Since 1984, three generations combine their knowledge and support one another in creating and making one of the broadest and most flavorful range of fresh and ripened cheeses on the market. Custodian of the European tradition of cheese making, we have drawn from timeless classics such as Bries, Camemberts, and Gouda cheeses to create outstanding "home-grown" cheeses that have quickly become favorites first here in Québec, then throughout North America. An impressive journey. And it originates in the life-long dream and passion that has nurtured the Bonnet family's creative spirit, daring and determination. "In our view, the craft of cheesemaking extends beyond the act of making cheese", says Michel Bonnet, master cheesemaker, and cofounder of Damafro with his brother Philippe and their father, Claude. "We want to do more than make high quality products; we want to help consumers discover and explore the world of cheeses by sharing our passion and heritage."
The Bonnet family comes from the Brie region of France. While still living in Brie, Claude Bonnet, as President of the Interprofessional Association, worked to develop the guidelines defining the Official French designation (AOC) officially certifying two types of Brie sold under that name: Brie de Meaux and Brie de Melun. When he turned 50, convinced North American consumers would enjoy Brie and Camembert type cheeses, he left his native Brie to establish himself in Québec. Soon after, he purchases with his sons Michel and Philippe a small cheese factory in McMasterville, in the Montérégie region. They continue producing the very first Camembert cheese made in Québec, the Mme Clément, but in 1989, they develop their own creation, Québec's first soft washed rind cheese, the Saint-Damase.
The Bonnet family comes from the Brie region of France. While still living in Brie, Claude Bonnet, as President of the Interprofessional Association, worked to develop the guidelines defining the Official French designation (AOC) officially certifying two types of Brie sold under that name: Brie de Meaux and Brie de Melun. When he turned 50, convinced North American consumers would enjoy Brie and Camembert type cheeses, he left his native Brie to establish himself in Québec. Soon after, he purchases with his sons Michel and Philippe a small cheese factory in McMasterville, in the Montérégie region. They continue producing the very first Camembert cheese made in Québec, the Mme Clément, but in 1989, they develop their own creation, Québec's first soft washed rind cheese, the Saint-Damase.
