The Annual Canadian Cheese Rolling Festival

As far as we're concerned, Martha Skinner, Women's 2009 Champion of the Canadian Cheese Rolling Festival, is an honorary Cheese Chick. If you missed the fun this year, there's always next.

Godfrey-Brownell Vineyards

Sometimes we're not in the cheese shop. This week we paid a visit to Godfrey-Brownell Vineyards, who's grapes are located just before Duncan. Turning off the highway, a lush, tiny, winding road leads to a shady terrace with a view out over the vines and an outdoor tasting bar. The proprietor is knowledgeable and passionate without a hint of pretension, and the wines are really lovely. Our favourites: the 2003 Pinot Noir Reserve which is going to wait for a few years yet, and the 2005 Chardonnay, which was enjoyed within a few hours. The Chardonnay is dominated by juicy, rich apples that would pair beautifully with Quicke's Cheddar, brought to us by Neal's Yard Dairy.

Globe & Mail Reviews La Pyramide

A few days ago we posted a link to our interview with The Farmhouse Natural Cheeses. Today, The Globe and Mail's Sue Riedel featured one of our favourite Farmhouse Cheeses - La Pyramide. The story I always tell about this cheese: I took it to the housewarming of some recent immigrants from France and they were so enamoured with it they wouldn't believe it was Canadian! Oh, that cute and endearing Parisian snobbery. An ash ripened goat cheese, this is a really nice one for company - it looks striking and tastes faaaabulous.

Interview with The Farm House Natural Cheeses

The Farm House Natural Cheeses dairy has received international recognition and acclaim - and we're lucky enough to have them in our own back yard. Nestled in the lush Fraser Valley, Debra Amrein-Boyes has run the farm for over twenty years with her husband and children. Debra has taken the time to provide us with thoughtful and beautifully descriptive answers to a few questions we had for them. They really are worth taking a moment to read. They're representative of the care and diligence that goes into making what are no doubt some of the best cheeses in the country - if not the world. Read the interview here.