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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

June 2018 News

Les Finesses Bergeron : Dairy Bar Now Open!

The Finesses Bergeron dairy bar in Lévis (Saint-Nicolas) is now open! New on the menu: your choice of 8 different dips! Try one of these delicious flavours: Milk chocolate Dark chocolate Caramel...

June 2018 News

Orzo salad with asparagus and Six Pourcent cheese

It’s easy to make a salad tantalizingly attractive yet still healthy with our Six Pourcent cheese. It adds a hint of salty, slightly acidic sweetness as well as protein to a whole host of salad recipes,...

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...