There are many different ways to make cheese, and hence many possible ways to organise them. We have broken our cheeses into the following categories, click on each category to see a list of those types of cheeses:Chèvres (A soft, fresh goat cheese)
Our most popular cheese is a soft, fresh goat cheese, which in North America is often referred to as a Chèvre. We make several different flavours of Chèvre, each individually packaged. The flavours are Basil, Chili, Garlic, Lemon, Pepper, and White Truffle. We also make two versions of a plain Chèvre, one packaged with flowers for decoration and a completely plain one which we call natural. Finally, if you are visit our farm shop on Salt Spring Island, we sell "absolutely fresh" chèvres that are never packaged; if at all possible, this is the preferable way to enjoy a Chèvre.
We make two packaged fetas; the first, a plain feta packaged with olives and rosemary we call St. Jo. The second is a spicy chili feta, with the chili mixed directly in with the cheese. Fetas also make excellent cooking cheeses especially grated on pizza and in salads. When served on a cheese plate they should be mixed with other cheeses and go best with non-salted crackers or breads because they are salty themselves.
Montaña, which is the Spanish word for mountain, is a mild, hard sheep's milk cheese. We have modeled it after the cheeses made in the mountains of Spain, hense its name. It also has a small amount of Goat's milk mixed into it, which gives it a smoother texture than an entirely sheep's milk cheese. However, it maintains a milder, sweeter flavour, which sheep's milk cheeses are famous for. All our Montana is aged for approximately four to six months before being sold. Montaña goes very well on a cheese plate or sandwich, but most choose to enjoy it by itself.
We make two surface ripened goat cheeses in the style of Camembert that we call Juliette. The two varieties are white, which is more similar to a traditional Camembert, and a blue one as well. Both are mild and creamy cheeses, with the blue being slightly stronger. Both of them grow stronger as they age.
We also make a surface ripened, soft goat cheese called Marcella, though as it ages it becomes quite firm. It is milder than the Juliettes, and it is often used for cooking. It has the advantage that it holds its shape under heat, but it may also be served on a cheese plate with crackers or bread. Finally, we make a washed-rind cheese called Romelia. Due to the technique that is used to make this cheese, and the B. Linens culture that it is made with, it is by far our more pungent cheese, and although it doesn’t taste nearly as strong as it smells, it is certainly one of our most flavourful cheeses.