Articles - Fromagerie Bergeron
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October 2019 Prizes won

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...

September 2019 Products

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 ...

September 2019 Prizes won

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...

May 2019 Prizes won

Le Seigneur de Tilly® takes top honours at the international cheese competition by SIAL

Fromagerie Bergeron has the distinct pleasure of announcing that its Seigneur de Tilly® cheese has distinguished itself among many international cheeses competing at the international cheese competition by SIAL on mai 1st. First Prize winner in the low fat cheese category, Le Seigneur de Tilly® is a premium quality light cheese with a butterfat content of only 15%. With its delicate flavour, this lovely cheese brings...

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 delicious Louis Cyr cheese! Awarded in multiple contests in 2018, Le Louis Cyr is an amazing choice. The cheese reveals hints of sweet caramel and candied fruit with a sustained roasted flavour. Le Louis Cyr will certainly...

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. Preheat oven to 163°C (325°F). 2. Cut pears into 12 thin slices. 3. Place pears on a baking sheet lined with parchment paper. Bake 18 to 20 minutes until pear slices are crisp. 4. Top slices with cheese and...