“We want to create the best cheeses possible by showcasing the qualities of a remarkable milk: the milk of our Jersey cattle.”
Founded in 2008 in Saint-Armand, Montérégie, Missiska Farm boasts one of the best Jersey cow herds in Quebec. Our cows contain beta-caseins (A2, B variants), which are the most digestible for humans, due to their non-inflammatory properties!
Our dairy cows are fed hay produced on the farm, where natural fertilizers are used. It gives a pure and creamy taste to the milk, which is then found in our products. If necessary, adjustments can be made at the source to ensure product consistency.
Caroline Pelletier, livestock farmers and cheesemaker
"We take great pride in enriching Brome-Missisquoi's agritourism offerings with our "golden milk" and creamy cheeses! We're passionate about working on the farm, as is the pursuit of excellence in all our products. It's a privilege and a great joy to live out these passions and share them with you."
Caroline Pelletier has been raising thoroughbred horses for 21 years. Co-owner of Ferme Missiska and Fromagerie Missiska, she's also the head cheesemaker! Previously, she held a position in the communications and genetics division at the Artificial Insemination Centre of Quebec, from 2005 to 2009. Holder of a bachelor's degree in agronomy from Laval University specializing in animal sciences, she also completed training on the microbiology of cheese processing, on ripening flora, on cheese processing at the ENILBIO National Dairy Industry School in Poligny (France), as well as on safety and sanitation at the Institut de technologie agroalimentaire in Saint-Hyacinthe.