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Cheese, Gouda, Truffle, White Drop

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"Monashee Gold cheese with black summer Truffles.

Truffle makes a stellar combination with cheese. It originated in southern France and northern Italy, where this particularly flavourful mushroom found its way in the gourmet cooking world, in the Middle Ages exclusively kept for nobility, inspired the expression “Garlic of the Rich”. Today Truffle is still a specialty food item, but is popularized on menus all over the world. It is a a perfect cheese to pair with wine and a wonderful creamy addition to pasta dishes."


"The milk gets picked up several times a week from a local farm in Lumby where they raise Jersey cows for their dairy. From May to October the cows graze on open pasture . The milk is considered grass fed. Jersey milk is known for its high content of protein, calcium, and Vitamin A compared to other dairy breeds."

German-born Irma was drawn to agriculture and cheese-making in the Swiss Alps in her mid-twenties. With her family of four children she immigrated to the Okanagan in 2011, starting their cheese-making business on their little acreage outside Lumby.

Irma enjoys the challenges related to making cheese and dairy products. Transforming the rich grass-fed milk into a variety of flavourful and nourishing food products is an interesting aspect of the work for her.

Since early childhood, she had pleasure in experiencing food processing, and the cheese making was one more aspect for her to discover. The cows in White Valley certainly give their best, and to make the best out of their best, is her commitment.


White drop, Lumby BC

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