emplacementPalais des Congrès, MONTREAL
calendrier
April 29th – May 1st, 2026
 
 
 
Reserve your exhibit space Be notified when visitor registration opens

2026 Canadian Cheesemonger Competition

The Best Canadian Cheesemonger Competition, organized by SIAL Canada, returns for its 2nd edition on April 29, 2026, in Montréal. Open to professional cheesemongers from across Canada, this national competition celebrates dairy people behind the counter who bring great cheese to life every day.

Through a series of practical, real-world challenges, the competition showcases craftsmanship, technical skill, product knowledge, and creativity whether you work in a specialty shop, a grocery cheese counter, or a fine food store.

Six candidates will be selected to compete live in front of an expert jury and attendees for the title and national recognition within the Canadian cheese community. This biennial competition alternates with SIAL Canada’s International Cheese Competition, offering a complementary national and international showcase for cheese professionals.

6 candidates | 1 champion

REGISTER Download Rules & Scoring

2024 Grand Champion

Amélie Tendland - Fromagerie Laiterie Charlevoix Inc.

“I’m very proud to have taken part in and won this demanding competition, which put the spotlight on the magnificent profession of cheesemonger. It was an intense and highly formative experience. I am honoured and humbled to represent Canada next year at the Mondial du Fromage in Tours in France. I’ll be spending the next few months preparing for it with rigor and passion”

Yannick Achim

Jury President

A word from the president

“This competition represents a unique opportunity for cheesemongers to showcase their expertise and passion, while elevating the recognition of our profession among the broader food trades. In Canada, thanks to the creativity of artisan cheesemakers and the growing appetite of consumers for fine cheeses, the role of the cheesemonger continues to establish itself within this specialized sector of the food industry. We look forward to discovering the skills and originality of the candidates.”

Why participate ?

This unique opportunity allows you to showcase your talent and elevate yourself in the professional world of cheese. Join us for an event that makes a mark on the Canadian cheese industry.

Highlight your expertise

Demonstrate your expertise and passion for cheese by standing out among the very best in your field.

Expand your network

Build connections with professionals and industry experts, opening up new career opportunities.

Build your reputation

Increase your visibility and strengthen your position as a National recognized expert in the cheese industry.

2026 Prizes & Recognition

By winning the competition, the champion will receive:

  • The Prestigious National Title
    Official recognition as the Best Canadian Cheesemonger 2026, awarded by SIAL Canada – a national distinction you can carry throughout your career and onto the international stage.

  • A $1,000 cash prize to support your professional development and future projects in the cheese world.

  • High-Impact Visibility

    • Interview in Grocery Business magazine, offering visibility with key retail and industry decision-makers

    • Featured across SIAL Canada’s social media channels

    • Highlighted in the SIAL Canada newsletter

    • Mentioned in an official press release shared with Canadian trade media

These prizes not only celebrate your performance in the competition, they also reinforce your status as a leader in the Canadian cheese industry and open the door to further national and international recognition.

Information for Participants

Competition Schedule
  • Competition Date: April 29, 2026 from 10:00 a.m. to 1:00 p.m.
  • Application Deadline: March 23, 2026
  • Announcement of Shortlisted Candidates: March 31, 2026
Admission Criteria

Eligible Candidates:

  • All professional Cheesemongers based in Canada, 18 years of age and older.

 

Required Documents:

    • Your Curriculum Vitae
    • A photo in JPEG format (minimum 300 KB)
    • A short text (minimum 350 words / maximum 500 words) explaining your motivation to participate
    • Payment of a 300 CAD registration fee by credit card

IMPORTANT:

    • All submitted applications are subject to approval by the organizers for eligibility in the national selection competition.
    • Incomplete applications will be automatically rejected.
    • The registration fee is non-refundable, whether the candidate cancels their participation or if the application is not selected by the organizers.
Challenges

1st Challenge: THE CHEESE BOARD
(allocated time: 1 hour)

  • Creation of a themed cheese presentation board : “Cultural Mosaic in Canada”
  • This preparation must be presented on your own serving support, with maximum dimensions of 60 cm x 60 cm x 60 cm.
  • The support must be provided by the candidate and may be prepared prior to the competition.
  • The platter will contain a total of 20 cheeses and will be composed of 10 Canadian cheeses and 10 PDO cheeses including 5 goat, 3 sheep, 7 cow, and one buffalo cheese.
  • The presentation must be created solely through cutting and/or sculpting cheese. All work must be done on-site; no pre-cut or pre-sculpted cheese will be accepted.
  • The cheeses must be brought by the candidates and may be whole wheels or pieces weighing up to a maximum of 1 kg for larger cheeses.
  • Labeling is mandatory and must indicate the product name (cheese name and origin). All necessary labeling materials must be provided by the candidate.
  • Plates, small containers, presentation supports, fresh products, and ingredients are permitted.

 

2nd Challenge: ORAL PRESENTATION BEFORE THE JURY
(allocated time: 3 minutes)

  • Each candidate must select a Canadian cheese of their choice and present it to the jury, including a tasting.
  • The cheese or a 0.500 kg portion will be cut by the candidate and then tasted by each member of the jury.
  • Candidates may speak in the language of their choice: French or English.

 

3rd Challenge: CUTTING
(allocated time: 5 minutes)

  • The candidate has 5 minutes to cut four 0.250 kg (250 g) portions from different cheesesvprovided by the Organizer.
  • The cheeses will be revealed at the start of the event.
  • The candidate must use their ownvtools. Only cheese wires, cheese harps, and knives are permitted.

 

4th Challenge: MCQ, MULTIPLE-CHOICE QUESTIONNAIRE
(allocated time: 20 minutes)

  • Candidates will answer a multiple-choice questionnaire of 20 questions covering general knowledge of cheese making in Canada and PDO cheeses available in Canada.
Scoring

Workstation: 10 points

  • Overall organization (4 pts)
  • Hygiene and cleanliness (3 pts)
  • Use of equipment, cutting skills (3 pts)

Cheese Board: 30 points

  • Choice of products and quality of maturation (5 pts)
  • Compliance with required cheeses (5 pts)
  • Execution of cuts and/or sculptures (5 pts)
  • Labeling (5 pts)
  • Theme interpretation: originality and use of supports (5 pts)
  • Overall artistic appearance: harmony of the layout (5 pts)

Cutting: 20 points

  • Exact weight (5 pts per cut)
  • Weight within ±10 g (3 pts per cut)
  • Weight within ±25 g (1 pt per cut)

Oral Presentation before the Jury:

  • Quality of oral presentation: richness of vocabulary (10 pts)
  • Visual quality of the cheese: originality of the presentation and quality of the cut (5 pts)
  • Organoleptic or sensory quality: jury approval of the tasted cheese (5 pts)

Questionnaire: 20 points

  • 1 point per correct answer.

Partners of the 2026 edition