Fromagerie Ruban Bleu was one of the first cheesemakers to sell goat cheese in Québec. In the early 1980’s, newly-retired city dwellers Denise Poirier and Jean-Paul Rivard bought a home in Saint-Isidore. To please their children they acquired a few goats. As the milk surplus was considerable, the couple started to produce artisanal goat cheese. The facility was named for the blue ribbon which one of their goats was awarded in a competition.

Caroline Tardif and Jean-François Hébert took the business over in 2005. They doubled the size of the dairy goat herd and significantly increased production. They also began building more modern facilities: the new cheese dairy opened its doors in Mercier in 2009.

The herd now includes 85 goats whose milk is used in some 30 products. In addition to ripened cheeses, it produces Feta and Cheddar, as well as a spreadable goat cheese called La Beurrasse that comes in plain or herb varieties.

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