Patrick Dupuis is a cheese lover who has developed products with unique flavours that reflect both his Québec roots and the taste preferences of his adopted province, Alberta.
After 25 years in the army, Patrick Dupuis retired in 2015. This entrepreneur with a passion for cheese decided to start his own cheese-making business. He enrolled in the Cheesemaker’s Certificate Program at the University of Guelph in Ontario and then acquired his pasteurization license. He also undertook extensive renovations to his 9-acre property, where the farm and cheese factory are housed. In 2016, the company opened its doors to the public.
A year later, his oldest daughter, Valerie, joined him to help manage the business. The graduate of Lakeland College’s Animal Science Health Technology program also has her pasteurization license and learned the nuts and bolts of the cheese business alongside her father.
Old School Cheesery purchases their cow milk from Albertan dairy farmers. The milk is pasteurized entirely on site. Once the process is complete, Old School Cheesery handcrafts the milk into artisanal cheese.
A visit to the premises will allow you to discover fresh products made on site and to follow the steps taken to transform milk into cheese, all the while accompanied by passionate artisans. You will be able to speak with them, ask questions, and, of course, taste their delicious products.
You'll be delighted by the variety of different cheeses with their distinctive flavours and aromas. There are standard cheddars (curds or blocks), as well as chipotle, dill, garlic, black pepper, BBQ, cold smoked and beer (local microbrewery) flavoured cheddars. The company also offers several bries and a hard cheese that is aged in honey.