Manufacturing processes

The production of organic products includes specific requirements. In order to be called certified organic, the plant must strictly adhere to the standards set by a recognized certifier.

L’Ancêtre Cheese Factory manufactures organic raw milk and pasteurized milk cheese. The manufacturing of raw milk cheese comprises specific characteristics and standards. Since the milk has not been pasteurized, the cheese has to be kept or held at a temperature of 2°C or more for a period of 60 days or more from the date of the beginning of the manufacturing process, in order to conform to the standards of The Canadian Food Inspection Agency (B.08.030).

The organic raw milk cheese develops different textures and taste depending on the manufacturing process but also according to the length of time of aging. The organic raw milk mild cheddar requires sixty days of aging, the medium cheddar requires six months, the old cheddar requires one year, and the extra sharp requires two and three years, the Swiss Emmental requries two months, and the Parmesan requires twelve months.

Pasteurized cheese represents the majority of the cheese manufactured in Quebec. Hygiene standards do not require a minimum time of maturation, as the potential pathogens have been destroyed by the pasteurization process. The purpose of the aging of the cheese is to develop specific organoleptic characteristics. L’Ancêtre Cheese Factory also manufactures other cheeses such as curd cheese, either in blocks or unsalted. It also manufactures Frugal, which contains 7% m.f., 15% and 20% m.f. Mozzarella, as well as Ricotta.

Supply
For the various reasons mentioned above, the raw material suppliers are selected very carefully. First, the milk used by L’Ancêtre Cheese Factory must only come from certified organic dairy farms. This means that the animals will have had to consume certified organic food which was cultivated without fertilizers or synthetic pesticides. Rules also exist concerning the care and treatment of the cows. In order for a dairy farm to be certified organic, it takes a minimum of four years: three for the transition of the fields and one year for the transition of the herds.

Quality Control
As mentioned before, L’Ancêtre is certified organic by Québec Vrai. This means that the factory is regularly inspected by Quebec Vrai to ensure organic standards are met.

Furthermore, the cheese factory is also inspected by The Canadian Food Inspection Agency. This inspection is mandatory for any manufacturer seeking to sell its products outside Quebec.