TORONTO – (November 23, 2007) – Parmalat Canada announced today that several of the company’s cheeses took top honours at the 2007 Royal Agricultural Winter Fair’s Dairy Products Show in Toronto, Ontario. This marks the second consecutive year that Parmalat’s cheeses have been recognized as best-in-class.

“We’re thrilled that our cheeses did well in so many categories again this year, despite some challenging competition,” says Nash Lakha, President and CEO, Parmalat Canada. “These results reinforce Parmalat’s leadership in the dairy market and reflect our commitment to manufacturing high-quality products that taste great. Congratulations to our dedicated employees – this honour is the direct result of their hard work.”

Building on Parmalat’s history of impressive showings, the company was again awarded the “Grand Champion” trophy for the Mild Cheddar class in the Cheddar Cheese category. All winning cheddars were produced at Parmalat’s Winchester plant in Ontario. Rejean Galipeau, Parmalat’s Cheese Specialist and Master Cheese Maker of the Winchester plant, was also the recipient of the prestigious “Silver Trier Award.”

Parmalat was also victorious in the Variety Cheese category in a number of classes. Highlights include first and second place in the Pasta Filata class for Fromage Mozzarella 20% and 17%, both produced at the Victoriaville plant in Quebec. In addition, two other cheeses helped round out the company’s overall standing. Parmalat’s Brick cheese produced at the Winchester plant ranked third in the “Firm” class, and Feta cheese from the Grunthal plant in Manitoba also achieved a third place finish in the “Interior Ripened” class.