The cheese maker suggests 2 types of aging for her delicious cheddar. After 6 months, the cheese is medium strong 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 Temiscamingue joined the Ark of Taste of Slow Food.
Le Fromage au Village
Raw cow milk
6 months and 2 years
160 g, 1.1 kg, 10 kg
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