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Consistency an issue in developing BC's young cheese making industry.
Compared with the Old World, the cheese industry in BC (and Canada) is in its infancy. In parts of Europe, families have been making cheese for hundreds and hundreds of years, passing their knowledge and experience down through the generations.
It’s not that BC cheese is bad—that’s far from the case, with high quality artisans like The Farm House Natural Cheeses in Agassiz as well as the many producers on Vancouver Island and the Gulf Islands, such as Moonstruck Organic Cheese (try the Savoury Moon), Salt Spring Island Cheese (Blue Juliet is one of my favourites), Natural Pastures Cheese Co. and Little Qualicum Cheeseworks, among others.
Old World know-how infuses BC’s artisan cheeses
According to Allison Spurrell, owner of Vancouver-based cheese and gourmet food retailer Les Amis du Fromage, consistency is one of the key issues that can arise with the local producers simply because they’ve yet to accumulate the depth of experience of the Old World families.
This doesn’t mean the local industry isn’t producing delicious products, and the folks at Les Amis have seen growth in the number of locavores coming through their doors asking for BC cheese, no doubt in part due to the increasing popularity of the 100-Mile Diet movement and farmers markets in the Vancouver area.
Try some locally produced cheese and see what you think. I’ve found a handful that I really enjoy and appreciate the story and connection to our communities. For the sacrifice, I think it’s worth it.
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