Cru du clocher
The Cru du Clocher
made from raw milk
Our classic! A raw milk cheddar cheese aged six months. The cow milk we use is provided by four neighbouring herds, selected for the cows’ alimentation and the microbial quality of the milk. Even though six months is relatively young for cheddar, its taste is medium-strong with a very smooth texture.
Regardless of its curing time, Cru du Clocher has an excellent taste and reminds the cheddars from 50 years ago, when there was a cheese dairy in every village. The golden Cru du Clocher owns its name to its elongated shape, reminding the steeple of the town where it’s manufactured!
“The Cru du Clocher perpetuates Témiscamingue’s local tradition of raw milk cheddars as recognized by Slow Food Foundation’s Ark of Taste catalogue for biodiversity.
The Ark of Taste is an international project of the Slow Food association that aims to catalogue and promote traditional products and good quality biodiversity that is either forgotten or facing extinction in front of food industrialization. Cru du Clocher is currently the only commercialized cheese that follows those designations.”
|Fat / Saturated / Trans||10 g / 6 g / 0.4 g||15% / 32% / 32%|
|Cholesterol||30 mg||10 %|
|Sodium||130 mg||10 %|
|Carbohydrate / Fibre / Sugars||1g / 0 g / 0 g||0 %|
|Vitamin A||35 mg||4 %|
|Vitamin C||0 mg||0 %|
|Calcium||205 mg||20 %|
|Iron||0 mg||0 %|
Our cheese conjugates the nuances of maturity with the boldness of freshness. Manufactured on our peaceful farm in Témiscamingue, Cru du Clocher embodies the smoothness of cow milk and proposes to delicate palates the specific pleasures of a fine cheese!