Portland, OR, July 24, 2006 Québec cheesemakers surpassed all expectations this year by winning a record 22 awards in the American Cheese Society’s Annual Competition held in Portland, Oregon. This brings Québec’s awards in this prestigious competition to a total of 68 over the last 5 years. Québec cheesemakers won six 1st Place ribbons, ten 2nd Place ribbons and six 3rd Place ribbons in categories including cow’s milk, goat’s milk and sheep’s milk cheeses.
The ACS Annual Cheese Competition is one of the world’s most influential and esteemed contests for artisanal and farmstead cheesemaking, highlighting the exceptional quality of North American cheeses and cheesemakers for the last 23 years.
This year, a record 941 cheeses (20% more than the previous year) were submitted to the competition from cheesemakers across the United States and Canada, making for a very intense and competitive environment for all participants. Attendees at the awards ceremony on Friday, July 21 were impressed with the strength of Québec’s cheese industry and the quality of the small artisanal-style cheeses that are produced there as demonstrated by the total number of awards won in so many different categories.
Award-winning Québec companies were : Agropur, Damafro, Fromagerie Bergeron, Fromagerie Tournevent, La Maison Alexis de Portneuf, La Moutonnière and M. Larivée International. The Québec Delegations of Chicago and Los Angeles, in cooperation with Transformation Alimentaire du Québec, were proud to assist Québec cheesemakers participating in this event in an effort to promote the strength of Québec’s cheese industry to the world and to further trade opportunities with the U.S. market.
For more information, please contact:
Joan Kimball
International Marketing & Business Development
Food & Agriculture
Québec Delegation Chicago
Tel: 312-645-0392
Email: joan.kimball@mri.gouv.qc.ca
www.quebecfood.com
www.quebeciscooking.com
www.quebecusa.org
www.routedesfromages.com
Award Winning Québec Cheeses:
1st Place:
Agropur, Délicrème Plain (Fresh Unripened Cheeses Made From Cow’s Milk)
M. Larivée International, Chèvre du Nord, Plain with Vine Leaf (Fresh Unripened Cheeses
Made from Goat’s Milk) (Cheesemaker: Tournevent)
Fromagerie Bergeron, Patte Blanche (American Made/International Style: Open Category
made from Goat’s Milk)
Fromagerie Tournevent, Deli-Chèvre Plain Low Fat (Low Fat/ Low Salt Cheeses: Fat Free and
Low Fat Cheeses with 3 grams or less fat per serving)
Damafro, Chèvre des Alpes Nature (Fresh Goat’s Milk Cheeses: Open Category)
La Moutonnière, Cabanon (Marinated Cheeses: Open Category Made from Sheep’s Milk)
2nd Place:
La Moutonnière, Neige de Brébis (Fresh Unripened: Cheeses Made from Sheep’s Milk or Mixed
Milks)
Agropur, Presigio Ricotta (Fresh Unripened Cheeses: Ricotta-Made from Cow’s Milk)
La Maison Alexis de Portneuf, Brie Bonaparte (Soft Ripened Cheese: Brie Cheeses Made from
Cow’s Milk)
La Maison Alexis de Portneuf, Camembert de Portneuf (Soft Ripened Cheese: Camembert
Cheeses Made from Cow’s Milk)
Agropur, Oka Regular (American Originals: Open Category Made from Cow’s Milk)
M. Larivée International, Cheddar Aged 2 years (Cheddar: Aged Cheddars, All Milks, Aged
Between 12 and 24 months) (Cheesemaker: Bright’s Cheese)
Agropur, Britannia Cheddar Aged 3 years (Cheddar: Mature Cheddars: Aged between 36 and
48 months)
La Moutonnière, Feta (Feta Cheese: Feta Made from Sheep’s Milk)
La Moutonnière, Petit Patadon (Flavored Cheeses: Open Category Made from Sheep’s Milk)
Fromagerie Bergeron, Le Fin Renard (Washed Rind Cheeses: Open Category Made from
Cow’s Milk)
3rd Place:
Agropur, Danesborg Feta (Feta Cheeses: Feta Made from Cow’s Milk)
Fromagerie Bergeron, Le Six Pourcent (Low Fat/Low Salt Cheeses: Fat Free and Low Fat
Cheeses with 3 grams or less fat per serving)
La Moutonnière, Fleur des Monts (Farmstead Cheeses: Open Category Made from Sheep’s
Milk)
Fromagerie Tournevent, Feta Tradition in Seasoned Oil (Marinated Cheeses: Open Category
Made from Goat’s Milk)
La Maison Alexis de Portneuf, Paillot de Chèvre (Aged Goat’s Milk Cheese: Open Category)
Damafro, Brie Saint-Damasse (Washed Rind Cheeses: Open Category Made from Cow’s Milk)
Contact Information for Québec Cheese Companies who participated in the American Cheese Society 2006 Competition:
Agropur
Fine Cheese Division
6500, boul. Henri-Bourassa est
Montréal-Nord, Québec H1G 5W9 CANADA
Contact : Mr. Bernard Gagnon
E-mail: Bernard.gagnon@agropur.ca
Tel : 514-321-6100
Fax : 514-327-1079
Web : www.agropur.com
Fromagerie Alexis-de-Portneuf (div. of Saputo Canada)
71, avenue Saint-Jacques
Saint Raymond de Portneuf, Québec G3L 3X9 CANADA
Tel : 418-337-4287
Fax : 418-337-8288
Contact : Louis Aird, Dir. Of Spec. Cheese
Web: www.alexisdeportneuf.com
Fromagerie Bergeron
3837, route Marie-Victorin, C.P. 40
St-Antoine-de-Tilly, Québec G0S 2C0 CANADA
Contact : Mr. Sylvain Bergeron, Dir. of Sales, (ext. 243)
E-mail: sylvain@fromagesbergeron.com
Tel : 418-886-2234
Fax : 418-886-2102
Web : www.fromagesbergeron.com or www.bergeroncheese.com
Fromagerie Damafro
54, rue Principale
Saint-Damase, Québec CANADA
Contact : Mr. Philippe Bonnet, President (ext. 222)
E-mail: pbonnet@damafro.ca
Tel : 450-797-3301
Fax : 450-797-3507
Web : www.damafro.ca
La Moutonnière
3690, Rang 3
Ste-Hélène de Chester, Québec CANADA
Contact : Alastair MacKenzie
E-mail : fromagerie@lamoutonniere.com
Tel : 819-382-2300
Fax : 819-382-2023
Web : www.lamoutonniere.com
M. Larivée International, Inc.
426, rue Ste-Hélène, bureau 300
Montréal, Québec H2Y 2K7 CANADA
E-mail: mlarivee@mcliinc.com
Tel : 514-397-1999
Fax : 514-397-0799
Web : www.mliinc.com
Fromagerie Tournevent
7004 Hince
Chesterville, Québec G0P 1J0 CANADA
Contact : Mr. John Eggena, Sales Director-Export
E-mail: jeggena@globetrotter.net
Tel: 819-382-2208
Fax : 819-2072
www.chevre-tournevent.qc.ca
The American Cheese Society
With over 1,000 members, the American Cheese Society was founded in 1982 to preserve the tradition of artisanal cheese-making and uphold the highest standards and practices of cheese-making. The Society includes farmstead, artisanal, and specialty cheesemakers, academicians, cookbook authors and food writers, enthusiasts, marketing and distribution specialists, chefs and restaurateurs, and retailers of specialty food from the United States, Canada and Europe. Members also work with the federal government and the FDA with issues of accepted standards and practices in the production of cheese and fermented dairy products.
For more information about the American Cheese Society, please contact:
Marci Wilson, Executive Director
American Cheese Society
304 West Liberty Street, Suite 201
Louisville, KY 40202
E-mail:mwilson@hdqtrs.com
Tel: 502-583-3783
Fax: 502-589-3602
Web: www.cheesesociety.org