{"id":1655,"date":"2010-11-08T16:46:40","date_gmt":"2010-11-08T21:46:40","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1655"},"modified":"2010-11-08T16:46:40","modified_gmt":"2010-11-08T21:46:40","slug":"oka-woolwich-and-perron-judged-grand-champions-at-the-royal","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/11\/08\/oka-woolwich-and-perron-judged-grand-champions-at-the-royal\/","title":{"rendered":"Oka, Woolwich and Perron judged Grand Champions at the Royal"},"content":{"rendered":"

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

\"\"<\/a><\/strong><\/strong>
Fromagerie Perron produces the 2010 Grand and Reserve Champions of cheddars in Canada.<\/figcaption><\/figure>\n

Here are the winners in the cheese competition at <\/strong>Royal Agricultural Winter Fair<\/strong><\/a> which runs in Toronto this week until Sunday.<\/strong><\/p>\n

Agropur<\/a> and Parmalat<\/a>, Canada’s two giant cheese producers, dominated the results with six wins apiece but relatively tiny Fifth Town Artisan Cheese<\/a> and Glengarry Fine Cheese<\/a>, with five and three wins each, garnered more than their share of honours.<\/strong> <\/strong><\/p>\n

Fromagerie Perron<\/a> dominated the cheddar cheese judging. Quality Cheese<\/a> had four wins including a first for its new Water Buffalo Mozzarella.
\n<\/strong><\/p>\n

VARIETY CHEESE – 95 entries – Judges: Thierry Martin and Jean-Jacques Turgeon<\/span><\/span>
\n<\/strong><\/p>\n

\"\"<\/a>GRAND CHAMPION: OKA L’Artisan ~ <\/strong>Agropur Fine Cheese<\/a><\/p>\n

\"\"<\/a>RESERVE CHAMPION: Cendr\u00e9 De Lune ~ <\/strong>Fromagerie 1860 DuVillage<\/a><\/p>\n

HARD – PARMESAN, GANA, ROMANO, ETC ~ 1st – <\/strong>Extra Aged Lankaaster ~ <\/strong>Glengarry Fine Cheese<\/a> ~ Wilma Klein Swormink, Marie-Benedicte Pretty, Margaret Peters-Morris, cheesemakers<\/p>\n

<\/a><\/p>\n

\"\"<\/a>
Giuseppe Garsito: Buratta and Buffalo Mozzarella cheesemaker at Quality Cheese.<\/figcaption><\/figure>\n

PASTA, FILATA – BOCCONCHINI, MOZZARELLA, CACIOCAVALLO, PROVOLONE, CACIOTTA ~ 1st – Water Buffalo Mozzarella ~ <\/strong>Quality Cheese<\/a><\/p>\n

FIRM – BRICK, COLBY, ETC ~ 1st – Black Diamond American Mozzarella~ <\/strong>Parmalat Canada<\/a><\/p>\n

\"\"<\/a>
Glengarry cheesemakers: Marie-Benedicte Pretty, Wilma Klein Swormink, Margaret Peters-Morris. Photo by Andr\u00e9 Dumont\/AGRICOM<\/figcaption><\/figure>\n

INTERIOR RIPENED – EDAM, GOUDA, ASIAGO ~ 1st – Lankaaster Medium~ <\/strong> <\/strong>Glengarry Fine Cheese<\/a> ~ Wilma Klein Swormink, Marie-Benedicte Pretty, Margaret Peters-Morris, cheesemakers <\/span><\/span><\/p>\n

SURFACE RIPENED – FONTINA, OKA, MUNSTER, ST PAULIN ~ 1st – Champfleury ~ <\/strong>Agropur Fine Cheese<\/a><\/p>\n

MOLD RIPENED – BRIE, CAMEMBERT ~ 1st – Cendr\u00e9 De Lune ~ <\/strong>Fromagerie 1860 DuVillage<\/a><\/p>\n

\"\"<\/a>
Ema Tema: Ricotta cheesemaker at Quality Cheese.<\/figcaption><\/figure>\n
\"\"<\/a>
Marcelo Lozano: Ricotta cheesemaker at Quality Cheese.<\/figcaption><\/figure>\n

UNFLAVOURED FRESH CHEESE ~ 1st – Ricotta Cheese ~ <\/strong>Quality Cheese<\/a><\/p>\n

FLAVOURED FRESH CHEESE ~ 1st – D\u00e9licreme Ail et Fines Herbes~<\/strong> Agropur Fine Cheese<\/a><\/p>\n

BLUE VEINED CHEESE ~ 1st – La Roche Noire ~ <\/strong>La Fromagerie Alexis de Portneuf<\/a><\/p>\n

SWISS OR EMENTHAL CHEESE ~ 1st – OKA L`Artisan ~ <\/strong>Agropur Fine Cheese<\/a><\/p>\n

FLAVOURED CHEESE ~ 1st – Flavoured Lankaaster Chive ~ <\/strong> <\/strong>Glengarry Fine Cheese<\/a> <\/strong>~ Wilma Klein Swormink, Marie-Benedicte Pretty, Margaret Peters-Morris, cheesemakers<\/p>\n

\"\"<\/a>
Dipesh (Dan) Patel: Buratta and Buffalo Mozzarella cheesemaker at Quality Cheese.<\/figcaption><\/figure>\n

OPEN CLASS ~ 1st – Bella Casara -Burrata Cheese ~ <\/strong>Quality Cheese<\/a><\/p>\n

ANY CHEESE MADE WITH SHEEP’S MILK ~ 1st – Bonnie & Floyd ~ <\/strong>Fifth Town Artisan Cheese<\/a> ~ Stephanie Diamant, cheesemaker<\/p>\n

FETA _ 1st – 3 kg Black Diamond Feta in brine ~ <\/strong>Black Diamond<\/a><\/p>\n

GOAT CHEESE – 29 entries <\/span><\/span><\/strong>– Ju<\/span>dges: Thierry Martin and Jean-Jacques Turgeon<\/strong> <\/span>
\n<\/strong><\/p>\n

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

\"\"<\/a>GRAND CHAMPION: Woolwich Dairy Elite Roasted Red Pepper ~ <\/strong>Woolwich Dairy<\/a><\/p>\n

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

\"\"<\/a>RESERVE CHAMPION: Premium Goat Milk Cheddar ~ <\/strong>Fifth Town Artisan Cheese<\/a> ~ Stephanie Diamant, cheesemaker<\/p>\n

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

HARD – PARMESAN, GRANA, ROMANO ~ 1st – <\/strong>Charlton ~ <\/strong>Thornloe Cheese<\/a><\/p>\n

FIRM – CHEDDAR, MOZZARELLA, CAPRANO ~ 1st – Premium Goat Milk Cheddar ~ <\/strong>Fifth Town Artisan Cheese<\/a> ~ Stephanie Diamant, cheesemaker<\/p>\n

\"\"<\/a>
Fil Dutra is a member of the award-winning cheesemaker team at Woolwich Dairy.<\/figcaption><\/figure>\n

INTERIOR RIPENED – GOUDA, FRIULAN, MANCHEGO, ETC ~ 1st – Woolwich Dairy Goats Milk Feta ~ <\/strong>Woolwich Dairy<\/a><\/p>\n

SURFACE RIPENED – OKA STYLE, ST PAULIN, TILST, ETC ~ 1st – <\/strong>Cape Vessey ~ <\/strong>Fifth Town Artisan Cheese<\/a> ~ Stephanie Diamant, cheesemaker<\/p>\n

MOLD RIPENED – BRIE, CAMEMBERT, TRE FRATELLO, ETC ~ 1st – Chevrita ~ <\/strong>Agropur Fine Cheese<\/a><\/p>\n

UNFLAVOURED FRESH-CREAM CHEESE, GHAGE, QUARK, ETC ~ 1st – River’s Edge Chevre ~ <\/strong>River’s Edge Goat Dairy<\/a><\/p>\n

FLAVOURED FRESH CHEESE ~ 1st – <\/strong>Woolwich Dairy Elite Roasted Red Pepper ~ <\/strong>Woolwich Dairy<\/a><\/p>\n

\"\"<\/a>
Thornloe cheesemakers: Laurent Jubinville (left), John Leveille and Denis Jubinville.<\/figcaption><\/figure>\n

BLUE VEINED CHEESE ~ 1st – Harley Goat Blue Cheese ~ <\/strong>Thornloe Cheese<\/a><\/p>\n

FLAVOURED CHEESE – SMOKED, JALAPENO ~ 1st – Applewood Smoked Premium Goat Milk Cheddar ~ <\/strong>Fifth Town Artisan Cheese<\/a> ~ Stephanie Diamant, cheesemaker<\/p>\n

INNOVATION – MIXED MILK CHEESE ~ 1st – <\/strong>Doucerel ~ <\/strong>Agropur Fine Cheese<\/a><\/p>\n

CHEDDAR CHEESE – 36 entries – Judges: Norm Matte and Gilles Sabourin<\/span><\/span>
\n<\/strong><\/p>\n

GRAND CHAMPION: Doyen ~ <\/strong> <\/strong>Fromagerie Perron<\/a> ~ Stephane Marchand, cheesemaker.<\/p>\n

RESERVE CHAMPION: 120th Anniversary Reserve ~ <\/strong>Fromagerie Perron<\/a> ~ Stephane Marchand, cheesemaker.<\/p>\n

THE SILVER TRIER AWARD\/Highest aggregate score for cheddar cheese: Parmalat Canada<\/a><\/p>\n

EXTRA MATURE CHEDDAR 24 MONTHS OR LONGER ~ 1st – Perron Doyen ~ <\/strong>Fromagerie Perron<\/a> ~ Stephane Marchand, cheesemaker.<\/p>\n

MATURE CHEDDAR – 12-24 MONTHS ~ 1st – 120th Anniversary Reserve ~ <\/strong>Fromagerie Perron<\/a> ~ Stephane Marchand, cheesemaker.<\/p>\n

MEDIUM CHEDDAR – 6-8 MONTHS ~ 1st – Medium Cheddar<\/strong> ~ Fromagerie Perron<\/a> ~ Stephane Marchand, cheesemaker.<\/p>\n

MILD CHEDDAR – 2-4 MONTHS ~ 1st – Balderson Mild ~ <\/strong>Parmalat Canada<\/a><\/p>\n

EXTRA MILD CHEDDAR – 1-2 MONTHS ~ 1st – Balderson Extra Mild ~ <\/strong> <\/strong>Parmalat Canada<\/a><\/p>\n

MARBLE CHEDDAR – ANY AGE ~ 1st – Balderson Marble ~ <\/strong>Parmalat Canada<\/a><\/p>\n

STILTON SHAPED CHEDDAR – TWO COLOURED OR WHITE ~ 1st – Black Diamond Cheddar ~ <\/strong>Parmalat Canada<\/a><\/p>\n

Complete results are posted at the Royal Agricultural Winter Fair website<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here are the winners in the cheese competition at Royal Agricultural Winter Fair which runs in Toronto this week until Sunday. Agropur and Parmalat, Canada’s two giant cheese producers, dominated the results with six wins […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,28,155,183,192,320,338],"tags":[],"brand":[],"class_list":["post-1655","post","type-post","status-publish","format-standard","hentry","category-agropur","category-awards","category-fifth-town-artisan-cheese","category-fromagerie-perron","category-glengarry-fine-cheese","category-parmalat","category-quality-cheese"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1655","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=1655"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/1655\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1655"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=1655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}