Master cheesemakers since 1940
Yesterday to today.
Edmond Bergeron starts making cheddar cheese in Saint-Bruno near Lac Saint-Jean with his children.
Raymond and his brother Égide, both second generation master cheesemakers, buy a cheese factory on the Rang des Plaines in Saint-Antoine-de-Tilly (Meuldor) to make cheddar.
A third generation of cheesemakers builds the factory that stands today. Sylvain, Chantale, Mario and Roger, Raymond and Colombe’s four children, start making Gouda with the signature Bergeron taste while working with their father.
The facility undergoes three major expansions to meet the needs of its growing market.
Mario and Roger Bergeron, present day owners of Fromagerie Bergeron, undertake a fourth major expansion in order to keep pace with sales.
For Marja, creator of the La parfaite maman imparfaite web site, back to school means back to sandwiches! Here are some she thinks will inspire you! Sandwiches are the most basic of basic foods for...
Marja La parfaite maman imparfaite is here to help us out with back to school and the return of the boxed lunch! Here’s her pasta salad that’s sure to please your entire crew! Here’s what Marja says: 180,...
Louis Cyr, a strong cheese made with milk from dry hay fed cows that’s been a multiple award winner over the years, has been named as a finalist in the firm interior-ripened without eyes category. In...