In 2020, the couple vacationed on Vancouver Island and visited Little Qualicum Cheeseworks. “It was kind of daunting to us, like, how do we get started? What equipment do we need? Where do we set it all up and all these things? We weren’t really sure how to get started.” Having previously been dairy farmers in Manitoba, the couple dreamt of one day processing their own milk but felt the feat was too much of a “big new world.”
Their milk’s fat content can slightly fluctuate, though, as they don’t separate the cream from the milk, later adding it back in to hit a desired fat content, as other milk producers might.Įnns and Gorter purchased the Parksville farm in 2021 after the former owner, Nancy Gourlay, retired. Their whole milk comes from their grass-fed cows and has a fat content of around 4.4 per cent, providing that “creamy goodness,” said Enns. Individuals bring in their reusable bottles (or purchase some from the farm’s store) and fill them with fresh, pasteurized, on-site milk from the cows grazing the farm (called Morningstar Farm).Ī litre of milk costs $2.75, less than what you’d find at a grocery store, said Chelsea Enns, who owns the farm with her husband, Albert Gorter. So what exactly is a milk-on-tap dispenser?
Little Qualicum Cheeseworks, established in 2001, is a cheesemaking farm in Parksville, B.C., and they believe they are Canada’s first milk-on-tap dispenser, having launched in 2017. If the cheese is in demand, so too is the milk. Cheese made at Little Qualicum Cheesworks in Parksville, B.C.
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