A PARCEL OF HISTORY
A big success step took from pharmaceutical laboratories to food industry business.
2007 – Those two scientific minds, Brigitte Maillette and Michel Guérin, also have the entrepreneurship fiber and decided to act upon it and took the big step.
As they were working in a private pharmaceutical company, the idea of starting their own business started to come to life. During the maternity leave of their daughter Noémie, they decide to also give birth to a business of their own. Many ideas came and went, but their hart settled on the one we now know; producing artisanal cheeses. But for this dream to take shape, there are a few milestone to cross. First they each get a degree from the Institut de techonologie agroalimentaire of St-Hyacinthe. The necessity to find a proper place to build it comes next.
After a “few” visits and unexpected setbacks…
…The tractor roars to kick off the first apple picking season. Less than six months later, fifty-eight (58) ewes and two (2) ram are welcomed in their new installations. Expansion of the Boutique area, construction of the cheese production spaces: refining rooms, cutting and packaging room and specialised equipment purchases are some of the actions took to create the adequate bases to realize their business. In 2008, everything is in place to start producing the cheeses recipes uniquely elaborated, now signs of the well-deserved fame.
The demand is growing fast, in November 2011, they need to build a second sheepfold to increase to accommodate the increasing number of ewes and lambs.
Five years, several awards and recognitions, later that 2005 vision is now the focus point of their live. No obstacles big enough diminishes those two passionate owners their willpower to pursue their growing success, without any regrets looking back their past.
In 2008, the business was awarded with the first place at the Regional Entrepreneurship Contest, and award winning of the Grand Prix du tourisme in 2009.
The cheeses have not gone unnoticed either: four Caseus prizes and Le Louché has won the first place at the American Cheese Society in 2011. This competition includes cheeses from Mexico, the United States and Canada.
The business keeps on developing, projects are multiplying: increase Berkshire pig cattle breeding, fruit trees plantation, new resistant apple varieties created by graft to eliminate even more pesticide use in the orchard… without knowing the future and where it will land…
