Blue Heron Creamery

12/18/2023

This post has been a long time coming. It has been an incredible journey, with many made-for-tv twists and turns, and not a small amount of chaos.

This past year Blue Heron (Lumi Foods), struggled to retain active production (early winter), after months of incredible effort to leap into the national and North American markets. There were wins to be sure.

BUT, there were many and significant losses, and many factors combined in the most unfortunate way, ultimately leading to a decision to shutter Blue Heron (just as we were gaining interest nationally).

It has taken months to work through many things related to rhis decision and not all of that work is finished. During this time, certainly founder was hoping that perhaps some sort of solution could be found. It is an unforgiving time to be a small business, and a solution was not forthcoming.

From 2016 and BH's first steps to 2023 BH and the many people that made it possible , was a whirlwind.

An enormous thank you and deepest gratitude goes to every single person who has followed this journey, supported members of the team, been members of the team, bought cheeses, visited the former shop, attended events, gave feedback. THANK YOU.

does not know what the future holds or if there will be a new vegan cheese venture evolve from the research and development, project work with Protein Industries Canada. Maybe? But also maybe not.

It has felt impossible to write this and literally I have written and deleted a hundred posts -Karen

With this post, thank you, and sending gratitude and love to everyone.

Notes: the websites have been compromised by a hacker, and if you have any questions please message directly via her Instagram account.

Periodically messages will be checked here as she decides what to do with this account.

For the very last BH inventory please check out website to see what they have remaining.

M

12/10/2022

New (ish) product announcement!

We are very excited to announce that our West Coast Cheddar (style) cheese is now available in the deli section of and (good friends of ours just picked some up in Calgary!).

This cheese has a back story. First developed in 2017, and named Mostarda Cheddar, it was born from a collaboration with our dear friend and his company .

Brad regularly participated at events with us and often we sampled products together and when we paired his grapefruit mostarda with one of our cheeses, we decided to develop a cheese with a mostarda washed surface.

While Biota has closed and Brad is doing new things, we further developed this cheese with the introduction of Canadian grown chickpea in our plant milk base, and wine gold puree in the surface wash to help develop the rind.

This is a semi-hard cheese (it is not soft), it ages under specific temperature and humidity conditions and for a minimum 4 months.

It is great on its own, grated onto stews or pastas, used in a Mac and cheese sauce, and of course dresses up any vegcuterie board.

You can also find rhis cheese ate our good friends and soon, again and .

Have a cheesy holiday season and pick some up along with some
Bee Hunnie and carrot salmon lox.

10/01/2022

09/20/2022

That's a wrap for CHFA NOW East!

It was our first time to the Toronto Show, and what an incredible experience to see all the amazing producers and small businesses.

While our founder was attending the pre-show Natural Products Canada-Nutrition Capital Network investor meeting (pitching and sampling), and Maxime were preparing to people the Blue Heron / booth.

We have some new skus in the commercial pipeline and we are excited to release them, and we will be even more excited when we can finally have our product on shelves in Ontario, Quebec and further!

Ontario friends! Where would you like to see us?

08/24/2022

We thought we would re-introduce Cormorant, one of our longest standing cheeses in our library.

Inspired by the shorebird of the same name, and shiny black plumage, this cheese is coated with a vegetable ash paste before it is inoculated with 2 cheesemaking molds.

This pungent cheese has aromas from grassy to earthy, an umami flavour that has a bit of piquqancy, and is a big cheese.

Best paired with something fruity and sweetish to offset the pungent aroma and big flavour, this cheese can also be used as a seasoning cheese grated over top dishes that have a creamy sauce, or mushrooms ( made an amazing pizza with our Cormorant cheese and mushrooms!)..

This cheese won't be everyone's favourite, and that is okay, because we all have preferences right?

It will be available on Friday, August 26th, 2pm-6pm at our Cheesey Warehouse Sale!

We'll also have:

West.Coast cheddar (formerly mostarda)

Campbell Heights Cheddar

Drunken Cherry (limited)

Shore (pink peppercorn and caraway)

Garlic Scape Cumulus

Fig and Wine Cumulus

Herb & Garlic

Crown

Le Bleuet

Almond Ricotta

And Lady Lupin, fresh from R&D trials.

cheese

08/23/2022

Cheesey Warehouse Sale is just days away!

Friday, August 26th

2pm-6pm

190-19288 22nd Avenue, Surrey!

Come out and meet some of out team of cheesemakers!

This post re-introduces a staple of the Blue Heron/ cheeses library.

The Cormorant is likely our most complex cheese, pungent, sharp, from mild to deep umami.

This cheese is so named for the Westcoast shorebird, the Cormorant, a black, sleek bird, mostly seen near the shore edge, near boat docks, or on the water, diving for food. It is much quieter than other shorebirds and can go unnoticed.

This cheese is for those who like a little pungent, complexity, and are creative about how they like to use cheeses.

We have some year old Cormorant waiting for you at the Cheesey Warehouse Sale!