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.
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.