For immediate release
TWO QUEBEC CHEESES STAND OUT AT WORLD CHEESE AWARDS HELD IN ITALY
Quebec City, October 23, 2019 – Two cheeses produced by Fromagerie Bergeron, Le Louis Cyr and Le Calumet, placed 2nd and 3rd respectively in the world in their category at the 32nd World Cheese Awards, which were held October 18 in Bergamo, Italy.
Le Louis Cyr, an aged cheese with a roasted flavour of caramel and candied fruit, won the silver medal, while le Calumet, a natural wood cold-smoked cheese, took bronze. Both winning cheeses are made with 100% Canadian milk and are naturally lactose free.
“This marvellous distinction for us reflects the enormous effort we make day after day to bring our customers the highest quality cheeses. We are very proud to have represented Canada at a competition of such international scope and to have brought home these two prizes,” said Roger Bergeron, Fromagerie Bergeron President.
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3804 cheeses from 42 countries, including Japan, New Zealand, Brazil, Israel and South Africa, were all judged in a single day at the 32nd World Cheese Awards.
Judges selected the 16 best products before inviting the public to take part in the final deliberations that would determine the world’s very best cheeses. Before naming this year’s winners, the international jury of producers, cheesemaker-dairies, chefs, vendors and food critics presented their shortlist of favourites live on World Cheese TV.
In making their selection, the judges assessed a whole host of criteria including rind, colour, texture, consistency and, of course, flavour.
“Being able to impress a judging panel of that stature is very meaningful to us. The competition entered a field of quality cheeses and we were still able to earn two top distinctions. We’ve been blessed with the opportunity of positioning ourselves internationally with these two very important wins,” he added.
ABOUT FROMAGERIE BERGERON
A family business founded by a third generation of master cheesemakers and in operation since August 16, 1989, Fromagerie Bergeron offers high quality products produced with one-of-a-kind cheesemaking know-how. Production is continuous, 24 hours a day, 7 days a week, transforming millions of litres of milk every year into a roster of twenty fresh and fine cheeses.
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SOURCE : Fromagerie Bergeron | www.fromagesbergeron.com
MEDIA CONTACT : Antoine Desrosiers | email@example.com
T 418 704-1559, p. 222 | C 581-984-7766