The Art of Making Cheese

After devouring a bite of Little Qualicum Cheeseworks’ smooth and creamy Brie Cheese it occured to me that I hadn’t the first idea about cheesemaking. What steps had this delicious little morsel gone through in order to give my palate such pleasure?

The Art of Making  Cheese

Series: The Art of Making Things focuses on local artisans that craft their own products in

interesting and creative ways

After devouring a bite of Little Qualicum Cheeseworks’ smooth and creamy Brie Cheese it occured to me that I hadn’t the first idea about cheesemaking. What steps had this delicious little morsel gone through in order to give my palate such pleasure?

So I headed off to the Morningstar Farm in Parksville to discover the art of local cheesemaking.

Although there are a number of delightful cheeses made at the farm, like their fresh, salty cheese curds, the raw milk wonder Raclette, and the creamy, spreadable Fromage Frais, we focused on the ever popular Brie during my tour.

Donning some shiny white boots and matching long apron, I trudged into the steamy, immaculate cheese-making quarters, with my enthusiastic cheese-maker and guide Maureen Buschhaus.

First she led me to a large, shiny vat filled to the brim with milk; the place, Buschhaus explained, where it all begins. Starting at 6 a.m. milk from the farm’s dairy cows is pumped in, followed by three and a half hours of pasteurizing, where the milk is heated, a process that among other things, kills off any harmful bacteria that may be present.

The milk is then cooled down and cultures are added, which will give the cheese texture, flavour and its signature rind.

Pop-up banner image ×