Olive dOr

SIAL Canada has announced the winners of its Olive d’Or and its first International Cheese Competition. The winners were announced at Toronto’s Enercare Centre on April 30, the first day of SIAL Canada 2019.

The 12 winners of the 2019 Olive d’Or contest were chosen by a seven-member jury chaired by olive oil expert Christine Cheylan. The winners were chosen in four categories.

Ripe fruitiness

  • Goutte d’Or: Late Harvest Gallo Worldwide – Portugal
  • Goutte d’Argent: Almaoliva Almazaras De La Subbetica – Spain
  • Goutte de Bronze: Oro Bailen Arbequina Aceites Oro Bailen Galgon 99 Slu – Spain

Intense Fruit Flavour

  • Goutte d’Or: Oro Bailen Hojiblanca Aceites Oro Bailen Galgon 99 Slu – Spain
  • Goutte d’Argent: Almaoliva Bio Almazaras De La Subbetica – Spain
  • Goutte de Bronze: Rosmaninho Praemium Coopérativa De Olivicultores De Valpaços, Crl – Portugal

Medium Fruit Flavour

  • Goutte d’Or: Mueloliva Picuda Muela – Olives SL – Spain
  • Goutte d’Argent: Oro Del Desierto Hojiblanca Rafael Alonso Aguilera SL – Spain
  • Goutte de Bronze: Trefort Paolo Bonomelli Boutique Olive Farm – Italy

Light Fruit Flavour

  • Goutte d’Or: Venta Del Baron Muela Olives SL – Spain
  • Goutte d’Argent: Rincon De La Subbetica Almazaras De La Subbetica – Spain
  • Goutte de Bronze: Oro Bailen Picual Aceites Oro Bailen Galgon 99 SLU – Spain

There were 28 winners of SIAL’s first International Cheese Competition. Some 230 cheeses from nine countries entered the competition and were evaluated by a jury chaired by Gurth Pretty. Prizes were awarded in 23 categories.

Fresh: Burratta, Quality Cheese – Ontario

Soft, bloomy rind: Noble, Fromagerie Domaine Féodal – Québec

Washed rind: Langres Germain, Laiterie Triballat Rians – France

Mixed rind: Rang des Îles, Fromagerie Médard – Québec

Cheddar – 3 to 6 months: Balderson Mild Cheddar, Parmalat - Winchester Cheddar Team – Ontario

Cheddar – 6 to 12 months: One Year Old Cheddar, COWS Creamery – P.E.I.

Cheddar – 12+ months: Three Year Old Cheddar, COWS Creamery – P.E.I.

Cheddar bandaged: Avonlea Clothbound Cheddar, COWS Creamery – P.E.I.

Gouda – 6 to 12 months: Mountainoak Farmstead Medium, Mountainoak Cheese – Ontario

Gouda – 12+ months: VSOC Platinum Label (3 year aged Gouda), Daily Dairy – Netherlands

Swiss style: OKA Artisan 4.5 kg, Agropur – Québec

Cheese in brine: White Goat cheese, Karabunar Dairy – Bulgaria

Smoked: Appletree Smoked Cheddar, COWS Creamery – P.E.I.

Cheese – with particulates: Mountainoak Mustard, Mountainoak Cheese – Ontario

Cheese – non particulates: Paulus Abbey Beer Aged Gouda, Daily Dairy – Netherlands

Semi-soft: Tomme Haut Richelieu, Fromagerie Kaiser – Québec

Firm: Alfred le Fermier Grand Cru, Fromagerie La Station – Québec

Hard: Austrian Mountain, Schreiber & Rupp GmbH – Austria

Blue with veins: Colston Bassett Stilton, Colston Bassett Dairy – United Kingdom

Raclette: OKA Raclette wheel, Agropur – Québec

Grilling – Mediterranean: Salerno Halloumi Ivanhoe/Gay Lea Foods Ontario

Ash-coated: Cheval Noir de l'Isle, Fromages Île-aux-Grues – Québec

Low fat cheese: Seigneur de Tilly, Fromagerie Bergeron – Québec

Best U.K cheese: Colston Bassett Stilton, Colston Bassett Dairy – United

Kingdom

Best Italian cheese: Poderoso, Reparo SRL – Italy

Best new cheese: Austrian Mountain, Schreiber & Rupp GmbH – Austria

The Grand Champion prize winner was Alfred le Fermier Grand Cru, from Fromagerie La Station, Québec.

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