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The owner of White Drop Cheese, Irma learned cheesemaking in Switzerland. She moved to rural Lumby in 2011, so we are blessed with a very local source of several fermented dairy products.
These can be of many types, depending on several factors such as the source of milk and the fermentation culture. For her business Irma settled on 2 types of aged cheese from pasteurized cow’s milk, with a variation created by including truffle. As well, she has a fresh cheese which she varies by seasoning with herbs. She also makes and sells quark, kefir and yogurt.