Fromagerie Bergeron
FR

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

December 2018 Products

Welcome Le Louis Cyr at your Holiday table

Welcome local products at your 2018 Holiday table! Aliments du Québec invites you to serve local beef, duck breast, apples, juices, vegetables, cider and sausages this year… and let’s not forget our...

December 2018 Products

Pear chips with Le Calumet and duck

Preparation: 10 minutes Cooking time: 21 minutes Servings: 12 bites Ingredients 100 g (3 ½ oz.) Le Calumet cheese cut into twelve slices 250 ml (1 cup) duck confit, teased apart 2 pears Preparation 1....

November 2018 Prizes won

5 BERGERON CHEESES HONOURED AT THE 2018 BRITISH EMPIRE CHEESE SHOW

On top of its first prize triumph in the flavoured cheese category, Le Coureur des Bois also won the Reserve Champion Trophy, awarded to the second best specialty cheese across all categories. Le Calumet...