Hardworking cheesemakers are busy behind the scenes at the state-of-the-art operation at Upper Bench Estate Winery & Creamery in Penticton.

Head cheesemaker Shana Miller has owned the winery with her husband, award-winning winemaker, Gavin Miller, since 2010.

The creamery, located in the back of building, makes eight different, handcrafted, artisan cheeses 害羞草研究所� with its mild, blue cheese, called King Cole, being its most well-known, Miller said. This blue cheese was named after her father.

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All of the cheeses, which include washed-rind, brie, and blue cheeses, are gluten and additive free from pasturized Canadian cow害羞草研究所檚 milk from D Dutchmen Dairy in Sicamous.

害羞草研究所淲e make three batches of cheese a week,害羞草研究所� said Miller on Thursday while making a fresh batch of the creamery害羞草研究所檚 newest addition, a tangy and sharp-flavoured cheese, Belle Marie.

It害羞草研究所檚 made by separating the delicate curds and then placing them spoonful-by-spoonful into the molds. It has a layer of black ash under a 害羞草研究所渨hite bloomy rind,害羞草研究所� which makes it visually appealing. And it害羞草研究所檚 named after her mother.

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Carefully crafting best-selling cheeses, adding up to about 6,000 kilograms a year, sounds difficult. But Miller said there害羞草研究所檚 a trick to it.

害羞草研究所淎fter you害羞草研究所檝e made the cheese, you can do different things with it to create different types.

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害羞草研究所淥ur two top blue cheeses 害羞草研究所� our Grey Baby and King Cole 害羞草研究所� it害羞草研究所檚 the same exact recipe, but two different techniques.害羞草研究所�

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