Since 1998, Dairy Farmers of Canada (DFC) has hosted the Canadian Cheese Grand Prix, a biennial event where a panel of qualified dairy industry connoisseurs sample an ever-growing number of Canadian cheeses, from Swiss-type cheese to extra-aged Gouda. And it’s serious business.
For a little more insight into this world of cheese expertise, we talked to Andy Shay, one of this year’s eleven judges and Senior Director of Merchandising and Commercial Programs for Deli Meat and Cheese at Sobeys.
What’s it all about?
The Cheese Grand Prix celebrates the craft of Canada’s prestigious cheese-making, showcasing the country’s incredible variety and educating the consumer on the growing industry. “Canadian cheeses tend to be similar to classic European-style cheeses, but have subtle twists, nuances and innovations that reflect regional tastes and ingredients that are readily available,” says Shay. Luckily for cheese lovers, there’s a lot to discover.
Fun fact: This year’s competition had a record-breaking 27 categories, with 175 entries in total. All cheeses entered must be made entirely from Canadian cow’s milk, produced in Canada, and available for retail at the time of judgment.
Meet the host
DFC strives to create and maintain the best environment for the Canadian dairy industry. They play a huge part in the promotion of quality Canadian dairy products made from 100 per cent Canadian milk as part of a healthy balanced diet.
Fun fact: Paving the way for Canadian cheese’s international status, Cheddar is this country’s ruler in retail sales, followed by Mozzarella and processed cheese. Runners-up include Feta, Havarti, Swiss, Brie/Camembert and Gouda.
Where and when?
The initial cheese judging took place on February 21 and 22 behind the closed doors of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) in Montreal. We’ll have to wait until April 22, when the winners will be announced at the Liberty Grand in Toronto during the Gala of Champions.
Fun fact: Distractions are not welcome. Before the judging, each cheese is kept in isolation so as not to absorb any surrounding odours, and while the tasting is underway, silence is encouraged. Nothing should take away from jury’s concentration.
The Judging Process
Talk about a dream job. All the cheeses are scored using a numerical system for different attributes. These include:
- General Appearance
- Colour and uniformity of the rind and body
- Texture
- Flavour
- Salt content
The winners of each category are chosen based on these criteria and awarded a trophy and certificate, along with a promotional tool kit. The Grand Champion is then chosen by consensus from among the category winners. The hardest part? “While it is a great honour and exciting to work with other really talented cheese professionals from across the country—fantastic to see and try so many great cheeses—actually eating 175 cheeses in two days is a challenge,” says Shay.
Fun fact: To optimize the use of their tongue and olfactory senses, judges avoid wearing hair spray, strong cologne, and lipstick, and avoid meals with strong odours like onions and chili. “The interesting thing about taste is that it differs for everyone so there are a number of methods for refreshing palates depending on the person,” says Shay. Fresh baguette is great for blotting, while hot water helps melt fat away after thicker or spicier cheeses. And Shay’s favourite: sparkling water with lemon, “the acidity cuts flavours and fat, and the effervescence freshens.”
And the nominees are…
Inspired by the wonderful world of Canadian cheese? Check out this year’s finalists for each category at dairyfarmers.ca/grandprix. Then feed your curiosity in store at Sobeys and experiment with your favourite Canadian cheeses.
Fun fact: Shay reveals that the next Grand Prix may yield even more categories. “Canadian consumers are continuing to discover and expand their usage of specialty cheeses and the market is growing around 10 per cent per year,” says Shay. “This is good news for Canadian cheesemakers, because part of appreciating specialty cheese is a continual discovery of new cheeses and flavours.”
A bit about Shay:
The Senior Director of Merchandising and Commercial Programs for Deli Meat and Cheese at Sobeys, Andy Shay is a Certified Cheese Professional. He was also the owner of Shay Cheese, Canada’s first online cheese club, a former board member with the Ontario Cheese Society, has hosted guided cheese tastings and was an instructor for George Brown’s cheese certificate program.
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