Stories from the farm
Cheese, milk, and the seasons — straight from the dairy at Glen Forbes.
How Brie Is Made: Bassine Queen's 2-Week Production Method
Exactly how Bassine Queen becomes brie: from unstandardised Holstein Friesian milk and a ladle‑led curd to hand‑rubbing salt, a Penicillium candidum rind and a strict two‑week ripening rhythm — a hands‑on explanation from Tone and the Bassine team.
Autumn milk: How Bassine Farm makes richer cheese — inside
Cold, dew-dusted mornings and pasture that’s winding down change what our cows eat — and that makes autumn milk richer. Read a clear, practical explanation of how seasonal feed, calving timing and on-farm handling create the higher-fat, firmer-curd milk we use to make Bass River cheeses.
Single Herd Cheese: Why One Herd, One Milk Matters
Most commercial cheese is made from blended, homogenised milk bought by the tanker. At Bassine we use milk from one herd on one farm — unhomogenised and unadjusted — so seasonal pasture, fat and prote