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What’s happening in Canada this summer?

Goat’s milk gelato

by Kathy Eccles 24 March 2009

I once walked five km (three mi) through the French countryside, getting off at the wrong village on my way to Les Baux de Provence. The payoff? One of the best lunches I’d had in Europe: a chèvre terrine with tomato and green-olive tapenade. I can still taste the goat cheese in that terrine—silken, nutty perfection. 

In Canada, you can find goat cheese crafted like it is in Europe—the old way, the slow way—low-tech and handmade with a lot of love and care. Head to Carmelis Goat Cheese Artisan, just south of Kelowna, BC (open March to mid-November); this family-run boutique dairy makes rich, complex goat-milk cheeses from Chabichu to Goatgonzola, along with something else unique in Canada. On this Okanagan Lake view acreage, a herd of camera-loving goats are making news for good reason (about 24 good reasons, actually): goat’s milk gelato in two dozen flavours.

It takes a special kind of goat milk to make gelato this good. Carmelis goats enjoy the high life, dining on natural grains and alfalfa, free of hormones or food additives. Husband and wife team Ofer and Ofri Barmor make their gelato the traditional Italian way. The couple orders the intense flavours from Italy and mix with local fresh fruits in season. Faves are coconut, pistachio, chocolate-hazelnut and lemon, reports Ofri Barmor.

www.hellobc.com

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Usage guidelines

We welcome you to use these story ideas as inspiration for your own stories about Canada. The CTC owns all rights worldwide. (Our images are also royalty-free and available for editorial print, broadcast and electronic use.) If you choose to reproduce these texts for editorial use only, please include the author's byline and "courtesy of the Canadian Tourism Commission." If you cut, edit or modify the text in any way, please include this note: "The text has been modified from the original." Thank you.

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Photo credit : Victoria Island, Northwest Territories © NWTT/Terry Parker - Background Image