BRITISH EMPIRE CHEESE SHOW - cocma.ca

BRITISH EMPIRE

CHEESE SHOW

CANADA’S OLDEST

DISPLAY OF

CANADIAN &

INTERNATIONAL CHEESE

94’th ANNUAL

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94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION

OFFICERS

President Wayne Breau—Saputo

Past President Bob Rowe - Retired

Secretary Wendy Gibbons

Treasurer Alan Gibbons

DIRECTORS

Darcy Carr-Amalgamated Dairies

Thierry Martin-Agropur

Ivan Matte - Saputo

Chris Lavecque- Maple Dale Cheese

CENTRAL ONTARIO

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

Web Site: www.cocma.ca

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94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

MEMBER CHEESE FACTORIES

SUPPORTING THE

CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

Once again, the COCA 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 them, 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 & Belleville, Ontario

WILTON CHEESE INC Odessa, Ontario

CEFQ (CENTRE D’EXPERTISE

FROMAGÈRE DU QUÉBEC Saint-Hyacinthe, Québec

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DIRECTORS’ REMARKS

We are now in our 94’th year, and are excited to be able to celebrate the

end of most Covid-19 restrictions. It has been a difficult year and a half

for everyone. If you suffered the loss of a family member, friend, or asso-

ciate, please accept our condolences.

For the Association, the virus caused the cancellation of the 2020 and

2021 golf tournaments, as well as the cancellation of the 2020 British Em-

pire Cheese Competition and Convention.

The Association, extends a heartfelt “Thank You” to all cheese exhibitors

and a special thank you to donors of prizes, cash donations and trophy

sponsorship,. This makes the British Empire Cheese Competition possi-

ble!

Please note that there are some classes of specialty cheese and both

classes of butter have been eliminated from this year's competition.

As always, the British Empire Cheese Competition and the store will be

in Belleville at the Bayview Mall. We rely on the cheese sales to pay for

cash prizes and trophies awarded to the winners, as well as ongoing oper-

ating funds for the Association.

However, the Annual Convention dinner and awards presentation will be

cancelled once again. There is still uncertainty about gatherings of large

groups.

The announcement of the winners in the Cheese Competition will be

available on our web site, a few days after the judging.

Alan Gibbons

Director / Treasurer

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REMARQUES DES DIRECTEURS

Nous sommes maintenant dans notre 94e année et sommes ravis de

pouvoir célébrer la fin de la plupart des restrictions liées au Covid-19.

Cela a été une année et demie difficile pour tout le monde. Si vous

avez subi la perte d'un membre de votre famille, d'un ami ou d'un asso-

cié, veuillez accepter nos condoléances.

Pour l'Association, le virus a provoqué l'annulation des tournois de

golf 2020 et 2021, ainsi que l'annulation du British Empire Cheese

Competition and Convention 2020.

L'Association remercie chaleureusement tous les exposants de

fromages et remercie tout particulièrement les donateurs de prix, de

dons en espèces et de commandites de trophées. Cela rend possible le

British Empire Cheese Competition !

Veuillez noter qu'il existe certaines catégories de fromages de spé-

cialité et que les deux catégories de beurre ont été éliminées du con-

cours de cette année.

Comme toujours, le British Empire Cheese Competition et le magasin

seront à Belleville au Bayview Mall. Nous comptons sur les ventes de

fromages pour payer les prix en argent et les trophées décernés aux

gagnants, ainsi que les fonds de fonctionnement continus de l'Associa-

tion.

Cependant, le dîner du congrès annuel et la remise des prix seront à

nouveau annulés. Des incertitudes subsistent quant aux rassemble-

ments de grands groupes.

L'annonce des gagnants du Concours de Fromages sera disponible sur

notre site Internet, quelques jours après le jugement.

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 4, 2021. 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 2021 - CHEDDAR CHEESE SECTION

Name of Exhibitor:

Street:

City:

Province/State: Postal /Zip Code:

Country:

Email Address:

Phone No.:

Fax No.:

Reg. No. of Plant:

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

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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https://foodandbeverage.sanimarc.com/

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Name of Exhibitor:

Street:

City:

Province/State/Country: Postal/Zip Code:

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

ster

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

Roquefort, Stilton, etc.

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

lone, Scamorza,

Class 13 - Goat Milk Cheese - Open Class - including ARTISAN

Class 14 - Sheep Milk Cheese - Open Class - including ARTISAN

Class 18 - Light Cheese - Open Class

ENTRY FORM 2021 - SPECIALTY CHEESE SECTION

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CLICK HERE TO

LEARN MORE

ABOUT US.

http://www.finica.com



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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 scan and

email to [email protected].

2. Entry forms and fees, must be sent in by October 4, 2021. Late entries will NOT be

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

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

Ontario, Canada K8P 3J4 (613) 962-9953. Only cheese received prior to 12:00 p.m. on

Wednesday, October 13, 2021 will be accepted.

4. Exhibitors may be required to make a statutory declaration that the cheese exhibited

was 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 17, 2021.

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 ex-

pense, and must be pre-paid.

9. All trophies must be returned in the same condition as presented by September 27,

2021. Repair costs are to be paid by the trophy holder.

10. Only one entry per class per plant is permitted in the Cheddar section.

11. The Cheese 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 disquali-

fied from the show.

12. 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.

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

Champion.

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mailto:[email protected]?subject=Harco

http://www.harcosupply.com/

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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

numérisez et envoyez un courriel à [email protected].

2. Les entrées et les frais doivent être envoyés au plus tard le 4 Octobre 2021. Les entrées en

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

3. Le fromage doivent être envoyé à Hastings Cold Storage, 380 Coleman Street, Belleville,

Ontario, Canada K8P 3J4 (613) 962-9953. Seulement le fromage reçu avant 12h00 le Mer-

credi, le 13 Octobre 2021 seront éligible.

4. Des exposants peuvent être priés de faire une déclaration statutaire que les fromages ex-

hibés ont été faits en mois l'où ils ont été entrés et à l'usine appelée par l'exposant sur le

formulaire d'entrée.

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

cunes 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 dé-

terminera le vainqueur.

7. Le jugement débutera à 9:00 heure du matin Dimanche, le 17 Octobre 2021.

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 27 Septembre 2021. Le coût des réparations sera déboursé par le

détenteur du trophée.

10. Une seule inscription par classe et par plante est autorisée dans la section Cheddar.

11. Si 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.

12. Tous les fromages des classes de spécialités doivent être expédiés dans leur format origi-

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

moins 5 livres (2.27 kg).

13. 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.

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http://www.chr-hansen.com/

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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 4 Octobre 2021. 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: Code Postale:

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

2021 FORME d’ENTRÉE - SECTION FROMAGE CHEDDAR

mailto:[email protected]

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mailto:[email protected]?subject=Response%20from%20COCA%20Booklet

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2021 FORME D’ENTRÉES - SECTION SPÉCIALITÉS

Nom de L’exposant: Reg.# de L’usine:

Adresse:

Ville:

Province/État, Pays: Code Postale:

Adresse de courriels:

Numéro de téléphone: Numéro de Fax.:

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

CLASSES – VARIÉTÉS VARIÉTÉS

ENTRÉS

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

Jack, Muenster

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

Stilton

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

Provolone, Scamorza

Classe 13 - Fromage de chèvre; Classe ouverte - y compris ARTISAN

Classe 14 - Fromage de Brebis; Classe ouverte - y compris ARTISAN

Classe 18 - Fromage Leger; Classe ouverte

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http://www.sealedair.com/



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CASH PRIZE LIST / LISTE DES PRIX EN ARGENT

CHEDDAR CHEESE SECTION / SECTION FROMAGE CHEDDAR

Classes 1'st / 1'iere 2'nd /

2ième

3'rd /

3ième

Classes 1 - 6 Inclusive

Classes 1 - 6 Compris

$75 plus KEEPER TROPHY

$75 et “GARDE” TROPHÉE $60 $40

SPECIALTY CHEESE SECTION / SECTION SPECIALTÉ

Classes 1'st / 1'iere 2'nd /

2ième

3'rd /

3ième

Classes 1 - 18 Inclusive

Classes 1 - 18 Compris

$75 plus KEEPER TROPHY

$75 et “GARDE” TROPHÉE $60 $40

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https://www.quadra.ca/industries/food-ingredients/

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SPECIAL PRIZES CHEDDAR CHEESE SECTION

Lactalis Canada – Balderson Cheese 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 Lactalis Canada – Balderson Cheese

· Grand Champion Banner - donated by Lactalis Canada – Balderson Cheese

· Grand Champion Ribbon & Medal - Lactalis Canada – Balderson Cheese

· Ross Lain Memorial Trophy - donated by Wayne Lain

Reiser – 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 Reiser

· 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.

Fromagex Aggregate Award A cash award of $500, donated by Fromagex 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.)

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http://www.reiser.com/

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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

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

age.

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.

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http://www.packall.com/

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SPECIAL PRIZES SPECIALTY CHEESE SECTION

Quadra Ingredients 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 COCA

Miniature Keeper Trophy - donated by COCA

Grand Champion Banner - donated by COCA

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 cheese maker having the highest aggregate score in classes 13, and 14

(goat and sheep milk cheese)

Keeper trophy donated by Finica Foods Specialties

Cash award of $300 donated by Finica Foods Specialties.

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http://www.cheeseprocesstechnology.com/

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SPECIALTY CLASS PRIZES

CLASS 1: Hard Cheese - JohnsonDiversey Trophy, awarded to the

cheese maker having the highest scoring cheese in Class 1.

CLASS 2: Firm Cheese - Dairy World Foods Trophy awarded to the


CLASS 3: Swiss Cheese - Quadra Ingredients Trophy, awarded to the


CLASS 4: Semi-Firm Cheese - Danisco Trophy, awarded to the cheese

maker having the highest scoring cheese in Class 4

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 9: Flavoured Firm Cheese - Stainless Steel Industries Trophy,

awarded to the cheesemaker with the highest scoring cheese in Class 9.

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

maker with the highest scoring cheese in Class 10.

CLASS 12: Pasta Filata - Quadra Ingredients 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-

maker with the highest scoring cheese in Class 14.

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

cheesemaker with the highest scoring cheese in Class 18.

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http://www.azelis.com/canada

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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

No new Honour Roll Nominees have been identified for

2021. Submit suggestions to any Director for considera-

tion.

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http://www.glipromotions.ca/

mailto:[email protected]?subject=Response%20to%20ad%20in%20COCA%20booklet

http://www.belleville.kkpcanada.ca/

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

CHEDDAR SECTION

Norm Matte Ault Winchester / Parmalat Winchester 1993 - 1997 incl.

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

Production Team St. Albert Cheese 2013, 2014

Jean Bolduc Fromagerie L'Ancetre inc. 2016

Nathan Dueck Bothwell Cheese 2017-2019

Thierry Martin Agropur Quebec 2018

SPECIALTY SECTION

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

Albert Borgo Quality Cheese - New Hamburg 2015

Agropur Agropur Cooperative - OKA 2016

Adam Van Bergeijk Mountainoak Cheese 2017-2019

Hans Weber Stonetown Artisan Cheese 2018

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http://www.diversey.com/

http://www.diversey.com/

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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 2018-2021

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http://www.norstarcorp.ca/

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SUPPORTERS OF THE

CENTRAL ONTARIO CHEESEMAKER ASSOCIATION

Azelis Canada Minotaur Software Ltd.

Black Bear Ridge Golf Course Norstar Corporation

CEFQ Centre Expertise Fromage - Quebec Packall Packaging

Chr. Hansen Limited Quadra Ingredients

Diversey Quadra Ingredients

Ecolab Qualtech

Finica Food Specialties Ltd. R.A. Chisholm

Fromagex Ramada by Wyndham Belleville

GEA North America Reiser Canada

GLI Promotions Sani Marc

Harco Enterprises Ltd. Sealed Air Corporation

Hastings Cold Storage The Intelligencer

KKP Division of Kwik Kopy The Quinte Radio Group

Lactalis Canada Vilutis And Co., Inc.

35


http://www.minotaursoftware.com/

36


Why not advertise in our Convention booklet? The

booklet is distributed in Canada and the U.S.A. We

prepare the booklet so that ads appear on alternate

pages with COCA information, to ensure that ads are

not bypassed.

Your Company can also co-sponsor the Winners Fes-

tival, which is held following the awards banquet.

Companies sponsoring the Winners Festival will have

their names prominently displayed in the banquet

room.

Advertisers and sponsors also receive a free link to

their web site on www.cocma.ca.

Prices are as follows:

Full Page Ad………………………...$ 100.00

Half page Ad………………………...$ 65.00

37


http://www.gea.com/

38


Pourquoi ne pas annoncer dans notre livret du con-

grès?

Le livret est distribué au Canada et aux États-Unis.

Nous le préparons de sorte que les annonces apparais-

sent sur des pages de substitution contenant des infor-

mations COCA, afin d’éviter leur contournement.

Votre entreprise peut également coparrainer le Winners

Festival, qui a lieu après le banquet de remise des prix.

Les entreprises parrainant le Winners Festival verront

leurs noms mis en évidence dans la salle de banquet.

Les annonceurs et les sponsors reçoivent également un

lien gratuit vers leur site Web sur www.cocma.ca.

Les prix sont les suivants:

Pleine page ad - 100 $

Demi-page - 65 $

39


https://www.fromagex.com/ca_en/

40


THE BRITISH

EMPIRE CHEESE

SHOW

Visit the Finest Cheese

Display in Canada

Cheese Sales Bayview Mall

Belleville Ontario

Check our web site for store

operating dates!

41


https://en-ca.ecolab.com/

42


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TO

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old

Sto

rage

,

380

Cole

man

Str

eet,

Bel

levi

lle, O

nta

rio

, Can

ada

K8P

3J4

Att

enti

on

: Mr.

Ro

ber

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cCre

ary

43


https://www.rachisholm.com/

mailto:[email protected]?subject=Response%20to%20the%20ad%20in%20the%20COCA%20booklet

44


ALPHABETICAL LIST OF ADVERTISERS PAGE

AZELIS CANADA 27

BLACK BEAR RIDGE GOLF 48

CHR. HANSEN LIMITED 13

DIVERSEY 31

ECOLAB 41

FINICA FOODS / LENBERG FARMS 9

FROMAGEX 39

GEA NORTH AMERICA 37

GLI PROMOTIONS 29

HARCO ENTERPRISES LTD. 11

KKP DIVISION OF KWIK KOPY 29

MINOTAUR SOFTWARE LTD. 35

NORSTAR CORPORATION 33

PACKALL PACKAGING 23

LACTALIS CANADA – BALDERSON CHEESE 45

QUADRA INGREDIENTS 19

QUALTECH 25

R.A. CHISHOLM 43

RAMADA BELLEVILLE 46

REISER CANADA 21

SANI MARC 7

SEALED AIR CORPORATION 17

VILUTIS AND CO., INC. 15

45


INDEX

Item Page Item Page

ADVERTISEMENT PRICING 36 MEMBER CHEESE FACTORIES 3

ADVERTISERS LIST 44 MINOTAUR SOFTWARE LTD. 35

AZELIS CANADA 27 NORSTAR CORPORATION 33

BLACK BEAR RIDGE GOLF 46 OFFICERS & DIRECTORS 2

C.O.C.A. PAST PRESIDENTS 32 PACKALL PACKAGING 23

CASH PRIZES - ALL 18 PAST GRAND CHAMPIONS 30

CHEESE STORE INFORMATION 40 PRIX EN ESPÈCES - TOUS 18

CHR. HANSEN LIMITED 13 PRIX SPÉCIAUX - CHEDDAR 20

CLASS PRIZES - CHEDDAR 22 PRIX SPÉCIAUX - SPÉCIALITÉS 24

CLASS PRIZES - SPECIALTY 26 QUADRA INGREDIENTS 19

DIRECTORS' REMARKS 4 QUALTECH 25

DIVERSEY 31 R.A. CHISHOLM 43

ECOLAB 41 REISER CANADA 21

ENTRY FORM - CHEDDAR 6 REMARQUES DES DIRECTEURS 5

ENTRY FORM - SPECIALTY 8 RULES AND REGULATIONS 10

FINICA FOODS / LENBERG FARMS 9 SANI MARC 7

FORME D'ENTRÉE - CHEDDAR 14 SEALED AIR CORPORATION 17

FORME D'ENTRÉE - SPÉCIALITÉS 16 SHIPPING LABEL 42

FROMAGEX 39 SPECIAL PRIZES - CHEDDAR 20

GEA NORTH AMERICA 37 SPECIAL PRIZES - SPECIALTY 24

GLI PROMOTIONS 29 STATUS ET RÈGLEMENTS 12

HARCO ENTERPRISES LTD. 11 SUPPORTERS OF THE C.O.C.A. 34

HONOUR ROLL 28 TARIFICATION PUBLICITAIRE 38

INDEX 45 VILUTIS AND CO., INC. 15

KKP DIVISION OF KWIK KOPY 29

46


Plan to join us for the

Annual COCA Golf

Tournament

at

BLACK BEAR RIDGE

GOLF COURSE! (One of the top courses in

Canada!!)

PROUD HOSTS:

Central Ontario Cheese Makers

Association Golf Tournament

June 08, 2022

Black Bear Ridge Golf Course

501 Harmony Rd,

Corbyville, ON, K0K 1V0

Phone: (613) 968-2327

Documents

BRITISH EMPIRE CHEESE SHOW - cocma.ca