The first product in the line-up of L'Ancetre Cheese Factory, which is located south of Trois-Rivières, Quebec, and the one for which the firm is still most celebrated, was Cheddar made from organic, unpasteurized cow's milk. The company's story began in 1992, when a group of ten milk producers got together and decided that they wanted to return to traditional methods of agriculture, those that are respectful of nature and the environment. They also realized, though, that modern technology would have to be used to ensure quality and food safety and thus struck a balance. L'Ancetre now offers a range of organic cheeses, some of which are pasteurized, along with organic butter.
To be registered as certified organic, a plant must adhere to strict standards set by the recognized certifier, Québec Vrai in this case. Raw material suppliers are very carefully selected. The milk used only comes from certified organic dairy farms. On such farms, the cows consume certified organic food cultivated without fertilizers or synthetic pesticides, and specific rules must be followed pertaining to their care and treatment.
To comply with Canadian Food Inspection Agency standards, cheeses made using unpasteruized milk must be kept or held at a temperature of at least 2 degrees Celcius for a period of 60 days or more from the date of the beginning of the manufacturing process.
Organic unpasteurized cow's milk cheese develops different textures and tastes depending upon the manufacturing process and the length of aging. Regardless of age, though, the time and care put into the cheese is reflected in its taste. Organic Unpasteurized Mild Cheddar requires sixty days of aging, Organic Unpasteurized Medium Cheddar six months, Old one year, and Extra Old two and three years.
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Time for delivery: 1 to 2 weeks
This certified organic product is made from unpasteurized cow's milk.