Alpine Gold is a semi-soft cheese made from cow's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This cow cheese is ripened for over 6 weeks at about 56 degrees Fahrenheit temperature. During ripening the wheels are washed 3 times a week with brine that develops a golden-orange rind. This straw-coloured cheese with a semi-soft interior has grassy and floral notes.
Accompany it with Riesling or Gewurztraminer, or golden ale.

Alpine Gold

The Farm House Natural Cheeses

Lady Jane is a cow's milk cheese produced by The Farm House Natural Cheeses in the lush Fraser Valley of British Columbia, Canada. Taking inspiration from French Chaource, owners George Boyes and Debra Amrein-Boyes have crafted this beautiful soft-ripened (brie-like) cheese from their family's herd of Guernsey and Brown Swiss cows. If the cheese is wrapped when young and moist, it will soften under the rind, but if it is aged a bit longer open in the cave, it will become firmer.Lady Jane has a cheesecake like creamy and dense paste with a tangy flavour and earthy notes of mushroom. Pair it with a glass of Prosecco.

Lady Jane

Fermiere, a traditional grana-style cheese is made from pasteurised cow's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This cow cheese is aged for one year. During ripening the rind is rubbed with olive oil on a regular basis, that develops an assertive flavour and piquant sharpness. This hard cheese with golden rind has a crumbly texture. Fermiere is a wonderful cheese for grating on pasta, salad or as a table cheese. Accompany it with a robust red wine.

Fermiere

Goat Fromage Blanc is a fresh, spreadable cheese made from goat's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This pasteurised goat milk cheese is fluffier, lighter, healthier than cream cheese with low fat content. The cheese is smooth in texture with tangy and sweet flavour. Eat this cheese with honey or fresh berries.

Goat Fromage Blanc

Clothbound Cheddar is a fresh, smooth cheese made from cow's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. Fresh milk is used to make the cheese, which is then wrapped in cloth and sealed using pure lard for an aging period of at least six months in temperature controlled cave. When fully aged, the cheese develops sharp, earthy and floral notes.
This family favourite cheese is wonderful on a lunch plate, or with a apple pie. Accompany it a dark beer.

Farm House Clothbound Cheddar

Kabritt meaning 'goat' in Haitian Creole, is a French mountain style cheese, made from goat's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This pasteurised goat milk cheese is aged from 6 months to one year. During ripening Kabritt develops beige/white with an orange tint rind with dense white paste. This rich, earthy flavoured cheese with salty, tangy notes has a moist and chalky paste that instantly melts in the mouth.

Kabritt

Castle Blue is a soft cheese made from cow's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This cow cheese is ripened for 3 to 10 weeks till the interior part becomes creamy. The cheese is rich, creamy with a sweet undertone and has blue-grey rind around a soft paste with blue veins that spread all the way to the edges.
Castle Blue pairs well with a Pinot Noir, a Syrah, or a dessert wine.

Castle Blue

Country Morning is a traditional Welsh-type cheese made from pasteurised cow's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This hard cheese is aged from 3 weeks to one year at about 50-53 degrees Fahrenheit temperature. The cheese with a nutty sharpness has a crumbly, creamy texture. Country Morning pairs well with a Chenin Blanc or a hard cider.

Country Morning

La Pyramide is a French-style cheese made from goat's milk, made by The Farm House Natural Cheeses based in British Columbia, Canada. This ash-ripened, pasteurised goat milk cheese has a shape of the perfect pyrimid with a flattened top. During aging the cheese is salted and dusted with ash and kept for ripening for over two weeks. La Pyramide develops dark grey/white rind with dense white paste. This mild, tangy flavoured cheese with complex notes melts in the mouth instantly.

La Pyramide

OPEN 10 - 5 EVERY DAY  The Farm Shop is CLOSED from Jan 1-13, 2017, reopening Jan 14 at 10am