Fermiere

Producer

The Farm House Natural Cheeses

Country

Canada

Region

British Columbia

Size

8 in diameter x 10 in height

Weight

22 lbs

Website

www.farmhousecheeses.com

Milk

Cow

Treatment

Pasteurised

Classification

Hard

Rennet

Animal

Rind

Natural

Style

Grana / Grating cheese

Flavor

Flavor added to rind

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. 

Fermiere is a traditional grana-style cheese, which is aged a minimum of one year. During aging the natural rind is hand-rubbed regularly with olive oil, helping wheels to develop a piquant sharpness and assertive flavor. 

Pairings

Fermiere has a hard, crumbly texture, lending itself to grating into pasta or sauces or shaving over a salad. Debra suggests pairing it with a robust red wine, and using the leftover rind to flavor soups and stews.