Our cheeses contain only natural ingredients, no preservatives are added, and they are all manufactured at our Salmon Arm cheeseplant. Our cheese is made from the milk that is produced by our cows on our own farm. Our cows are grass fed only, they graze on our pastures from May to October and we feed them organic hay in the winter months.
In 1981, the Gort family immigrated from Holland and purchased a 45-acre farm at Salmon Arm. Gort's Gouda Cheese Farm was established in 1983. At first, we made plain Gouda and Quark. Quark is a soft German cream cheese. As the years passed, we expanded into making spiced Gouda, Maasdammer (a Swiss-style cheese), Feta cheese, yogurt, cream and creme faiche.
Over the years, we have not been hesitant to experiment with our cheese flavours, and have recently brought into production, a new spicy Gouda called Smoked Habanero.
We take pride in the fact that twenty years later our artisan cheese is delivered to a variety of locations in the Shuswap, Okanagan, and the Lower-Mainland of British Columbia. Cheese is also shipped throughout the rest of Canada via Canada Post.
We are proud of a Champion Firm Cheese Gold Medal which was awarded in 2004 at the Canadian Grande Prix. Recently Arie Gort constructed a brand new addition to the store, making room for more cheese to be aged and sent out to our growing customer base.
In August 2007, ownership of the farm switched to the Wikkerinks, a family from Agassiz. The new owners have already put in a comfortable new barn for the cows and are continuing to upgrade the facility, as well as the grounds.
The city in Holland where the Gouda recipe originates is Gouda, where cheesemaking is a time-old art. Making cheese, especially on the farm, has always been part of Dutch culture.
Cheesemaking is an art as well as a science. Timing, temperature and cleanliness are extremely important.
To deliver the best quality product to our customer, we work diligently to maintain excellence in the manufacture of our products.
You can contact us by filling out the form on the left or by phone at (250) 832-4274 and by fax at (250) 832-5522.