Handcrafting nature's bounty into quality artisan cheese.
Our Story
from a dream to a cheesy business
An Idea is Born
Entrepreneur Patrick Dupuis opened the Old School Cheesery in 2016 after serving 25 years in the military. He completed the cheese maker certificate program at Guelf University in Ontario, acquired his pasteurizing license, and became the head cheese maker for his own business.
Our First Employee
His eldest daughter, Valerie, joined the team in early 2017 to help run the business. She also acquired her pasteurizing license and became a cheese maker, learning under her father.
Our new facilities
Our production facility is located just south of Vermilion on Buffalo Coulee Road (TWP Road 482 West) on a small acreage beside the Buffalo Coulee community hall. We are currently in the process of moving into our new production space in downtown Vermilion next to our restaurant on 59th avenue.
Our boutique in Vermilion is where you can purchase our products along with a wide selection of locally sourced goods. The restaurant offers charcuterie and other foods that showcase our cheeses. It also boasts a wine bar and local craft beer on tap with seating available inside or outside on our brand new terrasse.
We purchase our cow milk through Alberta Milk, supporting local dairy producers.
The milk is all pasteurized in our own facility, and once the process is complete, our team handcrafts it into artisan cheese.
Alberta's First Économusée
Old School Cheesery becomes the first Economusee in Alberta. Opening its door to visitors from around the world. A visit of the premises in the company of passionate artisans and cheese lovers will enable you to discover fresh products made on site and follow the journey of milk until its transformation into cheese.