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The Big Cheese: Some kind of blue

“When you have a farm on Salt Spring Island, you may as well have goats. When you have goats, you might as well make cheese.

And if you are David and Nancy Wood, your cheese is simply fabulous.

Since 1996, the Woods have owned and operated the Salt Spring Island Cheese Company, making handmade goat and sheep cheeses. Although mostly known for their chevre, they also  

Photograph by: Willow Yamauchi , for the Courier

Photograph by: Willow Yamauchi , for the Courier

make several other types of goat cheeses.

Each Saturday, from April through October, the Salt Spring Island Saturday Market flourishes with hippies catering to yuppies with all manner of sumptuous edibles. The Woods introduced their cheese though that market. In exchange, visitors have introduced themselves to the Salt Spring Island Cheese farm. Visitors are welcome to see the animals and enjoy the scenery. You can watch the cheese being made through viewing windows and take a self-guided tour through the cheese-making process.”

via The Big Cheese: Some kind of blue.

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4 comments on “The Big Cheese: Some kind of blue

  1. I simply adore their Blue Juliette, and is saying something as I generally will not have blue cheese anywhere near me. I love the fact you get the flavour of a blue without the viens, it is amazing on a burger or just eaten with a little pepper jelly. I would recommend it to anyone on the fence about blues.

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