Using milk from their own dairy farm, Fromagerie Blackburn crafts delicious farmstead cheeses known for their remarkable quality and consistency. Drawing on her training in biology, Marie-Josée Blackburn oversees every step of the cheesemaking process, ensuring each wheel reaches its full potential, while her brother Nicolas Blackburn, a specialist in sustainable processes, leads production and innovation. Together, this passionate sibling duo blends traditional craftsmanship with green technologies to create outstanding Québec cheeses.
Fun fact: Fromagerie Blackburn is the first cheesemaker in North America to transform whey through methanization, producing energy and water while significantly reducing its environmental footprint.
A fourth-generation family dairy farm, la Ferme ABG Blackburn sits on 750 acres, growing both large-scale crops and fresh vegetables for local markets. With its herd of over 250 Holstein cows, the farm produces exceptional-quality milk reflecting the boreal terroir. This unique milk gives their cheeses a rich and distinctive flavour, the result of careful farming and a deep connection to the land.
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Number of employees16
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Animals250 Holstein cows, including 120 lactating cows
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Information and address4353, chemin Saint-Benoît
Jonquière, (Québec) G7X 7V5
Tél : 418 547-4153
info@fromagerieblackburn.com https://www.fromagerieblackburn.com -
