FAQ


If you can’t find the information you need on our site, please feel free to share your questions with us. We will be happy to answer them, either in this section or by email.



Are your products really lactose-free?

  

All our “specialty” cheeses are lactose-free and bear a red oval label with the words “lactose-free.” These are Bergeron Classique, P’tit Bonheur, Calumet, Fin Renard, Seigneur de Tilly (15% M.F.), Lotbinière, Patte Blanche (made with goat milk), and Le Coureur des Bois (with cumin).

The only Bergeron cheeses we cannot guarantee are lactose-free are those made fresh daily (i.e. Populaire and Brins de Gouda.) and the Six Pourcent (6% M.F.).


Do your products contain any animal rennet?

No, none of our products contain animal rennet. We only use microbial enzymes.


Are your cheeses kosher?

  Unfortunately, Bergeron cheeses are not certified kosher.


Do your cheeses contain gluten?

We cannot guarantee that our cheeses are gluten-free. Certain ingredients used in the production of all cheeses may contain traces of gluten.


Where can I buy your cheeses?

   In Québec, Bergeron specialty products are sold in major super market chains as well as most of the cheese shops and Fine Food boutiques. The daily fresh products are mainly distributed in the Québec City area and through Costco stores in the Montreal and Trois-Rivières area.

Outside Québec, the Costco offer one or more of our cheeses by region. In Ontario, they are found in several different cheeses shops, and Loblaw's grocery stores.

At your supermarket ask the cheese clerk about their Bergeron Cheese variety which varieties they have in store.

All Bergeron’s products in Calgary!
Discover Bergeron Cheese Shoppe at: 519 1st Street (Main Street), Cochrane AB T4C 1B3, Tel. : 403-923-2494


What are the modified milk ingredients in the list of ingredients?

   We essentially just use milk powder, which is added in certain proportions for practical manufacturing purposes. No chemical products are added.

In reality, the term “modified milk ingredient” covers many products. Health Canada uses the following definition:

“Any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk modified milk ingredients.”

Milk ingredients are not necessarily imported. Many of them are made in Canada, or even right here in Quebec. Using milk ingredients in cheese manufacturing lets us standardize the milk and provide consumers with a consistent product.



What are your mild, medium and sharp cheeses?

Here is how our cheeses rate on a scale of mildest to sharpest.

Mild Brins de Gouda
Populaire
Classique
Patte Blanche
Seigneur de Tilly
Le Six Pourcent
Medium Le P’tit Bonheur
Le Fin Renard
Le Lotbinière
Le Calumet
Sharp Le Coureur des bois


This information should be used only as a guide, since our cheeses are not made from a single recipe and are aged for varying periods to accentuate flavor. Le Coureur des bois, for example, is our strongest cheese because it contains spices, while our Patte Blanche is made with a recipe similar to our Classique, but tastes different because it is made with goat milk.