{"id":1331,"date":"2010-08-30T22:48:18","date_gmt":"2010-08-31T02:48:18","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1331"},"modified":"2010-08-30T22:48:18","modified_gmt":"2010-08-31T02:48:18","slug":"canadian-cheeses-winners-in-largest-u-s-competition","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/08\/30\/canadian-cheeses-winners-in-largest-u-s-competition\/","title":{"rendered":"Canadian cheeses winners in largest U.S. competition"},"content":{"rendered":"

<\/strong><\/p>\n

\"\"<\/a><\/strong><\/strong>
Big winners at ACS: Alastair MacKenzie and Lucille Giroux of La Moutonni\u00e8re of Ste-H\u00e9l\u00e8ne de Chester, Quebec.<\/figcaption><\/figure>\n

Eighteen Canadian cheeses were honoured at this year\u2019s American Cheese Society Judging and Competition<\/a> held in Seattle on the weekend. It\u2019s the largest cheese competition in the Americas with 225 producers from 34 U.S. states, Canada and Mexico delivering a record 1,462 cheeses and cultured dairy products for judging.<\/strong><\/p>\n

Fifteen of the winners are Quebec cheeses, two are British Columbia (Kootenay Alpine Cheese), and one is Ontario (Fifth Town Artisan Cheese). La Moutonni\u00e8re won four times, the most wins for a single cheesemaker from Canada.<\/p>\n

SOFT RIPENED CHEESES<\/p>\n

Open Category, made from sheep\u2019s or mixed milks<\/em><\/p>\n

1st – Soeur Angele<\/strong>
\nFromagerie Fritz Kaiser<\/a>
\nQuebec<\/p>\n

Triple Cr\u00e8me – soft ripened\/cream added<\/em><\/p>\n

2nd – Brie Le Trappeur Triple Cr\u00e8me<\/strong>
\n Damafro<\/a>
\nQuebec<\/p>\n

\n

\"\"<\/a>
Cheesemaker Simon Hamel at work in the make room of Fromagerie \u00c9co-D\u00e9lices in Plessisville, Qu\u00e9bec.<\/figcaption><\/figure>\n

AMERICAN ORIGINALS<\/p>\n

Oka<\/em><\/p>\n

2nd – Douanier<\/strong>
\nFromagerie Fritz Kaiser<\/a>
\nQuebec<\/p>\n

3rd – Mamirolle<\/strong>
\nEco Delices<\/a>
\nQuebec<\/p>\n

AMERICAN MADE\/INTERNATIONAL STYLE<\/p>\n

Open Category, made from cow\u2019s milk<\/em><\/p>\n

2nd – Raclette Nature<\/strong>
\nFromagerie Fritz Kaiser<\/a>
\nQuebec<\/p>\n

Emmental-style made from cow\u2019s milk with eye formation<\/em><\/p>\n

2nd – Frere Jacques<\/strong>
\nFromagerie Abbaye St-Benoit<\/a>
\nQuebec<\/p>\n

3rd – Mont-Gleason<\/strong>
\nLa Fromagerie 1860 DuVillage<\/a>
\nQuebec<\/p>\n

BLUE MOLD CHEESES<\/p>\n

Blue-veined made from cow\u2019s milk with a rind or external coating<\/em><\/p>\n

3rd – Benedictin<\/strong>
\nFromagerie Abbaye St-Benoit<\/a>
\nQuebec<\/p>\n

Blue-veined made from sheep\u2019s milk or mixed milk with a rind or external coating<\/em><\/p>\n

1st – Bleu de La Moutonni\u00e8re<\/strong>
\nLa Moutonni\u00e8re<\/a>
\nQuebec<\/p>\n

FETA CHEESES<\/p>\n

Feta made from sheep\u2019s milk or mixed milks<\/em><\/p>\n

2nd – Feta Naturel<\/strong>
\nLa Moutonni\u00e8re<\/a>
\nQuebec<\/p>\n

\n

\"\"<\/a>
For Wayne and Denise Harris, Kootenay Alpine Cheese is family operation\u2014from soil management to the finished award-winning product\u2014with daughters Nadine and Erin. Photo by Imageobcura Nelson BC.<\/figcaption><\/figure>\n

FARMSTEAD CHEESES<\/p>\n

Open Category cow\u2019s milk cheeses, hard<\/em><\/p>\n

2nd – Alpindon<\/strong>
\nKootenay Alpine Cheese<\/a>
\nBritish Columbia<\/p>\n

2nd – Nostrala<\/strong>
\nKootenay Alpine Cheese<\/a>
\nBritish Columbia<\/p>\n

Open Category sheep\u2019s milk and mixed milk<\/em><\/p>\n

2nd – Fleur des Monts<\/strong>
\nLa Moutonni\u00e8re<\/a>
\nQuebec<\/p>\n

FRESH SHEEP\u2019S MILK CHEESES<\/p>\n

Open to all shapes and styles of rindless, unaged, fresh sheep\u2019s milk cheeses<\/em><\/p>\n

3rd – Cabanon<\/strong>
\nLa Moutonni\u00e8re<\/a>
\nQuebec<\/p>\n

WASHED RIND CHEESES<\/p>\n

Open Category made from cow\u2019s milk<\/em><\/p>\n

2nd – Magie de Madawaska<\/strong>
\nFromagerie Le D\u00e9tour<\/a>
\nQuebec<\/p>\n

3rd – Guillaume Tell<\/strong>
\nDomaine Feodal<\/a>
\nQuebec<\/p>\n

3rd – Cantonnier<\/strong>
\nLa Fromagerie 1860 DuVillage<\/a>
\nQuebec<\/p>\n

Open Category made from sheep\u2019s milk or mixed milks<\/em><\/p>\n

3rd – Bonnie and Floyd<\/strong>
\nFifth Town Artisan Cheese<\/a>
\nOntario<\/p>\n

\n

\"\"<\/a>
Stephanie Diamant is the veteran cheesemaker at Fifth Town Artisan Cheese in Prince Edward County, Ontario.<\/figcaption><\/figure>\n

Unlike other cheese competitions, where cheeses are graded down for technical defects, the American Cheese Society\u2019s goal is to give positive recognition to those cheeses that are of the highest quality in their aesthetic evaluation (i.e. flavor, aroma, and texture), as well as their technical evaluation. As a result, the highest quality cheeses are those that the Society feels deserve the recognition of an American Cheese Society award, based on a minimum number of points awarded (totaling 100 points possible) for First, Second, or Third Place. In categories, or subcategories, where the minimum number of points is not earned, no awards are given.<\/p>\n","protected":false},"excerpt":{"rendered":"

Eighteen Canadian cheeses were honoured at this year\u2019s American Cheese Society Judging and Competition held in Seattle on the weekend. It\u2019s the largest cheese competition in the Americas with 225 producers from 34 U.S. states, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,136,139,142,155,164,172,179,230,238,246],"tags":[],"brand":[],"class_list":["post-1331","post","type-post","status-publish","format-standard","hentry","category-awards","category-damafro","category-domaine-feodal","category-eco-delices","category-fifth-town-artisan-cheese","category-fromagerie-abbaye-st-benoit","category-fromagerie-fritz-kaiser","category-fromagerie-le-detour","category-kootenay-alpine-cheese","category-la-fromagerie-1860-duvillage","category-la-moutonniere"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1331"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1331\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1331"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=1331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}