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 Confrérie de Saint-Uguzon.
The Boyes family’s herd of Guernsey and Brown Swiss cows and goats graze in grass fields during summer and feed on organic hay in winter. No pesticides, hormones or antibiotics are used on the farm.
Country Morning was inspired by traditional Welsh-style Caerphilly. It’s aged anywhere from three weeks up to one year in the farm’s aging room at a temperature of 50-53 degrees.
Debra describes Country Morning as a “nice British-style table cheese.” It has a crumbly, creamy texture with a slight, nutty sharpness that increases as it ages.
Pair Country Morning with a Chenin Blanc or a hard cider.