The Coups de Coeur Competition was launched in 2016 and rewards the best products on show based on a number of criteria, including their originality, their appearance, how they taste and their texture. 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.
Concours-coups-de-coeur
COUPS DE COEUR

The Coup de Coeur Competition 2022

Voting for the 2022 Coups de Coeur were 16 professionals from all over the world with a shared passion for quality cheeses and dairy products.

The winners were presented at the Cheese and Dairy Products Show 2022, at Paris Porte de Versailles.

A jury of enthusiastic professionals: 

    • Michael Bellissa -Creamery and cheese maker, Fromagerie Bellisson
    • Alain Dubois –President of the Cheese and Dairy Products Show
    • Claude Maret –President of the Fédération ̧des fromagers de France
    • Bastien Bossu –Creamery and cheese maker CQP, Les Folies Fermières
    • Camille Brossard –Cellar manager, Fromagerie Beaufils
    • Virginie Dubois Dhorne–Creamery and cheese makere, La Finarde
    • Samuel Bourdin-LA CITE DU LAIT 
    • Oksana Chernova–Procheese (Ukraine)
    • Gerardo Velasco Flores-Pomona Passion froid
    • Michel Fouchereau-President of the cheese-making class
    • Jeanne Gaffet-La Louve 
    • Sara Lacomba-Storia e Sapori
    • Débora De Carvolho Pereira
    • Marco Lubrano- La Louve
    • Alice Sattanino-Onaf (Italy)
    • Evert Schönhage–Creamery and cheese maker, BurgundischLifestyle (Netherlands)
    • Arnaud Sperat-Czar-Professional cheese maker
    • Susan Sturman-Makers & Mongers
    • Emily Monaco
    • Feriel Adidou-Fromagerie (Algeria)
    • Ahlem Gharbi, Institut Français (Algeria)
    • Roxane Fourgous

Discover the jury's portraits

Discover the 2022 winners: 

GOAT&CHEESE WITH TONKA BEAN AND VERMOUTH - PEREZIN LATTERIA - ITALY

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

FARMHOUSE STIRRED NATURAL YOGURT - FERME DES PEUPLIERS - FRANCE

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.

P'TIT BAECHLER - FROMAGERIE BAECHLER - FRANCE

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

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

“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

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

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

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

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

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

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

P'TIT BAECHLER - FROMAGERIE BAECHLER - FRANCE

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.

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