about us

Our journey officially began when we first started making Squeak-ies Cheese Curds - all the way back in 2016!

Mathieu took it upon himself to properly learn the ropes. In 2007 he completed his first cheese making course. Then in 2009, Mathieu earned a scholarship to study in Paris France for five months where he learned and perfected traditional art of cheese making.

This gave him the foundation (and courage) to move forward. Upon returning home, he knew he needed help to build a proper business, so he reached out to his neighbour Albert, a celebrated musician and storyteller of the famous Acadian band Barachois and the duo Chuck & Albert.

After years showcasing Island Culture on an international stage, Albert is a devoted family man who spends his time perfecting his handmade sailboat and most recently his new craft: cheese making.

Having firm roots in Agriculture and Entrepreneurship and obtaining a degree in Farm Business Management, Mathieu decided to train Albert to become his Cheesemaker so that he could then focus on growing the business. He is the fourth generation of the dairy farm family and a proud supporter of the 4-H movement.

our capabilities

Our plant is small but mighty,
it has a footprint of approximately 2000sq ft. It’s divided into many sections.
Let’s Explore!

our process

Receiving and Pasteurization

This is where we test the raw milk for pathogens. Afterwards we heat the milk to a minimum of 63*C/ 145.5*F for 30 minutes. By making small batches of our reputable Squeak-ies cheese curds, it has helped us become the authentic Island Artisan Cheese-house.

Processing

This is where we transfer the cheese into our 10x6ft jacketed drain table. We have a vertical bucket conveyor that transfers the cheese curds into the packaging area. We also keep the foam cannon here which is great for cleaning and can be used as a party accessory.

Packaging

This is where we have our cooler and cheese aging room. For our cheese curds, the product is dropped from our bucket conveyor into our 10 head rotary scale. The scale then releases the cheese into our Vertical Form Fill Sell (VFFS) bagger. This makes the nice little pillow bags that you see on the store shelf. The bag is then dropped into the exit conveyor and finds its way to rotary table. From there, the bags are packed into boxes and ready to hit the road.

need inspiration?

Have a look at what our following has been doing with our cheese, then check out our vendors to fix your craving…

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founders

Alone we can do so little; together we can do so much.
-Helen Keller

We wanted to shine the light on the people that have helped us to get where we are today.

In life, we need to surround ourselves with people that root for the good cause. For our company, we wouldn't exist without the following people.

Angie Cormier

Angie is a local business women who worked with Mathieu to channel his idea into a business plan. Angie helped Mathieu with the local Dragon’s Den competition and the PEI ignition fund competition. Her help was clearly invaluable as he won both competitions!

Lionel Poirier

Lionel would be considered a jack of all trades. His ability to analyze and solve problems come naturally to him. A great human being that is willing to give a hand no matter the time of day.

Etienne Desjardins

Etienne Desjardins is a local guy with a big heart! His workmanship doesn’t go unnoticed. His attention to detail and precision was a great asset. Even with his passion for extreme sports, he was able to leave his mark with us.

Eddie Arsenault

Eddie Arsenault is a family member that answered the call when support was needed the most. When we incurred a breakdown, he stepped up to the plate. He figured out what happened and how to fix it, all in record time!

Johnny & Louise, the parents

Their support was there from the start, which made it easy to move forward. Growing up on the family farm, the lifestyle provided transformed itself into values that are unique to us. Johnny led by example. Getting the job done regardless of the situation... For the paperwork side of the business, Louise is very involved. It can be challenging to teach someone new how to run a tight ship, but we never stop learning and we are grateful for their support.

praise our curds!

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about us

our capabilities

Our plant is small but mighty,
it has a footprint of approximately 2000sq ft. It’s divided into many sections.

Let’s Explore!

our process

need inspiration?