Pursuant to legal notice 76026 published on December 15, 2021 in la Gazette officielle du Québec, volume 153, no. 50, the Ministre de l’Agriculture, des Pêcheries et de l’alimentation du Québec authorized the added-value claim Fromage fermier and its English translation, Farmstead Cheese.
Fromage fermier is produced in accordance with the following principle: one farm, one herd, one cheesemaker. In other words, a producer-cheesemaker turns milk from the herd that they manage into cheese on the same single site of operation.
The added-value claim Fromage fermier is officially authorized by the Québec government to protect a distinctive cheesemaking technique and unique knowhow. This added-value claim gives consumers seeking an authentic, traceable farmstead product a trustworthy reference. It raises public awareness of the specific qualities of farmstead cheese and cheesemaking expertise in Québec. By providing a guarantee of authenticity, the claim indeed gives farm products added value, and a clear differentiation – an issue of fundamental importance for producer-processors operating in a competitive market.
In June 2015, the Association des fromagers artisans du Québec (AFAQ) filed an application for authorization of this added-value claim. In the fall of 2021, the Conseil des industriels laitiers du Québec (CILQ) agreed to produce the final version of the standard for the added-value claim Fromage fermier.
Key certification requirements
A Fromage fermier must come from a farm in Québec. The owner(s) must participate directly in milk production and in the manufacture and marketing of their cheeses. The manufacturing techniques employed must reflect recognized customs, traditions, practices and knowhow, and innovative methods that respect the spirit of the added-value claim.
Fromage fermier is made from milk from the herd present at the place of operation. All types of cheese may carry the added-value claim Fromage fermier, whether ripened or not. They may be made from raw, thermized or pasteurized milk from cows, goats, sheep or water buffalo. A cheese dairy using the term Fromage fermier may process not more than 2 million litres of milk per year, regardless of the category of ruminants that produces it.
Accredited certification bodies
The accredited certification body for the added-value claim: Fromage fermier is Québec Vrai (OQCV). For more information on certification, send an email to: email@example.com
The Conseil des industriels laitiers du Québec (CILQ) agreed to produce the final version of the standard for the added-value claim Fromage fermier. If you have any questions about the project, please contact the CILQ by phone at 450 486-7331 ext. 100, or by email at firstname.lastname@example.org