89'th ANNUAL CONVENTION & BRITISH EMPIRE CHEESE SHOW

90’th ANNUAL

CONVENTION &

BRITISH EMPIRE

CHEESE SHOW

CANADA’S OLDEST DISPLAY OF

CANADIAN & INTERNATIONAL

CHEESE

Friday,

November 03, 2017

YANKEE LADY IV CRUISE SHIP

539 QUEENS QUAY WEST

TORONTO ONTARIO, CANADA

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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION

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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

Name of Exhibitor:

Street:

City:

Province/State/Country:

Reg. No. of Plant:

Email Address:

Phone No.:

Fax No.:

Entry Fee: ($10.00/Class times # of classes) (CDN FUNDS) $

CLASS - TYPES TYPES ENTERED

Class 1 - Hard Cheese Type – Asiago, Grana, Parmesan, Romano

Class 2 - Firm Cheese Type - Edam, Fontina, Friulano , Gouda, Montasio,

Tilsiter

Class 3 - Swiss Cheese Type - Baby Swiss, Emmentaler, Kingsberg, Swiss

Class 4 - Semi-Firm Cheese Type - Brine Brick, Butter, Feta, Havarti, Muen-

ster

Class 5 - Fresh Cheese Type - Cottage, Cream, Fresca, Ricotta, Quark

Class 6 - Soft Rind Cheese Type - Brie, Camembert, Providence, Sir Laurier,

St. Damase

Class 7 - Smear Ripened Type – Limburger, La Douanier, Oka, Port Salut, St

Paulin, Raclette

Class 8 - Flavoured Soft Type - Cold Pack, Cottage, Cream, Spread

Class 9 - Flavoured Firm Type - Brick, Cheddar, Colby, Havarti, Jack, Muen-

ster

Class 10 - Blue Veined Cheese Type - Borgonzola, Danablue, Gorgonzola,

Roquefort, Stilton

Class 11 - American Style Type - Brick, Co-Jack, Colby, Farmers

Class 12 - Pasta Filata Type - Caciotta, String, Bocconcini, Mozzarella, Pro-

volone, Scamorza,

Class 13 - Goat Milk Cheese - Open Class

Class 14 - Sheep Milk Cheese - Open Class

Class 15 - Process Cheese – Slices, Jars, Loaf, etc.

Class 16 - ARTISAN Goat Milk Cheese - see rules

Class 17 - ARTISAN Sheep Milk Cheese – see rules

Class 18 - Light Cheese - Open Class

ENTRY FORM 2017 - SPECIALTY CHEESE SECTION

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OFFICERS

President Wayne Breau—Saputo

Past President Bob Rowe - Retired

Secretary Wendy Gibbons

Treasurer Alan Gibbons

DIRECTORS

Darcy Carr-Amalgamated Dairies

Nathan Dueck- Bothwell Cheese

Thierry Martin-Agropur

Ivan Matte - Saputo

CENTRAL ONTARIO

CHEESEMAKER ASSOCIATION Organised April 9, 1928— Incorporated August 29, 1928

Web Site: www.cocma.ca

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DIRECTORS’ REMARKS

The Central Ontario Cheesemaker Association, extends a warm

welcome to all cheese exhibitors and a special thank you to donors

of prizes, cash donations and trophy sponsorship, which make the

British Empire Cheese Show a success!

We are now in our 90’th year, and are excited to celebrate!

In May, we had a good turnout for our annual golf tournament at

Black Bear Ridge in Belleville, a course that is rated in the top ten

in Ontario. The golf, the dinner, and the camaraderie were terrific.

We will be returning there in 2018.

This year, the British Empire Cheese Competition and the store will

still be in Belleville, but as part of our celebrations, we are holding

the Convention dinner and awards presentation on the Yankee Lady

IV, a beautiful cruise ship, in Toronto Harbour, on November 3,

2017. We will have a “funny money” casino night where everyone

will have chances to win some nice prizes. Your wallet will not

have to leave your pocket for the casino fun!

The cruise will feature dinner, instead of a luncheon, will be an eve-

ning event, and will be held on a Friday for the first time to my

knowledge. The Central Ontario Cheesemaker Association will be

subsidising the ticket cost, in an attempt to encourage people to

consider bringing their significant other. The Royal Agricultural

Winter Fair opens the same day, and there are many other attrac-

tions in Toronto, including shopping (for Christmas?). Please book

early, as space is obviously at a premium. (Check it out at http://

www.yankeelady.ca/.)

Details including pricing are available on our web site, but please

note that this year, tickets must be purchased in advance, as

once we commit to the number attending the cruise, we are obliged

to pay for that number.

Please note that the ship has a ramp from the dock to the main deck,

where dinner, the bar, and presentations will be made, but there are

stairs only to the upper deck where we will have the casino.

As always I would like to extend a special thank you to the suppli-

ers of the industry and their support of the Hospitality Suite.

Alan Gibbons - Director / Treasurer

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REMARQUES DES DIRECTEURS

Le COCA désire souhaiter un accueil chaleureux à tous les exposants

fromagers et un remerciement particulier aux donateurs de prix, des

dons en espèces et du parrainage de trophées, ce qui permet au British

Empire Cheese Show de réussir!

Cette année, nous en sommes à notre 90e année et sommes ravis de cé-

lébrer! En Mai, nous avons eu une bonne participation à notre tournoi

de golf annuel au Black Bear Ridge à Belleville, un parcours classé

parmi les dix premiers en Ontario. Le golf, le dîner et la camaraderie

étaient formidables. Nous y retournerons en 2018.

Cette année, le British Empire Cheese Competition et le magasin seront

toujours à Belleville. Dans le cadre de nos célébrations, nous organi-

sons le dîner de la Convention et la présentation des prix sur le Yankee

Lady IV, un bateau de croisière à Toronto, le 3 novembre, 2017. Il

y aura une soirée de casino «drôle d'argent» où tous auront des chances

de gagner de beaux prix. Votre portefeuille ne devra pas laisser votre

poche pour vous amuser au casino!

La croisière comprendra le souper, au lieu d'un dîner, afin d'en faire une

soirée, et se tiendra un vendredi pour la première fois à ma connais-

sance. Afin d'encourager les conjoints à se joindre à l'activité, l'Asso-

ciation des fromagers du Centre de l'Ontario subventionnera le coût du

billet. Le Royal Agricultural Winter Fair ouvre le même jour, et il y a

beaucoup d'autres événements à Toronto, y compris les achats (pour

Noël?). Veuillez réserver tôt, car les places sont évidemment restre-

intes. (Consultez le site http://www.yankeelady.ca/.)

Les détails, y compris les prix, sont disponibles sur notre site

Web. Notez que cette année, les billets doivent être achetés à

l'avance. Une fois engagés pour le nombre de participants, nous

sommes tenus de facturer le client, aucune raison de retrait ne sera

acceptée.

Veuillez noter que le navire a une rampe du quai au pont principal, où

le dîner, le bar et les présentations seront faites. Il y a des escaliers,

uniquement sur le pont supérieur où nous aurons le casino.

Comme toujours, j'aimerais remercier spécialement les fournisseurs de

l'industrie et leur soutien à la Suite hospitalisée.

Alan Gibbons - Directeur / Trésorier

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NOTE: All entry forms must be accompanied by a cheque or money

order made payable to Central Ontario Cheesemakers Association by

Monday, October 23, 2017. Please read rules and regulations care-

fully! Enter c/o Mrs. Wendy Gibbons, 111 Roe St., Glencoe, Ontario,

Canada, N0L 1M0, Phone or Fax: (519) 287-3933 or Email:

[email protected]

ENTRY FORM 2017 - CHEDDAR CHEESE SECTION

Name of Exhibitor:

Street:

City:

Province/State:

Country:

Email Address:

Phone No.:

Fax No.:

Reg. No. of Plant:


CLASS CHEDDAR CHEESE QUALIFICATIONS # $

Class 1 Mild White or Coloured Cheddar - Less than 2

months of age, Cow’s milk ONLY. 10 lb. or more

Class 2 Medium White Cheddar - 3 to 6 months of age,

Cow’s milk ONLY. 10 lb. or more

Class 3 Medium Coloured Cheddar 3 to 6 months of age,


Class 4 Marbled Cheddar - any age, 40 lb. or more Cow’s milk ONLY. 10 lb. or more

Class 5 Mature Cheddar - 12 to 15 months of age, Cow’s

milk ONLY. 10 lb. or more

Class 6 Extra Mature Cheddar - 24 to 36 months of age,


mailto:[email protected]

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Following are the criteria for the

Artisan Goat and Sheep’s Milk Classes:

1. Cheese must be made from 100% locally sourced goat (or sheep)

milk. No imported milk powder. No frozen curds. No milk protein

concentrates, whey proteins or other additives;

2. Cheese must be made primarily by hand using traditional methods.

Hand made means limited use of automation. Examples of tradi-

tional methods include hand stirred, hand cutting of the curds, hand

ladled or hooping by hand. Traditional methods might include use

of traditional rennet (animal), brining, dry salting by hand, washing

or brushing of cheese during ageing etc; and

3. Cheese must be naturally aged and feature a naturally developed

protective rind.

4. Entries are required to provide an outline of

The source of the milk, and

An overview of how the cheese was made and/or aged.

ENTRY FORM 2017 - BUTTER SECTION

Name of Exhibitor:

Street:

City:

Province/State:

Country:

Email Address:

Phone No.:

Fax No.:

Reg. No. of Plant:


CLASS ~ BUTTER # $

Class 1 - 10 x 454g Prints Salted (1 lb.)

Class 2 - 10 x 454g Prints Unsalted (1 lb.)

Please Refer to Rule #16 in “RULES AND REGULATIONS”.

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British Empire Cheese Show - RULES AND REGULATIONS

1. Entries should be made on the attached forms and faxed to Mrs. Wendy Gibbons, 111

Roe St., Glencoe, Ontario, Canada, N0L 1M0. Phone/Fax: (519) 287-3933 or email

to [email protected].

2. Entry forms and fees, must be sent in by October 23, 2017. Late entries will NOT be

accepted. Entry Fee of $10.00 (Canadian Funds) per entry will be charged.

3. Cheese and Butter must be shipped to Hastings Cold Storage, 380 Coleman Street,

Belleville, Ontario, Canada K8P 3J4 (613) 962-9953. Only cheese and butter re-

ceived prior to 12:00 p.m. on Wednesday, October 25, 2017 will be accepted.

4. Exhibitors may be required to make a statutory declaration that the cheeses and butter

exhibited were made in the month for which they were entered and in the plant

named by the Exhibitor on the Entry Form.

5. Block cheese must be wrapped in approved wrapper with no identifying markings on

the wrappers.

6. Judges will evaluate each cheese for flavour, texture, openness, colour and finish. In

case of ties, the highest score for flavour will be declared the winner.

7. Judging will commence at 9:00 a.m. on Sunday, October 29, 2017.

8. All trophies must be returned to C.O.C.A. for annual competition unless otherwise

stated in the special prize list. Any shipment of trophies will be at the winner’s

expense, and must be pre-paid.

9. All trophies must be returned in the same condition as presented by October 9, 2017.

Repair costs are to be paid by the trophy holder.

10. Exhibitors wishing to reserve their cheese and butter must do so at the time of entry.

11. Cheddar Exhibitors not wishing to reserve their cheese will be guaranteed the current

Ontario price. Only one entry per class per plant in the Cheddar section.

12. The Cheese and Butter that is shown by the Exhibitor at the British Empire Cheese

Show is not to be tampered with by any person other than the judges, or the Exhibitor

will be disqualified from the show.

13. All cheese in Specialty Classes may consist of consumer sized packages but the total

weight of each entry must be no less than 5 lb. (2.27 kg). Specialty cheese should be

shipped in original packaging or clearly identified.

14. 14. An Exhibitor who is the winner of the Grand Champion is not eligible for the

Reserve Champion.

15. 15. Process Cheese. The entries may consist of process cheese slices, jars, block as

well as cold pack cheese. The entries may be packed in commercial wrap, and entry

must consist of minimum 2.27 kg. (5 lbs.) total weight.

16. 16. Butter. Each entry will consist of ten - 454 gram (1lb.) prints (or equivalent quan-

tity) and must be wrapped in commercial wrap. The wrapped prints may be packed in

cartons. One trophy will be awarded. Butter entries can be produced from Cow’s

milk, Goat’s milk, or Sheep’s milk.

The scoring system for butter will be: Flavour 45, Texture 15, Moisture 10, Colour 10,

Salt 10, Packaging 10

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Formulaires d’entrées NOTE: Tous les formulaires d'entrées doivent être accompagnés du

paiement en argent ou d’un chèque payable à l’ordre de Central Ontario

Cheesemakers Association au plus tard lundi le 23 Octobre 2017. SVP

bien lire les règlements! Voyez regle #2.

Envoyé vos entrées à Mrs. Wendy Gibbons, 111 Roe St., Glencoe,

Ontario, Canada, N0L 1M0, Phone/Fax: (519) 287-3933 ou Email:

[email protected]

Nom de L’exposant:

Adresse:

Ville:

Province/État

Pays:

Adresse de courriels:

Numéro de téléphone:

Numéro de Fax.:

Reg. #. de L’usine:

Honoraires d'Entré ($10.00/Classe X # de Classes) (Argent CDN) $

CLASSE QUALIFICATIONS DE FROMAGE DE CHEDDAR # $

Classe 1 Cheddar blanc ou coloré doux - moins de 2 mois d’âge, Lait

de vache SEULEMENT. 10 lb. ou plus

Classe 2 Cheddar blanc moyen - 3 à 6 mois d'âge, Lait de vache SEU-

LEMENT. 10 lb. ou plus

Classe 3 Cheddar coloré moyen - 3 à 6 mois d'âge, Lait de vache SEU-

LEMENT. 10 lb. ou plus

Classe 4 Cheddar marbré - tout âge, Lait de vache SEULEMENT.

10 lb. ou plus

Classe 5 Cheddar fort - 12 à 15 mois d'âge, Lait de vache SEULE-

MENT. 10 lb. ou plus

Classe 6 Cheddar plus fort - 24 à 36 mois d'âge, Lait de vache SEULE-

MENT. 10 lb. ou plus

2017 FORME d’ENTRÉE - SECTION FROMAGE CHEDDAR

mailto:[email protected]

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2017 FORME D’ENTRÉES - SECTION SPÉCIALITÉS

Nom de L’exposant: Reg.# de L’usine:

Adresse:

Ville:

Province/État, Pays:


Numéro de téléphone: Numéro de Fax.:


CLASSES – TYPES TYPES

Classe 1 Fromage à pâte dure; Asiago, Grana, Parmesan, Romano

Classe 2 Fromage ferme; Edam, Fontina, Friulano , Gouda, Montasio

Classe 3 Fromage Suisse; Baby Swiss, Emmenthal, Kingsberg, Swiss

Classe 4 Fromage Semi- Ferme; Brine Brick, Feta, Havarti, Muenster

Classe 5 Fromage Frais; Cottage, Cream Cheese, Fresca, Ricotta, Quark

Classe 6 Fromage à pâte molle; Brie, Camembert, Providence, Sir

Laurier, St Damase

Classe 7 Fromage à croute lavée; Limburger, Le Douanier, Oka, Port

Salut, St Paulin, Raclette

Classe 8 Fromage aromatisé a pâte molle; Cold Pack, Cottage, Cream,

Spread

Classe 9 Fromage aromatisé a pâte ferme; Brick, Cheddar, Colby, Ha-

varti, Jack, Muenster

Classe 10 Fromage Blue; Borgonzola, Danablue, Gorgonzola, Roquefort,

Stilton

Classe 11 Fromage Américain; Brick, Co-Jack, Colby, Farmers

Classe 12 Fromage à pâte filée; Caciotta, String, Bocconcini, Mozzarella,

Provolone, Scamorza

Classe 13 Fromage de chèvre; Classe ouverte

Classe 14 Fromage de Brebis; Classe ouverte

Classe 15 Fromage Fondu; Tranches, Tartiner

Classe 16 Fromage Artisanal (Fromage de chèvre)-Voir règlements

Classe 17 Fromage Artisanal (Fromage de Brebis) – Voir règlements

Classe 18 Fromage Leger; Classe ouverte

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Voici les critères de la «nouvelle classe » fromage Artisanal fait de lait de chèvre et

de lait de brebis:

1. Le fromage doit être fait à 100% de lait local de chèvre (ou de mouton). Pas de

lait en poudre importé. Aucun caillé congelé. Pas de concentrés de protéines la-

itières, de protéines de lactosérum ou d'autres additifs.

2. Le fromage doit être fait principalement à la main en utilisant les méthodes tradi-

tionnelles. Faites à la main signifie: un usage limité des équipements automatisés.

Exemples de méthodes traditionnelles comprennent : brassé à la main, un caillé

coupé à la main, etc. Les méthodes traditionnelles pourraient inclurent l’usage

traditionnel de la présure (animal), saumurage, salage à la main, le lavage ou le

brossage du fromage à la main au cours de vieillissement, etc.

3. Le fromage doit être affiné naturellement et développé une croûte protectrice

naturelle.

4. Les fiches d’inscriptions doivent indiquées:

La provenance du lait. Aperçu de la façon dont le fromage a été produit et affiné.

Nom de L’exposant:

Adresse:

Ville:

Province/État

Pays:


Numéro de téléphone:

Numéro de Fax.:

Reg. #. de L’usine:


CLASSES $ #

Classe 1 - 10 Formats de 454gm salé ou la quantité équivalente

Classe 2 - 10 Formats de 454gm sans sel ou la quantité équivalente

Veuillez vous référez à la règle #16 dans des "RÈGLEMENTS".

2017 FORME d’ENTRÉE - SECTION DE BEURRE

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British Empire Cheese Show

STATUTS ET RÈGLEMENTS

1. Les entrées doivent être faites sur la formule ci-jointe et envoyées à Mme. Wendy Gib-

bons, 111 Roe St., Glencoe, Ontario, Canada, N0L 1M0. Phone/Fax: (519) 287-3933 ou

par courriel à [email protected].

2. Les entrées et les frais doivent être envoyés au plus tard le 23 Octobre 2017. Les entrées

en retard ne seront pas acceptées. Des frais de $10.00 par entrée sera perçu.

3. Le beurre ou le fromage doivent être envoyé à Hastings Cold Storage, 380 Coleman

Street, Belleville, Ontario, Canada K8P 3J4 (613) 962-9953. Seulement le fromage ou

beurre reçu avant 12h00 le Mercredi, le 25 Octobre 2017 seront éligible.

4. Des exposants peuvent être priés de faire une déclaration statutaire que les fromages et le

beurre exhibés ont été faits en mois l'où ils ont été entrés et à l'usine appelée par l'expo-

sant sur le formulaire d'entrée.

5. Le fromage en bloc doit être enveloppé dans un papier ou sac d’emballage approuvé.

Aucunes autres identifications ne seront acceptées.

6. Les juges évalueront chaque fromage pour la saveur, la texture, l’ouverture, la couleur et

la finition. En cas d’égalité des points, le pointage le plus haut accordé pour la saveur

déterminera le vainqueur.

7. Le jugement débutera à 9:00 heure du matin Dimanche, le 29 Octobre 2017.

8. Tous les trophées doivent être retournés à l’association pour la compétition annuelle à

moins que la liste de prix spéciaux indique le contraire. Toutes expéditions des trophées

seront aux frais de gagnants, et doit être prépayées.

9. Tous les trophées doivent être retournés à Hastings Cold Storage dans les mêmes condi-

tions que reçus avant 09 Octobre 2017. Le coût des réparations sera déboursé par le

détenteur du trophée.

10. Les exposants désirant réserver leur fromage ou beurre doivent le faire au moment de

l’inscription.

11. Les exposants de cheddar ne désirant pas réserver leur fromage recevront le prix établi

dans la Province d’Ontario. Seulement une entrée par classe par usine dans la section de

cheddar.

12. Si un beurre ou un fromage montré par un exposant au British Empire Cheese Show est

touché par quelqu’un d’autre que les juges, l’exposant sera disqualifié de l’exposition.

13. Tous les fromages des classes de spécialités doivent être expédiés dans leur format

original ou clairement identifiés et le poids total minimum de chaque entrée doit être d’au

moins 5 livres (2.27 kg).

14. Le grand champion n’est pas éligible au championnat de réserve. Le prochain fromage

avec le résultat le plus élevé d’un autre exposant sera donc éligible au championnat de

réserve.

15. Fromages Fondu: Les entrées peuvent consistées en des tranches, blocs, à tartiner, ainsi

que du fromages cold pack. Toutes les entrées peuvent être en paquets de grosseur pour le

consommateur, mais le poids total de chaque entrée doit être d’au moins 2.27kg.

16. Beurre: Chaque entrée doivent consistées en 10 formats de 454 g. (ou la quantité

équivalente) et peuvent être emballées dans les boites. Tous sont éligibles pour un trophée.

Des entrées de beurre peuvent être produites à partir du lait de la vache, du lait de la

chèvre, ou du lait du mouton.

Le système de pointage pour la beurre sera: Saveur 45, Texture 15, Humidité 10, Coloré 10,

Sel 10, Emballage 10

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C.O.C.A. HONOUR ROLL

T he Central Ontario Cheesemaker Association deeply appreciates those Cheese Makers

and supporters who have made a contribution to our industry. It is our plan to nominate

each year, one or more deserving individuals for the Cheese Makers’ Honour Roll.

Those honoured to date are (in alphabetical order by surname):

Tom Aicken Don Harvey Claude Reid

Glen Anderson Tom Heath (1999) Delbert Rowe (2011)

Glenn Anderson (2006) Cora Hubbs (2003) Barry Reid (2012)

Grant Anderson Keith Hubbs (2003) Doug Reid (1999)

Brian Anderson (2011) Grant Hughes Ernie Reid

Sam Ault Rolie Jackson Gary Reid (2012)

Jack Beaton Louis Kellar (2002) Bob Rowe (2007)

George Beerman (2002) Bruce Kingston (2009) Doug Rowe

Hubert Besner (2004) Harold Kingston Gilles Sabourin (2013)

W.C. Brennan Ross Lain Les Shilingslaw (2000)

Amos Briscoe David Lally (2000) Cecil Simpson

Norm Brooks (2009) Laurence Lalonde (2006) Ivan Sine

Ken Burnett Josef Leupi (2015) Ron Smith (2000)

Dave Dean Harold MacKenzie (2000) Rhéal Wathier (2008)

Don Deline (1999) J.G. MacMillan Bob West (2005)

Harold Elliott Omer Matte Clarence West (2005)

Ted Foley (1999) Robert McCreary (2006) Dick West (2005)

Réjean Galipeau (2010) Norm McWaters (2000) Harold West (2005)

Wendy Gibbons (2014) Rhéal Meilleur (2002) Russell West (2005)

Alan Gibbons (2014) Harold Montgomery William C. West (2005)

Bill Gibson (2000) Pringle Murphy Bob Williams (2008)

R.H. Gillan Frank Palmer

Jim Gray Roy Greenhorn

Ross Green George Pollard

Volker Gruetzner (1999) Robert Queal Sr.

Gwen Hall (2004) Arthur Quickert

For 2017, we will not be adding people to the Honour

Roll!

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CASH PRIZE LIST

CHEDDAR CHEESE SECTION

1’st 2’nd 3’rd

Class 1 Mild White or Coloured Cheddar -

Less than 2 months of age, 40 lb. or

more

$100 plus

KEEPER

TROPHY

$60 $40

Class 2 Medium White Cheddar - 3 to 6

months of age, 40 lb. or more $100

plus

KEEPER

TROPHY

$60 $40

Class 3 Medium Coloured Cheddar 3 to 6


plus

KEEPER

TROPHY

$60 $40

Class 4

Marbled Cheddar - any age, 40 lb. or

more

$100 plus

KEEPER

TROPHY

$60 $40

Class 5 Mature Cheddar - 12 to 15 months of

age, 40 lb. or more $100

plus

KEEPER

TROPHY

$60 $40

Class 6 Extra Mature Cheddar - 24 to 36


plus

KEEPER

TROPHY

$60 $40

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LISTE DES PRIX EN ARGENT

SECTION FROMAGE CHEDDAR

1iere 2ième 3ième

Classe 1 Cheddar blanc ou coloré doux

- moins de 2 mois de l'âge,

40 lbs. ou plus

$100 et

“GARDE”

TROPHÉE

$60 $40

Classe 2 Cheddar blanc moyen - 3 à 6

mois d'âge, 40 lbs. ou plus $100 et

“GARDE”

TROPHÉE

$60 $40

Classe 3 Cheddar coloré moyen - 3 à 6


“GARDE”

TROPHÉE

$60 $40

Classe 4 Cheddar marbré - tout âge,

40 lbs. ou plus

$100 et

“GARDE”

TROPHÉE

$60 $40

Classe 5 Cheddar fort - 12 à 15 mois

d'âge, 40 lbs. ou plus

$100 et

“GARDE”

TROPHÉE

$60 $40

Classe 6 Cheddar extra fort - 24 à 36


“GARDE”

TROPHÉE

$60 $40

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CASH PRIZE LIST

SPECIALTY CHEESE SECTION


Class 1 Hard Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 2 Firm Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 3 Swiss Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 4 Semi-Firm Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 5 Fresh Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 6 Soft Rind Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 7 Smear Ripened $100 plus KEEPER

TROPHY

$60 $40

Class 8 Flavoured Soft $100 plus KEEPER

TROPHY

$60 $40

Class 9 Flavoured Firm $100 plus KEEPER

TROPHY

$60 $40

Class 10 Blue Veined Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 11 American Style $100 plus KEEPER

TROPHY

$60 $40

Class 12 Pasta Filata $100 plus KEEPER

TROPHY

$60 $40

Class 13 Goat Milk Cheese - Open Class $100 plus KEEPER

TROPHY

$60 $40

Class 14 Sheep Milk Cheese - Open Class $100 plus KEEPER

TROPHY

$60 $40

Class 15 Process Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 16 ARTISAN Goat Milk Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 17 ARTISAN Sheep Milk Cheese $100 plus KEEPER

TROPHY

$60 $40

Class 18 Light Cheese $100 plus KEEPER

TROPHY

$60 $40

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LISTE DES PRIX EN ARGENT -

SECTION SPECIALTÉ

1iere 2ième 3ième

Classe 1 Fromage à pâte dure $100 et “GARDE”

TROPHÉE

$60 $40

Classe 2 Fromage Ferme $100 et “GARDE”

TROPHÉE

$60 $40

Classe 3 Fromage Suisse $100 et “GARDE”

TROPHÉE

$60 $40

Classe 4 Fromage Semi-Ferme $100 et “GARDE”

TROPHÉE

$60 $40

Classe 5 Fromage Frais $100 et “GARDE”

TROPHÉE

$60 $40

Classe 6 Fromage à pâte molle $100 et “GARDE”

TROPHÉE

$60 $40

Classe 7 Fromage à croute lavée $100 et “GARDE”

TROPHÉE

$60 $40

Classe 8 Fromage aromatisé a pâte

molle $100 et “GARDE”

TROPHÉE

$60 $40

Classe 9 Fromage aromatisé a pâte fer-

me $100 et “GARDE”

TROPHÉE

$60 $40

Classe 10 Fromage Blue $100 et “GARDE”

TROPHÉE

$60 $40

Classe 11 Fromage Américain $100 et “GARDE”

TROPHÉE

$60 $40

Classe 12 Fromage à pâte filée $100 et “GARDE”

TROPHÉE

$60 $40

Classe 13 Fromage de chèvre; Classe

ouverte $100 et “GARDE”

TROPHÉE

$60 $40

Classe 14 Fromage de Brebis; Classe

ouverte $100 et “GARDE”

TROPHÉE

$60 $40

Classe 15 Fromage Fondu $100 et “GARDE”

TROPHÉE

$60 $40

Classe 16 Fromage Artisanal (Fromage

de chèvre) – Voir règlements $100 et “GARDE”

TROPHÉE

$60 $40

Classe 17 Fromage Artisanal (Fromage

de Brebis) – Voir règlements $100 et “GARDE”

TROPHÉE

$60 $40

Classe 18 Fromage Leger $100 et “GARDE”

TROPHÉE

$60 $40

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31


CASH PRIZE LIST

LISTE DES PRIX EN ARGENT

BUTTER SECTION

SECTION DE BEURRE


1iere 2ième 3ième

Class 1 454g Prints Salted

(1 lb.) Formats de

454gm salé

$100 plus

KEEPER

TROPHY

$100 et

“GARDE”

TROPHÉE

$60 $40

Class 2 454g Prints Un-

salted (1 lb.) Formats de

454gm sans sel

$100 plus

KEEPER

TROPHY

$100 et

“GARDE”

TROPHÉE

$60 $40

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33


SPECIAL PRIZES CHEDDAR CHEESE SECTION

Black Diamond – Grand Champion Awards

Awarded to the cheese maker having the highest scoring cheese on exhibition in

classes 1,2,3,4,5,and 6.

· Timepiece - donated by PARMALAT BLACK DIAMOND

· Grand Champion Banner donated by PARMALAT BLACK DIAMOND

· Grand Champion Ribbon & Medal (COCA. Award)

· ROSS LAIN MEMORIAL TROPHY donated by Wayne Lain

Danisco – Reserve Champion Awards

Awarded to the cheese maker having the second highest scoring cheese on exhibition

in classes 1,2,3,4,5,and 6.

· $125.00 Cash Award, donated by Danisco

· Reserve Champion Keeper Trophy with attached Medal (C.O.C.A. Award)

Packall Packaging Award

Awarded ($75.00) to the cheese maker having the highest scoring cheese on exhibi-

tion who has not won a Grand or Reserve Championship in the past five years.

(Classes 1,2,3,4,5,and 6.) Donated by Packall Packaging.

Continental Ingredients Canada & DSM Food Specialties A keeper tro-

phy and cash award of $500, donated by CIC / DSM is awarded to the cheese maker

having the highest aggregate score in classes 1,2,3,4,5,and 6. Aggregate score will be

determined by the point system. (i.e. 15 points for 1’st, 14 points for second, etc.)

Small Plant Award

A keeper trophy and $20 cash is awarded to the highest scoring Cheddar cheese in the

British Empire Cheese Competition in the Small Plant Category. (COCA. Award)

CHEDDAR CLASS PRIZES Class 1 - Alfa-Laval Limited Trophy - donated by Tetra Pak – Awarded to the

cheesemaker having the highest scoring cheese in the “Mild White or Coloured Ched-

dar Class.” Cheese in this class is white or coloured, and is less than 2 months of age.

34


35


CHEDDAR CLASS PRIZES (Continued)

Class 2 - Silver Challenge Trophy - donated by APV Canada Inc. – A silver

trophy, awarded to the cheese maker having the highest scoring cheese in the

“Medium White Cheddar Class.” Cheese in this class is white and is between 3 to 6

months of age.

Class 3 – J.I. Irwin Memorial Trophy - donated by Central Ontario Cheese-

maker Association – Awarded to the cheese maker having the highest scoring cheese

in the “Medium Coloured Cheddar Class.” Cheese in this class is coloured and is be-

tween 3 to 6 months of age.

Class 4 – Winchester Cheese Cold Storage Trophy - donated by Winches-

ter Cheese Cold Storage – Awarded to the cheese maker having the highest scoring

cheese in the “Marbled Cheddar Class.” Cheese in this class is Marbled and is any

age.

Class 5 – Publow Memorial Trophy - Awarded to the cheese maker having

the highest scoring cheese in the “Mature Cheddar Class.” Cheese in this class is

white or coloured, and is 12 to 15 months of age.

Class 6 – Hastings Cold Storage Trophy - donated by Hastings Cold Storage

– Awarded to the cheese maker having the highest scoring cheese in the “Extra Ma-

ture Cheddar Class.” Cheese in this class is white or coloured, and is 24 to 36 months

of age.

SPECIAL PRIZES BUTTER SECTION

The William C. West Memorial Trophy - Stirling Creamery Award. Awarded

to the Buttermaker with the highest scoring butter on exhibition

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37


SPECIAL PRIZES SPECIALTY CHEESE SECTION

DSM Award – Grand Champion Awards Awarded to the cheese maker having the highest scoring cheese on exhibition in

classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 and 14.

Grand Champion Trophy - donated by DSM

Miniature Keeper Trophy - donated by DSM

Grand Champion Banner - donated by DSM

Grand Champion Ribbon & Medal (COCA. Award)

Chr. Hansen Limited – Reserve Champion Trophy $125 Cash Award Awarded to the cheese maker having the second highest scoring cheese on exhibition

in classes 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 and 14.

Reserve Champion Trophy - donated by Chr. Hansen Limited

$125 Cash award - donated by Chr. Hansen Limited

Reserve Champion Keeper Trophy with attached Medal (COCA. Award)

Finica Foods Specialties Award Awarded to the cheesemaker having the highest aggregate score in classes 13, 14, 16,

and 17 (goat and sheep milk cheese)

Keeper trophy donated by Finica Foods Specialties

Cash award of $300 donated by Finica Foods Specialties.

SPECIALTY CLASS PRIZES

CLASS PRIZES CLASS 1: Hard Cheese

JohnsonDiversey Trophy, awarded to the cheese maker having the highest scor-

ing cheese in Class 1.

CLASS 2: Firm Cheese

Dairy World Foods Trophy awarded to the cheese maker having the highest

scoring cheese in Class 2.

CLASS 3: Swiss Cheese

DSM / Continental Ingredients Canada Trophy, awarded to the cheese-

maker having the highest scoring cheese in Class 3.

CLASS 4: Semi-Firm Cheese

Danisco Trophy, awarded to the cheese maker having the highest scoring cheese

in Class 4

38


39


SPECIALTY CLASS PRIZES CLASS PRIZES (Continued)

CLASS 5: Fresh Cheese - Cryovac Trophy, awarded to the cheesemaker

with the highest scoring cheese in Class 5.

CLASS 6: Soft Rind Cheese - Agropur Fine Cheese Division Trophy,

awarded to the cheesemaker with the highest scoring cheese in Class 6.

CLASS 7: Smear Ripened Cheese - Arthur Quickert Memorial Tro-

phy, awarded to the cheesemaker with the highest scoring cheese in Class 7.

CLASS 8: Flavoured Soft Cheese - Harold Kingston Memorial Tro-

phy, awarded to the cheesemaker with the highest scoring cheese in Class 8.

CLASS 9: Flavoured Firm Cheese - Stainless Steel Industries Trophy,


CLASS 10: Blue Veined Cheese - Ecolab Trophy, awarded to the cheese-

maker with the highest scoring cheese in Class 10.

CLASS 11: American Style - Chr. Hansen Trophy, awarded to the cheese-


CLASS 12: Pasta Filata - DSM Trophy, awarded to the cheesemaker having

the highest scoring cheese in Class 12.

CLASS 13: Goat Milk Cheese - River`s Edge Goat Dairy Trophy,

awarded to the cheesemaker having the highest scoring cheese in Class 13.

CLASS 14: Sheep Milk Cheese - C.O.C.A. Trophy, awarded to the cheese-


CLASS 15: Process Cheese - R.A. Chisholm Memorial Trophy,


CLASS 16: ARTISAN Goat Milk Cheese - Ontario Cheese Society

Trophy, awarded to the cheesemaker with the highest scoring cheese in Class 16.

CLASS 17: ARTISAN Sheep Milk Cheese - Ontario Cheese Society

Trophy, awarded to the cheesemaker with the highest scoring cheese in Class 17.

CLASS 18: Light Cheese - Minotaur Software Award, awarded to the

cheesemaker with the highest scoring cheese in Class 18.

40


41


PAST GRAND CHAMPIONS OF THE BRITISH EMPIRE CHEESE SHOW FOR THE PAST 25+ YEARS

CHEDDAR SECTION

Ivan Matte Armstrong Cheese 1990 - 1992 incl.

Norm Matte Ault Winchester 1993 - 1996 incl.

Norm Matte Parmalat Winchester 1997

Ivan Matte Village Cheese, B.C. 1998, 1999, 2001

R.A. Pelzer Armstrong Cheese 2000

Réjean Galipeau Parmalat Winchester 2002, 2003

Patrice Croteau Fromagerie Perron 2004

Chris Spencer Ivanhoe Cheese 2005

Réjean Galipeau Parmalat Winchester 2006, 2007

Kevin Gibson Empire Cheese 2008

Darcy Carr Amalgamated Dairies Limited 2009

Thierry Martin Parmalat Winchester, Agropur Quebec 2010, 2011, 2012, 2015

St. Albert Cheese 2013, 2014

SPECIALTY SECTION

Agropur Plant #1807 Agropur, Oka Quebec 1990

Agropur Agropur, Oka Quebec 1991

Fromagerie Cayer Inc. St Raymond, Quebec 1992

Morra Cheese Gormley, Ontario 1993

International Cheese Toronto, Ontario 1994

Louis Parron Hannon, Ontario 1995

Agropur Agropur, Oka Quebec 1996, 1997

Atwood Cheese Atwood, Ontario 1998

Fromage Cote Warwick, Quebec 1999

Agropur Montreal, Quebec 2000

Ivan Matte Village Cheese, B.C. 2001

Martin Demers Agropur, Montreal 2002

Martin Demers Agropur, Montreal 2003

Daniel Leduc Fromages Côte 2004

Denys Murphy M. Larivée International 2005

Eric Gagnon Fromagerie Alexis De Portneuf 2006, 2007

Martin Melendez Thornloe Cheese 2008

Stephanie Diamant Fifth Town Artisan Cheese 2009

Eric Gagnon Saputo-Fromagerie Alexis De Portneuf 2010

Alain Dubois Fromagerie Eco Delices Inc. 2011, 2012, 2013

Agropur Agropur, Oka Quebec 2014

Quality Cheese - New Hamburg 2015

42


43


C.O.C.A. PAST & CURRENT PRESIDENTS W.E. Brennan Northport Cheese 1927-1928 W.V. Drewery 1929 H.S. Channell Cloverdale Cheese 1930 W.E. Cooper 1931-1932 John Finnegan Marmora Cheese Factory 1933 W.H. Dellenbeck Meyersburg Cheese 1934 E.I. Bobcock W.H. Bradshaw Sam Anderson Grant Anderson Andersons Dairy, Campellford Will Drury Brickley Cheese Horace Palmer Foxhoro Cheese 1942-1943 Harold Henderson Bloomfield Cheese 1944 Doug Rowe Warkworth Cheese 1945-1946 Mac Remington Newburg Cheese 1947-1948 Thomas Heath Wilton Cheese 1949-1950 Herbert Atherton Royal Street, Waupoos 1951-1952 Bert Jones Black River Cheese 1953-1954 Earl McNeil Moscow Cheese 1955-1956 Murray Heath Rylestone Cheese 1957-1958 Roy Hoffman Bronk Cheese 1959-1960 Delbert Rowe Maple Dale Cheese 1961-1962 Harold Elliot Foxboro Cheese 1963-1964 Ivan Sine Eldorado Cheese 1965-1966 Donald Deline Ivanhoe Cheese 1967-1968 Douglas Reid Rylestone Cheese 1969-1970 Donald Pollock Empire Cheese 1971 Ted Foley Foxboro Cheese 1972-1973 Lewis Kellar Black River Cheese 1975 Ivan Sine Eldorado Cheese 1975 Robert Rowe Warkworth Cheese 1976-1977 Gordon Rowe Maple Dale Cheese 1978-1979 Bruce Kingston Harrowsmith Cheese 1980-1981 Brian Anderson Riverside Cheese 1981-1982 Wayne Lain Maple Dale Cheese 1982-1984 Walter Foley Ivanhoe Cheese 1984-1986 Norm Matte Balderson Cheese 1986-1988 John Kelly Black River Cheese 1989-1990 Barry Armstrong Forfar Dairy 1991 John Kelly Black River Cheese 1992 Donald Pollock Empire Cheese 1993-1994 Gary Reid Armstrong Cheese 1995-1996 Wayne Lain Maple Dale Cheese 1997-2000 Keith Stephens Empire Cheese 2000-2001 Bob Williams Parmalat Canada Winchester 2002 Wayne Breau Saputo Dairy Products, Trenton 2003-2010 Brad Reid Hastings Cold Storage 2011-2015 Bob Rowe / Norm Matte Retired 2016 Wayne Breau Saputo Dairy Products, Trenton 2017

44


45


MEMBER CHEESE FACTORIES

SUPPORTING THE

CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

We would like to offer a special “Thank-You” to

our judges for their knowledge and experience

in evaluating the entries in the British Empire

Competition . Without theses impartial referees,

the competition would not be possible.

EMPIRE CHEESE Campbellford, Ontario

GAY LEA FOODS CO-OP LTD Madoc, Ontario

MAPLE DALE CHEESE Plainfield, Ontario

PARMALAT CANADA INC Winchester, Ontario

PARMALAT BLACK DIAMOND Belleville, Ontario

SAPUTO DAIRY PRODUCTS

CANADA Trenton, Ontario

WILTON CHEESE INC Odessa, Ontario

46


47


SUPPORTERS OF THE

CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

Black Bear Ridge Golf Course KKP Division of Kwik Kopy

Bothwell Cheese Minotaur Software Ltd.

R.A. Chisholm Norstar Corporation

Chr. Hansen Limited Packall Packaging

Continental Ingredients Canada Parmalat / Black Diamond

Control Chem Qualtech

Custom Coex Technologies Reiser Canada

DSM Royal Agricultural Winter Fair

Dupont Nutrition and Health Sani Marc

Ecolab Sealed Air Corporation / Diversey

Finica Food Specialties Ltd. Stirling Creamery

Fromagex The Intelligencer

GEA Westfalia Separator Canada The Quinte Radio Group

Harco Enterprises Ltd. Travelodge Hotel Belleville

Hastings Cold Storage Vilutis And Co., Inc.

GLI Promotions

The Association will introduce the

Grand & Reserve Champions at the Awards

Presentation WITHOUT prior notification.

48


49


ANNUAL CONVENTION & AWARDS

Friday, November 03, 2017 TO BE HELD ABOARD THE

YANKEE LADY IV CRUISE SHIP 539 QUEENS QUAY WEST, TORONTO, ONTARIO (Underground Parking available for $20 just East of the dock)

BOARDING STARTS AT 5:30 P.M.

SHIP DEPARTS AT 6:00 P.M. SHARP!!!

(Convention Cost: $120.00 CANADIAN FUNDS Includes

Dinner, Cruise & Open Bar in Hospitality)

C.O.C.A. CONVENTION LUNCHEON & AWARDS TICKETS

NAME:

COMPANY:

COMPANY:

PHONE:

NUMBER OF TICKETS REQUIRED:

ATTENDEES MUST PRE-REGISTER AND PRE-PAY!

LIMITED SEATING CAPACITY · PLEASE REPLY

A.S.A.P.

PLEASE MAKE CHEQUES PAYABLE TO: CENTRAL ONTARIO CHEESEMAKERS ASSOCIATION

REPLY TO: Mrs. Wendy Gibbons, 111 Roe St., Glencoe, Ontario, Canada,

N0L 1M0 – Phone or Fax: (519) 287-3933

or Email: [email protected]

50


Programme

5:30 PM Board the Yankee Lady IV

6:00 PM Yankee Lady IV departs the dock & Buffet

Dinner Served

7:00 PM Welcome Remarks - COCA President

7:15 PM Awards Presentation - Winner’s Circle Festival

8:15 PM Co-Sponsored Hospitality Bar / Casino

9:15 PM Cheese Auction

10:00 P.M. Back at the Dock - Disembark

51


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55


56


ALPHABETICAL LIST OF ADVERTISERS PAGE

BLACK BEAR RIDGE GOLF COURSE 59

BOTHWELL CHEESE 2

CHEMROY 38

CHR. HANSEN LIMITED 32

CONTROLCHEM 8

CUSTOM COEX TECHNOLOGIES 10

DSM FOOD SPECIALTIES 55

DUPONT NUTRITION AND HEALTH 40

ECOLAB 36

FINICA FOODS / LENBERG FARMS 22

FROMAGEX 60

GEA WESTFALIA SEPARATOR 42

GLI PROMOTIONS 44

HARCO ENTERPRISES LTD. 8

KKP DIVISION OF KWIK KOPY 44

MINOTAUR SOFTWARE LTD. 14

NORSTAR CORPORATION 28

PACKALL PACKAGING 16

PARMALAT / BLACK DIAMOND 46

QUADRA INGREDIENTS 12

QUALTECH 18

R.A. CHISHOLM 52

REISER CANADA 20

ROYAL AGRICULTURAL WINTER FAIR 24

SANI MARC 30

SEALED AIR CORPORATION / DIVERSEY 26

TRAVELODGE HOTEL 48

VILUTIS AND CO., INC. 34

57


Item Page Item Page

ADVERTISERS LIST 56 HONOUR ROLL 21

BLACK BEAR RIDGE GOLF 59 INDEX 57

BOTHWELL CHEESE 2 KKP / KWIK KOPY 44

C.O.C.A. PAST PRESIDENTS 43 MEMBER FACTORIES 45

CASH PRIZE LIST - BUTTER 31 MINOTAUR SOFTWARE LTD. 14

CASH PRIZE LIST - CHEDDAR 23 NORSTAR CORPORATION 28

CASH PRIZE LIST - SPEC. 27 OFFICERS & DIRECTORS 4

CHEESE STORE 58 PACKALL PACKAGING 16

CHR. HANSEN LIMITED 32 PARMALAT 46

CLASS PRIZES - SPECIALTY 37/39 PAST GRAND CHAMPIONS 41

CLASS PRIZES CHEDDAR 33/35 PRIX EN ARGENT BEURRE 31

CONTROLCHEM 8 PRIX EN ARGENT CHEDDAR 25

CONVENTION PROGRAMME 50 PRIX EN ARGENT SPECIALTÉ 29

CONVENTION REGISTR’N 49 QUADRA INGREDIENTS 12

CUSTOM COEX 10 QUALTECH 18

DIRECTORS' REMARKS 5 R.A. CHISHOLM 52

DSM FOOD SPECIALTIES 55 REISER CANADA 20

DUPONT NUTRITION 40 REMARQUES DIRECTEURS 6

ECOLAB 36 ROYAL WINTER FAIR 24

ENTRY - CHEDDAR 7 RULES AND REGULATIONS 11

ENTRY FORM - BUTTER 9 SANI MARC 30

ENTRY FORM - SPECIALTY 3 SEALED AIR / DIVERSEY 26

FINICA FOODS / LENBERG 22 SHIPPING LABELS 51-54

FORME D'ENTRÉE - BEURRE 16 SPECIAL PRIZES - BUTTER 35

FORME D'ENTRÉE SPÉC. 15 SPECIAL PRIZES - SPECIALTY 37

FORME D'ENTRÉE-CHEDDAR 13 SPECIAL PRIZES CHEDDAR 33

FROMAGEX 60 STATUS ET RÈGLEMENTS 19

GEA WESTFALIA 42 SUPPORTERS OF THE C.O.C.A. 47

GLI PROMOTIONS 44 TRAVELODGE HOTEL 48

HARCO ENTERPRISES LTD. 8 VILUTIS AND CO., INC. 34

58


THE BRITISH

EMPIRE CHEESE

SHOW

Visit the Finest Cheese

Display in Canada

Cheese Sales Bayview Mall

Belleville Ontario

Tuesday, October 31, 2017

to Thursday, November 02, 2017

59


Welcome back to

BLACK BEAR

RIDGE GOLF

COURSE!

PROUD HOSTS:

Central Ontario Cheese Makers

Association Golf Tournament

June 06, 2018

Black Bear Ridge Golf Course

501 Harmony Rd,

Corbyville, ON

K0K 1V0

Phone: (613) 968-2327

60


Documents

89'th ANNUAL CONVENTION & BRITISH EMPIRE CHEESE SHOW