Blue Juliette:

Our blue Juliette is made essentially the same way as its whiter sister, but the blue one is made half with blue and half with white mould. It takes on a very mild blue taste and also grows softer and stronger as it ages. Like most blue cheeses it goes especially well with red wine.  The best way to enjoy this cheese is by itself or on a cheese plate.

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

Juliette:

Our Juliette is surface ripened cheese made to taste like a goat camembert. This requires treating the milk a little differently than you would if you were making it out of the traditional cow milk, but the result is a soft creamy goat milk cheese that grows stronger and softer as it ages.  It can be used to make a hot goat cheese salad, or can be eaten as either part of a cheese plate or by itself with bread or crackers.

Ingredients
Cheese: pasteurised goat milk, bacterial culture, sea salt, rennet.
Garnish: herbs.

Marcella (pronounced as if the 'c' is an 's'):

Marcella, like many of our cheeses, is  named after a past or present employee of the cheese company – Marcella was the first person outside the family to ever work at Salt Spring Island Cheese Company.

It is a surface ripened soft cheese, so it begins its life like a large chèvre, but is then aged like a Juliette. It quickly loses most of size and turns into a small mild goat’s milk cheese that is especially suited to cooking with. This is because compared to most cheese, it stubbornly refuses to melt, but rather keeps it shape even when in a hot oven, which is how we recommend cooking it.

Place a slice of Marcella (cut so as to form a disc) onto a piece of bread – this works especially well on a slice of baguette as it is the correct size – and wait for it to start to turn brown and begin to bubble. This should not take very long, remove from the oven and eat it as soon as it is cold enough to put in your mouth, the warmer the better. But if an oven and a baguette are not handy, not to worry, Marcella is just as much at home on a cheese plate or accompanied, while cold, on crackers or bread.

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

Romelia:

Our latest cheese, Romelia has its rind washed as it ages, making it by far our most pungent cheese. Its orange colour gives it a distinct look, and it is especially good on a cheese plate, as it has a strong flavour that is well brought out when contrasted with other milder cheeses.

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