{"id":2800,"date":"2024-05-18T04:27:31","date_gmt":"2024-05-18T04:27:31","guid":{"rendered":"https:\/\/www.sutyo.com\/how-fromagerie-du-presbytere-fuses-tradition-and-innovation\/"},"modified":"2024-05-18T04:27:31","modified_gmt":"2024-05-18T04:27:31","slug":"how-fromagerie-du-presbytere-fuses-tradition-and-innovation","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-fromagerie-du-presbytere-fuses-tradition-and-innovation\/","title":{"rendered":"How Fromagerie du Presbyt\u00e8re Fuses Tradition and Innovation"},"content":{"rendered":"
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While monasteries (such as Our Lady of Angels Monastery<\/a>) making and selling their own cheeses goes back centuries, making cheese in a church is a less common. But it\u2019s that combination of tradition and innovation that makes Jean Morin and his family\u2019s aptly named Fromagerie du Presbyt\u00e8re<\/a> a success.<\/p>\n

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The Church <\/h2>\n

While Fromagerie du Presbyt\u00e8re opened in 2005, in the village Sainte-\u00c9lizabeth de Warwick, about an hour and a half from Quebec City, Morin was no stranger to the dairy industry; he was the fourth generation of dairy farmers, living in the same house as his great-grandparents. <\/p>\n

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Twenty-five years ago, Morin began learning as much about cheese as he could, traveling all over including France and Switzerland. \u201cI’m an organic farmer and I’m looking for what I can do with my milk,\u201d Morin explained. Cheese for his passion; he loves how tasting cheese makes people smile. There\u2019s just so much possibility of converting milk into different kinds of cheeses.<\/p>\n

But the idea of using a church was not an obvious one. Morin recalled that every time his mother came home from attending services at the church, she\u2019d mention how cold and moist it was. Morin responded, \u201cWow, it\u2019s perfect for cheese.\u201d <\/p>\n

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In 2015, Morin decided to buy the church building, which had been on the market for years. He got it for a dollar but it cost much more to renovate it. \u201cIt’s very important to me to conserve the building,\u201d Morin explained, \u201cThis building was there before me. It was one of the first buildings in the small village.\u201d <\/p>\n

They converted part of the building into the dairy, including a chamber to age cheese. Plus, there\u2019s a 50-seat chapel inside the building so Sunday services continued for years until COVID-19 stopped it.\u00a0 Every Friday, they\u2019ve had gatherings of cheese and music in front of the church, which Morin likened to people talking after Sunday church services.<\/p>\n

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The Cheese <\/h2>\n

Despite COVID-19, they continue to make a wide variety of cheeses from bleu cheese to washed rind cheeses, twelve in all. They\u2019ve received many awards for their cheeses; notably their Elizabeth\u2019s Blue, a blue cheese named for the town they are in, has won 10 awards including a prestigious award for Quebec cheesemakers. Morin called it a \u201cblue or everyone\u201d since it is milder than other blues on the market.<\/p>\n

Another award-winning cheese is their Louis D\u2019or, a raw milk washed rind cheese, has won seventeen awards. Morin named the cheese after grandfather named Louis. It\u2019s also \u201ca wink referring to this French currency born under the reign of Louis XIII in 1640,\u201d according to the cheesemaker\u2019s website.<\/p>\n

While Fromagerie du Presbyt\u00e8re has won a total of 100 awards and mentions so far, Morin won\u2019t rest on his laurels. \u201cWhat can we do to be better than yesterday? And every day is very important: How can I do better?\u201d Morin said.\u00a0 <\/p>\n

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Robots in Church <\/h2>\n

Morin has not been shy about innovating. The 2,000 wheels of cheese stored in their warehouse have to be flipped twice a week to encourage the flavor they want in their cheese. Doing it by hand takes a lot of effort and time so Morin decided to bring in a robot (editor\u2019s note: read more about cheese robots<\/a>) that would flip the cheeses. Morin called it a contradiction to have a robot in a church. But it was necessary since the manual labor to wash and turn the cheeses twice a week became onerous. <\/p>\n

The family tradition continues. Now his children have joined the business, raising the cows on their lands that deliver all\u00a0 the high-quality milk for their cheeses. And they\u2019ll keep making their cheese on their lands and in this former Presbyterian church.<\/p>\n

\u201cI’m very proud of his small business. It\u2019s like a dream for me,\u201d Morin said. <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

While monasteries (such as Our Lady of Angels Monastery) making and selling their own cheeses goes back centuries, making cheese in a church is a less common. But it\u2019s that combination of tradition and innovation that makes Jean Morin and his family\u2019s aptly named Fromagerie du Presbyt\u00e8re a success. \u00a0 \u00a0 The Church While Fromagerie … Okumaya devam et “How Fromagerie du Presbyt\u00e8re Fuses Tradition and Innovation”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2800","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2800"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2800\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}