The Sire de Créquy

Monday 26th September 2011.

20 000 cheeses per year

The Sire de Créquy is a full-cream cow’s milk cheese, with a soft pressed pate, and a yellow washed rind. It has the shape of a 10 cm across and 3 cm high cylinder. It weighs about 280 gr and contains 45% of fat.


In 1984 a family of farmers in Créquy (Nord-pas-de-Calais), the Hengelles, decided to diversify its production. That’s why the Sire de Créquy was created.

Now, that cheese is entered in the european standards and the methods of production were improved. The farm is also open to the visitors who want to learn how to make cheese.


The milk is heated to 36°C maximum and curdled. Then the curdled passes through different stages before being salted and put in a room for being relaid during few days. After, it is sent to a 13°C cellar for 4 to 6 weeks, where it is washed 2 times a week.

Choice and tasting

You can cook the Sire de Créquy or taste it alone with an abbey beer.

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