Farmstead Cheeses : A Quebec Heritage and Delight

What does the new prestigious term “Fromage fermier” mean, and what does it signify for consumers?

The distinctive “Fromage fermier” logo now provides a trusted marker for consumers. It indicates that the cheese meets the Quebec Farmstead Cheese standard and that a rigorous, independent verification process has been completed.

Concretely, this means that:

• Farmstead cheeses are produced by cheesemakers who own only one farm and one cheese dairy in Quebec;
• They handle both the dairy and cheese production themselves;
• The cheeses are made exclusively with milk from the farm’s own herd, on-site;
• The cheesemaking techniques are artisanal and rooted in traditional expertise.

The presence of the Fromage fermier logo is therefore a guarantee of tasting truly distinctive products from Quebec’s terroir. These cheeses are crafted by passionate cheesemakers and have a lively flavor that varies with the seasons and the herd’s diet.

More than just a cheese, Fromage fermier is a cultural heritage you can savor. Behind this designation is Quebec know-how, often passed down from generation to generation, since a farmstead cheese is made by a producer-cheesemaker using traditional techniques and milk exclusively from their own farm. From animal husbandry to the finished product, it is a true artisanal process that gives farmstead cheeses their authentic taste.

To experience farmstead cheeses firsthand, Aliments du Québec visited Sainte-Sophie to meet Les Fromagiers de la Table Ronde. This family farm has been in operation since 1922 and has seen five generations pass through. A passion for nature and animals has been passed down by Joseph Alary, the family’s great-grandfather.

In the heart of the farm, near the old barn and while the cows watch us nonchalantly, Caroline Alary, the granddaughter now responsible for accounting and the herd, shares the story of these unique cheeses—truly a reflection of family unity.

How did the family farm evolve into a cheese dairy?

Today, we are in the fifth generation of the Alary family on the farm. In 2000, the four of us from the next generation wanted to return to our roots, but we needed to find a common project to make space for each of us. That’s when the cheese dairy project was born, and it officially opened in 2003.

How many animals do you manage in your herd?

We have a herd of 65 lactating dairy cows, for a total of 110 animals. All of the animals are raised on the farm.

Would you say that farmstead cheese production in Quebec represents exceptional artisanal know-how?

Yes, because it requires a wide range of knowledge and expertise, from producing feed and grains to raising the animals and mastering cheesemaking. Here, every step of production is managed by a family member.

What are the main steps in cheese production?

Almost all the steps in making our cheeses are done by hand. This includes milking the animals, as well as pasteurization, curdling, draining and molding, unmolding, salting, and aging. The aging process varies depending on the cheese and can last up to two years.

What is your greatest pride as a farmstead producer?

Our greatest pride is having been able to involve so many family members in the business, while respecting each person’s interests and abilities. We are also proud to be able to control production from A to Z—from feed production to milk, cheese, packaging, and sales. Everyone works hard, and we are fortunate to be together.

In the wide world of farmstead cheeses, there is something for every taste! Made from buffalo, sheep, goat, or cow’s milk, farmstead cheeses can be fresh or aged, soft, blue-veined, firm, or semi-firm, with bloomy or washed rinds, made from raw, thermized, or pasteurized milk. There is even farmstead cheese curds!

Currently, nearly 150 farmstead cheeses are certified. Find them on the website: www.fromagesfermiers.quebec.