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.
Heidi is an Alpine-style cheese that is only produced during summer months, when the cows are grazing on lush pasture. During the first period of aging, wheels are washed periodically with a whey-based brine solution, and later in the aging process they’re simply brushed. Wheels are aged for a minimum of 8 months, but are really best enjoyed after 12 months.
When ready for sale, Heidi has a smooth golden paste and a rich flavor. Sweetness and saltiness are balanced with aromas redolent of summer grasses.
Pair Heidi with a Chardonnay, a Beaujolais or a Pinot Noir.