Pied-de-Vent: from cheese factory to economuseum
Smell and taste
Venturing away from Îles–de–la–Madeleine's traditional fisheries industry and into the region's relatively uncharted waters of agri-food is a move that requires a fair amount of daring and more than a little vision. Yet that is exactly what Jérémie Arseneau did in founding his artisan cheese company, Fromagerie du Pied-de-Vent Inc., more than 10 years ago. And, as time would tell, the entrepreneur—and Canada Economic Development in supporting him from the very start of this adventure—were right on the mark.
Where there is cheese, there must be milk—or, more precisely, cows. Arseneau chose to launch his operation with a heritage cattle breed, the Canadienne, and brought a first herd from Saint-Simon-de-Rimouski and l'île Verte to Îles-de-la-Madeleine in 1998. Thus marked the beginning of cheese production on the islands. Today, these cows remain the only dairy herd on the archipelago, supplying some 1,000 litres of milk every day for the production of approximately 110 wheels of cheese. The cattle's diet of salty Îles-de-la-Madeleine fodder is credited with giving these products their distinctive flavour. A member of the Le Bon goût frais des Îles de la Madeleine producers' association, the enterprise now employs some 10 people who work to manufacture, ripen and market such poetically-named raw-milk cheeses as, among others, Pied-de-Vent and Tomme des Demoiselles.
Fromagerie du Pied-de-Vent's expertise and the originality of its products have earned it a solid foothold in the coveted market of Quebec regional terroir products, and its customers are simply insatiable! To meet this growing demand, the company recently undertook a second expansion of its facilities. On top of that, the owner decided to take up another challenge and branch out into a new sector: agri-tourism, with the creation of an economuseum dedicated to the artisan production of raw-milk cheeses.
Sight and sound
A building was therefore erected next to the main factory to house the economuseum. By definition, an economuseum is a certified craft or agri-food business that uses authentic, traditional techniques and know-how to create its products and is recognized for the quality of its offering. At the Économusée du fromage au lait cru des Îles-de-la-Madeleine, visitors can watch cheese makers ply their craft while learning about the history and manufacturing of these regional products—the pride of Îles-de-la-Madeleine. As well as this new attraction, which is part of the islands' Circuit des Saveurs, the archipelago boasts two other economuseums, one showcasing sand sculpture and the other smoked herring.
"We are happy that we can now welcome a greater number of visitors to the cheese factory and thereby contribute to enhancing the Îles–de–la–Madeleine tourism offering. This new stop along the Circuit des Saveurs will enable vacationers to learn more about artisan cheese making and tour the exhibit—free of charge—while allowing them to purchase our house specialties right here on the premises,"
explains owner Jérémie Arseneau.
A supporter of the project from the outset, Canada Economic Development has been backing Fromagerie du Pied-de-Vent's expansion efforts. To that end, the Agency provided the financing for some of the equipment needed to bolster the company's production capacity and market its products. Its most recent assistance made it possible to enlarge the economuseum's reception facilities and set up the interpretation halls. This contribution resulted in an increase in the firm's sales, an improvement in the Îles-de-la-Madeleine tourism offering and the creation of two permanent and three temporary jobs.
Has your mouth started watering yet? Well, no need to wait until your next visit to the archipelago. The company's artisan cheeses can also be found in specialty shops in Montréal, Québec and certain other cities in the province through the Plaisirs Gourmets network. Bon appétit!
