Cheddars

This firm, rindless farmhouse cheese is made with pasteurized milk from the Beauregard farm adjacent to the cheese factory, giving the cheese a superior aromatic quality and subtle flavors specific to the Normandin terroir. Cream-colored, the cheese dough offers a buttery aroma and has a nutty taste that becomes more severe with age. Its texture is melting in the mouth and, the older the cheddar, the more small salt crystals are perceptible to the bite. In addition to enhancing your gratinated dishes, your sauces and even your chillies, these aged cheddars are very well served for dessert, with nuts and chocolate, or even incorporated into a cake. 

La Normandinoise makes 5 types of cheddar depending on the length of aging: 

– L’Albani, cheddar aged 3 months, is named after Yvon’s father. 

– Le Welleymine, a 6 months aged cheddar, is named after Yvon’s grandmother. 

– Le Roméo, a 1-year-old cheddar, is named after Hélène’s grandfather. 

– Le Pépère Paquin, cheddar aged 2 years, as well as Le Pépère Paquin version (RESERVE) aged 10 years, bears the name of Hélène’s great-grandfather.

Cheddars La Normandinoise are available at the cheese dairy and in grocery stores in the Normandin region of Saguenay-Lac-Saint-Jean. 

Category              Firm 

Provenance         Normandin, Québec 

Refining                Unrefined  

Formats                Wedge, + ou – 150 g,

                               quarter wheel,

                               half-weel, wheel  

Fat                           31%

Humidity              39%