
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 -Crémier-fromager, Fromagerie Bellisson
- Alain Dubois –Président du Salon du Fromage et des Produits Laitiers
- Claude Maret –Président de la Fédération ̧des Fromagers de France
- Bastien Bossu –Crémier-fromager en CQP, Les Folies Fermières
- Camille Brossard –Cheffe de cave, Fromagerie Beaufils
- Virginie Dubois Dhorne–Crémière-fromagère, La Finarde
- Oksana Chernova–Procheese(Ukraine)
- Evert Schönhage–Crémier-fromager, BurgundischLifestyle(Pays-Bas)
- Giancarlo Chiancone–en reconversion, Ottanta(Italie)
- Jonathan Deitch-Blogueur spécialisé, M Fromage (USA)
- Jennifer Gaffet-Acheteuse, La Louve
- Agathe Lejeune -Journaliste, Linéaires
- Marco Lubrano-Acheteur, La LouveAlessioMonaco -Professeur, ONAF (Italie)
- Susan Sturman-Formatrice, AcadémieMons (USA)Arnaud Sperat-Czar -Journaliste, Profession Fromager
Discover the 2022 winners:

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

FARMHOUSE STIRRED NATURAL YOGURT - FERME DES PEUPLIERS - FRANCE

P'TIT BAECHLER - FROMAGERIE BAECHLER - FRANCE

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

BARISIAN WITH ST JEAN TRUFFLES - FROMAGERIE DONGÉ - FRANCE

FLEUR DES ALPES - FROMAGERIE MOLÉSON - SWITZERLAND

LE CASGIU DI PECURA - FROMAGES TERROIRS SCPR - FRANCE

BLU'61 ® - LA CASEARIA CARPENEDO - ITALY

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

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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