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Fromagerie Bergeron shines at British Empire Cheese Competition

The Saint-Antoine-de-Tilly, Que.-based cheesemaker's Louis Cyr cheese earned first place in the "Firm Cheese Type specialty class 2" category


Left to right : Mario Bergeron, vice-president of Fromagerie Bergeron; Thomas Paquin-Roy, Research and Development coordinator; Roger Bergeron, president and CEO. (CNW Group/Fromagerie Bergeron inc.)

Left to right : Mario Bergeron, vice-president of Fromagerie Bergeron; Thomas Paquin-Roy, Research and Development coordinator; Roger Bergeron, president and CEO. (CNW Group/Fromagerie Bergeron inc.)

Saint-Antoine-de-Tilly, Que.-based Fromagerie Bergeron’s Louis Cyr cheese earned first place in the category of “Firm Cheese Type specialty class 2” at the 89th edition of the British Empire Cheese Competition this year. This category included Edam, Fontina, Fruilano, Gouda, Montasio and Tilsiter cheeses.

More than 225 cheeses from 33 cheesemakers of Canada competed in the 2016 British Empire Cheese Competition. The award ceremony was held Thursday, November 3, 2016, at the Travelodge Hotel Belleville in Belleville, Ont.

The company’s Louis Cyr cheese, a strong Gouda, has been receiving various honours lately. After winning first place in the Dutch-style cheese category (Gouda, Edam, etc.) at the 32nd Annual American Cheese Society competition in 2015, the Louis Cyr was also awarded a Silver Caseus in 2015 and a Bronze Caseus in 2016. The Caseus Selection contest is a competition for Quebec cheeses only.


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