{"id":422,"date":"2016-08-09T23:50:02","date_gmt":"2016-08-09T23:50:02","guid":{"rendered":"https:\/\/fromagerielastation.com\/en\/histoire\/"},"modified":"2026-09-08T19:50:37","modified_gmt":"2026-09-08T19:50:37","slug":"this-is-a-family-matter","status":"publish","type":"page","link":"https:\/\/fromagerielastation.com\/en\/this-is-a-family-matter\/","title":{"rendered":"This is a family matter"},"content":{"rendered":"

When Hatley road was still a dirt road.<\/h2>\n

Alfred and Agla\u00e9, both farmers, settled on Hatley road<\/strong>\u00a0in 1928<\/strong>.<\/p>\n

For four generations, women and men have worked this land, developing the know-how that would eventually find its way into our cheeses.
\nFrom Alfred le Fermier to today, the story continues with the same spirit of passing knowledge from one generation to the next.<\/p>\n

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In the photo: Alfred Bolduc, 1930.<\/p>\n

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In the photo: Lo\u00efc, Martin, Pierre, Carole, Vincent, Simon-Pierre and Henri.
\nLo\u00efc and Henri are two of the seven children of the fifth generation of the Bolduc family to live on this land.
\n(@lahalte.studio, 2026)<\/div>\n
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1928 <\/strong>: Alfred and Agla\u00e9 settle on the farm.<\/p>\n

1954 <\/strong>: Marcel Bolduc and Rita Ferland take over the farm.<\/p>\n

1983 <\/strong>: Pierre Bolduc and Carole Routhier take over the farm.<\/p>\n

1995 <\/strong>: First steps toward organic farming.<\/p>\n

2004 <\/strong>: The cheese dairy opens and agritourism activities begin.<\/p>\n

2008 <\/strong>: Expansion of the cheese dairy and farm.<\/p>\n

2008 <\/strong>: The sons join the family business.<\/p>\n

2016 :<\/strong> Expansion of the farm shop and offices.<\/p>\n

2017 :<\/strong> Construction of a bulk hay dryer.<\/p>\n

2019-2020 :<\/strong> Construction of new cheese-aging rooms and installation of a cheese-aging robot.<\/p>\n

2020-2021 :\u00a0<\/strong>Construction of a new free-stall barn.<\/p>\n

2021 :<\/strong> Opening of our Farmstead Cheesemaking \u00c9conomus\u00e9e https:\/\/artisansaloeuvre.com\/en\/artisans\/economusee-du-fromager\/<\/a><\/p>\n

2025 :<\/strong> Major investment in our maple operation, increasing form 6,000 to 15,000 taps.<\/p>\n<\/div>\n

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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.<\/p>\n

I take care le the shop, the media and the unexpected!<\/p>\n

Carole Routhier, Founder of Fromagerie la Station<\/em><\/strong><\/p>\n<\/div>\n

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” Soil in my hands makes me smile! “<\/em><\/p>\n

I just can remember how old I was when I removed my first stone from the field to make it better.<\/p>\n

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.\u00a0 Working on the land is my great passion.<\/p>\n

I farm the land and produce the maple syrup.<\/p>\n

Pierre Bolduc, Ferme Pierre Bolduc<\/em><\/strong><\/p>\n<\/div>\n

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” If someone had forbidden me to create cheese , I would have done it anyway. “<\/em><\/p>\n

It was love at first sight between me and\u00a0 cheese. To transform,to modify\u00a0 it is a second nature to me. The power to create is my great motivation .<\/p>\n

I take care of the cheese factory and I make cheese.<\/p>\n

Simon-Pierre Bolduc, Cheesemaker<\/span><\/span><\/em><\/strong><\/p>\n<\/div>\n

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” Forest teaches me lessons even when I am not listening.\u00a0“\u202f <\/em><\/p>\n

When I was a child, I\u00a0 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\u00a0 the nature, forest, outdoor were my answers.<\/p>\n

I take care of\u00a0 the asparagus-growing and the maple grove.<\/p>\n

Martin Bolduc, Maple syrup producer<\/em><\/strong><\/p>\n<\/div>\n

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” I didn’t have to become a farmer I was already one.\u00a0” <\/em><\/p>\n

I started agriculture before my parents allowed it.<\/p>\n

I was born to work on agriculture.<\/p>\n

I never questionned my taste to work on the farm.<\/p>\n

Agriculture and I are one.<\/p>\n

I take care of the farm.<\/p>\n

Vincent Bolduc, \u00a0Ferme Pierre Bolduc<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

When Hatley road was still a dirt road. Alfred and Agla\u00e9, both farmers, settled on Hatley road\u00a0in 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…<\/p>\n","protected":false},"author":10,"featured_media":1530,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-withtitle.php","meta":[],"yoast_head":"\nThis is a family matter - Fromagerie La Station<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromagerielastation.com\/en\/this-is-a-family-matter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This is a family matter - Fromagerie La Station\" \/>\n<meta property=\"og:description\" content=\"When Hatley road was still a dirt road. Alfred and Agla\u00e9, both farmers, settled on Hatley road\u00a0in 1928. 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