Agritourism

Fromagerie Bergeron

Saint-Antoine-de-Tilly • Lotbinière
Classique Bergeron Wheel
Boutique Bergeron
Dairy Bar
Dairy Bar
Plateau de fromages Bergeron
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Fromagerie Bergeron

Contact details

3837, route Marie-Victorin
Saint-Antoine-de-Tilly Québec, G0S 2C0
List of itineraries

418 886-2234
1 800 265-9634

bergeron@fromagesbergeron.com

Website

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Description

Our crushes (6)

  • LOUIS CYR

    The champion. Roasted flavour with notes of caramel.

  • LE SIX POURCENT

    Balanced cheese - only 6% fat.

  • LE FIN RENARD

    Delicious surface ripened firm cheese with a washed rind.

  • LE BERGERON CLASSIQUE

    Smooth cheese. Tastes of butter and hazelnuts.

  • FRESH CHEESE CURDS

    Like a bite of freshness!

  • LE BERGERON CLASSIQUE SMOKED

    Cold smoked using natural wood.

In a few words

Firm cheese (Gooda type), unripened or surface-ripened Bergeron Classique, Seigneur de Tilly, Fin Renard, Coureur des Bois, Brin de Gouda, Populaire, Patte blanche, P'tit Bonheur, Le Calumet, Lotbinière, Le 6 %, etc.

For Real!

Fromagerie Bergeron is the only one in the world to produce Brins de Gouda, the recipe is even patented. Naturally lactose-free, it's simply delicious!

Roger Bergeron, Fromagerie Bergeron

Certifications et distinctions

  • The Navigator's Trail

    Schedule and prices

    Schedule

    Cheese counter: open daily, starting at 9 AM Please check seasonal business hours on the website. Visitor service for groups from May to October.

    Articles (3)

    Articles

    Where to eat a good ice cream?

    What goes more with summer than ice cream? Quite frankly, it's the perfect and tasty summertime fun. Do you prefer soft ice cream? the gelato? vegan ice cream? the classic vanilla? Here are our suggestions for tasting frozen happiness.

    Foody Nature Tourist Wanted: The Foodie

    You don’t become a gourmand by choice, it’s a gift that life offers you. My parents always did a lot of cooking at home and the smells, the sounds of meats being cooked as they crackle in the pan and the panoply of flavours have always been a part of my life. And so, it was no great surprise that I ended up becoming a chef, a gourmand and the perfect person to fit the profile of ‘’Foodie Wanted’’.

    Arrêts Gourmands

    Gourmet stops