Bromont-based La Fromagerie gourmande is set to significantly scale its operations, aiming to increase production eightfold through the installation of advanced industrial pasteurization and packaging equipment. According to owner Alexandre Deslauriers, the expansion includes plans for a new independent production facility and the introduction of lactose-free fresh cheese curds, a niche product currently unique to the company within the Quebec market.
Scaling Production Through Technology
The company plans to transform its output capacity by the end of summer 2024. By integrating a high-performance pasteurization system and industrial bagging equipment, La Fromagerie gourmande expects to increase its daily production volume significantly. Alexandre Deslauriers stated that while major industry players produce approximately 10 000 kg of cheese daily, the new equipment will allow his facility to produce nearly 2,000 kg per day. This infrastructure upgrade will enable the processing of 100 000 liters of milk from local producers each week.
Facility Upgrades and Customer Experience
La Fromagerie gourmande, located on Boulevard de Bromont, has operated for two decades. The planned expansion aims to modernize the site, which currently houses both the restaurant and production areas. A key feature of the renovation is the installation of glass partitions, which will allow customers to observe the cheesemaking process. Construction is slated to begin in the fall of 2024, provided the project remains on schedule.
Future Product Offerings and Market Strategy
Beyond increasing its current volume, the company is targeting new product categories to meet consumer demand. Deslauriers confirmed plans to offer fresh cheese “caillé”—the solid mass formed during early cheesemaking—to customers. Because this stage of production lasts only about 30 minutes, the company is exploring logistics to make this product available, potentially through a drive-thru service.
The company is also looking to expand into aged products, including cheddar and brie, with a goal of implementing these lines before 2029. To support this growth, a separate, independent factory is being considered, with potential locations identified near Highway 10. Deslauriers estimates this facility could be operational within two years, serving both retail grocery outlets and potential future franchisees.
Key Facts About the Expansion
- Production Goal: An eightfold increase in total cheese output.
- Capacity: Processing 100 000 liters of local milk weekly.
- Unique Offering: Currently the only Quebec producer of lactose-free fresh cheese curds.
- Timeline: New pasteurization and packaging systems expected by late summer 2024; potential independent factory within two years.
The strategic shift focuses on maintaining product quality while scaling the business. Deslauriers emphasized that despite the increase in volume, the company’s priority remains the consistency of its products as it transitions from a local establishment to a larger-scale distribution model.