No. As with all milk sold in Canada, ours is pasteurized. We gently heat it to a low temperature so it's safe to drink but retains many of it's natural nutritional qualities.

Unfortunately no - we don't currently have the space or equipment needed for those products but if that changes you'll be the first to know!

We do however sell cream-top pasteurized whole milk, which you can read more about here.

Technically, yes - but the answer is a little more complicated than that.

When hard cheeses have been frozen, they become crumbly as they break apart at the curds. This isn't ideal for serving cheese fresh - but if you intend to melt or bake the cheese in a dish, then freezing it is just fine.

The cheeses best suited or freezer storage are varieties like Feta, which already have a crumbly texture to them. You won't even notice the difference once it's thawed!

No. Our farm produces, sells, and uses only cows milk.

If you are buying for a restaurant or store, you can email us about purchasing through one of our excellent distributors.

For all sales inquires please email sales@cheeseworks.ca or visit our wholesale resources page for more information.

Our cheeses vary in shelf-life from a week to several months. For most hard cheeses, the Best Before date is really just a guide to optimum flavour, as the cheese doesn’t suddenly go bad at that date. Optimum flavour is a matter of personal taste and culture. The French, for instance, like their brie quite ripe, with a runny center. Some Canadians may find that too strong for their taste - It's up to you! Fresh cheeses, however, should be consumed by the Best Before date for best flavour.

Regardless of the best before date, once a package is opened and exposed to air, the cheese should be consumed within 3-5 days or small spots of mould may develop.

Your cheese is happy wrapped tightly in the fridge until you’re ready to eat it. Serve fresh cheese, like Fromage Frais, cold. For most other cheeses, unwrap a few minutes before serving to allow it to warm up slightly which activates the subtle flavours. Cheese can be resealed in an airtight container or wrapped in wax paper or fabric beeswax wraps.

Typically, health warnings for pregnant women are concerned with soft, raw-milk cheeses. This is relevant in Europe and some American States where these kinds of products are permitted. The rationale here is that, in a high-moisture, low-acid, low-salt environment, any pathogens potentially present in raw milk could multiply to toxic levels. That is why soft cheeses are not permitted to be made with raw milk in Canada.

The only raw milk cheeses allowed in Canada are hard cheeses that are aged for minimum 60 days. These tend to be higher in lactic acid, dryer, and saltier, which, combined with a lengthy aging process makes the likelihood of pathogenic growth extremely low.

Most of our cheeses are pasteurized, just like virtually all the cheese in your local grocery store, therefore, are considered very safe to consume for immune-compromised individuals and pregnant women. We make several raw-milk cheeses as well (Caerphilly, Mt. Moriarty, Old Smokey) and these all conform to the Canadian policies surrounding raw cheese production and are aged well beyond the minimum 60 days. Additionally, our cheeses are tested regularly throughout the production and aging process to ensure the highest quality.

Having said all that, we are not health professionals and can only speak to this issue from a dairy processing and food science perspective. If you have additional concerns about which foods to avoid during pregnancy, speak to your physician or midwife.

No, we don't ship cheese. Our cheese is distributed throughout BC, check our list of retailers to find one near you!

Basically yes.

However, in every batch (1600L) of Bleu Claire we put in approx 30ml of blue cheese mould. This mould is propagated in wheat nutrient and then chemically extracted so that the final product does not contain levels of gluten required for an allergen warning.

We do not use any animal rennet in our cheese - instead we use a synthetic alternative that appears on our label as "enzyme". That means all but one of our cheeses are vegetarian. The one exception is our Feta (and Sunshine Feta) which does contain an enzyme called lipase derived from sheep.

We do not sell individual cheesemaking ingredients but we do sell wonderful cheesemaking kits by Canadian company, makecheese.ca. These kits contain microbial cultures, rennet tablets, and everything else you need (minus milk) to start making cheese at home.

Yes! Our milk dispenser hours are 7am-6pm every day. However, if you come outside of store hours you will need your own clean bottles, lids, and exact change.

For more information, visit our Milk page.

Nope!