Gouda (The Farm House Natural Cheeses)
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 feed on organic hay in winter. No pesticides, hormones or antibiotics are used on the farm.
The Farm House’s traditional farmstead-style Gouda is formed into wheels that are waxed and aged anywhere from six weeks to two years. The Boyes sometimes also produce varieties that are flavored using herbs, cumin seeds and chilies.
Flavor is nutty and slightly sweet, with notes of butterscotch and caramel.
Pair The Farm House's Gouda with a pinot noir or a dark beer.