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.