Contenido de la caja: 1 caja contiene 1.7kg de queso de vaca
1 x 1/2 queso Acajou (1,7 kg, envuelto en papel)
Durante la mayor parte del año las vacas están fuera pastando en una superficie de 170 ha (de abril a diciembre)
"L'Acajou" es un queso de pasta prensada y cruda
Su textura es semidura y su sabor revela aromas de leche y mantequilla; tiene una buena persistencia en boca
"L'Acajou" es delicioso para comer tal cual, pero también cocido, gratinado, fondue o raclette
Para su conservación, puede permanecer en la nevera; sin embargo, lo ideal es dejarlo airear antes de consumir para que revele sus aromas
Farmer con experiencia
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 and its qualities make us not see ourselves breeding 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 world of the farm 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 alleys of the barn, mingling with the little calves ...
One day, I wanted to learn the butcher's trade but after a few years, the farm called me back to it!
Here's how our days at the farm go: The day begins for me with the milking of the cows, the first essential step in the making of the cheese, it's a big part of the work I do with my son Kévin. Milking is followed by caring for the animals and then we take care of feeding them. 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. Once the milk is harvested and sent to the factory, 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 or they will have to be turned over and a print applied and then put back in the press until the next day. Or they will be removed from the moulds and kept in the cellar. This is where our son Kévin takes over, he 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 which we take care of with my son. My wife also takes care of serving some customers at the cheese dairy.
We would like to join CrowFarming to expand our sales, make ourselves better known 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 from the 1300s. The large buildings on the farm have a very beautiful architecture typical of the buildings in the Cantal region due to their configuration.
We sow only 6 hectares of wheat to have the straw necessary for the herd.
We use rainwater for our crops, some streams also cross the farm.
We practice a reasoned agriculture, the grass is consumed in the pasture, otherwise it is cut and harvested to make hay or regrown if there are several cuts. We do not use fertilizers or pesticides and we are self-sufficient in feeding our animals.
Dirección de envío
Gaec Cambon, Saint Paul des Landes, FR
1 mujer y 3 hombres
Tamaño del rebaño
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