Carmelis is a family owned boutique dairy, which takes pride in the uncompromising approach taken to ensure the unique quality of its cheeses. The cheeses are produced on a small scale which enables us to closely monitor each and every cheese while placing an emphasis on our place’s design and its integration into nature, the landscape around us, and the quality of the environment.
We are located near Okanagan Lake, some 17 km south of downtown Kelowna, next to high quality wineries like CedarCreek Estate Winery and St. Hubertus Winery, and close to the entrance to Okanagan Mountain Park. We desire to impart a sense of the breathtaking views of the Okanagan Valley and the wineries spread throughout the area.
All of our cheeses bear the stamp of the research, zeal and commitment we put into our work. At our dairy, we chose to specialize in rich, complex and refined cheeses that render full justice to the quality of the milk and the art of cheese making. The cheeses are produced using traditional techniques learned during many visits to various areas of France in particular, and Europe in general. All of our cheeses are made from 100% goat milk produced on our sister farm in Agassiz, Mystery Meadows.
The milk contains no additives or preservatives, and we use no stimulation processes in its production, making sure to allot proper time for every type of cheese to reach its true maturity.
Throughout the entire production process, we make minimal use of machinery while making sure that the ripening process takes place under the optimal conditions of humidity and temperature.
The ripening process does not end with taking the cheese out of the cheese cellar. It goes on throughout the life span of the cheeses, which will continue to ripen, the flavor of each type of cheese evolving and becoming more piquant.
The goats on our farms are treated with care and respect, and enjoy excellent living conditions along with natural food that includes a variety of grains and alfalfa, free of any hormones or food additives. This ensures that the milk produced meets the highest standards, and has a direct effect upon the superior quality of the cheese. Our unique approach is based on sincere passion for cheese making, and as a result every cheese is a work of art.
After 12 memorable seasons, in February 2015, Carmelis exchanged ownership to the Burns family. Pulled in by every unique taste and expansion opportunities, Thomas Burns is excited to grow this premium product to a far reaching level where everyone can easily enjoy it.
A recommendation: before eating the cheeses, take them out of the fridge and keep them at room temperature for an hour or two. The remaining cheese should be well wrapped to prevent it from drying out in the fridge.