Kaamps family - Holland
Monday, June 8, 2020 by Amélie
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For several generations, the Nijland family owns the Kaamps estate located in Deurningen in the East of the Netherlands. Originally a small traditional form, Herbert and his wife Yvonne decided to diversify their activities and to produce their first cheese 30 years ago.
Today, the herd is made up of 300 cows and the milking is fully automated. The cheese dairy, although of modest size is ultra-modern.
We started the first importations to Canada with Herbert's daughter Femke and we then kept on developing exclusive cheese recipes.
We are particularly proud of our latest cheese The Maple Whisky Kaamps, which combines the Nijland family's cheese-making expertise with a local Canadian product.
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NETHERLANDS
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Category : Cheesemaker |
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Fromagerie Arnaud - France
Monday, June 1, 2020 by Amélie
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Comté is the very first cheese imported by Les Dépendances and the relationship with Jean-Charles Arnaud has been going on ever since. Together we made the choice of exclusive distribution of the specific Charles Arnaud range across Canada.
Comté Charles Arnaud is matured in the spectacular Fort des Rousses (Jura). An exclusive cellar over 214 meters long is dedicated to the maturation of this specific range. Every single wheel is being given a constant care and selected by Master cheese makers.
The expertise to bring the cheese to its best maturation is so high at Fromageries Arnaud that whatever you are enjoying a 12, 18, 24 or 36 months old Comté, you will always find the flavour profile to meet your highest expectations.
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Category : Cheesemaker |
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Gold Medal for our Reblochon Fermier AOP!
Friday, March 27, 2020 by Nicolas
It is at 1647 meters of elevation, on the Beauregard plateau above the Clusaz (Haute-Savoie), that Jean-Francois Paccard takes us to meet the Veyrat family, our producer of farmstead reblochon, of which each batch is specifically selected for our needs.
It is 8:00 am, Jean-Paul, his wife Françoise and Maxime, their son are all at work already. The 40 cow herd has already left the milking parlor to reach the 52 hectares of luscious grasslands that surround the farm.
Françoise, who has honed her cheese making skills with Jean-Paul's mother, welcomes us to her production area. She has just transformed the morning milk into 80, still dripping, Reblochons. (See photo below).
Maxime, the family farm’s successor, helps his father with farm chores and also helps Francoise in the manufacturing process. As busy as they are, the Veyrats still take time to make their own butter using the fresh cream of the day. The family also makes a small tomme of goat with the production issued from the 15 goats they have, also in high elevation from May to September.
Our Farmstead Reblochons are aged for 10-12 days before they are brought down to Manigod at Jean-Francois and Bertrand Paccard’s facility for the remaining of the ageing process.
As soon as they are delivered, Bertrand takes care of the counting and the quality control of the products which will then, spend approximately 3 to 4 weeks in their underground cellars.
Once they’ve passed through the machine for wetting and polishing, the Reblochon will be carefully placed on boards made from spruce trees of the forests of Haute-Savoie and regularly turned to achieve the perfect shape and ripening.
The Reblochon first appeared in the 13th century in the Thônes valley, in Haute-Savoie. At that time, the farmer was required to give his landlord a portion of his milk production. On the day the owner usually came to collect the milk, the farmer would sometimes only partially milk the herd and the minute the land owner left, the farmer finished the milking. This milk issued of the second milking, had a high fat content and was used to make the cheese they named "Reblochon" because to "re-bloch" in Savoyard means to pinch the udder of the cow a second time.
Category : Cheesemaker |
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