Use of « Farmstead Cheese » claim in Quebec
Thursday, March 30, 2023 by Nicolas
Message for retail stores based in Quebec
As of April 1st, 2023, the claim « Farmstead Cheese » :
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Can no longer be used to describe our imported farmstead cheese
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Is exclusive to Quebec cheesemakers that have been certified
Please refer to labelling and packaging documentation here (only in avaialble in French)
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Even if the word is no longer on our website and documents, we guarantee that these products :
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are made using traditional techniques
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by a producer
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who exclusively uses milk from his herd
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and processes it on his site
More information available here :
Category : Cheesemaker |
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On your Marc...
Friday, February 10, 2023 by Amélie
Be ready to welcome our new serie of pickels
- Fins
- Extra-fins
- Aigre-doux
- Malossol
- Caviar de cornichons
Discover Maison Marc trough this video
Category : Cheesemaker |
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Cheese fondue
Friday, November 4, 2022 by Amélie
What brings more comfort than cheese fondue ?
INGREDIENTS
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Boiled baby potatoes
Choice of vegetables
Sliced apples and pears
Roughly diced baguette
Choice of charcuteries (Iberico ham, sausages, proscuitto...)
Cornichons and marinated onions
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1,2kg of fondue cheese (3 different ones)
1 garlic clove
3 c. à table of flour
1 c. à thé of cornstarch
1 tasse of dry white wine
Nutmeg, salt and pepper to taste
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PREPARATION
1. Mix the flour and the shredded cheese in a large bowl.
2. Crush and rub the garlic clove on the bottom and sides of your caquelon, then leave it in.
3. Pour in the wine and cornstarch and heat slowly on low heat. Do not boil.
4. Gradually mix in the cheese, stirring constantly making ‘8’ motions using a wooden spoon until the cheese is completely melted. Add the nutmeg. Again, do not boil.
5. Place your caquelon over your fondue heater flame, adjusting it so there is a very slight simmer throughout the meal
6. Salt and pepper to taste
7. Combine your pieces of bread with any of your accompaniments, dip and douse in cheese!
SUGGESTIONS
FONDUE SAVOYARDE
SWISS FONDUE
Category : Receipes |
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