Cheese is primarily categorized by the type of milk it is made from : cow, goat, sheep or buffalo’s milk, or a mix of them.
Click on one of the categories to know more.
The cheese maker suggests 2 types of aging for her delicious cheddar. After 6 months, the cheese is mediumstrong with a very smooth texture. When aged for more than 2 years, it preserves its creaminess but has a more pronounced flavour. Whether it is aged for 6 months or over 2 years, the Cru du Clocher tastes wonderful, reminding us of the old cheddar from 50 years ago, when every town had a cheese dairy.
Since 2016, the raw milk cheddar from Temiscaming embarked the slow food ark of taste.
Tempranillo based red wine
© Plaisirs Gourmets - 2010
280, rue des Érables, local 602, Neuville (Québec) G0A 2R0