Camembert-style cheese into forms.
A student at University of Guelph learns how to pour Camembert-style cheese into forms.

Cheese smarts: Get what you need for a career in cheese was the CheeseLover.ca post garnering the most views during 2012. Thing is the post was written in June 2010 and needs updating, so we better get to it. Two other older posts rounded out the top three, so we better get cracking on new material that’s compelling.

In 2012, there were 33 new posts, growing the total archive to 190 posts. There were 64 pictures uploaded, taking up a total of 22 MB. That’s about a picture per week.

The busiest day of the year was February 12 with 1,115 views. The most popular post that day was Aged Lankaaster crowned Grand Champion at the Royal.

In all, CheeseLover.ca had 39,000 views in 2012.

Great Canadian Cheese Festival

Help us plan future Cheese Festivals by taking a quick poll

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Here’s your chance to win TWO FREE TICKETS to the 2013 Great Canadian Cheese Festival.

We’re busy planning for the third annual Festival and would love your input in three areas:

1) Imported cheese at the Cheese Festival

2) Toronto and/or Ottawa as a venue instead of Picton

3) Montréal as venue for a new cheese event.

Click here to start the brief survey.

For every 25 completed surveys submitted by January 31, we will award two FREE tickets valued at $80 to the Festival’s Artisan Cheese & Fine Food Fair. Winners in the draw will be notified in February.

Thank you for your input!

Cheese business, Five Brothers Artisan Cheese, Kelsie Parsons

KISS works for Newfoundland cheesemaker Adam Blanchard

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OLYMPUS DIGITAL CAMERANo, you don’t need a million dollars to start making artisan cheese commercially. The proof is in the photo which shows how Adam Blanchard does it at Five Brothers Artisan Cheese, Newfoundland’s only artisanal cheese company. As Kelsie Parsons discovered:

Adam doesn’t have an expensive pasteurizer, a huge vat or other impressive equipment. His production facility consists of a commercial kitchen where he makes cheese in stock pots on the stove top and he cuts the curds with a fillet knife. He ages his cheeses in reworked refrigerators. Five Brothers produces mozzarella, queso fresco, cheddar, brie and the occasional blue.

Kelsie crossed Canada last summer visiting cheesemakers to gather material for an upcoming book on the Canadian artisan cheese scene. He’s a guest blogger at Cheese and Toast maintained by Sue Riedl. Click here for Kelsie’s take on new Canadian cheesemakers to watch. His post is the source of the photo and anecdote published here with thanks.

Fromagerie du Presbytère, Louis d'Or, Parmigiano-Reggiano

Dreams of warm milk and melting cheese

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The photo of Four Cheese Potato Gratin that caught my eye at Evenin Shenanigans.
The photo of Four Cheese Potato Gratin that caught my eye at Evil Shenanigans.

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.

The Four Cheese Potato Gratin as it came out of my oven.
The Four Cheese Potato Gratin as it came out of my oven.

I pretty well followed Kelly’s recipe–Click here for the recipe and more photos–except for the cheese:

The only thing I’d do different the next time is add a pinch of salt and pepper between layers and use more cheese than the recipe suggests, say, four cups total instead of three.

—Georgs Kolesnikovs

Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca and founder of The Great Canadian Cheese Festival.

Agropur, Chateau de Bourgogne, La Fromagerie 1860 DuVillage, Laliberté, Riopelle de l’Isle, Saputo

Give me Riopelle or Laliberté or give me death!

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Riopelle de l'Isle: A world-class triple-cream made in Canada.
Riopelle de l’Isle: A world-class triple-cream—made in Canada.

I enjoy eating cheese from around the world but my passion is for fromages fins, artisan cheese made in Canada. When I hear someone praising an imported cheese to high heaven, my immediate reaction is: What do Canadian cheesemakers produce that is just as tasty, if not superior?

Chateau de Bourgogne, a classic triple–crème made in France, was recently selected by Kelsie Parsons, a guest blogger at Cheese & Toast, as the one cheese he wanted to savour if the world were to end.

Call me chauvinistic, but I’d rather go with Riopelle de l’Isle, the first triple-cream artisanal cheese produced in Canada. It was launched in 2001 by Société Coopérative Agricole de l’Île-aux-Grues, located on an island in the St. Lawrence River northeast of Québec City, and quickly became a huge success.

A wedge of Riopelle reveals a creamy and incredibly smooth centre beneath a thin, bloomy rind. Leaving an exquisite hint of butter, it is absolutely enchanting.

Named for Jean-Pierre Riopelle, a world-renowned Canadian artist.
Named for Jean-Paul Riopelle, a world-renowned Canadian artist.

Jean-Paul Riopelle, the world-renowned painter who spent the last years of his life on l’Île-aux-Grues, gave his name and the image of one of his best-known paintings to the cheese. In return, part of the profits financially help students of the island who wish to attend high school or university.

Laliberté: a triple-cream created by award-winning chessemaker Jean Morin.
Laliberté: a triple-cream created by award-winning chessemaker Jean Morin.

If there were no Riopelle to be had, I’d select a another Québec beauty, this one created by Jean Morin at Fromagerie du Presbytère in Sainte-Élizabeth de Warwick, Québec:

Laliberté, a triple-cream cheese made with whole organic cow’s milk from the family dairy farm across the road from the creamery. It’s such a rich dairy delight!

Given the critical and commercial success of Riopelle over the last decade, Canadian producers of cheese on an industrial scale now also offer triple-creams:

The factory cheeses are OK, if you can get past the modified milk ingredients used in their manufacture, but the artisanal producers who use pure milk are the ones who deserve and need the support of Canadian cheese lovers.

Especially with recent rumblings from Ottawa that Canada’s producers of artisan cheeses may face greater challenges in the future. A report in the Ottawa Citizen indicates the Canadian government and European Union are close to a deal that would see a substantial increase in exports of European dairy products—mainly cheese—to Canada in exchange for greater access to European customers for Canadian beef, pork and canola.

—Georgs Kolesnikovs

Georgs Kolesnikovs is Cheese-Head-in-Chief at CheeseLover.ca and founder of The Great Canadian Cheese Festival.

Andy Shay, Black River Cheese, Buffalo milk, Curdy Girl, Figaro, Fromagerie du Presbytère, Fromagerie Fritz Kaiser, Fromagerie Isle-aux-Grues, Fromagerie Les Folie Bergeres, George Brown College, Glengarry Fine Cheese, Gunn's Hill Artisan Cheese, Gurth Pretty, Julia Rogers, Kootenay Alpine Cheese, Loblaws, Monforte Dairy, Quality Cheese, Ruth Klahsen, Savvy Company, Sobeys, Sue Riedl, Vanessa Simmons, Wendy Furtenbacher

Best bites: Outstanding cheeses of 2012

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This is the third year Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.
This is the third year in succession that Avonlea Clothbound Cheddar has been selected as one of the outstanding cheeses of the year at CheeseLover.ca.

We bring the curtain down on 2012 with friends in fromage recalling the memorable cheeses that crossed their palates this year. In alphabetical order, here are 20 outstanding cheeses of the year just ending—and one terrific cinnamon butter:

Any cheese made by Gunn’s Hill Artisan Cheese
Regardless if I’m eating his curds or the harder aged cheeses Shep Ysselstein is best known for, his cheeses never disappoint, they’re always outstanding bites to remember. He is truly a talented cheesemaker to watch.
—Wendy Furtenbacher, Blogger, CurdyGirl

Avonlea Clothbound Cheddar, COWS Creamery
I was in P.E.I in the summer and finally got to meet Scott Linkletter,  owner of COWS Creamery, and Armand Bernard, the cheesemaker. Ate Avonlea Clothbound Cheddar (still good everytime I have it) looking out over New London Bay as the sun was setting.
—Sue Riedl, Cheese Columnist, The Globe and Mail

Bella Casara Mozzarella di Buffala, Quality Cheese
Discovered shortly after my trip to Italy when I was experiencing serious fresh cheese withdrawals. Enjoy the fresh, mild, milky flavor and smooth silky texture of this oh-so-versatile cheese made from Ontario buffalo (Yes, water buffalo) milk.  The small, soft, delicate hand-pulled rounds pair perfectly with both sweet and savory accoutrements. Click here for more tasting notes.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Black River 8-Year Cheddar, Black River Cheese
While many Black River cheddars have a characteristic bitterness, the 8-year has lost this. It is incredibly thick and smooth in the mouth, rich and nutty, with a hint of caramel.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Monforte Dairy's Bliss makes our Best Bites list for the second time.
Monforte Dairy’s Bliss makes our Best Bites list for the second time.

Bliss, Monforte Dairy
I had been waiting and waiting for Bliss to be available after trying a sample in 2011. Finally, in May, I scored some at the Brickworks farmers’ market in Toronto. Worth the wait!
—Sue Riedl, Cheese Columnist, The Globe and Mail

Brebiou, Fromagerie de Chaumes
Brebiou is a pasteurized sheep’s milk bloomy rind from Fromagerie des Chaumes in southwest France that I thoroughly enjoyed discovering. Click here for more tasting notes.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Brie Paysan, Fromagerie de la Presbytere
It’s been consistently beautiful this year, especially when ripe. If purchased, folks should hold it for an extra while. This is my favourite example of “vegetal” notes in a cheese.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Downey’s Cinnamon Honey Butter
My personal favourite this year is Downey’s cinnamon butter. It was a breakfast favourite of my youth, and I knew the family that made it in upstate New York. Through sleuthing with Gerry Albright and Sue Riedl, it turns out this is a heritage Canadian product! Many people remember McFeeter’s Honey Butter. The McFeeters licenced honey butter to the Downeys in Eastern Ontario. The Downeys later moved the company to New York. Whether you like the history or not, it is an awesome breakfast treat on toast. Sobeys is very happy to offer this heritage Ontario product again—now made in Pennsylvania.
—Andy Shay, Cheese Buyer, Sobeys Ontario

Figaro, Glengarry Fine Cheese
My favourite Canadian cheese of late has been Figaro, by Glengarry Fine Cheese, because it is unique (though I believe modeled after a style of Robiola) and risk-taking (very moist, difficult to package and transport) and absolutely delicious (yeasty aromas, complex texture, musky finish).
—Julia Rogers, Cheese Educator, Cheese Culture

How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.
How can a cheese that looks as good as Fleuron not be selected for the annual honour roll? Photo by Vanessa Simmons.

Fleuron, Les Fromagiers de la Table Ronde
A beautiful rustic creamy blue that is simply stunning. I think the photo speaks for itself. How could this not make the list?
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Fromagerie Du Champ a la Meule
Le Fetard, Les Metayeres and Le Victor et Berthold are three awesome cheese from Québec made at Fromagerie Du Champ a la Meule that I hope we in Ontario can purchase really, really soon!
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Golden Blyth, Blyth Farm
A delicious, mild goat’s milk Gouda produced by Paul van Dorp near Blyth, Ontario
—Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Grey Rush, Primeridge Pure
I’m a sucker for the plain as it is so versatile, but I find myself craving the chili, and this summer I was blown over by the frozen cheesecake made with their exceptional cream cheese.
—Wendy Furtenbacher, Blogger, CurdyGirl

Cheddar Île-aux-Grues, Fromagerie Ile-aux-grues
It has a lovely sharp bite while maintaining a creamy crumby flavour.
—Jackie Armet, Cheese Co-ordinator , The Great Canadian Cheese Festival

Mascotte, Fromagerie Fritz Kaiser
A washed rind, semi-soft, goat’s milk cheese. Slight tang to it.
—Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Nostrala, Kootenay Alpine Cheese
At The Great Canadian Cheese Festival, I sampled (and sampled) Nostrala and again was reminded how amazing it is and that I should buy it much more! Click here for more tasting notes.
—Sue Riedl, Cheese Columnist, The Globe and Mail

Sensations Applewood Smoked Cheddar, aged 2 years, Sobeys
A thermalized cheddar made in Québec. Like a campfire, you can taste the nuance. Would be perfect with a single malt!
—Andy Shay, Cheese Buyer, Sobeys Ontario

Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.
Fromagerie Les Folies Bergères deserves to be on the best-of-2012 list if only for the artistry of its packaging.

Sorcière Bien Aimée, Fromagerie Les Folies Bergères
A soft, unctuous goat’s milk cheese is new to the luxurious lineup of Fromagerie Les Folies Bergères cheeses. Click here for my tasting notes. Again, keep until it’s soft and ooey-gooey good.
—Vanessa Simmons, Cheese Sommelier, Savvy Company

Tuxedo Triple Creme
A delicious triple-cream from France.
—Gurth Pretty, Senior Category Manager, Deli Cheese, at Loblaws

Wendy’s Own Camembert
A sheep’s milk Camembert that I made in a class at George Brown taught by Ruth Klahsen. I was not expecting success, but one out of the five cheeses I affineured actually turned out well. I was really proud of myself.
—Wendy Furtenbacher, Blogger, CurdyGirl

See also:

Outstanding cheeses of 2011

Outstanding cheeses of 2010