Our Origins
The journey of St-Albert, from its founding in 1894 to today, is a remarkable story. Today, as we celebrate more than a century of cheese production and community commitment, the St-Albert cooperative stands as an example of perseverance, determination, vision, and collective effort.
1894-1939
1894
The “St-Albert Co-operative Cheese Manufacturing Association” was founded on January 8, 1894. The cooperative association’s purpose was to produce cheese. The number of directors in the first year was ten: Louis Génier, president; Josephe Forgues; Moïse Cheffer; Joseph Labelle, fils; Anotine Quesnel; Joseph Pinsonneault; Godfroy Clément; Jean Baptiste Ouimet; Cyrille Richer; and Adrien Trudeau.
1939
After 45 years of operation, the cheese factory produces 244 310 pounds of cheese per year, approximately 1.2 million litres of milk.
According to the history books, there are 28 members : Albert Cayer, Napoléon Gauthier, Alaric Bourgeois (Emile), André Clément, LucienCayer, Arthur Auprix (Ovila), Constant Guérin (Albert), Armand Piché,Sylvio Benoit, Mastaï Raymond, Léon Quesnel (Gérald), Hector Bourgeois,Napoléon Cayer, Léonide Bourgeois, Joseph A. Auprix, André Bourgeois, VictorQuesnel, Naphtalie Piché, Procule Richer, Armand Quesnel, Joseph Ouimet(Léo), Adélard Rochon, Aurel Cayer, Donat Ouiment, Louis Bourgeois (Alphonse),Albert Brunet (Jean Génier), Emmanuel Forget et Arthur Grégoire.
Fromagerie #743
1940-1950
In 1949, the St-Albert cheese factory was surrounded by six other creameries: St. Adrien in the 8th concession; the creameries on the 6th and 7th concessions; Mayerville; the 8th concession of Moose Creek; and Lafrenière. A committee was formed to merge these creameries with St-Albert.
Centralization and construction
The move toward centralization looked promising after member meetings in each creamery began in autumn 1948. Inspectors approved the project, visits were made to modern creameries in Ontario and Quebec, and a trip to Toronto secured funding. Land was purchased from Mastaï Raymond and Jeanne Sabourin, and construction of a new factory began in summer 1949.
The 126 members became volunteer workers, and the creamery grew almost like a mushroom. The new plant opened on June 6, 1950.
New Factory.
Expanded Innovation.
1950-1970
During the first ten years of production in the new plant, the board of the new Cooperative Milk Plan was chaired by Aurel Cayer, Henri Bourgeois, Jacques Landry, and Gérald Quesnel.
In 1954, the cooperative invested in new equipment and continued to scale production.
The 1960s were marked by renewal, renovation, and modernization. Early on, they acquired a 40,000-pound stainless steel vat, two automatic presses, an air compressor, a clarifier, a curd-cutting mill, a pasteurizer, a butter churn, a water purifier, and a refrigerator for butter and cheese.
Adapting & growth
1970-1979
From April 1, 1970, the Ontario Milk Marketing Board (O.M.M.B.) took control of milk.
St-Albert continued it's investments and purchase an industrial washing machine for the 40 lb moulds, as well as a new stainless steel vat, capable of holding 40 000 liters.
St-Albert in 1978
The cooperative provided 25 full-time jobs plus seven part-time summer positions.
GROWTH
THROUGH TREPIDATION
1980-1989
In 1983, the name “Cooperative Milk Plan” was dropped in favor of “Fromage St-Albert Cheese.”
Production was 90% cheddar and 10% specialty cheeses, such as Colby, Farmer’s, and Mozzarella, which the creamery added to its dairy range in 1985, followed by “New Process” in 1986.
Growing popularity
St-Albert’s fresh cheese was so in demand that the cooperative could not keep up. Its reputation drew tourists from across Canada and parts of the United States.
Community focus
& growth
1990-2012
1994
In 1994, St-Albert celebrated its centenary, continuing its growth and recognition. We processed approximately 13 million litres of milk per year.
1995
In 1995, Réjean Ouimet, a descendant of one of the founders, took over as general manager, heralding a period of modernization and growth.
2009
The cooperative expanded its reach by acquiring Fromagerie Mirabel in Saint-Jérôme, Quebec, in 2009. That same year, it announced an expansion funded partly by the Ontario government, aiming to double its production subject to Canadian Dairy Commission quotas.
The Fire
2013-2019
A pivotal moment in its history occurred on February 3, 2013, when a devastating fire destroyed much of its facilities, causing tens of millions in damage, including the loss of thousands of kilos cheese and numerous historical archives.
The aftermath saw a temporary cheese curd shortage in Ontario, leading to a unique online black market for St-Albert's cheese curds. While the cooperative's workers found temporary employment in other fromageries, reconstruction began promptly.
2015
Fromagerie St-Albert officially opened on February 3, 2015, stronger than ever, with state-of-the-art facilities, enhanced production capacity, with a single purpose: to carry on the tradition by producing the best cheddars in the country, made from 100% pure milk, according to our cheesemakers’ traditional recipes.
2019
The co-op celebrated its 125th anniversary, marking over a century of cheese production and community engagement. It was also the year of the inauguration of the 17th Francophonie monument, which was built next to the cheese factory, to celebrate the Franco-Ontarian origins of our village.