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This cheese is one of our favourites here at Upper Bench Winery & Creamery. Our Grey Baby blue cheese is a must try for both blue cheese lovers and those just starting to enjoy blue cheese. Our Grey Baby is smooth and silky, a surface ripened blue which is soft and creamy with occasional veining throughout with a luscious, lingering mushroom flavour. Some call it “a blue for beginners”, we just call it “delicious”. You will be a blue cheese believer after trying this little gem of a cheese.
We hand-craft all of our award winning cheese here at Upper Bench, using 100% Canadian Pasteurized Milk.
Our Grey Baby is hand-made in small 3 1/2″ rounds or 10″ rounds, which we then slice into wedges.
You might wonder where our cheesemaker came up with the name Grey Baby, a quick walk around our building here at Upper Bench Winery & Creamery with attention to the murals near the Creamery window, will give you the answer. Hint: small, furry & grey.
Double Cream Brie is made in three inch wheels. We cut the curd fairly large and then delicately place it in molds. We then dry salt them and move them to their aging room until they are covered in a fine white bloomy rind. Our buttery Brie’s texture becomes creamier as it ripens.
What can we say about this beautiful white fuzzy round of creamy buttery goodness! We cut the curd of our Double Cream Brie a little larger and gently fill the 3″ and 10” hoops to produce a soft, smooth texture. They are then dry salted and moved to their aging room where they are flipped twice a week until the white mould has completely covered the cheese and we can smell the sweet mushroomy aroma. Our Double Cream Brie is a classic French-style cheese, but with our own special Upper Bench touch!
Now here is a cheese for cheese lovers! Upper Bench Winery & Creamery is so proud of our Okanagan Sun, it is a delightful rustic little cheese. Our Okanagan Sun is a silky, aromatic, soft, washed-rind cheese with a smooth, intense flavour. As this little guy ages it becomes darker in colour (as the cultures continue to grow), often pale orange when young developing a darker, bright orange rind as it matures. Of course like all washed-rinds, the longer they age the stronger they become, both in taste and in aroma (we’re not supposed to say stinky or barnyard, but we did, and it is true).
Our most challenging cheese to craft at Upper Bench Winery & Creamery is our Okangan Sun cheese. We use a delicate touch when making this soft washed rind cheese, as it does not like to be fussed or played with too much. This little beauty is made by carefully cutting the curd into small squares before gently filling round hoops, which are left to ‘whey-off’ (drain). They are dry salted, left to dry slightly before being transferred to their aging room, where they are flipped and washed with a special brine until they develop their wonderful orange colour. Okanagan Sun has gorgeous orange rind with a creamy mild soft interior, which gets stronger as it ages. This very unique cheese is gaining quite the following.
Welcome to Terroir Cheese, a producer of premium artisan terroir cheeses from the Shuswap North Okanagan.
A producer of premium artisan terroir cheese from Shuswap North Okanagan. Our cheese is GMO free and from our own herd of cows.
At TERROIR CHEESE, we are beyond organics in four ways simply because we follow traditional European milk production and cheesemaking practices:
1. we only feed our cows 100 per cent GMO-free feed not just 90 per cent like organic;
2. we only feed local hay to our cows. The idea is to get the local flora into the hay, cow, milk, cheese then into you and me. If you are buying honey, Would you want honey from local bees or imported from another jurisdiction?;
3. we do not feed our cow any fermented feeds such as corn silage or haylage which causes bitterness in cheese or late gas blowing in aged cheeses;
4. we limit the amount of grain or concentrates we feed our cows even if its organic grain.
Thomas and Celina Tumbach
27218 Garnett Valley Rd.
Phone: 250-487-8245 (please leave a message)