The University of Guelph’s Department of Food Science is hosting 12 cheese-making experts from across Canada this week as they judge the 2016 Canadian Cheese Awards, the biggest cheese competition in Canada. Department chair Art Hill, an internationally recognized authority in cheese technology, is serving as chief judge.
There are 301 cheeses entered in the competition by 64 producers from across the country. It’s the only cheese competition in Canada open to all milks used in cheese making — cow, goat, sheep and water buffalo. Only pure natural cheese is accepted for judging, which means no artificial flavours, colours or preservatives, and no modified milk ingredients.
Finalists in 31 categories will be announced March 1, and winners will be revealed April 14 at a reception and tasting event in Montreal.