Adélard Perron makes handcrafted cheeses that are exported to England.

Fromagerie Perron is founded by Adélard Perron.

Adélard Perron builds the cheese plant that is now the Cheddar Museum of St-Prime.

Johnny Perron, son of Adélard, takes over his father’s business and purchases equipment to make butter. Some years following the cheese and butter plant opening, Joseph Perron, Johnny’s brother, acquires the company.

Joseph Perron, eldest son of Adélard Perron purchases the company from his brother Johnny and will remain at its helm for forty years.

Following the invention of pasteurization, the company begins to sell butter locally, but no cheese.

Albert Perron takes over his father Joseph and mother Marie Lamontagne. In the same year, the cheese dairy begins delivering both butter and cheese in Roberval and Chicoutimi. Before 1963, the entire cheese production was exported to England.

The reputation of excellence acquired by the cheese dairy since its creation in 1890 is still very much alive. As proof, England ceases to import Canadian Cheddar, except for Perron’s due to the constant quality of its products.

Jean-Marc Perron, son of Albert Perron, takes his place and continue the long family tradition. Proud representative of the fourth generation to preside over the enterprise, he undertakes a major restructuring that will allow the company to better meet the demand of its loyal clientele.

If Fromagerie Perron was run by only two men before the World War I, it now employs as much as a hundred men and women working all year long. And if the production back then could process 10000 pounds of milk per day from Mai to October, it now processes more than 17000000 litres, 12 months a year.