FAQs
Evevrything you need to know about our organic artisanal cheeses
Why are you called 'Three Rapids?'
Our name, Fromagerie des Trois Rapides, honours the beautiful region of the lower Ottawa River, our home. There once were three rapids that roared along the final stretch of this river before it flows into the mighty St-Lawrence: Carillon, Chute-à-Blondeau, and Long Sault. As today you can still find local towns that bear the names of these rapids of old, you can find all three in our boutique!
What are the main stages in the transformation of milk into cheese?
The transformation of milk into cheese involves, for most cheeses, 3 steps: (1) the coagulation of the milk resulting in the formation of a curd; (2) draining the curd, allowing the whey to be expelled from the curd; and (3) ripening, the process of aging.
Is it best to serve cheese chilled or at room temperature?
It is usual practice to serve cream cheeses chilled. However, all other varieties of cheeses are best enjoyed at room temperature offering full flavor, texture, and aroma. The recommended time to remove cheese from refrigerator and let sit at room temperature is 30 minutes before savoring.
What is the best way to repackage our organic cheese?
No matter how well you store your cheese, it will continue to ripen in your refrigerator. It is therefore preferable to keep the original packaging of the cheese to put it away. If you’ve disposed of its original wrapping, place the cheese in waxed or parchment paper, making sure that the paper adheres well to the cheese to prevent it from drying out. Once the cheese is well wrapped, place in an airtight plastic container (ideally with a small opening on the top to let the cheese breathe, otherwise, we recommend opening the box from time to time to air it out). The best place to store your cheese in the refrigerator is the vegetable drawer. That is where the temperature and humidity will be the highest.
How much cheese is usually recommended per person for a raclette or fondue?
For a raclette dinner, you will need about 200g (7 oz) of raclette cheese per person. If you intend on serving cheese fondue as an appetizer, each guest should have about 100 g (3.5 oz) of cheese.
How should I clean my wooden cheese board?
Use hot water and a small amount of mild dish soap, then wash in gentle circular motions with a soft sponge. For stubborn spots, skip the abrasive scouring pad (it'll just chew up the surface more) and opt for long strokes with a stiff dish brush.
