{"id":7868,"date":"2022-08-11T17:33:18","date_gmt":"2022-08-11T21:33:18","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=7868"},"modified":"2022-08-11T18:59:25","modified_gmt":"2022-08-11T22:59:25","slug":"treizieme-apotre-goat-cheese-crowned-grand-champion-at-the-royal","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2022\/08\/11\/treizieme-apotre-goat-cheese-crowned-grand-champion-at-the-royal\/","title":{"rendered":"Treizi\u00e8me Ap\u00f4tre goat cheese crowned Grand Champion at The Royal"},"content":{"rendered":"
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Treizi\u00e8me Ap\u00f4tre: Grand Champion in goat, sheep, water buffalo or mixed milk division.<\/em><\/figcaption><\/figure>\n

Treizi\u00e8me Ap\u00f4tre made by Fromagerie du Presbyt\u00e8re in Qu\u00e9bec was honoured as a Grand Champion in the 2022 Canadian Cheese & Butter Competition presented by Dairy Farmers of Ontario at the <\/strong>100th Anniversary Royal Agricultural Winter Fair.<\/strong><\/a><\/p>\n

Made from unpasteurized goat milk, Treizi\u00e8me Ap\u00f4tre was named Grand Champion in the goat, sheep, water buffalo or mixed milk division. It also won first place in the surface ripened category.<\/strong><\/p>\n

The recognition as Grand Champion is the second such victory for Cheesemaker Jean Morin<\/a> at the oldest and biggest cheese and butter competition in Canada. His Louis d\u2019Or was honoured as Grand Champion in the cow milk division.<\/p>\n

Treizi\u00e8me Ap\u00f4tre\u2014Thirteenth Apostle, in English\u2014is a goat cheese to offer to people who say they don\u2019t like goat cheese. It has a refined taste that is simply delicious.<\/p>\n

It\u2019s not a ch\u00e8vre but a semi-firm cheese with a rich and creamy texture. Under a beautiful orange ocre washed rind, the uniform white paste overflows with delicate fruity notes.<\/p>\n

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Treizi\u00e8me Ap\u00f4tre label shows the Morin family dairy farm across the street from the former church where cheese is aged.<\/em><\/figcaption><\/figure>\n

The milk used for the cheese comes from a goat farm near Fromagerie du Presbyt\u00e8re in Ste-Elizabeth-de-Warwick in central Qu\u00e9bec.<\/p>\n

Why name the cheese \u201cThirteenth Apostle?\u201d<\/p>\n

\u201cSince we make our cheese\u00a0in a presbytere (a former rectory), we were looking for a name with a religious angle,\u201d explains Stephanie Ouellet, manager of Magasin G\u00e9n\u00e9ral Ste-\u00c9lizabeth, the expansive retail store down the street from the fromagerie. \u201cSince Jesus had 12 ap\u00f4tres or apostles, we thought that the producer of the goat milk, G\u00e9rard Cinter, might be the 13th.\u201d<\/p><\/blockquote>\n

Cheesemaker Jean Morin is known for his sense of humour. The whimsical nature of the cheese name is also reflected in the artwork for the packaging. It depicts the tiny village with the Morin family dairy farm across the street from the former church where these days cheese is aged.<\/p>\n

Jean Morin, a fourth generation dairy farmer, purchased the former Roman Catholic rectory when he started cheesemaking in 2005. Ten years later he purchased the former church to develop a state-of-the-art aging facility.<\/p>\n

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Jean Morin: Fourth generation dairy farmer and award-winning cheesemaker.<\/em><\/figcaption><\/figure>\n

Although most of the 12 cheeses the fromagerie produces are made with cow milk from the family dairy farm, Jean Morin has expanded his product line to include:<\/p>\n