89'th annual convention & british empire cheese show
TRANSCRIPT
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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90’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
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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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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:
ENTRY FORM 2017 - CHEDDAR CHEESE SECTION
Name of Exhibitor:
Street:
City:
Province/State:
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,
Cow’s milk ONLY. 10 lb. or more
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,
Cow’s milk ONLY. 10 lb. or more
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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:
Entry Fee: ($10.00/Class times # of classes) (CDN FUNDS) $
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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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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:
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
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
2017 FORME D’ENTRÉES - SECTION SPÉCIALITÉS
Nom de L’exposant: Reg.# de L’usine:
Adresse:
Ville:
Province/État, Pays:
Adresse de courriels:
Numéro de téléphone: Numéro de Fax.:
Honoraires d'Entré ($10.00/Classe X # de Classes) (Argent CDN) $
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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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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:
Adresse de courriels:
Numéro de téléphone:
Numéro de Fax.:
Reg. #. de L’usine:
Honoraires d'Entré ($10.00/Classe X # de Classes) (Argent CDN) $
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
months of age, 40 lb. or more $100
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
months of age, 40 lb. or more $100
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
mois d'âge, 40 lbs. ou plus $100 et
“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
mois d'âge, 40 lbs. ou plus $100 et
“GARDE”
TROPHÉE
$60 $40
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
CASH PRIZE LIST
SPECIALTY CHEESE SECTION
1’st 2’nd 3’rd
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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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
CASH PRIZE LIST
LISTE DES PRIX EN ARGENT
BUTTER SECTION
SECTION DE BEURRE
1’st 2’nd 3’rd
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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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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.
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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,
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 11: American Style - Chr. Hansen Trophy, awarded to the cheese-
maker with the highest scoring cheese in Class 11.
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-
maker with the highest scoring cheese in Class 14.
CLASS 15: Process Cheese - R.A. Chisholm Memorial Trophy,
awarded to the cheesemaker with the highest scoring cheese in Class 15.
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.
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
45
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
47
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
49
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
SHIP
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52
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
53
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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54
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
SHIP
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55
90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
56
90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
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90’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION