Fromage au Village
In 1990, we took possession of “Barrette” dairy farm, which has been passed on in the Barrette family for four generations. Following the evaluation of a few prospects, we chose to transform it into an artisanal cheese dairy. On September 26th 1996, the cheese factory opened its doors. At that time, milk produced by the farm was solely transformed into cheese curd, which was distributed locally.
In 1998, following more than a year of trials, we were finally prepared to commercialize the Cru du Clocher cheese. The distribution began through Abitibi-Témiscamingue. A few months later, our association with Plaisirs Gourmets began, by which Cru du Clocher became available in many specialized shops in Québec province.
But on December 18th 1999, misfortune struck: a fire burned the stables and a part of the herd. How to obtain milk in the short-term? We decided to use the milk of chosen neighbours, the selection criteria being the cows’ alimentation and the microbial quality of the milk. Following a short delay to validate the milk’s quality, we resumed the production of Cru du Clocher cheese.
During all these years, we’ve been working to expand our distribution geographically and with new products. In 2012, we opted to produce a soft cheese. From our trials was born Angélus, and Cendré de Notre-Dame took form a few months later. In 2016, Anne Barrette joined the team. She’s interested in carrying on the cheese factory.