Fifteen gold medals for Icaunais producers at the Burgundy Farm Cheese Competition

This Saturday, May 25, the Saint-Germain Abbey hosted, in Auxerre, the 24th edition of the Burgundy Farm Cheese Competition 2024. More than eighty jurors, including the world cheesemaker champion in 2021 Virginie Dubois-Dhorne, tasted and then rewarded the 220 samples in competition.

On the table of the jurors gathered at Saint-Germain Abbey this Saturday, May 25 in the morning, bread, apples and coffee to “reset” taste and smell. And lots of cheese. Goat, cow, sheep, judged on their shape, their color, their texture, their smell, and of course, their taste.

More than 80 jurors gathered this Saturday morning at the abbey. Photo Caroline Girard

In total, 220 samples were presented by 62 producers for this 24th edition of the Burgundy Farm Cheese Competition. “Each table has a president, who will be responsible for writing a summary note, consumers, novices or experienced, cheese experts, cheese makers, restaurateurs…”, lists Claire Duyck, short circuit advisor at the Yonne Chamber of Agriculture.

Among the members of the jury was the world cheesemaker champion in 2021 Virginie Dubois-Dhorne.

15 gold medals for Yonne producers

In around twenty categories (Vézelay, fresh lactic, semi-dry lactic, pressed cheese, soft cheese with washed rind, etc.), cheeses from Saône-et-Loire, Yonne, Nièvre and Côte -d’Or, received a total score out of 20, based on those obtained on the external appearance, the paste, the smell and the flavor. Icaunese cheeses have won fifteen gold medals.

Discover the complete list:

Caroline Girard



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