News - Page 2 of 3 - Fromagerie Bergeron
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May 2018 News

Dairy Bar Now Open!

The Boutique Bergeron dairy bar in Saint-Antoine-De-Tilly is now open! New on the menu: your choice of 8 different dips! Try one of these delicious flavours: Milk chocolate Dark chocolate Caramel...

May 2018 News

Chickpea, mushroom and Le Calumet stuffed baked potato

To celebrate the arrival of spring, we’re super excited to bring you this delicious, exclusive recipe we’ve developed with our nutritionist, Julie DesGroseilliers. It’s a stuffed sweet potato...

March 2018 News

$ 20m modernization plan for Fromagerie Bergeron

Brothers Roger and Mario Bergeron confirmed, on March 29, a $ 20 million investment over four years for the expansion and modernization of their Saint-Antoine-de-Tilly plant. As a result, they will receive...

March 2018 News

In March, Fromagerie Bergeron took part in the Exceldor duo of the month.

It’s a collaboration that showcases the combination of quality Exceldor poultry and delicious Bergeron cheeses. In collaboration with Cinq Fourchettes, discover this grilled cheese featuring the smokey flavour of our Calumet® cheese! https://www.exceldor.ca/fr/recette/161-grilled-cheese-au-poulet-et-au-fromage-le-calumet Le coup de grâce a pour sa part concocted a cheesy chicken and sweet potato casserole...

March 2018 News

A breath of fresh air on the Web!

Fromagerie Bergeron is proud to bring you its new Web site. With a totally refreshed and updated look we’ll be introducing you to our products, our people and the latest Bergeron news as well as current employment opportunities with the company. We hope you enjoy the read!    

February 2018 News

Great news! We’re now SQF certified.

Fromagerie Bergeron is pleased to announce that we’ve achieved SQF level 2 certification (Safe Quality Food Standard Certification) in dairy food processing.    At Fromagerie Bergeron we’ve always pursued our work combining time-honoured cheese making methods with the desire to constantly innovate. Today, with those consumers keenly interested in where their food comes from and how it’s made, we’re embracing...