To sports fans, the Grand Prix is associated with Formula 1 racing. I’ve never bothered learning how to drive, so, for myself, watching cars loop around a track is about as scintillating as counting the miniscule protrusions on a stucco ceiling. However, as a dairy-loving foodophile, one ‘race’ that does tickle my fancy is the Canadian Cheese Grand Prix.
Since 1998, the Dairy Farmers of Canada have held this competition to celebrate the bluest of the blue, the creamiest of the triple cremes, the goodest (it’s a word now) of the goudas, and so on. Some 700 cheese varieties are born and bred in our fine nation, making the task of judging the finest of fromages a gruelling one, I’m sure.
Earlier this week, the winners were announced in this year’s maniacal milk-off. While we had to miss the grand unveiling, the folks at the Grand Prix kindly sent us a selection of five palate pleasers from the 19 categories comprising this lactose-ridden battle…
Grand Champion
Category: Fresh Cheese
Cheese Name: Ricotta
Company: Quality Cheese Co.
I was a bit surprised when I unwrapped the package sent to us and saw the Grand Champion – the winner of the winners from the 19 categories – was a ricotta. I just naturally assumed it would be some ultra-luxe, fancy aged cheese with a name I’d be unable to pronounce. But, after a bite of this soft Italian cheese, it was evident. This ricotta rocks. Simple as that. Milky and creamy but oddly light, there’s a slight sweetness that rounds out this champion cheese.
Category: Soft Cheese with Bloomy Rind
Cheese Name: Le Noble
Company: Fromagerie Domaine Féodal Inc.
This soft cheese is similar to a brie in texture and appeal, but more palatable in that there’s more of a buttery texture and taste than your average bloomy rinder.
Category: Swiss-type Cheese
Cheese Name: Louis D’or 18 Months
Company: Fromagerie du Presbytère
I adored the Louis D’or. It has similar characteristics to what one associates with a Swiss-type cheese, but there was a little… je ne sais quoi… that undoubtedly helped make it the King of the Category.
Category: Flavoured Cheese with Added Particulate Solids and Flavourings
Cheese Name: Raclette de Compton au Poivre
Company: Fromagerie La Station
Loved this one, too. Buttery and a li’l nutty, Raclette de Compton is aged for three to four months, solidifying its characteristics. The result is an easy (almost too easy) to eat cheese with sporadic pops of pepper that contrast with its otherwise mellow flavour.
Category: Organic Cheese
Cheese Name: Bleu d’Élizabeth
Company: Fromagerie du Presbytère
Congrats to this blue for winning in two categories (it also took home the trophy for Blue Cheese), but I, for one, am not a big blue fan. I find the punctuation of flavour engulfs my senses in a less-than-enjoyable fashion. However, this one was good for a blue thanks to more of a salty flavour and less of a drop-kick to my tastebuds.
