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.
Our news
Two Fromagerie Bergeron cheeses ranked among the very best in the world
Le Calumet® and Le Louis Cyr® stand out at World Cheese Awards Le Calumet® and Le Louis Cyr® put in a spectacular performance at the 2019 World Cheese Awards by winning bronze and silver medals respectively...
The Fall Duo, by Boulangerie St-Méthode
Monterey Jack Grilled Cheese Onion Confit, pear and arugula. Ingredients : 2 slices of La Récolte de St-Méthode hemp bread 5 slices of Fromagerie Bergeron Onion Confit Monterey Jack cheese ...
Le Fin Renard takes top honours at the 2019 Sélection Caseus Awards
Le Fin Renard: one of the very best cheeses in Quebec Fromagerie Bergeron is pleased to announce that its Le Fin Renard cheese has taken top honours at the prestigious 2019 Sélection Caseus...