Organic raclette cheeses from Fromagerie de la Quesne

1,44 kg/scatola

Organic raclette cheeses from Fromagerie de la Quesne

1,44 kg/scatola

Acquista direttamente dal produttore. Nessun Intermediario.
Raccolto limitato e stagionale.
Il Farmer non effettua spedizioni (per il momento) nel Paese selezionato:  Stati Uniti
Specifiche
Contenuto della scatola: 1 scatola contiene 1.44kg di organic raclette cheeses
Razza: Normande, Montbéliarde, Frisonne
4 x Organic Saint-Bray cheese (240g each, wrapped in plastic film): Rubbed at the beginning of the maturing process; fragrant and creamy
2 x Organic Fumé de Bray smoked cheese (240g each, wrapped in plastic film): Cheese with woody notes and a creamy texture
Both cheeses are made from raw milk, animal rennet, salt (1-2%), ferments and matured yeast
Both cheeses lend themselves perfectly to Raclette, gratin recipes, tartiflettes, etc; when eaten in the traditional way, they can add a touch of originality to your cheeseboard
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
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Guardiano dell'ambiente
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Biologico
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Agricoltore giovane
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Piccolo agricoltore
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Azienda familiare
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Accetta visite
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Analisi aggiuntive
Clément Gogol
My name is Stéphane Lefebure, I took over the family dairy farm in La Quesne in 1997, preserving the surrounding bocage and changing to organic farming. I have been involved in agriculture since I was a child and have always lived on the family farm, even during my agricultural studies in Rouen. I love good products and it is very important to me to pass on my knowledge and experience. Mindful of ecology and autonomy in my approach to farming, I started cheesemaking in 2010. Clément Gogol is my partner. He's from the city, with a background in production management and an interest in the impact of people's activities on our society. He joined La Quesne in 2017 following a professional transition. He was looking to get back to a smaller scale of food production, with direct sales. I found in him a project manager capable of helping the farm to grow. I have lived through changes in the profession over the last thirty years, continually adapting the production system to meet expectations, i.e. to reconcile off-farm projects while looking after dairy cows. Over the years, I have been able to devote myself to travelling and getting involved in agricultural and cultural associations (Chair of an association promoting the arts in rural areas, I.CART and former Chair of the Normandy Organic Producers' Network). Clément discovered the world of farm cheesemaking during a work placement in Holland in 2012. Since then, the urge to make cheese has never left him. His studies as an agri-food engineer, followed by various job opportunities, led him to work for industrial units in the agri-food industry as a production manager. Then, one fine day, the urge reappeared. The opportunity to attend a training course about local cheeses in the field, in different workshops (Franche-Comté, Savoie, Italy) to acquire the skills of a master cheesemaker, was the trigger. He is now co-manager of a cooperative of organic producers in Normandy, whose mission is to introduce organic produce to local authorities, such as in schools. His nieces and nephews have the pleasure of being able to taste our cheese in their school canteen, near Rouen! Today, as native Normans, we are working to combine sustainable development and professional fulfilment within a farming project. Our complementary backgrounds and critical thinking are a source of challenge, geared towards building a resilient system. Passing on our production methods and values is also important. Anecdotally, we met through a cider producer who was taking part in a Christmas Market. Clément was looking for a cheesemaking farm and this producer put him in touch with me, as I was looking for a partner. Nowadays, La Quesne, Farm and Cheesemaker, takes part in the very same Christmas Market where the connection was first made. Our days on the farm start at 7 am with the team meeting, which allows us to discuss together and deal with urgent matters. Then our daily routine is started by milking, at 7.30 am and 4 pm, each lasting 2.5 hours. Joining CrowdFarming makes sense for several reasons. Firstly, we believe we share a common ethic based on "producing well" and "eating well". The direct distribution method, straight to the consumer, is in line with our search for a short supply chain. Finally, the platform is an interesting forum for us to express ourselves and to develop the basis of our approach. Together we can advocate for the industry.
Fromagerie de la Quesne
"La Quesne" is the name of our little village (in the Bois-Héroult region). The term means "oak" in old Norman. No one knows when the farm was founded, but it has been around for at least three generations. The farm is located between the Seine and Bray, a landscape of lowlands and small valleys, historically occupied by livestock. The area is made up of bocage (mixed woodland and pastures). Since 2000, we have been planting hedges and fruit trees in the middle of the meadows where our cows graze. The land, which is well suited to grass growth, allows the herd to be fed naturally and exclusively from the farm's own pastures and hay. This is a feature, however, that is tending to disappear as a result of the crisis affecting the dairy farming industry. Farms in the region are specialising and expanding in favour of conventional cereal crops. The main employment area is located 30 km towards Rouen. The local water system allows us to supply water to our cows and clean the milking parlour. As for our crops, which are only used to feed the herd, Mother Nature takes care of their irrigation through rainfall. In this context, our farm seeks to maintain local added value by processing the milk produced. Thus, this activity generates local employment. This base supports other initiatives aimed at keeping La Quesne alive, including organising events for the general public, welcoming schoolchildren and even parties/concerts. All the activities at La Quesne comply with organic agriculture. Livestock manure is used on our fields as a natural fertiliser. Since 2021, a local beekeeper has established hives on-site. We are studying renewable energy solutions to produce electricity and hot water using the sun. The work is divided between a breeding team and a cheesemaking team. We are a team of between 6 and 8 people who cover all the jobs. The workforce consists of 4 employees from the area, 2 partners and often trainees or apprentices from various backgrounds who come to take part in the operations. We are careful to maintain a level of remuneration above the collectively agreed minimum. Thoroughness, professional standards and a friendly atmosphere consolidate our work. We live in tune with nature's rhythms. Firstly, the one imposed by the animals, milked twice a day all year round. Care, feeding and maintaining the quality of their space is important. Grass growth, sowing and mowing are seasonal activities that the weather dictates. Cheesemaking takes place throughout most of the year. Eventually, we want to use all the farm's milk for this purpose. Being a cheesemaker is a demanding job, requiring precise skills. Applying these skills allows the quality of the milk to be enhanced. Without forgetting morning breaks and festive meals, which are essential to farm life. To further enhance our use of resources, the whey from the cheesemaking process is used to feed pigs on the farm. In the future, we intend to plant a large number of new trees, introduce renewable energy and host educational and social projects.
Informazioni tecniche
Indirizzo
Fromagerie de la Quesne, Bois Héroult, FR
Altitudine
0m
La Squadra
4 women and 5 men
Dimensione
97ha
Dimensione della mandria
90
Domande frequenti
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