The Farm House Natural Cheeses are produced in the lush Fraser Valley of British Columbia. Owners George Boyes and Debra Amrein-Boyes run the farmstead operation along with their adult children. Debra, cheesemaker and cookbook author, is one of only twelve persons in western Canada and the U.S. who has been inducted into the prestigious French Cheese Guild known as Guilde des Fromagers Confrerie de Saint-Uguzon.
The Boyes family’s herd of Guernsey and Brown Swiss cows and goats graze in grass fields during summer and on organic hay in winter. No pesticides, hormones or antibiotics are used on the farm.
Alpine Gold is a washed-curd, washed-rind cheese. Aged at about 56 degrees Fahrenheit for a minimum of 6 weeks, wheels are washed three times per week with a brine solution, encouraging the development of a golden-orange rind.
Alpine Gold has a straw colored, semi-soft interior that is rich and savory with floral and grassy notes.
Pair Heidi with a Riesling or a Gewurztraminer, or with a golden ale.