Since 2011, Fromagerie Kapuskoise has been a dream in the making for François Nadeau. While travelling in Asia, where cheese is scarce, he decided he wanted to pursue cheese making so he would never have to go without it. His new found passion had first brought him to Saint-Hyacinthe (Québec) in 2013 for basic training followed by in-depth training in France from September 2013 to June 2014.
Our artisan cheeses are made using only single sourced and local whole milk from cows, goats and sheeps.
Passionate about cheeses and our heritage, we our proud to honor Kapuskasing and its surrounding areas by naming all of our aged cheeses after lakes and rivers from our region.
At La Fromagerie Kapuskoise, we care deeply about the welfare of the animals that produce the milk, and we choose farms that have the highest standards of feed and care.