In the 10 years since the first Grand Prix shone its spotlight on Canadian cheeses, their quality and variety has steadily grown. The high level of competition and publicity offered by Dairy Farmers of Canada (DFC) through the Canadian Cheese Grand Prix have a significant influence on innovation within the cheese industry in this country. The event is open to makers of any cheese manufactured in Canada from 100 per cent Canadian cow's milk, milk-derived ingredients from 100 per cent Canadian cow's milk, or both. No imported dairy ingredients are permitted.
This year's winners showcase the world-class cheese being produced across Canada.
A total of 172 cheeses from 41 different Canadian cheese makers were submitted for consideration. Cheeses were entered in 16 categories, from fresh cheese, such as ricotta, to firm cheese, such as Colby and Brick. A jury of experts in the food, gastronomy, hotel administration and restaurant industries across Canada (including Canadian Living's own Elizabeth Baird) chose the winners, which were announced at a gala held at the Sheraton Hotel in Montreal.
The judges tasted dozens of cheeses before they decided unanimously on the
winner: Kénogami, a soft washed-rind cheese from Fromagerie Lehmann in the Lac-Saint-Jean region of Quebec, made exclusively with milk from the farm's herd. With an aroma of mild herbs and a creamy, buttery, nutty flavour, this cheese is the best I have ever tasted.
Other winners included Parmalat's Black Diamond Feta from Ontario, a soft cheese with a fresh, salty flavour; a delectable smoked Gouda from Sylvan Star Cheese Ltd. in Alberta; Cows Extra Old Cheddar from Cows Inc. in P.E.I., a cheese with incredible flavour; and Le Baluchon from Fromagerie F.X. Pichet in Quebec, an organic cheese with a mild, slightly earthy aroma and buttery flavour.
For a full list of the 2009 Canadian Cheese Grand Prix champions, visit: dairygoodness.ca
