PRESENTATION
Marketing - Where you can find Le Maréchal
Supplied in Switzerland and abroad via a wholesale network, Le Maréchal is
available in most supermarkets and at all good cheese shops.
Annual production at the moment is 275 tonnes of which 135 tonnes are exported,
in particular to Germany, France, the United States and Canada.
The entire production comes from the Rapin family cheese dairy in
Granges-Marnand.
Each cheese wheel has its own identification number.
OPU Le Maréchal
Famille J.-M. Rapin
La Fromagerie
CH-1523 Granges-Marnand Suisse (Vaud - Romandie)
The new production site.
Work on the new production site got under way on November 9th, 2005. Constantly
increasing sales of Le Maréchal encouraged the producer to build a new maturing
cellar, inaugurated in 2003, with a storage capacity for 18,000 cheeses. After
this first stage of expansion, plans for a new dairy plant followed on logically.
If all goes well, the new installations should be brought into service by July
2006. The aim is to transform 4,700,000 litres of milk annually with a maturing
capacity of 30 000 cheeses – respecting at all times the traditional methods
of production and high quality requirements which have earned Le Maréchal’s
success as a genuine traditionally-made cheese.
Background - The origins of Le Maréchal
The origins of Le Maréchal cheese – a ‘tough guy’ with a soft heart - can be
traced back to a union of genius and passion. The genius of a traditional
cheese maker, Jean-Michel Rapin from Granges-Marnand (in the Vaudois river Broye
region) who, well before anyone else, anticipated consumer expectations
regarding genuine quality products. And the passion of a team of dairy
producers who set themselves the challenge of developing and guaranteeing the
originality of a special cheese with a smooth, creamy taste.
As early as the beginning of the 1990s the idea of producing a speciality
different from Gruyère gained ground with the cheese maker from Granges who has
thus found a personal solution to the liberalization of the cheese market in
Switzerland. Le Maréchal’s melt-in-your-mouth texture, subtly impregnated by the
aromas of the herbs rubbed on by hand during the ripening process, immediately
came up to the expectations of gourmets in search of authenticity.
Since 1992, when the first Le Maréchal cheese wheels were maturing in the
cellars of the dairy in Granges, the master cheese maker’s initiative has gone
from strength to strength. Le Maréchal is very popular now and has found pride
of place on the finest tables.
Some history on how the label came into being
From the first samplings of the fine, firm cheese he had just created,
Jean-Michel Rapin set about finding a name which would suit the product’s
independent, original and generous character.
Quite naturally memories of his great-grandfather, Emile Rapin, came back to him.
Emile Rapin lived from 1852 to 1943 in Corcelles-près-Payerne, a Broyard village
where he was the blacksmith, ‘le maréchal-ferrant’ in French. Deeply attached
to his profession, he was remembered by people as an authentic and conscientious
craftsman, a really robust character with a warm heart under rather a tough
skin.
No doubt about it, that particular ‘maréchal’ certainly deserved a capital
letter on the label honouring an illustrious cheese. The ancestor’s craggy face
with his bushy moustache and mischievous expression now adorns a product which
is appreciated as far afield as North America
Production - Producing milk rich in Omega-3
The cheese maker and the producers of the milk for the cheese are bound by a
collective agreement. They set up the Le Maréchal Interprofession Association
and drew up specifications intended to guarantee the quality of the milk in a
production process which respects the cows as well as nature in general. Thus,
each farm must produce a minimum of 80% of its dry fodder. The cows’ diet is
supplemented with Omega-3-rich flaxseed flour (up to 250 grams per kilo),
especially in winter. These essential fatty acids, good for healthy blood
circulation, therefore naturally find their way into Le Maréchal.
Hand-crafted with respect for traditional methods
Delivered twice a day to the dairy, the milk is strictly controlled and tested
on reception. The cultures necessary for its transformation to cheese are
prepared at the diary itself. The standardization is carried out by manual
creaming-off with a skimming ladle and the cheeses are pressed into hemp- or
linen-lined circular wooden moulds. The surface of the cheeses is rubbed with a
mixture of aromatic herbs throughout the ripening process which lasts a minimum
of 130 days. Each cheese wheel has its own ID number and, thanks to the
well-established spirit of openness within the team, the master cheese maker can
make surprise visits to the producers at any time during milking.
Gastronomy
Le Maréchal’s nutritional qualities are comparable with other firm cheeses.
Rich in calcium, it contains the indispensable proteins for healthy bones. The
fact that the cows’ diet is supplemented with flaxseed flour also means that
Omega-3 fatty acids find their way into the cheese.
Recipes
Although Le Maréchal is brilliant company at the finest tables, it never disowns
its humble origins and loves the convivial atmosphere of family meals. It feels
just right in any situation, and gives in to temptation just as naturally up in
the mountains on a picnic napkin as on an embroidered dinner-party tablecloth.
It reveals its full flavour savoured quite simply with some figs or olives and,
to bring out all its charms, why not try it with a glass of delicious white
Chasselas wine.
Simple, easy and so good!
Cheese-lovers keen to give their guests a pleasant surprise should offer them
the "Croûte de la Forge":
Ingredients:
- 500g finely grated Le Maréchal
- 3 fresh eggs
- 2 tbsp cornflour
- 1 dl beer
- Milk
- 3 slices of bread
- Spices: a pinch of freshly-ground nutmeg and pepper
Serves 3
Pre-heat oven to 250°C
Mix the grated Maréchal cheese, eggs, cornflour, beer, pepper and a pinch of
nutmeg in a bowl.
Stir well then pour over the slices of bread you have dipped in milk.
Place in a hot oven for about 15 minutes, till golden brown.
Serve with a salad and a glass of white wine
Enoy your meal !
Le Maréchal's cheese productors
Félix Baertschi - Domaine CRF - 1483 Montet
Between 45 and 50 cows for an annual quota of 350,000 kg.
Between a cowboy and an Indian
Head of a family, with his wife, of five children two of whom are from a
previous marriage, this agricultural engineer (dipl. HES) is responsible for
the management of an estate which he hopes to run as a tenant very soon. In
parallel with his milk production, he grows sugar beet, maize, wheat and
potatoes.
For him, Le Maréchal represents his friends, something to be proud of as well as
an important part of his income.
Eric Bessard - En Carmet - 1521 Curtilles
35 cows for an annual milk quota of 198,000 kg
The wolf is out of the woods
Michel Bessard, married with no children, represents the fourth generation of
farmers on the Carmet estate in Curtilles. Although he admires the wolf for its
independence and love of liberty, what he really prefers in the countryside when
he looks out across his tobacco and cereal crops is the forest – ‘beautiful in
all seasons’. For this farmer who is deeply attached to his land and always
ready to sit down for a ‘fillet mignon’ in morel sauce, Le Maréchal means trust
in the future.
Christian Boeuf – Nicod - 1524 Marnand
Christian Boeuf is associated with Bernard Nicod: 38 cows for an annual quota of
265,000 kg
… and has a good nose for scenting wild mushrooms in the undergrowth, too. He is
married with two daughters and with his wife runs the estate which has been in
the family for more than four generations. Apart from milk production, he grows
tobacco, beet, potatoes, maize and flax, the precious supplement for the cows’
diet.
Bernard Nicod - 1523 Granges-Marnand
Associated with Christian Boeuf: 38 cows for an annual quota of 265 000 kg
An officer in the Swiss army, Christian (and his wife too, by the way…) have
done fine work for their country as they have produced three sons! His
favourite meal : the ‘papet vaudois’, a convivial dish if ever there was one.
And Le Maréchal? « It’s a culture in its own right: its existence has brought
together a whole group of people who, in turn, have become the ambassadors of
our region»
André Dind - En Brit - 1523 Granges-Marnand
12 cows for a quota of 68,350 kg.
André Dind is married with three children and represents the third generation of
farmers on the family estate in Brit where he grows wheat, tobacco and sugar
beet alongside milk production. If he were an animal, he would be a bird; if he
were part of the landscape, he would be a vast plain and if he were a dish, he
would be a vegetable soup. Just like Le Maréchal, André Dind has that genuine,
well-balanced character that is inspired by nature.
Thierry Dubrit - Devant la Ville - 1682 Cerniaz
14 cows for an annual quota of 100,000 kg
Independence and serenity
Married with one child, Thierry Dubrit represents the third generation of
farmers on the family estate in Cerniaz where, together with milk production, he
grows the major crops and breeds poultry. He admires the cat for its
independence, the mountains for their serenity, red meat for its flavour and he
sees Le Maréchal as a reward for his work and a reason to trust in the future.
François Duc - Le Russalet - 1523 Granges-Marnand
13 cows for an annual quota of 61,000 kg
Between the cow and the horse
At 21, François Duc represents the fifth generation of his family to be farming
the family estate which was bought by his great-great-grandfather at the
beginning of the 1900s. Alongside different crops, sheep breeding is one of the
estate’s activities. This young producer loves horses and also enjoys a fondue
for its conviviality and the forest for all its secrets.
Jean-Jacques Estoppey - Le Bochet - 1523 Granges-Marnand
23 cows for an annual quota of 130,000 kg
The conjurer from the hills
Married and a father of three, Jean-Jacques Estoppey organizes agritourism as
well as growing tobacco, beet and wheat. He also fattens up about 200 pigs and
between 6000 and 8000 poultry on the farm. For him Le Maréchal is an excellent
cheese he likes sharing with his friends. They should be careful, however, never
to leave their portion unattended on the table - the conjurer (who enjoys
playing magic tricks as much as fruit deserts) might just spirit it away,
casually, before serving up coffee.
Patrick Gavin-Hadorn - Temont - 1525 Henniez
40 cows for an annual quota of 340,000 kg, associated with André Hadorn.
A meadow full of flowers to shelter a childhood dream
After more than five generations on the family estate and six children with his
wife Loyse, Patrick Gavin is not someone to stop half-way to a dream. To stay
young and keep a make-believe world alive, he likes imagining himself as a
centaur. Real life on the farm includes growing bread-making cereals, fodder
crops, potatoes, rapeseed, beet, maize and milk production for Le Maréchal :
« a unique new Broyard cheese which will soon be an absolute must ». He enjoys
long walks in flowery meadows which change with the passing seasons followed,
when he gets home, by a nice steak served up with pepper sauce.
André Hadorn - 1525 Seigneux
40 cows for an annual quota of 340,000 kg, associated with Patrick Gavin and
Claude Pasche.
Independence and daring
Married and a father of three, André Hadorn has been farming his land in
Seigneux since 1961 growing potatoes, beet and cereal crops. For him, Le
Maréchal is an audacious product, «the best of cheeses», and when he invites his
friends his favourite meal is a convivial fondue.
Stefan Hugi - Le Prin - 1523 Granges-Marnand
45 cows for an annual quota of 300,000 kg.
Boosted by ‘röstis’ and mushroom sauce…
Stefan Hugi, married and father of three, heads an estate where he grows
potatoes, cereals as well as Chinese elephant grass (miscanthus). He
enthusiastically chairs the Maréchal Interprofession Association. He makes a
point of emphasizing that: « It’s a challenge I like fighting for, with a bunch
of enthusiasts, to show we can still do something worthwhile if we all pull our
weight. » This tough guy with a tender heart (rather like Le Maréchal) manages
to combine his work with cycling and his family life. He admits to having a
soft spot for autumnal landscapes and cannot resist a dish of ‘röstis’ and
mushroom sauce (a childhood favourite, apparently).
René Pochon - Les Iles - 1483 Montet
25 cows for an annual quota of 181,000 kg.
The body and the mind
René Pochon is married with four children and is deeply attached to tradition
and the nourishing earth. Just as comfortable playing his Alpine horn as farming
his estate, he gives the impression he has reached perfect mind-body balance.
Everything about him is harmonious as he confides: «If I were an animal, I
would like to be a cow for her character. If I were a landscape, I would choose
Gruyère for its calm. And if I were a meal, I would choose the fondue for its
conviviality.» For him, Le Maréchal is simply … happiness.
Pierre-André Rapin - Vuaz-Séguin - 1562 Corcelles-près-Payerne
19 cows for a quota of 125,000 kg.
Rise above it …
Pierre-André Rapin is married with four children. As the brother of the cheese
maker and the great-grandson of Le Maréchal, he also represents his family’s
third generation on the family estate where sugar beet and cereal crops are
grown. He is happy to be helping to produce Le Maréchal, a quality cheese
which in his opinion immediately brings to mind traditions and an authentic
flavour.
Lucien Rossat - 1524 Marnand - 33 cows for a quota of 220,000 kg
Family and tradition
Lucien Rossat is also carrying on the family tradition on the land. He is
married with three children and represents the third generation on an estate
where they produce potatoes, sugar beet, maize and cereals and fatten up bulls
and poultry. In his opinion, Le Maréchal is a plus for the cheese-producing
sector and for the region as well. |
