SAINT-ANTOINE-DE-TILLY, QC – Fromagerie Bergeron has the distinct pleasure of announcing that its Louis Cyr cheese has once again distinguished itself among some of the very best cheeses competing at the 20th edition of the Sélection Caseus Awards.
In addition to winning first prize in the "interior-ripened cheese without ripening holes" category, Louis Cyr also won the Caseus Longaevi Award. This distinction is awarded to the best aged cheese. In receiving these honours, Louis Cyr cheese has clearly demonstrated its uniqueness, positioning itself among the very best cheeses in Quebec.
"Louis Cyr is a keeping cheese! Our goal was to demonstrate this cheese's aging capacity to offer our customers a superior experience. The results speak for themselves!" said Roger Bergeron, Fromagerie Bergeron president.
The 2018 competition saw a record 236 cheeses from 47 Quebec cheesemakers compete. The prizes were awarded Thursday, November 1, 2018 at the Musée de la civilisation.
A cheese with character
Louis Cyr cheese reveals hints of sweet caramel and candied fruit with a sustained roasted flavour. The milk used in its manufacture is always carefully selected from dairy farms specially recruited by Fromagerie Bergeron. The many distinctions the cheese has earned over the years confirm how well appreciated this delicious strong cheese really is, a cheese with character that ranks among the finest in Canada.
Fromagerie Bergeron has a reputation for the quality of its cheeses. By upholding only the highest standards in the manufacture of its products, the company does everything in its power to satisfy the needs of its customers.
"To stand out among a selection of cheeses of this calibre is a proud achievement for our company. With this latest recognition, Fromagerie Bergeron reiterates its promise of producing superior quality cheeses," added Bergeron.
The Bergeron family, three generations of master cheesemakers
A family business founded by the third generation of master cheesemakers, in business since August 16, 1989, Fromagerie Bergeron in Saint-Antoine-de-Tilly employs over 210 people. Production continues 7 days a week, 24 hours a day, transforming over 27 million litres of milk per year to produce an assortment of 18 fine and fresh cheeses. These distinctions underscore once again the passion and creativity of Bergeron's master cheesemakers.
Source: Fromagerie Bergeron