Cheesemaker

The Trappist cheeses of Chimay carry on the know-how of the abbey of Scourmont.

3 cheeses

Founded in 1943, the Abbaye Saint-Benoît-du-Lac cheese dairy is an integral part of the life of this Benedictine monastic community in the Eastern Townships.

1 cheese

Founded in the early 20th century, Arrigoni Battista is a family-run Lombard cheesemaker.

1 cheese

A Franche-Comté cheese house associated with the specialties of the Jura Mountains and with cancoillotte.

1 cheese

A family-run Irish cheesemaker known for its marbled and flavoured cheddars.

1 cheese

The Serra family’s farm and cheese dairy, established in Gainago since 1879.

1 cheese

A Savoy-based house specializing in mountain cheeses and Alpine appellations.

2 cheeses

A historic English cheese cooperative, renowned for the great British blues.

1 cheese

A cooperative of farm producers in the Aravis, also known as Le Farto.

1 cheese

Born on Prince Edward Island in 1983, COWS first became famous for its ice cream before creating COWS Creamery and moving into cheese in 2006.

4 cheeses

A brand of the Leduc house, a family-run company from Thiérache specializing in making and ripening Maroilles.

1 cheese

A Norman house founded in 1910 in Livarot, specializing in the great Norman PDO cheeses.

2 cheeses

A Swiss dairy group that works with many cheese dairies and ripening sites across the country.

11 cheeses

Founded in 1994 in Baie-Saint-Paul by Maurice Dufour and Francine Bouchard, the Maison d’Affinage Maurice Dufour is among the pioneers of Quebec’s micro-cheese dairies.

4 cheeses

A Calabrian agricultural cooperative that controls a large part of its supply chain, from animal husbandry to milk processing.

1 cheese

An agroecological farm that controls the entire chain, from forage to ripening.

1 cheese

Annie Boucher, Sylvain Daigle and their son Marc-André now run Ferme MSA, in Lotbinière.

1 cheese

A cooperative bringing together farms from the Basque Country and Béarn.

1 cheese

A West Country cheesemaker specializing in farmhouse cheddar.

1 cheese

In Warwick, the Lemay brothers decided to give the rich milk of their herd of Jersey cows a new purpose by moving into cheesemaking.

1 cheese

A cheese dairy in the heart of the village of Époisses, closely associated with this Burgundy appellation.

2 cheeses

In Jonquière, Fromagerie Blackburn carries on a family farming history spanning four generations.

2 cheeses

The cheesemaking tradition of Isle-aux-Grues goes back to the early 20th century, when the island’s isolation already led families to process their milk on site.

7 cheeses

A Burgundy house that has made regional specialties such as the Brillat-Savarin for several decades.

6 cheeses

A cheesemaker from Cantal that carries on a local tradition dating back to 1928.

1 cheese

The history of Fromagerie du Champ à la Meule is closely tied to the family farm of Martin Guilbault, acquired in 1987 in Lourdes-de-Joliette.

1 cheese

The house of master artisan cheesemaker Dominique Bouchait, Meilleur Ouvrier de France.

1 cheese

Founded in 1998 in the Magdalen Islands, Fromagerie du Pied-De-Vent was born from the desire to showcase an island milk with unique characteristics.

2 cheeses

Fromagerie du Presbytère came to life in 2005 when the Morin family bought the former presbytery of Sainte-Élizabeth-de-Warwick, built in 1936.

10 cheeses

Located in Saint-Joseph-du-Lac, Fromagerie du Verger brings together sheep farming, cheesemaking and an organic orchard on a single estate.

2 cheeses

A master cheesemaker trained in Switzerland, Fritz Kaiser founded his cheese dairy in Noyan in 1981 after settling in Quebec with his family.

3 cheeses

A Burgundy cheesemaker founded in 1946 and specializing in soft washed-rind cheeses.

1 cheese

A cheesemaker from Pélussin known for its particularly creamy pastes.

1 cheese

A family-run house founded in 1947, now in the hands of its fourth generation.

3 cheeses

After more than ten years of experience as a cheesemaker in France and then in Quebec, Simon Hamel launched L’Atelier in 2011 to develop his own creations.

8 cheeses

Founded in Sainte-Hélène-de-Chester in 1992, La Moutonnière was the first Quebec cheese dairy devoted to processing sheep’s milk.

5 cheeses

Fromagerie La Station was officially born in 2004 in Compton, on a farm worked by the Bolduc family since 1928.

8 cheeses

Mario Quirion and Ginette Bégin founded Fromagerie Le Détour in 1999 in Témiscouata-sur-le-Lac, wanting to bring cheesemaking back to a region that had had none for several decades.

2 cheeses

In La Pocatière, Rachel White and Pascal-André Bisson first built up a flock of dairy sheep before moving into processing in 2004 to make better use of their milk.

1 cheese

A cheesemaker founded in 1980 in Penne, in the Tarn, devoted to raw milk goat cheeses from Occitanie.

3 cheeses

Having come from Switzerland to Lac-Saint-Jean in 1983, Marie and Jacob Lehmann passed on to their children their attachment to the land and a family cheesemaking heritage.

3 cheeses

After several years in Switzerland, where he absorbed biodynamic farming among other things, Jean-François Clerson returned to Quebec and began his farm project in the Eastern Townships.

3 cheeses

In Saint-Gédéon, the story of Médard is rooted in six generations of farmers on the same land.

4 cheeses

Missiska grew up around a herd of Jersey cows selected in particular for their A2 milk, naturally rich and particularly well suited to processing.

4 cheeses

A cheesemaker from Fribourg that works with traditional and contemporary regional specialties.

1 cheese

Founded in 2011 by cheesemaker Alain Boyer, Fromagerie Montebello marks his return to a trade he had practised several years earlier.

2 cheeses

Jean-Paul and Marie-Chantal Houde, brother and sister from a farming family in Racine, founded the Bergerie et Fromagerie Nouvelle France in 2010.

8 cheeses