The Coups de Coeur 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.
A panel of professionals will elect after a blind-taste their 10 favourites products.
The food products will be judged on organoleptic properties (shape, appearance, texture, taste...).
Other products (material, equipment and services...) will be judged on a number of criteria: innovation, handling, respect for environment…
COUPS DE COEUR
4 reasons to take part
- Highlight your expertise
- Attract new clients
- Motivate your team
- Benefit from an increased communication during the show
Which products can be registered ?
Your products, services, materials, equipment... The contest is not only for novelties, all products (even those marketed for a long time) can be registered. Products awarded in the 2016, 2018, 2020, 2022, 2024 Coups de Coeur Contest cannot participate for 2026.
Who can take part ?
Exhibitors or co-exhibitors of the 2022 Cheese and Dairy Products Show, french or international.
How will the awarded products be advertised ?
- Before the show: Results will be revealed to the press with a tasting of the awarded products. A dedicated e-newsletters will be sent to visitors. Focus on social networks.
- During the show : Special pages in the official catalogue and pictogram on show maps. Exhibition of the awarded products in a high footfall area. Special display for your stand. Prize giving during the show
The jury 2024
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).
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.
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.
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.
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!
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.
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!
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!
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