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.
Castle Blue is soft ripened from three weeks up to ten weeks until oozing and creamy. Its natural rind displays varying intensities of blue and grey colors, while its paste is scattered with blue veins.
Castle Blue is buttery and soft, with a sweet undertone and a hint of piquancy from its blue veining.
Pair it with a pinot noir, a syrah, or a dessert wine.