Back Forty Artisan Cheese

Each wheel of our cheese begins with the meticulous transformation of rich, nutrient-dense sheep’s milk into a complex expression of the North Frontenac landscape. At our farmstead along the Canadian Mississippi, we honour time-worn traditions, allowing the seasons to dictate the pace of our craft. This dedication to patience and purity is captured beautifully in our Ompah, a semi-firm, washed-rind cheese that speaks to the raw, unhurried terroir of our region, and our Flower Station, an exquisite raw ewe’s milk creation that remains uncooked and unpressed to preserve its delicate, nuanced character.

Our journey is rooted in the “back forty”—the place where care, curiosity, and creativity converge to yield something extraordinary. As a family-run creamery, we believe that exceptional food is a living piece of art, shaped by the land, our heritage flock, and a commitment to animal welfare that defines every batch we produce. Whether we are tending to our heritage cider orchard or refining our cheesemaking techniques, our focus remains steadfast on quality over volume, inviting you to slow down and savour the authentic flavours of the countryside.

Featured Products & Specials

Look for these exceptional items at our festival booth:

• Pecorino Verona
• Highland Blue
• Bonnechere
• Ompah:Raw Ewe’s Milk | Semi-Firm Washed Rind Cheese | Aged 3–5 Month
• Madawaska
• Flower Station: Raw Ewe’s Milk | Semi-Firm, Uncooked, Unpressed Cheese

Visit the Back Forty Artisan Cheese booth at the festival!