1998 Edition Champions

Lechevalier-Mailloux Crowned "Grand Champion"!

In the first edition of the Canadian Cheese Grand Prix, in 1998, about 150 cheeses from 11 categories vied for the jury's favour.

28 manufacturers from all over the country entered their best cheeses! Among them, 33 cheese finalists were chosen. The final competition took place on September 13th, 1998 in Halifax, where, in front of an impatient crowd, the "Category Champions" cheeses and the "Grand Champion" were finally revealed.

Lechevalier-Mailloux, a soft, washed-rind cheese made from raw milk by La Ferme Piluma in Saint-Basile-de-Portneuf, Quebec, was crowned "Grand Champion".

Made at Luc Mailloux's dairy farm from the milk of its creator's herd, Lechevalier Mailloux is an irrestistible and charming cheese whose wealth of aromas and tastes attract an increasing number of ardent supporters.

Cheese "Champions":

Among 33 cheese finalists, 11 cheeses were named "Category Champions". The finalist breakdown by province was:

  • 15 cheeses from Quebec,
  • 12 cheeses from Ontario,
  • 2 cheeses from Alberta,
  • 2 cheeses from B.C.,
  • 2 cheeses from Nova Scotia.

And here they are, by category:

  • Fresh cheese: Ricotta, Quality Cheese
  • Soft cheese: Lechevalier-Mailloux, Ferme Piluma (QC)
  • Semi-soft cheese: Gouda, Sunnyrose Country Cheese (AB)
  • Firm cheese: Monterey Jack
  • Firm cheese - Swiss-type: Swiss, Ivanhoe (ON)
  • Firm cheese - pasta filata: Provolone Sette Fette, National Cheese (ON)
  • Flavoured cheese - non particulate flavouring: Brie Fine Herbs, Agropur (QC)
  • Mild Cheddar: Mild Cheddar, Dairyworld Foods/Armstrong (BC)
  • Medium Cheddar: Medium Cheddar, Fromagerie Albert Perron (QC)
  • Sharp Cheddar: Sharp Cheddar, Parmalat-Winchester (ON)
  • Retail Packakging Design: Brie Triple Cream Chevalier, Agropur (QC)

Cheese Finalists from the 1998 Edition:

Among the 150 products entered in the first edition of the Canadian Cheese Grand Prix, 33 cheese finalists were selected.
Here they are, by category:

Fresh cheese:

  • Ricotta, Quality Cheese (ON)
  • Ricotta, Silani Sweet Cheese (ON)
  • Baron Nature, Cayer (QC)

Soft cheese:

  • Lechevalier-Mailloux, Ferme Piluma (QC)
  • St-Damase, Damafro (QC)
  • Double Cream Brie, Fromagerie Cayer (QC)

Semi-soft cheese:

  • Gouda, Sunnyrose Country Cheese (AB)
  • Cantonnier au lait cru, Fromage Côté (QC)
  • Cantonnier, Fromage Côté (QC)

Firm cheese:

  • Monterey, Dairyworld Foods/Armstrong (BC)
  • Colby, Ivanhoe Cheese (ON)
  • Colby, Parmalat-Milkbank (ON)

Firm cheese - Swiss-type:

  • Swiss, Ivanhoe Cheese (ON)
  • Kingsberg, Fromage Côté (QC)
  • Emmental, Atwood (ON)

Pasta filata:

  • Provolone Sette Fette, National Cheese (ON)
  • Provolone, Silani Sweet Cheese (ON)
  • Mozzarella, Silani Sweet Cheese (ON)

Flavoured cheese - non particulate flavouring :

  • Brie Fine Herbs, Agropur, (QC)
  • Délicrème with smoked salmon, Agropur (QC)
  • Havarti with jalapenos peppers, Fromagerie Cayer (QC)

Mild Cheddar:

  • Mild Cheddar, Dairyworld Foods/Armstrong (BC)
  • Mild Cheddar, Farmers Coop (NS)
  • Mild Cheddar, Sunnyrose Country Cheese (AB)

Medium Cheddar:

  • Medium Cheddar, Fromagerie Albert Perron (QC)
  • Medium Cheddar, Parmalat (ON)
  • Medium Cheddar, Ivanhoe Cheese (ON)

Sharp Cheddar:

  • Sharp Cheddar, Parmalat-Winchester (ON)
  • Sharp Cheddar, Farmers Coop (NS)
  • Sharp Cheddar, Fromagerie Albert Perron (ON)

Retail Packaging Design:

  • Triple Cream Chevalier, Agropur (QC)
  • St-Paulin, Fromage Côté (QC)
  • Camembert Marché, Fromage Côté (QC)
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