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Fromages CDA represents more than 200 years of cheesemaking

  • 1943: Saint-Benoît-du-Lac Abbey founds a cheese factory to make a blue cheese called Ermite. Saint-Benoit-du-Lac is now one of the oldest cheese factories in Quebec.  
  • 1981: Fritz Kaiser leaves his native Switzerland and settles in Noyan in the Montérégie region of Quebec. He founds a cheese factory of the same name, which produces award-winning cheeses.
  • 1995: The Dubois family founds Rang 9 in Plessisville. Organic farming practices have been used by two generations of the family and the cows are fed on organic fodder crops.
  • 1996: The Barrette dairy farm has been in the family for four generations when Christain Barrette and Hélène Lessard acquire the farm in 1990. After careful consideration, in 1996, they decide to turn the farm into an artisan cheese dairy.
  • 1998: The family-owned Le P’tit Train du Nord cheese factory began operations in Mont-Laurier in the Upper Laurentians. Their additive-free cheeses are made within 24 hours of milking.  
  • 2001: The Domaine Féodal cheese factory is founded in Berthierville, in the Lanaudière region. Guy, the dairy farmer, shares a love of cheese with his wife Lise and together they start to create a broad range of fine cheeses from the milk they produce.
  • 2004: The Autre Versant artisan cheese factory opens its doors in Hébertville in Lac-Saint-Jean.  
  • 2006: The Blackburn artisan cheese factory is opened by the fourth generation of the Blackburn family, some 80 years after the Blackburn farm was founded by Napoleon Blackburn on Rang St-Benoît in Jonquière.
  • 2007: Fromagerie F.X. Pichet is founded along with the launch of its ripening rooms in Sainte-Anne-de-la-Pérade. The cheese is made from organic milk produced by Michel Pichet’s own farm cows.

Cheese made from real milk

Making a kilo of cheese takes about 10 litres of cow’s milk.

Cows being bigger than sheep or goats produce about 10 times more milk. Goat and sheep milk therefore costs more. So to minimize costs, two types of milk are often used. Cheeses made in this way, such as Soeur Angèle, have a unique flavour.

Different breeds of cows also produce milk with a distinctive flavour. Milk from Holstein cows is not at all the same as Jersey cow milk. And these different flavours are transferred to the cheese.