Certified Organic Milk Our product starts with whole milk from grass-fed Jersey Cows. We are picking up milk from certified organic Vale Farms in Lumby. The Jersey cows are free to graze on pastures in the summertime. The creation of a good quality cheese, starts with a healthy, happy cow.
Artisanal Cheese Production and Facility Once the milk is brought to our certified organic cheese plant, a combination of traditional Swiss-Italian recipes, passion and patience are used to produce the cheeses we have available. Most of our equipment we brought from Switzerland. After more than 20 years of experience making cheese we have chosen to work only with pasteurized milk. We guarantee our customers a continuing, high quality, safe product.
A little about us As a child, Igor would spend his summers on the Alps and watch how others made cheese. At 19 he started making his own cheese and after a number of years working for Swisscom he decided to quit his career in the telecommunications sector and follow his passion to greener pastures, going into agriculture and raising goats. In 2004 Igor completed an extensive cheese making course and Irma completed a cheese making course the following year. German-born Irma dove into cheese production in 2004, when she pursued work in the Alps, curious and keen to see what cheese production in Switzerland was like. For six years they worked together, as mountain farmers in the Swiss-Italian Alps. The busiest periods were from mid May until the end of October. While waiting two years for immigration to go through, Igor worked for a farmer with a large dairy production. In the past he had made cheese out of goats milk and here he gained experience working with cows milk. Ultimately the couple ended up going to Canada with their four children to have their own place, as the barns that were available to rent in Switzerland were hundreds of years old and working conditions were very difficult.
Cheese History Age-old recipes from the Ticino (the Italian part of Switzerland) are the inspiration behind these cheeses. Each Cheese Dairy in the Alps has its own Bacteria and enzymes in the area, creating different reactions and flavours in the cheese cellar. Hence the same recipe produces a different cheese in texture and flavour, depending on the person who's making the cheese and where it is made.