About Us

From Farm to Fromage

Fromagerie PEI’s founder, Mathieu Gallant, on his Journey of Tradition, Innovation, and the Dream of Cheese.

Everyone’s upbringing is different, and I was fortunate to grow up on a dairy farm—a blank canvas for childhood, where I could dream and create with real things.

My days were filled with full conversations with cows, chasing cats, and playing in a massive playground made of farm toys. Endless games of hide-and-seek in the hay bales with my cousins shaped my early years, and as I grew older, so did my responsibilities. Feeding the calves became part of my routine, along with learning to tie a slip-knot and hoping for the chance to drive the smallest tractor in the biggest field.

There was no GPS then; instead, I learned to align the tractor by sight, using the exhaust pipe and a fence post at the end of the field as guides. The farm taught me how to make a straight row—a skill that became a metaphor for walking a straight path in life. Eventually, I picked up a chainsaw or grinder, tools that required both strength and intelligence to avoid the dangers of kickback. Safety equipment became essential, reinforced by the stories and near-misses shared within the farming community.

Balancing high school, homework, and farm chores, life inevitably led me to choose a career path. Agriculture was all I knew, so the choice felt simple—though I didn’t fully understand the financial risks and personal sacrifices at the time. As the third generation on the family farm, I never quite grasped why Mémé always said, “Don’t farm.” Now, I understand.

College became the next step, with a focus on farm business management. My dreams evolved into plans, and along the way, I learned many lessons—the most important being how to add value to a primary product. From that point on, I set out to leave a lasting legacy for my community.

Building the Team

Our journey officially began when we first started making Squeak-ies Cheese Curds—all the way back in 2016!

I took it upon myself to properly learn the ropes. In 2007, I completed my first cheesemaking course. Then, in 2009, I earned a scholarship to study in Paris, France, for five months, where I learned and perfected the traditional art of cheesemaking. This experience gave me the foundation (and the courage) to move forward.

Upon returning home, I knew I needed help to build a proper business, so I reached out to my neighbor, Albert—a celebrated musician and storyteller from the famous Acadian band Barachois and the duo Chuck & Albert. After showcasing Island culture on an international stage, Albert now spends his time between community projects, crafting his sailboat and most recently: cheesemaking.

Fortunately, we had the privilege of welcoming JP to our team a few years ago. With over 40 years of experience as a master cheesemaker, he has been an incredible asset to our company. Drawn to the idea of a growing business in a rural community, he embraced the opportunity to be part of our journey. For him, it was a return to the roots of cheesemaking, and we are endlessly grateful to have him with us.

JP & Albert of Fromagerie PEI

Capable of Big Things

Our facilities are small but mighty, with a footprint of approximately 2000 square feet.

Check them out below!

Our Process

Receiving and Pasteurization

This is where we test the raw milk for pathogens. Afterwards we heat the milk to a minimum of 63*C/ 145.5*F for 30 minutes. By making small batches of our reputable Squeak-ies cheese curds, it has helped us become the authentic Island Artisan Cheese-house.

Processing

This is where we transfer the cheese into our 10 foot by 6 foot jacketed drain table. We have a vertical bucket conveyor that transfers the cheese curds into the packaging area. We also keep the foam cannon here which is great for cleaning and can be used as a party accessory.

Packaging

The home of our cooler and cheese aging room. For our cheese curds, the product is dropped from our bucket conveyor into our 10 head rotary scale. The scale then releases the cheese into our Vertical Form Fill Seal (VFFS) bagger. This makes the nice little pillow bags that you see on the store shelf. The bags then drop into the exit conveyor and finds their way to rotary table where they are packed into boxes and ready to hit the road.

Quality

Fromagerie PEI has secured its place in the market through an unwavering commitment to quality. Our customers expect the highest standards, and we continuously strive to meet and exceed those expectations. Internally, we have established rigorous processes and procedures that guide us in producing exceptional, safe food.

Our Good Manufacturing Practices and 30+ control points form the foundation of our comprehensive food safety plan. We fully adhere to the Safe Food for Canadians Regulations, maintaining compliance with the CFIA, and are on track to receive FDA certification for our valued American partners. A copy of our Food Safety Program is available upon request for current and prospective partners.

Need Inspiration?

Check out the delicious dishes our customers have created then get your cheesy fix from one of our vendors!

Praise the Curds!

Meet the PEI man who ‘came home with a dream’ to make cheese curds on the Island

CBC News

Mathieu Gallant démarre sa fromagerie artisanale

La Voix Acadienne

Le parcours peu commun d’Albert Arsenault

La Voix L’emploi