Contents of the box: 1 box contains 1.7kg of cow cheese
1x 1/2 Acajou cheese (1.7 kg, wrapped in paper)
The cows are on the pasture from April to December and graze on an area of approximately 170 hectares
The Acajou is a pressed, uncooked cheese
Its texture is semi hard and its taste reveals aromas of milk and butter; it has a good length in the mouth
The Acajou is delicious when enjoyed as it is, but also when used in dishes such as gratin, fondue or raclette
For preservation, it can stay in the fridge; however, the ideal is to let it air out to reveal its aromas
We have been raising a herd of Salers for 5 generations because we are very passionate about this breed. It is a cow that we love very much, her qualities convince us so much that we can’t even imagine another breed. It is also the cow of our region, the Cantal. As our family has been here for generations, we wanted to perpetuate all these values from generation to generation.
I've been immersed in the farm universe since I was a child. As a child, I was already in love with this Salers cow; I helped my parents with milking, I walked the cows barn’s alleys, mingling with the little calves ...
One day, I decided to leave to learn the butcher's trade but after a few years, the farm called me back!
This is how a normal day on the farm looks like: The day begins for me with the milking of the cows, the first essential step for cheese making, it's a big part of the work that I do together with my son Kévin. Milking is followed by animal care and feeding. Once we are finished with our Salers herd, there is always some outdoor work to be done.
In the meantime, my wife makes the cheeses. The milk is pumped directly from the milking to our little cheese factory where Nathalie adds the rennet, so that the milk turns into curd.
The curd is then stirred and placed in moulds lined with cloth.
We then put the cheeses in the press until the evening when they will have to be turned over and stamped with a seal. Then they are put back in the press until the next day, when they will be removed from the moulds and kept in the cellar. This is where our son Kévin takes over, he really “pampers” the Mahogany; turning, washing the cheeses, rubbing; all sorts of indispensable care so that they age well in the cellar.
Our day will end with a second milking together with my son. My wife’s day also includes serving some customers in our little farm cheese shop.
We would like to join CrowFarming to expand our sales, spread the word about our cheese and promote our products ourselves.
Our farm is called the Gaec CAMBON farm, we work as a family; Jean-Paul, Nathalie, our son Kevin and a full-time employee. The Cambon family has been on this farm for 5 generations.
Our farm is located in Saint-Paul-des-Landes, in the Cantal, at an altitude of 600 m in the Auvergne Volcanoes National Park. The site of the farm is a former leper hospital dating back to the the 1300s. The large buildings on the farm have a very beautiful architecture with a configuration that is very typical for the buildings in the Cantal region.
We cultivate only 6 hectares of wheat to have the necessary straw for the herd. The rainwater is sufficient for our crops, and we also have some streams crossing the farm.
We practice a integrated agriculture: our grass is consumed by the pasturing cows, otherwise it is cut for hay with one or several cuts. We do not use fertilizers or pesticides and we are self-sufficient in terms of animal feeding.
Gaec Cambon, Saint Paul des Landes, FR
1 woman and 3 men
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