Cheeses

Chèvre:

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, Sun Dried Tomato, 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.

Feta:

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. If you come to our farm shop on Salt Spring Island, you can usually find both our fetas unpackaged.

Hard Cheese:

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.

Surface Ripened Cheese:

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. Although it is milder than the Juliettes it is primarily cheese used for cooking. It has the advantage that it holds its shape under heat, but it may be served on a cheese plate with crackers or bread.