Mr. Speaker, the best cheese in the world comes from Quebec. Le Cendrillon cheese, made since 2005 in Saint-Raymond by La Maison Alexis de Portneuf, a division of the Saputo group, recently won top honours at the 2009 World Cheese Awards. The producer describes Le Cendrillon as an ash-covered goat's milk cheese with an acidic taste that becomes more pronounced as the cheese matures.
The World Cheese Awards are handed out every year at the World Cheese Convention. This British competition has been held for 21 years and it is the largest of its kind in the world. This year, over 150 judges from 24 countries sampled 2,440 different cheeses before awarding their prestigious award.
On behalf of my colleagues in the Bloc Québécois, I want to congratulate the artisans of La Maison Alexis de Portneuf. It is thanks to people like them that Quebec's vibrant agrifood sector has achieved international recognition.