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By Joanne Sasvari Head east of Chilliwack and just before you hit the misty Coastal Mountains you’ll run into a little slice of pastoral paradise, where happy cows graze in the meadows and one of North America’s best cheese makers, Debra Amrein-Boyes, is making magic from milk. Of course, you don’t have to travel all the way to Agassiz to sample her nutty cheddars, savoury blues and creamy bries. That’s because The Farm House Natural Cheeses can be found on just about every fine cheese plate in town. You’ll find it at restaurants that range from Salt Tasting Room to Farmer’s Apprentice to Hawksworth, and in cheese shops including small independents (Benton Brothers, Les Amis du Fromage), farm markets like Lepp Farm Market in Abbotsford and Pomme Natural Market in Coquitlam, and big chains (Whole Foods, Save On Foods, Choices). Amrein-Boyes herself is a bit of a legend in cheese…

By Nikki Bayley Canadian cheese is undergoing a quiet revolution with dozens of cheese makers popping up across the country making delicious artisan cheeses, and some of the best are to be found in B.C. We spoke to Vancouver’s queen of cheese, Allison Spurrell at Les Amis du Fromage, who stocks around 190 varieties of Canadian cheeses and between 450-550 other cheeses from around the world: “Canadian cheeses may not have big names like England with its cheddar or France with its brie, but Oka cheese is certainly famous in North America. It was traditionally made by monks at the monastery in Quebec, and about 20 years ago the cheese making part was bought out. It’s a semi-firm washed rind Trappist-style cheese. I think in B.C. there’s a pretty interesting cheese makers movement developing over the past 15 years, and some great cheese being made locally. If you’re wondering about…