Clothbound Cheddar (The Farm House)
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.
The Farm House is one of only a few producers in Canada that is creating an English-style clothbound cheddar. To make it, wheels of white cheddar are bandaged using cheesecloth and then sealed using pure lard. They’re then aged in a temperature and humidity-controlled cave for a minimum of 6 months. By aging the cheese at a cooler temperature of 5-6 degrees Celsius, Debra says, they are able to create a cheddar with deeper and more complex flavors.
When ready for sale, Clothbound Cheddar is smooth and sharp, with earthy and floral notes.
The Boyes suggest pairing their Clothbound Cheddar with a dark beer.