“According to our map, Ferme Caron was supposed to be on rue St-jean est, right on the outskirts of Trois-Rivières — an old fur outpost turned industrial center halfway between Montreal and Quebec City. We found it on rue Louis-de-France. The farm has not moved. The street had been renamed.
A sign by the road advertised goat cheese, but we got the notion that few people stopped in. Owner Gaétan Caron seemed startled to see us as we came up his drive.
Caron spoke little English, and we no French, so everybody used small words and big gestures. We learned that he’d been making goat cheese for 25 years, that his goats were certified organic and fed forage from his farm, that he mostly sold wholesale to restaurants and markets, and that his daughter, who lived next door, kept bees.
Had we spoken better French, we would have learned that Caron was one of the first to make goat cheese in Quebec, learning from books and trial and error, and that the farm had been his grandfather’s.
The shop was just a fridge and Caron wasn’t set up for tasting, so we bought some cheese to try later, and went out to meet the goats…”