Sélection Caseus: The Quebec cheese contest

Contest history

For 26 years, Sélection Caseus has had the mission of rewarding not only the excellence of Quebec cheeses, but also of highlighting the know-how of its artisans. Organized by the Quebec Ministry of Agriculture Fisheries and Food (MAPAQ), this major competition is open to all producers, regardless of the size of their business or the type of cheese they produce. This notoriety acquired over the years translates into a direct impact on consumer demand from its winners while contributing to the development and influence of the industry.

A rigorous evaluation process

Orchestrated by the Institut de technologie agroalimentaire du Québec, the competition brings together some twenty recognized specialists in the field, whose sensory analysis determines the selection of 23 winners in different categories. Cow's, goat's or sheep's milk, no less than 212 cheeses from 45 cheesemakers across Quebec received a thorough evaluation from members of the jury.

The winners of the 2026 Sélection Caseus have been revealed!

The best cheeses in Québec have officially been crowned at the 26th awards ceremony of the prestigious Sélection Caseus competition, held on October 28! Discover the three standout stars of 2026, the recipients of the coveted Gold, Silver and Bronze Caseus awards, along with a selection of cheeses that distinguished themselves among this year’s top winners.

GOLD

Alfred Le Fermier Grand Cru

Fromagerie La Station, Eastern Townships

Crafted using organic farmstead cheesemaking expertise, this treasure made from raw cow’s milk features a cooked pressed paste aged for 20 to 36 months on wooden boards. Its orange-yellow rind releases a woody aroma, while the supple paste reveals remarkable aromatic richness: almond, hazelnut, honey, pear, peach, citrus and caramel, complemented by a delicate hint of beef broth.

Pairs perfectly with:

For more information: Fromagerie La Station

SILVER

Louis Cyr 2 ans

Fromagerie Bergeron, Chaudière-Appalaches

Delicately sweet, its paste bursts with an indulgent combination of burnt caramel and nuts, enhanced by notes of cooked milk. Fine crystals add to the texture, which is both crumbly and creamy. On the finish, a thread of bitterness brings perfect balance and extends the pleasure of tasting.

Pairs perfectly with:

For more information:  Fromagerie Bergeron

BRONZE

Raclette de Compton au poivre

Fromagerie La Station, Eastern Townships

This organic farmstead washed-rind cheese is aged for 60 to 90 days. Its semi-firm, supple and melting paste contains pink peppercorns that gradually release their aromas. Generous notes of butter and hazelnut mingle with a delicately spicy touch, creating a balanced and finely nuanced flavour profile.

Pairs perfectly with:

For more information: Fromagerie La Station

FARMSTEAD CHEESE AWARD

Le Ménestrel

Les Fromagiers de la Table Ronde, Laurentians

Featuring a golden rind with coppery highlights, this organic pressed-curd cheese is aged for more than six months. This maturation allows notes of cream, hazelnut and wild berries to fully develop, creating a subtle balance between smoothness and character.

For more information: Les Fromagiers de la Table Ronde

ORGANIC CHEESE AWARD

L’Ancêtre cheddar 2 ans biologique

Fromagerie L’Ancêtre, Centre-du-Québec

Naturally aged for two years, this firm cheddar develops a slightly crumbly texture, enhanced by the small crystals that are characteristic of its full maturity. Its pronounced hazelnut flavour lingers on a delicate fruity note through the finish.

For more information: Fromagerie l’Ancêtre