Fromagerie Victoria
An artisan fromagerie founded in 1946, Fromagerie Victoria features in its 20 restaurants fresh cheese curds that are a three-time Caseus d'Or winner. Québec milk and local purchasing in the DNA of every dish.
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Fromagerie Victoria, founded in 1946, built its reputation on cheese curd production — three-time Caseus d'Or winner — and dairy product promotion through its creamery. In 2008, the owners transformed the company into an artisan fromagerie with restaurant, creamery, shop and drive-through. Today, Fromagerie Victoria has 20 restaurants, 2 cheese factories and a commercial kitchen. All cheddar cheeses are made with milk from Québec producers. Local purchasing has been part of the company's DNA since its founding: local butchery proteins, local bakery products and many other regional ingredients compose the menus.
