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Master cheesemakers since 1940

Yesterday to today.

1940

Edmond Bergeron starts making cheddar cheese in Saint-Bruno near Lac Saint-Jean with his children.

1956

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.

1989

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.

2001-2006-2012

The facility undergoes three major expansions to meet the needs of its growing market.

2017

Mario and Roger Bergeron, present day owners of Fromagerie Bergeron, undertake a fourth major expansion in order to keep pace with sales.

Our news

September 2018 News

Bergeron cheese makes back to school sandwiches a breeze!

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...

September 2018 News

Delicious veggie-packed pasta salad with Six Pourcent cheese

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,...

June 2018 Prizes won

3 Bergeron cheeses finalists at the 2018 Sélection Caseus competition

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...