The winners of the Coup de Coeur Competition are...

Ewe's milk tomme fresh cream, blue cheese with wine and cranberries, goat cheese with tonka and vermouth, plain yoghurt Here are the 12 Coups de Coeur ( from the Cheese and Dairy Products Show 2022). Launched in 2016 the Coups de Coeur competition rewards the best products according to specific criteria taste, originality, texture, etc... On January 13 a jury of professionals met to test and vote for their 12 favourites out of the 117 products entered. They represent terroir, taste and quality through new products, cheeses and emblematic dairy products, but also unexpected pairings that will soon be hitting the cheesemongers’ shelves.

GOAT CHEESE WITH TONKA BEAN AND VERMOUTH - PEREZIN LATTERIA - ITALY STAND D 071

This cheese, Capra Tonka e Vermouth is a semi-hard goat's cheese, rennet coagulation, aged 5 months, matured with vermouth and tonka bean

BERGKÄSE - ALMA - AUSTRIA STAND E 014

The Bergkäse matured 16 months is a mountain cheese (hard cheese, at least 45% fat in dry matter). It is made with raw milk, from hay milk TSG, lactose-free through the natural maturation process (lactose content: <0,1 g / 100 g), protected designation of origin, matured for at least 16 months;

Packaging: vacuumed.

FARMHOUSE STIRRED NATURAL YOGURT - FERME DES PEUPLIERS - FRANCE STAND E 018

This farmhouse stirred plain yogurt (180 gr) is made from the whole milk of our cows, on a farm with high environmental value where the animals are fed without GMOs. This yogurt was first produced in 2012 and stands out for its creaminess and its unique milky taste.

LE P'TIT BAECHLER - FROMAGERIE BAECHLER - FRANCE STAND D 084

P'tit Baechler is a distinctive and fruity cheese. It is a 3.5 kilo tomme made from pasteurised ewe's milk and matured with Périgord walnut liqueur (4%). The maturing process for this pressed cheese takes at least 12 weeks, but the longer it is matured, the stronger the walnut flavour... within the bounds of reason.

HOLDERSCHATZ 1/2 LAIB - ALMA - AUSTRIA STAND E 014

Vorarlberger semi-hard cheese, at least 50% fat in dry matter made from thermised hay milk, with edible elderflower bark, lactose-free due to the maturation process. Plasticoat banderole not suitable for consumption.

Packaging: vacuumed, 1x ½ cheese wheel in carton

LE P'TI CREUSOIS - FROMAGERE DU BURON - LAITERIE DE LA VOUEIZE - FRANCE STAND B 029

“Le P’ti Creusois” is a thick fresh cream made from French cow’s milk and artisanal lactic ferments.

BARISIAN WITH ST JEAN TRUFFLES - FROMAGERIE DONGÉ - FRANCE STAND D 132

Soft raw milk cheese with a  bloomy rind, cream-enriched with a St Jean Truffle filling. Le Barisien à la Truffe de la St Jean’ is a soft raw cow's milk cheese with a bloomy rind. It is enriched with cream from milk that is used to make a PDO cheese, and filled with St Jean truffles (4.5%). It is packaged in a wooden case, 4 cheeses per case. The production process is manual.

FLEUR DES ALPES - FROMAGERIE MOLÉSON - SWITZERLAND STAND A 118

Fleur des Alpes is a semi-hard cheese, made with thermised cow's milk, washed rind. Matured for 8 months. Fat content/FMD minimum 50%.

LE CASGIU DI PECURA - FROMAGES TERROIRS SCPR - FRANCE STAND D 088

An uncooked pressed cheese, ‘Casgiu di pecura’ is a rustic-looking cheese with a natural striated rind. Made in Haute-Corse from 100% Corsican whole ewe's milk, it is matured for more than 5 months, which gives it a subtle hazelnut flavour, and a texture that is both firm and supple. 

BLU'61 ® - LA CASEARIA CARPENEDO - ITALY STAND C 062

This is a blue cheese made from cow's milk, matured with a delicious Raboso Passito wine and with a cranberry covered rind Marbled notes, but never tangy, pleasant and in perfect balance with the sweetness of the wine notes of the Raboso Ideal for impressing one's guests

VACHERIN MONT D'OR AOP - MIFROMA - SWITZERLAND STAND B 046

Vacherin Mont-d'Or Suisse AOP is an incomparable soft cheese from the Vaudois Jura, a land of deep forests and rich pastures. It has been made by hand for more than 100 years, on artisanal cheese farms. In the silence of the traditional cellars, for 17 to 25 days, no time or effort is spared by the refiners so that it acquires all its smoothness, its delicate flavour, its subtle aromas underlined by an exquisite touch of fine tannins passed on by the spruce bark strap that protects it.

A seasonal cheese, Vacherin Mont-d'Or Suisse AOP can be enjoyed from mid-September to the end of April. It is best eaten at room temperature. Served with a spoon, it then releases all its flavours and displays its very creamy texture.

LE ROI DES CIMES - SPIRIT MARKET VOM CHÄSER - SWITZERLAND STAND A 117

Roi des cimes is a hard cheese. It is matured for 14 months in a natural cave.

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