{"id":8128,"date":"2025-08-04T15:45:58","date_gmt":"2025-08-04T19:45:58","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=8128"},"modified":"2025-08-04T15:48:58","modified_gmt":"2025-08-04T19:48:58","slug":"alfred-le-fermier-best-of-the-best-in-america","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2025\/08\/04\/alfred-le-fermier-best-of-the-best-in-america\/","title":{"rendered":"Alfred Le Fermier: Best of the best in America"},"content":{"rendered":"

 <\/p>\n

\"\"
Alfred Le Fermier crowned Best of Show in the prestigious American Cheese Society competition.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Once again, the best cheese in America is Canadian.<\/strong><\/p>\n

Qu\u00e9bec\u2019s <\/strong>Fromagerie\u00a0La Station<\/strong><\/a>\u00a0won top honours at this year\u2019s American Cheese Society Judging & Competition, one of the continent\u2019s most prestigious cheese contest<\/strong>s,<\/strong> for its\u00a0<\/strong>Alfred Le Fermier<\/strong>. <\/strong><\/p>\n

The Best of Show winner is an Alpine-style raw cow\u2019s milk cheese with a yellow-orange hue on the rind that carries notes of flowers and hazelnuts. <\/strong><\/p>\n

The farmstead creamery also earned Best in Show in 2024 for its\u00a0Raclette de Compton au Poivre:\u00a0a raclette-style melting cheese with a pink peppercorn line running through the centre.<\/p>\n

Fromagerie La Station started making cheese in 2004 and is currently run by the Bolduc brothers: Martin, Simon-Pierre, and Vincent. Simon-Pierre Bolduc makes the cheese, while Martin Bolduc tends the cows. The farm boasts 140 Canadian Holsteins, with all milk going to cheese production.<\/p>\n

\"\"
Cheesemaker Simon-Pierre Bolduc, at left, with the team at Fromagerie La Station de Compton.<\/em><\/figcaption><\/figure>\n

Alfred Le Fermier is named after their great grandfather, Alfred Bolduc. It was initially made by Carole Bolduc, the brothers\u2019 mother, who initially launched Fromagerie La Station as a retirement hobby farm. Alfred Le Fermier has since become the creamery\u2019s signature cheese.<\/p>\n

Cheese sommelier Jackie Armet worked with me from the very beginning of The Great Canadian Cheese Festival and then the Canadian Cheese Awards as Cheese Co-ordinator in charge of all things cheese. She considers Alfred Le Fermier a staple, like cheddar.<\/p>\n

\u201cIt\u2019s woodsy, with hazelnut flavours and a flowery finish. It can be used in any recipe that calls for cheese. But I do prefer most cheese straight up on a cheese board. That\u2018s the best way to enjoy it.\u201d<\/p>\n

The cheese proudly carries the name of the family\u2019s great grandfather, Alfred Bolduc. Alfred Le Fermier\u00a0<\/em>symbolizes a family tradition whose mission is to cultivate the soil, live on it and hand it down to future generations in even better condition.<\/p>\n