Our modern creamery was built in 2005 and our first cheese went to market in December 2005. We are located in the heart of the Niagara wine region in Ontario, Canada on Jordan Road, in the village of Jordan Station. Our creamery is located beside a rail line that in the past, would have been used to transport milk everyday.

Our creamery's distinctive design has been inspired by traditional train stations in the area. We are surrounded by farm fields, orchards and vineyards. The Comfort Farm, the source of our Guernsey cow milk, is only about 15 minutes away on land protected by Ontario's Greenbelt.

Built to the most rigourous food safety standards, our creamery is both state of the art and small scale and focused completely on producing fine cheeses by hand. Here's how we do it:

By special arrangement, our unique Guernsey milk is delivered to us first in the morning by the transporter before they begin the rest of their milk pick up route. That way, we are sure to get only pure Guernsey milk from the Comfort Farm. It also means we get up really early to make cheese.

The milk is pumped into our storage tank where we may hold it for up to a few days before cheesemaking. Usually beginning early around 6am or sometimes even at 4am, we pump the milk through a pasteurizer which raises the temperature and ensures there are no pathogens in the mlik. From the pasteurizer, the milk passes directly into a tank in the sanitized production room where the appropriate culture is added.  The milk is brought to temperature and lighly agitated, depending on the recipe. The mlik is then drained into large vats. Rennet is mixed into the liquid and then the curd is allowed to set. Once the curd has set, it is cut by hand with large knife-like implements which create cubes of curd. The curds and whet naturally separate and once the curd is ready, it is transferred gently by hand into the molds.

Residual liquid drains out the bottom of the mold and the cheese gradually settles taking it's final shape over several hours. The cheese is then soaked in a brine solution for a day or so and placed on racks in a temperature and humidity-controlled room to gradually firm up and set. The surface of the cheese is periodically washed by hand with a brine solution at this stage. Niagara Gold cheese continues to be washed at several future occasions before wrapping and cellaring while Comfort Cream is allowed to develop it's characteristic bloomy rind and then is wrapped to age as well.

While cellaring, the Comfort Cream will further develop it's characteristic white, bloomy (fuzzy) rind. The Niagara Gold evolves from a smooth peach-coloured rind when it is very young to one mottled with benficial molds ranging in colour from rust to charcoal.

We cellar our cheeses on premises at least 4 weeks for Comfort Cream and at least 5 months for Niagara Gold. You could eat either cheese earlier but you'd be missing the subtle improvements in flavour, colour and texture that come only with time.