Springbank Cheese Co. Crowfoot

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Chaource

Chaource

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Not all cheeses need long periods of maturing. Chaource is a good example. Originally it was sold only fresh or demi-sec (slightly dry). Today people prefer it more matured which gives it a round appearance. It belongs to the white pate family, its strong acidity prevents the heart of the cheese from maturing. It was accepted in the AOC family in 1977. Continue reading “Chaource” »

Brillat-savarin

Brillat Savarin

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“A meal without some cheese is like a beautiful woman with only one eye.”- said the famous gastronome and cookery writer Jean Anthelme Brillat Savarin. Henry Androuet, well known for his important cheese production, chose a triple cream cheese to name after him in the 1930s, in honor of the man who recommended the consumption of cheese at every meal. Continue reading “Brillat Savarin” »

beaufort

Beaufort

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This remarkable cheese was already known in the time of the Romans. It takes about 500 litres (130 gallons) of milk to make a Beaufort of 40/45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. Continue reading “Beaufort” »