Our cheese is made exclusively from the milk of our own herd. Our methods are carefully modeled after the tradition of French and Italian cheese-makers. All of our cheeses are aged for a minimum of 60 days in specially designed aging caves that are kept at the temperature of underground mountain water. Regular turning, hand-rubbing, and the application of traditional aging cultures produce a natural rind, and contribute greatly to the cheese’s flavour and complexity. Like the century’s old cheese making tradition in Europe, we wanted to create a specialty cheese that reflects the landscape, life and culture of the place it comes from. The sweet subtle flavours of the pasture grass and clovers, the health of the soil and the fresh Kootenay Mountain air can be detected in each bite.