Artisanal production is a philosophy, a way of life.
Marie and Jacob Lehmann, passionate about agriculture, arrive in the Saguenay-Lac-Saint-Jean region in 1983. Three of their children, Sem, Isaban and Léa, share that passion, so much so that together they created the Fromagerie Lehmann in 2001.
A recipe scribbled down on a piece of paper by Jacob's mother was used to make their first cheeses.
Today, the Lehmann family transform the milk from their small herd of Brown Swiss cows in a region known for the quality of its pastures, its cool climate and the fertility of its soil.
Having great concern about the animals and their pasture, the farm uses no GMO's, no pesticides and no chemical fertilizer. They rely on a grand variety of wild plants to feed the herd in the summer and in the winter they feed them hay and grain produced on the farm.
The Brown Swiss cow is the oldest breed of dairy cow. The breed is known for its ability to turn grass and hay in to rich creamy milk. Over the centuries, and even today, this mountain cow holds its reputation for its high level of use in cheesemaking.