Cheese on Salt Spring Island

A visit to artisan cheese maker Salt Spring Island Cheese on Salt Spring Island, one of the Gulf Islands in British Columbia, Canada

Located in the Salish Sea between the British Columbia mainland and Vancouver Island, Salt Spring Island is the largest (70 square miles or 180 square kilometres) and most populated (10,500) of Canada’s southern Gulf Islands. With hills, old-growth forests, parks, beaches, coastal views, and lakes, the island offers spectacular scenery and many nature activities. It is known for its organic farms, markets, artists and artisans, healers, hippies of all ages, and laid-back atmosphere.

Forested drive on Salt Spring Island, Canada — *Forested drive*

Salt Spring Island Cheese Company, Salt Spring Island, British Columbia, Canada

One of the artisan food producers is Salt Spring Island Cheese. Salt Spring Island Cheese sold its first cheese in 1996 after six years of trial and error on the farm and in the kitchen. Their cheeses are all handmade using traditional methods and natural ingredients. They are primarily known for their chèvres, although they also make several other types of goat cheeses.

Goats at Salt Spring Island Cheese Company, Canada — *Goats at Salt Spring Island Cheese*

Deck around cheese factory at Salt Spring Island Cheese Company, Canada

Their farm is an interesting place to visit. Decking runs around the cheese factory. Large windows allow you to look in and watch the process. Placards on the wall explain the process.

A peek inside at the cheese making at Salt Spring Island Cheese Company, Canada — *A peek inside at the cheese making*

Sign about cheese making at Salt Spring Island Cheese Company, Canada — *One of several signs explaining the cheese making process*

A look at the packaging process at Salt Spring Island Cheese Company, Canada — *A look at the packaging process*

About cheese packaging at Salt Spring Island Cheese Company, Canada

Salt Spring Island Cheese makes about nine varieties of chèvre. Some of those varieties are featured in the photo at the top of this post. Information about the three-day process for making chevre is listed on one of the placards on the outside wall.

Salt Spring Island Cheese Company also makes ripened cheese, which uses a different process. The White Juliette is a surface-ripened cheese that tastes like goat Camembert. The Blue Juliette is similar to the White, but is made with half blue and half white cultures. It has a mild blue taste. The orange-coloured Romelia is rind washed as it ages and is the most pungent of their cheeses. Montaña is made mostly from sheep milk with a small amount of goat milk. They also make a feta and a spicy feta. Ruckles are soft goat mild cheese logs marinated with herbs and garlic in grapeseed oil. The shop offers a few other products, such as local preserves, for sale.

Shop and tasting room at Salt Spring Island Cheese Company, British Columbia, Canada — *Shop and tasting room*

Cheeses are available for sale and tasting in their farm shop. The shop offers a few other products, such as local preserves for sale.

Counter containing plates with soft cheese and a selection of jams — *Sampling of cheese paired with jams and chutney from Salt Spring Island Kitchen Co.*

Ganges Harbour, Salt Spring Island — *Harbour in Ganges, the island’s main town*

If you want wine to go with your cheese, visit one of the wineries on the island: Garry Oaks Estate Winery or Kutatás. For information about Salt Spring Island, read my post Visiting Salt Spring Island.

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