A flavour, an aroma, a unique character.
Every day, the fromagerie Au Gré des Champs transforms milk into cheese. Transferred directly from the farm to the fromagerie, the milk is never more than 12 hours old when it is used. This ensures the milk's integrity. Add to this an artisanal method of cheesemaking and you get beautiful creations through which the Montérégie countryside fully expresses itself.
Au Gré des champs
A farm of avant-garde where the well-being of the animals is key.
Since 2019, the beautiful Swiss Brown have entered their new home. An ultra-modern farm designed by a well-known architecture cabinet. In their new environment, the cows roam freely and the calves have a special area where they can be fed by a nursing cow. All is in place to recreate a natural environment and ensure the well-being of the animals.
This innovative approach comes from Marie-Pier who took over the family farm. Thirty years ago, it was her own father who initiated a major change by converting their farm to organic.
During the summer, the cows graze in the fields that are seeded with fifteen or so flowering plants. In winter they are fed dried fodder. This is why we can say that the milk produced carries the mark of the local landscape all year round.
The farm uses organic farming technics; it carries Écocert Canada certification since 1995.
Number of employees
9 – 5 at the fromagerie, 4 on the farm
50 Brown Swiss cows. 30 lactating, 20 for breeding.
Information and address