Upload
others
View
9
Download
0
Embed Size (px)
Citation preview
BRITISH EMPIRE
CHEESE SHOW
CANADA’S OLDEST
DISPLAY OF
CANADIAN &
INTERNATIONAL CHEESE
94’th ANNUAL
2
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
3
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
4
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
5
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
6
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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:
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,
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
8
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
9
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
CLICK HERE TO
LEARN MORE
ABOUT US.
10
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER 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 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.
11
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
12
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.
14
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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:
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
15
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
16
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
17
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
18
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
19
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
20
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.)
22
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.
24
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.
26
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
cheese maker having the highest scoring cheese in Class 2.
CLASS 3: Swiss Cheese - Quadra Ingredients 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
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.
28
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.
29
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
30
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
31
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
32
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER 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 2018-2021
34
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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.
36
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
38
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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 $
40
94’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
Check our web site for store
operating dates!
42
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
SHIP
TO
:
Has
tin
gs C
old
Sto
rage
,
380
Cole
man
Str
eet,
Bel
levi
lle, O
nta
rio
, Can
ada
K8P
3J4
Att
enti
on
: Mr.
Ro
ber
t M
cCre
ary
43
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
44
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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
94’th ANNUAL CENTRAL ONTARIO CHEESEMAKER ASSOCIATION
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
94’th ANNUAL CENTRAL ONTARIO CHEESE MAKER ASSOCIATION
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