2002 Edition Champions

Migneron de Charlevoix wins top honours!

The finals took place on May 22nd, 2002 in Toronto. The nervously expected moment came when "Category Champions", in 15 categories and the "Grand Champion" were finally revealed. For this third edition, the jury selected 48 cheeses entered by 17 manufacturers as finalists. On the whole, 31 manufacturers, from coast to coast, entered 160 cheeses.

Also winner of the washed-rind cheeses category, Le Migneron de Charlevoix,
produced in Baie-St-Paul, in Charlevoix, Quebec, was crowned "Grand Champion" of all categories!

"The Grand Champion was the unanimous choice of the seven jury members," stated jury chairman Dr. Jacques Goulet. "To select the Grand Champion, we conducted a second round of judging from among the winners of each category. All of the winners had what it takes to stand on the top of the podium, but Le Migneron de Charlevoix stood out from the rest and surpassed all of our expectations with its overall appeal. This cheese is also a unique Canadian creation that is not based on any other existing cheese in the world."

A wonderful cheese of a small cheese maker from Baie-St-Paul, Quebec. Le Migneron de Charlevoix evokes the beautiful region it was born in. It's made exclusively with the milk of cows pastured in the Baie-St-Paul region, where it ages for 50 days. Regional pride of Charlevoix, this surface-ripened, washed rind semi-soft cheese keeps under its straw to copper-coloured crust a tender ivory interior. With light cream and yogourt aromas, this cheese has a buttery and a nutty taste with a pleasant acidulous touch.

Cheese "Champions":

Among 48 finalist cheeses, 15 were appointed "Category Champions", including:

  • 7 cheeses from Quebec,
  • 5 cheeses from Ontario,
  • 3 cheeses from British Columbia,

Because they all deserve honors and congratulations, here they are, by category:* Fresh cheese: Ricotta 15%, Damafro (Que.)

  • Fresh cheese: Ricotta 15%, Damafro (Que.)
  • Soft cheese: Comox Camembert, Natural Pastures Cheese (BC)
  • Semi-soft cheese: Boerenkass, Natural Pastures Cheese (BC)
  • Washed rind cheese: Le Migneron de Charlevoix, Maison M. Dufour (Que.)
  • Firm cheese: Medium Gouda, Thunder Oak Cheese (ON)
  • Firm cheese-Swiss-type: Suisse Cayer, Saputo (Que.)
  • Mozzarella: Mozzarella, Maple Dale Cheese (ON)
  • Firm cheese-pasta filata: Provolone Sette Fette, National Cheese (ON)
  • Blue cheese: Bleu Bénédictin, Abbaye Saint-Benoît (Que.)
  • Flavoured cheese-non particulate flavouring: Cheddar vieilli Porto, Fromagerie Albert Perron (Que.)
  • Flavoured cheese-particulate solids and flavouring: Verdelait Cumin Seed, Natural Pastures Cheese (BC)
  • Mild Cheddar: Balderson Mild Cheddar, Parmalat/Balderson (ON)
  • Medium Cheddar: Balderson Medium Cheddar, Parmalat/Balderson (ON)
  • Old, Extra-Old Cheddar: Brittania 3 ans, Agropur (Que.)
  • Retail Packaging Design: Brie double crème du Village, Groupe Fromage Côté (Que.)

Cheese Finalists for the 2002 Edition:

For this third edition of the Canadian Cheese Grand Prix, 48 cheeses from 17 manufacturers were selected as finalists, among 160 cheeses entered by 31 manufacturers throughout the country.

Here they are, by category:

Fresh cheese:

  • Délicrème nature, Agropur (QC)
  • Ricotta, International Cheese Co. (ON)
  • Ricotta 15 %, Damafro (QC)

Soft cheese:

  • Brie Artisan, Natural Pastures Cheese (BC)
  • Brie, Damafro (QC)
  • Comox Camembert, Natural Pastures Cheese (BC)

Semi-soft cheese:

  • Amster Dammer, Natural Pastures Cheese (BC)
  • Boerenkass, Natural Pastures Cheese (BC)
  • Havarti régulier Cayer, Saputo Cayer (QC)

Washed rind cheese:

  • Le Mamirolle, Fromagerie Éco-délices (QC)
  • Le Migneron de Charlevoix, Maison M. Dufour (QC)
  • Sir Laurier d'Arthabaska, Groupe Fromage Côté (QC)

Firm cheese:

  • Colby, Parmalat/Balderson (ON)
  • Fontina, National Cheese (ON)
  • Medium Gouda, Thunder Oak Cheese (ON)

Firm cheese-Swiss type:

  • Cogruet, Groupe Fromage Côté (QC)
  • Suisse Cayer, Saputo (QC)
  • Swiss, Ivanhoe Cheese (ON)

Firm cheese-pasta filata:

  • Bocconcini, International Cheese (ON)
  • Provolone Sette Fette, National Cheese (ON)
  • Saputino Provolone, Saputo (QC)

Mozzarella:

  • Mozzarella, Maple Dale Cheese (ON)
  • Mozzarella, Parmalat/Balderson (ON)
  • Mozzarella Prestigio, Agropur (QC)

Blue cheese:

  • Bleu Bénédictin, Abbaye St-Benoît (QC)
  • Bleubry Cayer, Saputo (QC)
  • Borgonzola, National Cheese (ON)

Flavoured cheese - non particulate flavouring:

  • Cheddar vieilli Porto, Fromagerie Albert Perron (QC)
  • Clos St-Ambroise, Fromagerie Fritz Kaiser (QC) and Double Smoked Cheddar, Parmalat/Balderson (ON) - Ex Aequo
  • Gouda fumé Anco, Agropur (BC)

Flavoured cheese - particulate solids and flavouring:

  • Délicrème Saumon, Agropur (QC)
  • Cheddar Onions & Chives, Village Cheese (BC) and Maple Cheddar, Village Cheese (BC) - Ex Aequo
  • Verdelait Cumin Seed, Natural Pastures Cheese (BC)

Mild Cheddar:

  • Cheddar Brittania jaune, Agropur (QC) and Mild Cheddar, Maple Dale Cheese (ON) - Ex Aequo
  • Balderson Mild Cheddar, Parmalat/Balderson (ON)

Medium Cheddar:

  • Cheddar Brittania jaune, Agropur (QC) and Medium Cheddar, Maple Dale (ON) - Ex Aequo
  • Cheddar medium, Fromagerie Albert Perron (QC)
  • Balderson Medium Cheddar, Parmalat/Balderson (ON)

Sharp Cheddar:

  • Cheddar Brittania 3 ans, Agropur (QC)
  • Cheddar Doyen 4 ans, Fromagerie Albert Perron (QC)
  • Cheddar Balderson 3 Year Heritage, Parmalat/Balderson (ON)

Retail Packaging Design:

  • Brie Double Crème du Village, Groupe Fromage Côté (QC)
  • Brie Pleine Saveur, Groupe Fromage Côté (QC)
  • Providence d'Oka, Agropur (QC)
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