St-Albert Cheese: A must-have for holidays
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.
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.