7/31/2023 0 Comments Canadian artisan cheese![]() So is the Dairy Farmers of Canada, despite running its own competition. La Ferme Black River Game Farm, a fine food and cheese distributor, is another sponsor. He landed Loblaw Companies as a marquee sponsor, and is thrilled the supermarket behemoth will promote the Canadian Cheese of the Year. He shunned artificial colours, flavours and preservatives, as well as cheeses with modified milk ingredients. Kolesnikovs only accepted pure, natural cheeses for judging. “As a consumer, that’s the kind of expert guidance that I was looking for to guide my shopping,” says Kolesnikovs, noting that his competition is already Canada’s biggest.įor judges, he picked experts such as University of Guelph food science professor Arthur Hill, Yannick Fromagerie owner Yannick Achim from Quebec, Janice Beaton Fine Cheese/FARM Restaurant owner Janice Beaton from Calgary and Cheese Education Guild co-owner Marla Krisko from Toronto. For instance, the blue cheese category pits cow’s milk blues against sheep and goat rivals. ![]() What he means is that all the milks will compete against each other within a category. “That’s what really sets the Canadian Cheese Awards apart.” “I thought there’s got to be a need for a competition that includes all the milks in all the main categories,” says Kolesnikovs. The Dairy Farmers of Canada runs the Canadian Cheese Grand Prix every other year but only judges cow’s milk cheeses. The Royal Cheese Competition at the Royal Agricultural Winter Fair attracted more than 230 entries last year, but isn’t widely known. The British Empire Cheese Show in Belleville focuses on cheddar. There are already several Canadian cheese festivals, but none fully satisfied Kolesnikovs as a consumer. He blogs at cheeselover.ca and founded The Great Canadian Cheese Festival in 2011 and holds it every June in Prince Edward County. He’s a journalist from Frenchman’s Bay, Pickering with a passion for magazines, motorcycles, sailing and event planning. “I don’t sell cheese, I don’t make it, I don’t distribute it,” stresses Kolesnikovs, who is the awards chairman and non-voting jury member. The finalists will also vie for other 15 awards, including Canadian Cheese of the Year, the five best regional cheeses, best new cheese, best raw milk cheese and best blended milk cheese. Winners will be revealed April 7 in Toronto and showcased that night at a public tasting festival. Ten cheese experts gathered at the University of Guelph for one-and-a-half days last week for a blind tasting.įifty-one finalists will be announced Friday in 17 main categories, which run the gamut from fresh, soft and washed rind cheese to Gouda, blue cheese and four kinds of cheddar. Seventy-five producers from eight provinces entered 287 cheeses in the contest. He has just launched the Canadian Cheese Awards to celebrate pure, natural, artisan cheeses made from cow, sheep, goat and water buffalo milk. Georgs Kolesnikovs PLEASE wants consumers to celebrate Canada’s best cheeses.
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