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Frequently asked questions

Yes. Our cheeses are made from 100% Canadian dairy products.

No. All ingredients used in the making of our cheeses are subject to an allergen declaration process in which they are determined to be gluten free.

Yes, on some cheeses.

The rind on Le Calumet cheese is deliciously smokey. The washed rind on Fin Renard cheese complements the taste of the cheese wonderfully. As the rind is an integral part of these cheeses, you’ll be missing out on a wonderful range of flavours if you remove it!

We recommend removing wax coatings on cheeses prior to consumption. Though they present absolutely no health risk if accidentally swallowed, the taste and texture of the wax are not relevant to the cheese taste experience. The wax coating on wheels of Bergeron cheese serve as a protective coating only.

Yes, all our cheeses are made from milk which has been pasteurized.

None of our ripened cheeses contain lactose, and they have a stamp that declares as such on the label.

We also produce lactose-free Brins de Gouda cheese, available in Costco stores. Bags of lactose-free Brins de Gouda are also available in our two boutiques and are labelled “lactose free”.

They are quite simply milk powder use in specific proportions for practical reasons of manufacture. Use of modified milk substances in cheesemaking enables standardization of the milk and a consistent product for consumers. No chemical products are ever added.

Furthermore, dairy substances are not imported products. Many are Canadian and some are sourced in Quebec.

In Quebec, Bergeron cheeses are available at all major food retailers as well as in most cheese shops and specialty grocers.

Fresh cheeses are distributed mainly in the Quebec City and Trois-Rivières area, as well as in Costco stores in Quebec City, Montreal, Drummondville and Trois-Rivières and surrounding areas.

Outside Quebec, Costco stores offer one or more of our cheeses depending on the region.

All cheeses can be frozen for a six-month period. The texture may be slightly altered by freezing, but the flavour will stay the same and freezing the cheese will not affect the taste of prepared dishes. Thaw in the refrigerator to minimize the effects of thawing.

In its original packaging, a firm cheese will keep for several months.

During this period the cheese continues to ripen and develops a more pronounced flavour. Once the package is opened, we recommend wrapping cheese in cling wrap to keep it from drying out.

The best place to keep firm cheeses is in the vegetable drawer of your refrigerator, far from any strong smelling foods.

Fresh Brins de Gouda (cheese curds) and Le Populaire cheeses can be stored at a maximum room temperature of 24°C for 24 hours following their production. After this time they need to be refrigerated.

No, none of our products are made using animal rennet. We work exclusively with microbial enzymes.

Unfortunately, Bergeron cheeses are not kosher certified.

Yes. Our Six Pourcent, as its name suggests, is only 6% fat.

Also, cheeses in our light selection contain 50% of the fat of their regular cheese counterparts while preserving all the flavour! They include Le Seigneur de Tilly (15%), Le Calumet Light (14%) and our Classic Light (14%).

This stamp means that the milk used in making this cheese comes from farms that feed their cows primarily dry hay as opposed to silage. We chose this milk as we were inspired by European cheesemaking techniques.

Many of our cheeses have won prestigious prizes in competitions around the world. See the complete list of prize winners in the “Our products” section.

Yes. Our Louis Cyr cheese is aged for a minimum of 9 months.

Our cheeses are ripened between 8 and 36 weeks, depending on the variety.

Yes, our Patte Blanche cheese is made with goat’s milk.

Specialty cheeses

Lactose is a type of sugar naturally present in milk. To remove it, we undertake a step in production called delactification. This step is taken at the start of the process when making a Gouda variety of cheese. When the milk starts to curdle, we remove a part of the lactoserum (also called whey) by rinsing the curd with water.

Following this step, a small amount of lactose is still present in the cheese. During maturation, the remaining lactose is divided by the ferments (bacteria) into two sugars that are easy to digest, namely glucose and galactose. This is why our ripened cheeses have always been lactose free.

This process has characterized our cheeses since we first started making cheese.

Fresh cheese

The process is different for unripened cheeses (fresh cheeses) as they do not undergo a period of maturation. To make a fresh cheese that’s lactose free, we’ve adapted the process of rinsing the curd so as to remove the lactoserum in a way that the lactose is no longer detectable.

Nothing is ever added to cheese to make it lactose free. It all happens naturally during the manufacturing process.

Yes. We use potassium sorbate and natamycin on the surface of our cheeses, as mentioned in the ingredients list.

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