organic raclette cheeses
Fromagerie de la Quesne

organic raclette cheeses

Out of adoption period
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The project

Adopt a cow from the "Fromagerie de la Quesne" flock in Bois Héroult (France) and receive your organic raclette cheeses at home. Clément will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. As the production coming from one cow is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.

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What do you adopt?

You adopt a cow from our farm in Bois Héroult (France). The livestock farming and our produce have both been certified as organic by the European Union as of 1997. We are two partners with intersecting destinies: Stéphane, the farmer, and Clément, the cheesemaker. We breed Normande, Montbeliarde and Friesian cows. Passionate about the world of cheese, we have created recipes inspired by traditional savoir-faire. The traditional processing of fresh milk, followed by a patient maturing process, provides a distinctive signature to each of our products. Our cows are crossbreeds of all the breeds mentioned above. They are hardy breeds which make them robust and resilient to climatic changes and diseases. They also have a great aptitude for roaming to graze. Our cows are white, black, brown and all variations of these colours! Dairy farming has been carried out for generations in the Normandy bocage. So naturally, our cows are fed solely using the resources from our 100 hectares (250 acres) of land. They graze for 9 months of the year amongst hedgerows and apple trees and also eat hay. We produce this on-site, using a barn dryer. They live in the meadows during summer and in a free-range barn on a bed of straw in winter. All our cattle are born and raised on-site. When the time comes for our cows to retire, we sell them to a local cattle merchant to encourage a short supply chain. Well-bred, well-fed, healthy animals produce milk that is rich in nutrients. Natural hay and straw production methods allow for the presence of lactic flora within the rearing environment. This healthy microbial flora promotes the transformation of milk into cheese and has the ability to eliminate undesirable germs. We process our milk, fresh, raw and whole, as it is given to us by the animals during milking. These elements are the starting point for quality cheesemaking. Buying cheese from La Quesne helps us to preserve biodiversity and employment in our countryside and also allows us to plan new projects for sustainable development. In this way, you are helping to support a model that is based on respect for the environment, animals and people. Our flock has an average age of 6 years, and the maximum lifespan of a cow is about 14 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and we guarantee your delivery from the production of other units. In 2020, we won the Talents Gourmands Normandie competition in the producer category. Your adoption produces an average of 288l of milk each season. With this amount we can produce around 28.8kg of organic raclette cheeses. 20 CrowdFarmers will share the adoption, and each one will receive a box containing 1.44kg of organic raclette cheeses.

What will you receive?

Each season we will send you a box with: 4 x __Organic Saint-Bray cheese __(240g each, wrapped in plastic film) 2 x __Organic Fumé de Bray smoked cheese__ (240g each, wrapped in plastic film) Both cheeses are made from raw milk, animal rennet, salt (1-2%), ferments and matured yeast. The steps that follow are based on traditional methods. The milk is processed in vats and moulded, salted and cared for by hand in the maturing cellar. Each of La Quesne's cheese formulas is the result of our own creativity. It takes between 3 and 9 months of ripening before the results can be enjoyed. __Saint-Bray__ is a fragrant, creamy cheese. It has the special feature of being rubbed at the beginning of the maturing process. Over a period of two weeks, we make sure that we apply a solution made up of salt and ferments to the whole surface of the cheese. Within a few days, an orange colouring appears, then we let the Saint-Bray rest for 2 months, during which time the aromas develop and the rind turns white. Here are some suggestions of how to enjoy it. The Saint-Bray lends itself perfectly to Raclette, gratins, tartiflettes, etc. When eaten traditionally, it can add a touch of originality to your cheeseboard. __Fumé de Bray __is a cheese with woody notes and a smooth texture. It is first matured in our cheese cellars. Then, when we judge that the crust is thick enough, but not too thick, it's time for the final touch. We carry out a smoking process that can last between 12 and 24 hours, using delicate beechwood smoke. The firm texture becomes soft, the cheese becomes brown in colour and full of flavour. Here are some suggestions of how to enjoy it. Fumé de Bray lends itself perfectly to Raclette, burgers, pizzas, etc. As an aperitif, it can be served in cubes or strips. We recommend keeping it in the refrigerator for up to 3 weeks, making sure to retain the plastic wrap provided (to avoid it drying out). Beyond this point, the cheese may start to whiten and the taste may intensify.

When will you receive it?

You will receive your cheeses in mid-December.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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