St-Al­bert Cheese: A must-have for hol­i­days

The Glengarry News - Glengarry Supplement - - News -

Whether it is to please a friend, a fam­ily mem­ber or some­one who is hav­ing you over for din­ner, St-Al­bert Cheese gift bas­kets are ideal gifts to give for any oc­ca­sion.

They over­flow with good­ness to be savoured in good com­pany.

The bas­kets are com­prised of a cor­nu­copia of St-Al­bert cheeses, crack­ers, spreads and sparkling ciders.

Since 1894, cheese from Fro­magerie St-Al­bert has been part and par­cel of fes­tive gath­er­ings through­out Eastern On­tario and Western Québec.

One of the old­est co­op­er­a­tives in On­tario, the St-Al­bert Cheese Co-op, best known for its curds, has be­come a true re­gional in­sti­tu­tion since found­ing Pres­i­dent Louis Génier and his nine part­ners opened the fac­tory in 1894.

Fe­bru­ary 3, 2013, the fac­tory was de­stroyed by fire but that same year, the co-op­er­a­tive earned the ti­tle of Grand Cham­pion at the 86th edi­tion of the Bri­tish Em­pire Cheese Show, and won two pres­ti­gious awards for its ma­tured cheeses.

Tra­di­tion

In 2014, as the or­ga­ni­za­tion was ready to mark its 120th an­niver­sary, it emerged from its ashes, stronger than ever, with mod­ern fa­cil­i­ties, in­creased pro­duc­tion ca­pac­ity and an iron will, with but one goal in mind: to con­tinue the tra­di­tion by pro­duc­ing the best ched­dars and dairy prod­ucts in the coun­try.

At the same time, its prod­ucts can be pur­chased at more than 2,000 points of sale in the district.

The plant pro­cesses 80,000 litres of milk per day, which comes to 28 mil­lion litres of milk an­nu­ally.

It takes ap­prox­i­mately 10 litres of milk to make 1 kg. of fresh ched­dar.

The milk used to make StAl­bert cheeses es­sen­tially comes from eastern On­tario dairy farm­ers.

There are no hor­mones or an­tibi­otics in the milk used to make St-Al­bert cheeses. The milk that is de­liv­ered is tested for an­tibi­otics. If any trace of such is found, the ship­ment is im­me­di­ately re­jected.

Pro­duc­tion of fresh cheese lasts be­tween five and seven hours, de­pend­ing on the type of cheese.

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