{"id":7880,"date":"2022-08-17T17:05:41","date_gmt":"2022-08-17T21:05:41","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=7880"},"modified":"2022-08-17T19:37:11","modified_gmt":"2022-08-17T23:37:11","slug":"perfect-score-earns-gay-lea-grass-fed-butter-grand-champion-crown","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2022\/08\/17\/perfect-score-earns-gay-lea-grass-fed-butter-grand-champion-crown\/","title":{"rendered":"Perfect score earns Gay Lea Grass-Fed Butter Grand Champion crown at The Royal"},"content":{"rendered":"

\"\"For the first time in memory a perfect score was recorded in the annual Canadian Cheese & Butter Competition at the Royal Agricultural Winter Fair when Gay Lea Grass-Fed Salted Butter was crowned Grand Champion in this year\u2019s competition presented by Dairy Farmers of Ontario at the\u00a0100th Anniversary Royal Agricultural Winter Fair.<\/a><\/p>\n

Comments by judges on the score sheets are telling: Beautiful texture, smooth body, excellent colour, super clean flavour.<\/p>\n

Gay Lea Foods Co-operative, with more than 1,400 dairy farms across Ontario and Manitoba as members, has butter-making down pat. Its Grass-Fed Salted Butter scored a perfect 100.00 to win Grand Champion and its category. Gay Lea Sea Salted Butter scored 99.5, its Gras-Fed Unsalted scored 98.5, both winning their respective categories.<\/p>\n

\"\"
Cows that feed on fresh grass produce the best cheese and butter.<\/em><\/figcaption><\/figure>\n

Gay Lea\u2019s grass-fed butters have a distinct yellow colour, rich flavour and silky mouthfeel. And they are healthy as butter can be.<\/p>\n

Experts in health and nutrition tell us that grass-fed butter is a good source of vitamin A and the antioxidant beta carotene. It also has a higher proportion of healthy, unsaturated fats and CLA (conjugated linoleic acid) than regular butter.<\/p>\n

What\u2019s more, it provides vitamin K2, a form of vitamin K that plays an important role in your bone and heart health. Overall, grass-fed butter is a relatively healthy alternative to regular butter when consumed in moderation.<\/p>\n

\"\"
Technical Judge Barry Reid.<\/em><\/figcaption><\/figure>\n

What makes grass-fed butter better?<\/p>\n

We asked Barry Reid, one of the technical judges in the RAWF competition. Born into a cheesemaking family, Barry\u2019s father was a cheesemaker for 30+ years, Barry was, too, for 15 years. For 20 years following, Barry was a full-time dairy inspector with the Canadian Food Inspection Agency based out of Belleville, Ontario. For the past 35 years, Barry has judged cheese and butter competitions.<\/p>\n

\u201cThe freshness of the grass. The sunshine. Nature always produces the best if you look after it. No sprays or chemicals, et cetera.<\/p>\n

\u201cHay stored in buildings for any extended period of time will deteriorate over time. But climate, especially in Canada, dictates we do this.<\/p>\n

\u201cCows help the process along if they are not stressed, if they have a good life environment, with lots of water and good feed.\u201d<\/p><\/blockquote>\n

As award-winning cheesemakers have told us many times over the years: It all begins with the grass. Happy cows produce the best milk\u2014which makes the best cheese and butter.<\/p>\n

Butter is typically made from cow\u2019s milk. Essentially, it\u2019s the fat from milk in solid form. It\u2019s made by churning milk until the butterfat separates from the buttermilk.<\/p>\n

In the 2022 Cheese & Butter Competition at The Royal, there were 195 entries submitted by producers across Canada. Judging took place June 10. Complete results are posted at\u00a0https:\/\/www.assistexpo.ca\/results\/rawf\/5\/<\/a><\/p>\n

Read more:<\/p>\n