All our delicious cheeses are made from top-quality 100% Canadian milk. Passed down through generations, our know-how allows you to enjoy cheeses made using the same processes as in the past.
When stored in a cool place, the taste of cheddar increases in intensity. It's worth noting that when stored, cheddar can take on the taste of nearby foods. When defrosting, it is preferable to place it in the refrigerator for 24 hours, rather than at room temperature.
Thermized milk is milk that has been heated for 15 to 20 seconds at a temperature of 57°C to 68°C, lower than that used for pasteurization. Potentially pathogenic bacteria are thus eliminated. This technique preserves the aromatic qualities of cheese made from "unpasteurized milk", since heat treatment does not deplete the milk's natural flora. We use this process for our aged cheeses.
Pasteurized milk must be heated for 15 to 20 seconds at 57°C to 68°C, then immediately cooled to 4°C to destroy pathogenic microorganisms and extend the shelf-life. The majority of our cheeses are made from this milk and maintain their good taste.
According to the Fromages d'ici website, a cheese can be defined by a number of taste tags. To help you identify them, we've adapted the Fromages d'ici classification to our own.
