The Farm House's small family dairy farm is located in the lush Fraser Valley, where their cows and goats graze grass fields in season, and once the winter arrives, eat organic hay from their own farmlands to provide top quality milk – the key ingredient to good cheese. Farm House milk comes from our small herd of Guernsey and Brown Swiss cows, ancient breeds whose milk has a higher percentage of beta carotene and A2 protein than modern domestic breeds. The Farm House do not use pesticides, hormones or antibiotics in our farming practices. In these fast- moving times of global markets and industrial food production, it is their wish to nurture and preserve the increasingly – threatened values and traditions of the family farm, and give visitors the opportunity to connect with the farmer and the animals who produce their food. The Farm House value the relationships built along the way – with nature, with the animals, with each other and ultimately with the customer who takes some of our handcrafted cheese home with them.
Owners George Boyes and Debra Amrein-Boyes love their special cows and goats and are proud to offer their world class cheese for your enjoyment. Debra Amrein-Boyes, a renowned cheesemaker, is one of only twelve persons in western Canada and US who has been inducted into the prestigious French Cheese Guild, the “Guilde des Fromagers Confrerie de Saint-Uguzon”, which recognizes those who protect and continue the tradition of cheesemaking around the world.
Alongside George and Debra, their adult children continue to work on the farm and in the cheesemaking business.