This is a family matter
You already know !
Humans have been making cheese since prehistoric times. You already know how it’s done…
Milk and bacteria. And enzymes.
Holes in a container. Everyone knows.
When Hatley road was still a dirt road.
Alfred and Aglaé, both farmers, settled on Hatley road in 1928.
For four generations, women and men have worked this land, developing the know-how that would eventually find its way into our cheeses.
From Alfred le Fermier to today, the story continues with the same spirit of passing knowledge from one generation to the next.
Loïc and Henri are two of the seven children of the fifth generation of the Bolduc family to live on this land.
(@lahalte.studio, 2026)
1928 : Alfred and Aglaé settle on the farm.
1954 : Marcel Bolduc and Rita Ferland take over the farm.
1983 : Pierre Bolduc and Carole Routhier take over the farm.
1995 : First steps toward organic farming.
2004 : The cheese dairy opens and agritourism activities begin.
2008 : Expansion of the cheese dairy and farm.
2008 : The sons join the family business.
2016 : Expansion of the farm shop and offices.
2017 : Construction of a bulk hay dryer.
2019-2020 : Construction of new cheese-aging rooms and installation of a cheese-aging robot.
2020-2021 : Construction of a new free-stall barn.
2021 : Opening of our Farmstead Cheesemaking Économusée https://artisansaloeuvre.com/en/artisans/economusee-du-fromager/
2025 : Major investment in our maple operation, increasing form 6,000 to 15,000 taps.
The land does not work, does not operate. She devotes herself. Agriculture il the fruit of collaboration with stakeholders such as sun-wind-rain-forests-sky-lakes-rivers-moon-birds-insects-ground-animals-humans etc. In order to nurture to protect and care for each of the stakeholders.
I take care le the shop, the media and the unexpected!
Carole Routhier, founder fromagerie La Station
” Soil in my hands makes me smile! “
I just can remember how old I was when I removed my first stone from the field to make it better.
Since I am a child, nature was and still is my world, I have air from Compton in my lungs and blood from Beauce in my veins.. I walk my land to give a message, take care, take good care of the land. Working on the land is my great passion.
I farm the land and produce the maple syrup.
Pierre Bolduc, President
” If someone had forbidden me to create cheese , I would have done it anyway. “
It was love at first sight between me and cheese. To transform,to modify it is a second nature to me. The power to create is my great motivation .
I take care of the cheese factory and I make cheese.
Simon-Pierre Bolduc, cheese diary “La Station “
” Forest teaches me lessons even when I am not listening. “
When I was a child, I climbed trees to see far away,that is why today I have a broader vision on things.After experiencing many sides of agriculture, I finally understand that the nature, forest, outdoor were my answers.
I take care of the asparagus-growing and the maple grove.
Martin, maple grove and asparagus growing
” I didn’t have to become a farmer I was already one. ”
I started agriculture before my parents allowed it.
I was born to work on agriculture.
I never questionned my taste to work on the farm.
Agriculture and I are one.
I take care of the farm.
Vincent Bolduc, farm “La Station”