Cheddar Île-aux-Grues (classic)
A rindless, firm cheese, Île-aux-Grues Cheddar has fruit and nut aromas that increase in intensity as the cheese matures. It begins mellow with a supple paste. Medium aged, the paste becomes firmer with melt-in-the mouth, nutty qualities. Fully matured, it features a firm, slightly granular and crumbly paste with pronounced fruity flavours and nice saltiness. Produced with thermized milk, Île-aux-Grues Cheddar is made exclusively with milk from the island’s dairy farms, which gives it its typical “terroir” taste. The cows are partly fed with hay from the island’s shores, with no chemical fertilizers or pesticides. This hay, flavoured by the salty waters of the St. Lawrence River, gives the island’s cheddar its distinctive taste.
| Cheesemaker | Fromagerie Île-aux-Grues |
|---|---|
| Type of milk | Cow milk |
| Type of paste | Firm |
| Type of rind | Surface-ripened |
| Formats | • Fixed weight 9 x 150 g (#11001) |
| Moisture | 39 % |
| M.F. | 31 % |
Distinctions
Food and wine pairing
Red:
Cabernet Sauvignon
White:
Semillon
Technical informations
Origin of milk / Treatment: Unpasteurized cow milk
Ripening: 6 months
Shelf life: 1 year
Ingredients: Made of unpasteurized milk, bacterial culture, salt, rennet, calcium chloride.
Manufacturing : Artisan
Allergen: Milk
Fromagerie Ile-Aux-Grues
The history of the cheese factory is closely linked to agricultural production, the main economic activity of the Island. We are five dairy farmers are part of the cooperative in order to preserve our agricultural heritage and our land. Our farms produce only high-quality milk for cheese. All the milk produced on the island is used by our cheese factory.
