Dairy

Foxhill Cheese House has been producing milk for six generations in the lush Annapolis Valley. During the 1960’s more focus was given to dairy production. I remember my father, Hugh, and grandfather, Horace, telling me about delivering milk…

Everyone is a winner when it comes to Free Bird. We winners as we roam free on the farm, the farmer is a winner because we are happy and keep laying the eggs for him; and you are happy eating Free range eggs. Here at, my peeps and I are hatching a…

It was in 2005 that the Fromagerie des Cantons opened its doors to everyone’s delight. Winner of the Prix d’Excellence for the new company of the year, any category, Gala Excellence 2007. ​Honored with 2 Caseus Grand Prizes in 2009 by…

Since 1998, Fromagerie du Pied-De-Vent has been transforming milk from its herd of Canadian cows into tasty cheeses. Come and meet the artisans to learn more about the origins of the cheese-making tradition in Quebec and about current know-how. Don&…

Here at Fromagerie Kapuskoise, we are passionate about cheese and strive to produce high quality products. Kapuskasing and its surrounding areas ​have been so supportive throughout the years and we are ecstatic to see our clientele growing world…

Our story at Fromagerie L’Ancêtre begins in Centre-du-Québec, in 1986, when a number of dairy farmers decided to change their production methods. They wanted to work in an environmentally friendly way and treat the land as a living organism. In…

Fromagerie La Moutonnière brings you cheese made from sheep’s milk from La Moutonnière and milk from Jersey cows from the herd of Marie-Claude and Stéphane Cloutier, two farms located in the mountains of Ste-Hélène-de-Chester. The shape of the…

Fromagerie La Normandinoise is a typically artisanal, farm-based, family-run cheese factory initially from a dairy farm located in Normandin, north of Lac St-Jean, whose history dates back to 1979. In 2006, the couple Hélène Cadieux and Yvon Fortin…

Fromagerie La Station – Since 1928 we have been on Hatley Road. Alfred and Aglae were farmers. For four generations, women and men have returned this land in search of know-how that will turn into cheese. From Alfred Le Fermier to today,…

Founded in 2007, Fromagerie Le Métayer produces Le Métayer cheddar in wheels and grains, Samson d’ici, a semi-soft, surface-ripened cheese, and Exil 1838, a firm, surface-ripened cheese. . The Samson here was created in honor of Louis-Cyr, a…