The Highest Quality Possible.

Quality control is an integral part of the cheesemaking process at the Fromagerie St-Laurent, and it has been for over 20 years.  Our laboratory personnel effectuate a variety of microbiological and physio-chemical levels analyses on each product we produce, and continue to do so over the course of the entire process, by means of well established and rigurousy followed protocols.

At the microbiological level, the detection of coliform, staphylocoques, yeasts and molds is effectuated.  At a physio-chemical level, the percentage of fats are considered, as well as humidity, the presence of salt, of the substance's pH acidity levels.

Adjustments are made that allow for conformity with international "Hazard Analysis Critical Control Point" or HACCP norms.   In Canada, these standards are upheld by PASA, or the Programme d’Amélioration de la Salubrité des Aliments.  Basically the same as the HACCP norms, the particulars of each standard have been adapted for Canadian use.

For the present, all the quality controls, tests, analyses and regularly adhered to procedures are carried out with one precise goal in mind:  to ensure the production of a superior quality of cheese and to maintain a high level of customer satisfaction.