«We're not saying it, you are! And we're really happy to hear you say it! It's a balm to our hearts, because we've built our cheese dairy to showcase not only our outstanding cheeses, but also the richness of our region, Témiscouata! Its people, artisans, terroir and landscapes! Come and take a tour!»
- Mario and Ginette
Mario Quirion has always been interested in the food industry. With a bachelor's degree in food science and technology from Université Laval, his first job as a student was in dairy processing for Coopérative Agrinove in Beauceville.
After completing his studies, he worked for several years in dairy product processing and development. His experience led him to become production manager of a meat processing company. More than 15 years passed before Mario returned to dairy processing. His entrepreneurial spirit inspired him to open a cheese factory in Témiscouata.
It's a good thing his wife has a passion for cheese!
Ginette Bégin joins the adventure, combining her passion for cheese with her talent for numbers to manage and market the company's cheeses.
Fromagerie Le Détour was founded in 1999. Mario learns the cheese-making trade with the help of a training consultant. Initially producing fresh cheeses, the company soon moved into the field of fine cheeses. A ripening room was installed in 2002, and the first soft cheese, Clandestin, was launched in 2004.
Since then, it's been a love affair between the cheesemaker, his cheeses and his customers! Several cheeses have won prestigious awards over the years.
