"These two cheeses are from a Canadian company that has not previously exported to the United States. The company makes some of the best cheeses in the world. Consistent with their Quebecois roots, Fromagerie La Station makes French-style cheeses and they make them better than anyone else on this continent, at least according to a group of 30 judges empaneled to make that decision. Check out Fromagerie La Station online at:https://fromagerielastation.com/en/"
"The American Cheese Society, an organization that has supported cheesemaking in the Americas for over forty years, holds a judging and competition every year where cheeses are evaluated for technical and aesthetic qualities by qualified cheese professionals and dairy scientists. No cheesemaker has ever won twice in a row until this year. Since Fromagerie La Station did it with two different cheeses-beating 1500 competitors each time-you know they must be amazing cheesemakers."
"Raclette de Compton au Poivre won the 2024 Best in Show. This is one of the best raclettes I have ever tried, beating most of the large-production French and Swiss ones by a mile. Raclette is meant to be melted and it smells so good when you heat it up. The center is lined with pink peppercorns, which give you a spicy bite along with the joy of rich oozy butterfat. I want it on some roasted potatoes right now just thinking about it."
Fromagerie La Station of Quebec won back-to-back Best in Show awards at the American Cheese Society competitions with two different cheeses, defeating about 1,500 competitors each year. The company produces French-style cheeses and is exporting to the United States for the first time. The American Cheese Society conducts annual judging by cheese professionals and dairy scientists who evaluate technical and aesthetic qualities. Raclette de Compton au Poivre won the 2024 Best in Show; it melts well, smells strongly when heated, and features a center lined with pink peppercorns that add spicy bite and rich, oozy butterfat. Both winners are expected in store this month.
Read at San Francisco Bay Times
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