{"id":7846,"date":"2022-07-28T16:29:26","date_gmt":"2022-07-28T20:29:26","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=7846"},"modified":"2022-07-28T16:37:06","modified_gmt":"2022-07-28T20:37:06","slug":"louis-dor-grand-champion-at-royal","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2022\/07\/28\/louis-dor-grand-champion-at-royal\/","title":{"rendered":"Louis d\u2019Or crowned Grand Champion at The Royal\u2014again"},"content":{"rendered":"
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Grand Champion: Louis d’Or made by Fromagerie du Presbyt\u00e8re in Sainte Elizabeth de Warwick, Qu\u00e9bec.<\/em><\/figcaption><\/figure>\n

Louis d\u2019Or is truly the King of Cheese in Canada.<\/strong><\/p>\n

The Alpine-style cheese made by Jean Morin and his \u00e9quipe at <\/strong>Fromagerie du Presbyt\u00e8re<\/a> in Qu\u00e9bec has won the Canadian Cheese Grand Prix. It has been honoured as Cheese of the Year at the Canadian Cheese Awards. It has been recognized as the Best Cheese in Quebec at the Caseus competition\u2014twice.<\/strong><\/p>\n

\"\"Now, Louis d\u2019Or 18 months has been crowned Grand Champion in the cow milk division at the 2022 Canadian Cheese & Butter Competition <\/strong>presented by Dairy Farmers of Ontario\u00a0<\/strong>at the 100th<\/sup> Anniversary Royal Agricultural Winter Fair\u2014eight years after it was crowned Grand Champion at The Royal the first time!<\/strong><\/p>\n

No other Canadian cheese has won all four of the most prestigious competitions in Canada.<\/strong><\/p>\n

Here\u2019s what\u00a0Cheese Sommelier Vanessa Simmons<\/a>\u00a0of Ottawa has to say about Louis d\u2019Or:<\/p>\n

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.<\/em><\/p><\/blockquote>\n

\u201cBalance is achieved with a grand array of flavours blending into a m\u00e9lange of excellence,\u201d one judge at The Royal competition commented. Said another: \u201cThe aroma is nutty and herbal, the complex flavours are fantastic.\u201d<\/p>\n

What\u2019s the secret of the success of Louis d\u2019Or?<\/p>\n

\u201cHappy, healthy cows,\u201d Cheesemaker Jean Morin says. \u201cIt all starts with the milk, and the care we show the cheese as we make it.\u201d<\/em><\/p><\/blockquote>\n

Jean Morin is the fourth generation Morin to run the dairy farm known as Ferme Louis d\u2019Or in Sainte Elizabeth de Warwick, a tiny village two hours east of Montr\u00e9al. His children represent the fifth generation: Thomas, Charles, Alexis and \u00c8va. A daughter-in-law, Stephanie, manages the retail store. Meet the Morin family and take a tour of the farm and fromagerie in the video:<\/p>\n