Farm House Natural Cheeses

Long-time dairy farmers recently found themselves in a familiar position—should they expand their dairy farm in order to stay in business or try a value-added enterprise? Well, cheese-making made sense. Debra pursued a course in Cheese Making and George reduced his dairy herd. 

Debra and George Boyes are long time dairy farmers.  Debra went to the University of Washington in Pullman to take the cheesemaking shortcourse with the goal to creating and selling artisan cheeses on their farm.

This changed George’s focus as well. He reduced the size of his dairy herd and diversified into different breeds of cows that had special attributes for cheesemaking. The decision was made to start milking goats as well, as goat milk and cheese were very popular, and the supply of milk was limited. Now, he raises and milks animals mainly for the cheese business though he still ships some cows milk. Together, they have created one of the most unique and interesting farms in the Fraser Valley, a delight for food enthusiasts, shoppers, families, and for cow and goat connoisseurs, alike.

Here you can see very rare breeds of cows. Everything Swiss is well-loved at this farm, so you have a chance to become acquainted with the calm, gentle Brown Swiss cow, a breed that is known as the oldest of all dairy breeds. This cow is not frequently seen in dairy herds, although it produces milk rich in protein, butterfat and special qualities that lends itself to making the most flavorful cheeses. George has a particular love for the refined and delicate Guernsey cow, a breed that originates from the Islands of Guernsey off the north coast of France, and has become quite rare in modern times. He has gone to great lengths to find Guernsey cows and bring them into his barn, as these cows have milk so rich in butterfat, that they are the original “butter cow”. Indeed, at the cheese shop, you can purchase butter where the yellow colour of this delicacy comes not from food colouring, but from the real colour of the rich Guernsey cream, which also adds the golden colour to the cheese. George also has the traditional Holstein, a cow that delivers such a superior quantity of milk, that it remains unsurpassed in the dairy industry.

George has also acquired a herd of goats in order to produce the best quality goat milk for making Debra’s popular chevre cheeses. He has a variety of goats, featuring Alpine breeds such the Saanen, the Toggenburg and others such as the exotic African Nubian goat, and the “earless” La Mancha.

The cheese shop features a wide variety of cheeses that re-define what the word “fresh” really means. On hand are cheeses that range from a natural white old-country cheddar, the “Country Morning” cheese, a traditional Welsh-type Caerphilly. Debra makes a delightful old-fashioned Gouda and you can re-discover brie and camembert cheese here. In addition, there are some soft cheeses perfect for spreading. There is a large selection of goat cheeses, ranging from the exquisite, ash-ripened soft cheese, La Pyramide, to Goat Caerphilly, a firm cheese with a rich-textured tangy-nutty taste. There are many quaint cheese-related items to purchase in the store in addition to the wonderful food.

While visiting, you may be greeted by their two lovely Bernese Mountain Dogs, who take on their task with boundless enthusiasm. In addition, you may meet the patient Mr. Magoo, their donkey, or the small flock of sheep, tending their lambs.
http://www.farmhousecheeses.com