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.
Inspired by French Chaource, Lady Jane has a dense, creamy texture encased in a delicate mold-ripened crust. By manipulating the two-week aging process of the lactic cheese, Debra can adjust the outcome; if rounds are wrapped while young and moist, they’ll soften under the rind, but if they’re aged a bit longer open in the cave, the paste becomes firmer.
When sold, Lady Jane usually has a creamy, dense paste resembling cheesecake, and a tangy-fresh flavor with earthy notes of mushroom.
Pair Lady Jane with a glass of prosecco.