Nestled in the heart of the Appalachian landscape in Compton, Quebec, Fromagerie La Station is a living testament to the harmony between land and craft. Since 1928, the Bolduc family has nurtured this soil, turning their deep-rooted connection to the Eastern Townships into an artisanal journey. Surrounded by the majestic views of Mount Orford, the farm transforms organic milk into exceptional cheeses, crafting flavours that reflect the very soul of their pastures, free of pesticides and GMOs.
The story began in 1928 when the family’s ancestor, Alfred Bolduc, settled at Chemin Hatley to practice agriculture. It wasn’t until two generations later that Carole Routhier took over the family farm and introduced a fromagerie.
Driven by her passion for cheese, she developed a wide variety of raw milk and farmstead cheeses, all produced using organic farming methods. Four generations of dedication have allowed them to master the art of cheesemaking, balancing ancestral wisdom with modern organic practices. The herd of 150 milking cows grazes freely on nutrient-rich grasses, and every drop of milk is processed with a passion that defines La Station's identity. "Everything we feed our cows is grown on our own land. We produce our own hay, corn, barley, wheat, and even soybeans, allowing us to oversee every step with care. This autonomy is an important part of our farming philosophy and contributes directly to the quality of our milk." Whether tasting their signature aged wheels or fresh seasonal offerings, cheese connoisseurs are experiencing the result of a profound collaboration between the sun, the wind, the soil, and a family that truly loves the land.
Beyond the family's creamery, the Bloduc legacy extends into the ancient forests of our 1,000-acre estate, where they harvest certified organic maple syrup from trees up to 250 years old. From the fields to the cheese dairy, and from the maple grove to your table, the Bolduc's invite you to taste the tradition that has shaped our family for nearly a century. "We do not just operate a farm — we devote ourselves to it, ensuring that every bite is a reflection of our commitment to sustainability and superior quality". Simon Pierre Bolduc, lead cheesemaker, is often on hand to show off his pristine operation, but even if he isn’t, the fromagerie features large windows into the make room and aging caves that were designed with self-guided tours in mind, which we joined and visited their on-site shop to purchase a selection of their cheese.
farmstead cheeses in Quebec
Simon-Pierre Bolduc is lead cheesemaker
Carole Routhier is the founder of the La Station cheese dairy in Compton
Pierre Bolduc, Simon-Pierre Bolduc, Carole Routhier, Martin Bolduc and Vincent Bolduc
By drying hay gently and efficiently, this system helps preserve more of its nutrients
Thermostats and central control panels regulate the air temperature and airflow
The cheese "cave"
Mario presents a selection of La Station's cheeses for tasting
Alfred Gand Cru and Raclette presented for a cheese tasting,
We bought a selection of cheese to bring back to the Chalet we were renting
Everyone at La Station was wonderfully friendly and enormously helpful
Cows in the pasture on a lovely sunny summer afternoon
We arrived just in time to join the cheese tour with Mario
The main actors in the cheese making business
and allows the farm to offer high-quality feed to their herd of cows
to prevent the from overheating and ensure uniform curing
The Milking station
at the conclusion of our tour
in the Eastern Townships
Selection of award winning La Station cheeses
Lobster Vol-au-Vent & Chemin Hatley
Recipe courtesy of La Station Fromagérie
Recipe courtesy of La Station Fromagérie
Serves 4
4 vol-au-vent shells
2 cups cooked lobster meat
150 g grated Chemin Hatley cheese
1 French shallot, minced
1 garlic clove, finely chopped
2 tbsp butter
1 tbsp flour
1/2 cup dry white wine
1/2 cup 35% cream
1/2 cup lobster bisque
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper
Fresh tarragon, for garnish
In a skillet, melt the butter. Add the shallot and garlic, then sweat over low heat for a few minutes. Add the flour and cook for 30 seconds, stirring. Deglaze with the white wine and let reduce until almost dry. Add the cream, lobster bisque and Dijon mustard. Continue cooking for a few minutes, until small bubbles appear, stirring constantly. Turn off the heat, add the Chemin Hatley cheese and mix well until smooth. Gently fold in the lobster meat, being careful not to overmix. Season with salt, pepper and lemon juice. Place a generous portion of lobster sauce over each vol-au-vent and garnish with fresh tarragon and bon appetit!
Parsnip Soup with Compton’s Raclette grilled cheese croutons
Serves 4
Recipe courtesy of La Station de Compton
1 tbsp butter
1 leek, thinly sliced
3 cups peeled and sliced parsnips
4 cups chicken or vegetable broth
1 cup whole milk
Salt and ground pepper
2 tbsp chopped fresh parsley
4 slices multigrain bread
5 oz sliced Compton’s Raclette
Your choice of baby greens, such as snow peas, beets, radishes, etc.
Melt the butter in a large saucepan over medium heat and cook the leek and parsnips for 5 minutes. Add the broth and milk, then salt and pepper. Simmer covered for 15 to 20 minutes or until the parsnips are tender, then purée the soup in a blender until smooth. Return the soup to the saucepan, adding parsley, and adjust seasoning to taste.
Heat a skillet over medium. Butter one side of the bread slices and place two into the hot skillet, buttered side down. Divide the cheese evenly between the slices of bread and top with remaining slices, buttered side up. Cook for 3 to 4 minutes, then turn over and cook for 4 to 5 minutes or until both sides are golden brown and the cheese is melted. Place the grilled cheese sandwiches on a cutting board and cut into 1/2" x 1/2" cubes. Serve the soup garnished with grilled cheese cubes and greens.
Gougères au Alfred le Fermier Grand Cru
Recipe courtesy of La Station de Compton
Serves 12
1/2 cup water
1/2 cup milk
3 1/2 unsalted butter, cubed
1 tsp salt
A pinch of pepper
1 1/4 cups all-purpose flour
4 large eggs
3 1/2 oz grated Alfred Grand Cru cheese + 1 tbsp for the topping
Preheat oven to 350°F. In a large saucepan, combine the water, milk, cubed butter, salt, and pepper. Bring the mixture to a boil. As soon as the butter has melted and the liquid is boiling, immediately remove the pan from the heat. Add all the sifted flour at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Return the pan to medium-low heat. Cook the mixture for 2 to 3 minutes, stirring constantly, to dry it out. Remove the dough from the heat and transfer it to a large bowl. Incorporate the eggs one by one, mixing well after each addition; the dough must fully absorb the first egg before the next is added.
Note: The dough should be smooth and glossy (it should stretch and break off rather than running too quickly). **You may not need the entire fourth egg; add it gradually.**
Add 3 1/2 ounces of the grated cheese and mix just enough to incorporate it evenly into the dough. Using a piping bag, pipe small mounds of dough, about the size of a 'toonie', onto a baking sheet lined with parchment paper. Leave space between each gougère, as they will puff up. Using a little water, smooth the top of each gougère to even them out. Sprinkle each gougère with a little extra grated cheese. Place the gougères in the oven and bake for 20 to 25 minutes. Crucially, do not open the oven door during the first 15 minutes, or the gougères will deflate. The gougères are ready when they are well-puffed, golden brown, and the cheese on top is crispy. Turn off the oven and leave the door slightly ajar to let the gougères dry inside for another 5 minutes so they don't deflate when removed. Once cooled, the gougères can be eaten as is or filled with duck confit or foie gras mousse. Bon appétit!
Rösti au Comtomme
Serves 4
Recipe courtesy of La Station de Compton
4 potatoes, peeled and rinsed
3 1/2 oz grated Comtomme cheese
3 tbsp chopped chives
A pinch of salt and pepper
3 tbsp salted butter
Grate the potatoes using a cheese grater. Place them in the centre of a clean kitchen towel and gather the edges to form a bundle. Twist and squeeze the bundle tightly to extract as much liquid as possible from the potatoes. Return the potatoes to a bowl and add the cheese, salt, and pepper. Mix well.
In a small frying pan over medium heat, melt about a quarter of the butter. Add half of the potato mixture and press down firmly in the center and around the edges to form a neat patty. Cook for about 10 minutes over medium-low heat. Flip the patty over, adding one-third of the remaining butter, and continue cooking for another 10 minutes. Ensure the rösti is nicely browned on both sides.
Repeat the process for the remaining potato mixture. Transfer to a plate and top with smoked salmon, a poached egg, and hollandaise sauce. Bon appétit!
