Basil Chèvre:

This flavoured soft cheese comes with basil layered on top of it. A splash of olive oil helps to infuse the flavour throughout the cheese. It  goes especially well on a cheese plate, not only because of its distinctive look, but also because basil is a mild flavour that almost everybody enjoys. If you are in doubt as to the preferences of your guests or hosts, you can do a lot worse than serving or bringing a soft, fresh basil flavoured goat’s milk cheese.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: olive oil, basil.

Flower Chèvre:

The flower chèvre is essentially our soft cheese without any additional flavouring. The flowers are edible but add no extra taste to the cheese. The result is a mild soft creamy goat cheese, with just a little more colour than one would expect to find on an ordinary dairy product. That’s ok though, because this chèvre deserves the extra attention the flowers bring it, even if we do say so ourselves.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: edible flower.

Garlic Chèvre:

Our garlic chèvre is covered with roasted garlic and dripping with olive oil; it has a sprig of rosemary too, which adds a subtle flavour and a splash of colour. When we sell it directly ourselves, either through our store or at the Saturday market, we find that the garlic is our runaway most popular flavour among the soft cheeses. We can only attribute this to option of trying before buying, that we provide in the form of free samples when retailing our cheese ourselves. Because of its success in this format, we highly recommend that you give this cheese a try.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: garlic, olive oil, herbs.

Hot Chili Chèvre:

This is our spicy chilli chèvre. Cheese making has a rich history through many parts of the world. However,  Thailand is not among them. Tai chilli flavoured goat cheese is therefore a rather unusual combination. However, we think you will agree that it is a winner. This cheese has slowly but steadily climbed in popularity since it was introduced to our cheese line up in the late 90s. It is also now the favourite soft cheese among the majority of our cheese makers and staff. We should warn you though, it is a little spicy.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: chili, distilled vinegar, olive oil, sea salt, garlic, psyllium, potassium sorbate, sodium bisulfite, xanthan gum.

Lemon Chèvre:

The lemon soft cheese is back by popular demand. We introduced this soft cheese as an experiment only briefly to the Saturday market a few years ago. It made such an impression that we received constant and repeated requests, from the few people who tried it, for it to make a second and permanent appearance in our cheese catalogue. And so without further ado, the lemon cheese makes it triumphant return. Why don’t you give this salty and sour cheese a try, and see what all the fuss was about?

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: preserved organic lemon.

Pepper Chèvre:

The pepper cheese is topped with whole red and green peppercorns, while its sides are coated with ground pepper. As you can see, it is certainly appropriately named. This spicy cheese makes an excellent addition to a cheese plate, and goes especially well with either smoked tuna or salmon on rye bread, perhaps with a splash of freshly squeezed lemon juice. All of these components but the lemon are available at the Saturday market on Saltspring Island, do you really need more reason than that to come and take a look?

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: olive oil, pink, green & black peppercorns.

White Truffle Chèvre:

Our truffle chèvre is made with a mixture of white truffle, some other mushrooms, and garlic imported from Italy. The natural oil in the truffles helps to infuse the taste of the truffles throughout the cheese. It has a rich and earthy flavour that goes well with a red wine.  In fact, a good bottle of red wine, two glasses (and only two glasses), a white truffle chèvre, and some quality bread or crackers is often all that is needed for a truly fantastic lunch.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Flavourings: olive oil, mushrooms, white truffle, salt, garlic, psyllium.