Contacts
Address
Canada, Quebec, Saint Bruno, G0W 2L0, 735 Rang 6
Phones of enterprise
management
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When placing an order please inform the manager that you've learned the information on Allbiz! Thank you that you buy on Allbiz!
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When placing an order please inform the manager that you've learned the information on Allbiz! Thank you that you buy on Allbiz!
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About enterprise
Fromagerie St-Laurent, Company
Known throughout the Saguenay-Lac-St-Jean region of Québec, Fromagerie St-Laurent was the lifework of Maurice St-Laurent. Those closest to him saw him as valiant and dedicated, and as a fine example to all.
Born the 14h of August, 1920 in Luceville near Rimouski, Maurice St-Laurent was the third of nine children. His parents, August Saint-Laurent and Eléonore Mongrain, were both entrepreneurs.
During the 1930's, Auguste decided to leave the Gaspé region to live in the beautiful Lac-St-Jean region. He decided to leave behind his old business and buy several local cheese companies scattered around the lake. In total, he acquired five.
In 1940, Maurice Saint-Laurent took over where his father left off. Ten years later, in 1950, he decided to sell most of the local "fromageries" and to keep only the most important, situated on Row ('rang') 3 in Hébertville. In 1953, he took a short break to marry Dolorèrs Brochu, a native of Portneuf county. She bore him six children: Renault, Luc, Yves, Sylvie, Marie and François.
In the month of May, 1972, a terrible fire completely devastated the cheese factory. After summing up the situation, Monsieur Saint-Laurent decided to reconstruct from scratch, and to relocate on "Row 6 North" in Saint-Bruno. An abundance of water, a necessity in the cheese making process was close by and readily available. From this moment on all production became centralized in Saint-Bruno.
In 1982, Maurice Saint-Laurent invested close to a million dollars, to modernize the factory and update machinery used in the making of various cheese products.
And so, at the time of his passing Maurice Saint-Laurent left behind a prosperous enterprise, one that has continued to grow and impact on the region. Today the factory employs over 50 people on a full-time basis, and every year it transforms 12 million litres of milk into various forms of cheese and butter, easily making it one of the two largest "Fromageries" in the Lac-St-Jean. At the helm are Maurice's three sons Luc, Yves and François, continuing a family tradition begun almost a century ago.
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For those with that special taste for old cheddar, ours is aged and matured for 2 to 3 years! Its taste is even more pronounced than the medium cheddar.
Group: Cheddar Chees
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Our hard-pressed, mild cheddar cheese is an integral part of the Saguenay-Lac-St-Jean diet. It is delivered fresh each day, in various formats, including 400 g, 2.27 kg, 6 kg, and from 10 kg to 20 kg. Still the most popular brand of cheddar in the region, you should not settle for anything less...
Group: Cheddar Chees
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As the name suggests, Brick cheese is a also a hard-pressed cheese, molded out of a paste but not cooked. Though similar in appearence, its taste is lighter than the typical cheddar.
Group: Cheese
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Soaked in brine, our "tortillions" are soaked in brine, giving them a slightly salty taste which remains a Québecois favourite.
Group: Cheese
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St-Laurent butter is composed of rich, real cream. It contains 80 fat, 16% humidity and 2 % salt. Our butter is A1 Canada approved and tastes great.
Group: Butter
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Parmesan Cheese is made from a cheese curd paste that has been pressed and cooked. Sold in blocks, it greatly improves the quality of many dishes, including, of course, the many Italian favourites. Our parmasan is sold in all parts of Canada, the United States, and even in Europe in 1000 kg...
Group: Parmesan
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Made with 100 soya oil, our margarine presents itself as a fine alternative to our butter. Made with poly-unsaturated fats, St-Laurent Margarine helps to decrease cholesterol levels and improve health.
Group: Margarine
