Our deli is highlighting Little Qualicum Cheeseworks, a local family-run cheesemaking company on a picturesque Vancouver Island farm.
We have several of their cheeses available in our deli cooler in aisle 9, individually weighed and priced, from the semi-soft ripened Island Brie; to the semi-firm Monterey Jill, wine-infused Tipsy Jill, and chilli-infused Hot Jill; to the aged unpasteurized alpine-style firm cheddars, Mt. Moriarty and Old Smokey.
Monterey Jill — semi-firm, aged two months
Inspired by its celebrity lookalike, Monterey Jack, this crowd-pleaser is mild and smooth with a gentle taste and buttery texture.
Tipsy Jill — semi-firm, red wine infused, aged two months
Subtly nuanced with delicate, earthy notes of red wine, this creamy cheese makes a beautiful addition to a cheese platter and pairs well with hearty bread, fruit, and of course, wine!
Hot Jill — semi-firm, chilli infused, aged two months
Red chilis add a spicy kick to this creamy cheese, creating a smooth heat that’s just right. Melt it onto nachos, panini, and mac and cheese to spice things up.
Mt. Moriarty — firm, raw-milk, aged 12+ months
Named after a mountain admired daily from the farm, Mt. Moriarty is rugged, epic, and reminiscent of an alpine-style cheddar with warm sweet-nutty notes.
Old Smokey — firm, smoked raw-milk, aged 12+ months
A naturally-smoked aged alpine cheddar, Old Smokey boasts warm nutty notes. Pair with dried fruits, nuts, and crackers, or melted over roasted root vegetables.
Island Brie — semi-soft ripened cheese, aged 1-4 weeks
With a lusciously creamy texture, velvety snow-white rind, and mellow earthy mushroom overtones, this award-winning brie pairs beautifully with fresh fruit or spicy preserves. Enjoy at room temperature or bake with your favourite toppings.
About Little Qualicum Cheeseworks
Little Qualicum Cheeseworks was established in 2001 by Clarke & Nancy Gourlay. After a career in humanitarian aid, the Gourlays moved to Vancouver Island to follow their dream of Swiss-style artisan cheesemaking. Starting on a rented farm with a handful of cows, they made cheese in a renovated school portable. With a growing staff, they purchased the 88-acre Morningstar Farm in French Creek, a scenic region between Parksville and Qualicum Beach, and the company found its permanent home.
In summer 2021, the Gourlay family sold the farm to current owners, Albert Gorter & Chelsea Enns, who moved on-site and began training with the Gourlay family. Gorter grew up on a 600-acre dairy farm near Otterburne, Manitoba, and studied animal science at Lakeland College, working in the agriculture industry before returning to manage his family farm with his partner Chelsea Enns.
Today, Little Qualicum Cheeseworks welcomes the public onto the farm year-round, where visitors can meet the mixed herd of 45 dairy cows, interact with the calves and a variety of animals, watch the cheesemaking process, and browse the farm store for local goods.