Coups de Cœur Contest
An original creation of the Cheese and Dairy Products Show, the Coups de Cœur competition has been a growing success with exhibitors since 2016.
In 2024, 183 products presented by 84 exhibitors represent the terroir, taste and quality through new products, cheeses and emblematic dairy products, as well as unexpected pairings to be found very soon at your local creamery and cheese shop.
Only 9 products were voted "Coups de Coeur" by a panel of professionals.
COUPS DE COEUR
The Coup de Coeur Competition 2024
Voting for the 2024 Coups de Coeur were 25 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 2024, at Paris Porte de Versailles.
A jury of enthusiastic professionals:
- Feriel Adidou – Fromagerie FADIDOU
- Léo Begin – Fromagerie La Fruitière
- Michael Bellissa – Fromagerie Bellisson
- Samuel Bourdin – La Cité du Lait
- Camille Brossard – Fromagerie Le Fort
- Oksana Chernova – PROCHEESE
- Carle Darney – Lycée des métiers Belliard
- Débora De Carvolho Pereira - Association SerTãoBras
- Chantal de Lamotte – Salon du Fromage et des Produits Laitiers
- Alain Dubois – Salon du Fromage et des Produits Laitiers
- Virginie Dubois Dhorne – Fromagerie La Finarde
- Michel Fouchereau – La Classe fromager MOF
- Roxane Fourgous – Bières et Fromages
- Jeanne Gaffet – La Louve
- Ahlem Gharbi–Institut Français à Alger
- Sara Lacomba–Storia e Sapori
- Régis le Boucher – Fromagerie Histoires et Fromages
- Marco Lubrano–La Louve
- Claude Maret – Fédération ̧des Fromagers de France
- Emily Monaco – Journalist
- Alice Sattanino – ONAF
- Evert Schönhage– Burgundisch Lifestyle
- Arnaud Sperat-Czar – Profession fromager
- Susan Sturman – Makers & Mongers
- Patrice Violette – Lycée des métiers Belliard
Discover the 2024 winners:
OSSAU IRATY - AGOUR - FRANCE (64) - STAND B 059
This PDO cheese from the Basque Country is made from the milk of traditional ewe breeds (Manex tête noire, Manex tête rousse and basco béarnaise) that are fed naturally, with neither GMOs nor silage. Aged on wooden boards for many months, it is remarkably delicate and mild, with subtle notes of hazelnut and dried fruit. Its soft texture, aromatic complexity and length make for an exceptional taste experience. It is also a two-time World's Best Cheese winner at the World Cheese Awards and has won many medals at the Concours Général Agricole (French national agricultural show).
GRUYERE PDO VIEUX-FRIBOURG 15 MONTHS - FROMAGERIE MOLESON SA - SWITZERLAND - STAND J 094
Produced using raw, silage-free milk and traditional methods, Vieux-Fribourg Gruyère PDO stands out because of its 15-month ageing period. This cheese has a delicate, melt-in-the-mouth texture and a fruity taste with hints of roasted hazelnuts. Recognisable by its golden rind, it will delight lovers of hard cheeses. It can be enjoyed with mountain honey for perfect balance on the palate.
TAUPINETTE WITH DILL - JOUSSEAUME - FRANCE (16) - STAND A 086
An innovative creation by Fromagerie Jousseaume, Taupinette (registered trademark) with dill is a flavoured version of its famous farmhouse cheese made from raw goat's milk. Ladle-moulding and a subtle touch of dried dill enhance this new recipe. It will be enjoyed for its smooth, light texture and is ideally paired with a white Pouilly Fumé.
STRAW SAINT-NECTAIRE FERMIER PDO CAVES SORON S.C.P.R. - ETS FROMAGES ET TERROIRS - FRANCE (12) - STAND E 059
This Saint-Nectaire is a pressed uncooked cheese made from whole raw cow's milk. It is farm-produced and matured on straw in natural volcanic cellars. On the palate, it has a melt-in-the-mouth texture and an incomparable taste. It is perfect served unaccompanied, on a cheese platter.
FOURME DE MONTBRISON PDO S.C.P.R. - ETS FROMAGES ET TERROIRS - FRANCE (12) - STAND E 059
A blue-veined cow's milk cheese produced and matured at the Fromagerie du Pont de la Pierre. Cut through its orange rind to reveal a creamy, soft and fragrant paste, with delicate blue marbling. On the palate, it provides a consensual, well-balanced taste that expresses finesse rather than strength. To be enjoyed with good quality rye bread!
200 GR BASKET OF EXTRA-FINE CHURN BUTTER WITH NOIRMOUTIER SALT CRYSTALS BAECHLER - FRANCE (47) - STAND K 066
The extra-fine churned butter with Noirmoutier salt crystals won the jury over because of its exceptional quality, standing out among the competing dairy products. With a fat content of over 85.5%, this butter has a fine texture, a rich yellow colour and a deliciously salty flavour. Perfect for cooking or spreading on toast, this traditional butter is enjoyed for its salt crystals and delicious flavours. To be tasted on a quality baguette!
GOAT MOELLEUX - SCHMIDHAUSER - FRANCE (74) - STAND D 070
New product, the Goat Moelleux is a thermised goat's milk cheese weighing around 1.5 kg. Aged for 6 weeks on a spruce board, it is incomparably soft and creamy. Something new for your 2024 cheeseboards!
BUFAROLO STAGIONATO - QUATTRO PORTONI SRL - ITALY - STAND F 096
Bufarolo Stagionato, a cheese made from Italian water buffalo milk, is new for 2023! This is a washed-rind cheese, created from a paste that is acidified by the temperature of the milk. Its initially chalky texture moistens gradually as it matures. Its rind is carefully tended with water and salt, offering a holistic sensory experience involving both taste and smell that lingers on the palate. Delicious with salad or dried fruit.
SURFIN'BLU - QUATTRO PORTONI SRL - ITALY - STAND F 096
Surfin Blu is a blue cheese made from pasteurised whole water buffalo milk, refined in craft beer. Made with care using milk from the farm's herd, it is produced with Roqueforti penicillium. After curding, cutting and pouring into square moulds, each piece, weighing approximately 4 kg, is salted in brine and aged for about 90 days. The result: a delicate combination of both creamy and pronounced flavours, carefully packed in plant-based paper.
In a few words
"It's a great opportunity to get together with professionals and talk about the products of the moment. It's a great way to share and enjoy each other's company. I appreciate the fact that we don't give notes, but rather "coups de cœur". "
Samuel Bourdin
La Cité du Lait
IN A FEW WORDS
"It was very interesting to see the different sensitivities within the jury. We talked a lot about sensations, smells, textures... Overall, the cheeses were unanimously appreciated. "
Ahlem Gharbi
Institut Français à Alger
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