Our story
The premise of the Fromagerie du Presbytère began about a hundred years ago with the construction of the first buildings of the Louis d'Or Farm. Now run by the 5th generation of Morins, Jean Morin's four children work there. The farm provides all the milk needed to produce our cheeses.
It was in 2005 that a somewhat crazy idea, let's say, to acquire the presbytery, then for sale, crossed Jean Morin's mind. The founder, a farmer, and now a cheesemaker, has always had a strong affection for his rurality and for the potential actions to keep village centers alive there. One thing led to another, and 7 expansions later, the Fromagerie du Presbytère has become a site including a church, where the cheeses are aged, a shop erected in the village general store and a lively flowerbed where tens of thousands of people pass each year.
Recognized today for its collection of 13 fine cheeses, having won several awards and mentions in Canada, the magic of its site is just as much a talking point. In the category of "seeing is believing" , the Fromagerie du Presbytère is among the popular agri-food stops for its overall experience and the magic that many feel there.
From 2005 to today
2005
2006
2007
2008
2009
2010
2011
2015
2019
2024
Acquisition of the presbytery of Sainte-Élizabeth-de-Warwick.
The first recipe tests will be carried out at a local cheese factory before embarking on the purchase of equipment.
Development work in the presbytery and arrival of the first equipment.
Creation and production of Champayeur cheese.
Creation and production of Blue Elizabeth.
With the Blue of Elizabeth winning several awards, the first expansion of the presbytery was already underway. The Louis d'Or was born.
The production of curd cheese began, initially to meet the demand of the small village community for access to this type of fresh cheese on Fridays. This would lead, a few years later, to the famous Picnic Fridays.
On Fridays, square picnic tables, so that everyone could sit face to face around the table, were made and set up on the parish floor of the presbytery by Jean's brother. Surprisingly, the tables were always full. Gradually, people began to bring their own tables on Fridays. Today, up to a few thousand people visit the cheese shop on summer Fridays.
2nd expansion of the presbytery. Our cheese collection is also growing.
Subsequently, five other expansions will be carried out to accommodate the growth in production. These will include ripening rooms and packaging rooms.
Acquisition of the church to install a majestic maturing room for the aging of Louis d'Or cheeses, which will age there from 9 months to 4 years. The church has retained a small chapel to perpetuate its use. Another wish of Jean Morin.
Acquisition of the Magasin Général, which was originally intended to maintain the liveliness of commerce in the village. Initially, no one had imagined opening the cheese shop there. It was a year later that the logical equation was created. The shop that is now there is full of local products and a huge counter with our cheese collection in the window.
Church expansion. Oops! The small bell towers custom-made to add to the expansion on either side cannot be installed. They have a very special purpose. In winter, they will be installed on the church grounds where people can enjoy raclette or cheese fondue. Reservations sell out in a single day for the season.
Louis d'Or Farm
Jean Morin, 100% dedicated to cheesemaking, entrusts the Louis d'Or Farm into the capable hands of his four children: Thomas, Charles, Alexis, and Éva. All living in the village, it's safe to say that the family synergy between the farm and the cheese dairy is at the heart of this major project.
In preparation for their involvement, they will each complete college training in the agricultural field and, recently, Charles completed training in cheese making.
