Goat’s Pride Dairy wins ribbons in North America contest

Feta may be the most common cheese made from goat’s milk, but for one Abbotsford dairy, it’s the best.

Fifteen-year-old Charity Dykstra

Fifteen-year-old Charity Dykstra

Feta may be the most common cheese made from goat’s milk, but for one Abbotsford dairy, it’s the best.

Abbotsford’s Goat’s Pride Dairy received two awards at the recent American Cheese Society Cheese Competition in Montreal.

Its plain feta and cranberry caprabella both earned third place ribbons at the event, which saw over 1,600 entries in 108 categories.

“It’s really cool,” said Jason Dykstra, 30, the cheese maker. “Everyone who makes goat’s cheese makes feta. So it’s amazing to see that we won in that category.”

Dykstra altered the recipe of the feta, making it less salty. He’s already looking forward to re-working many of the other cheeses they produce.

”I have a whole bunch of new recipe ideas in my head,” he said.

The local company has been making certified organic items for the past six years under its current name, with similar product being created by the previous owners.

Winning two ribbons at the contest has inspired them to continue expanding.

“It’s encouraging to win something like this because we’ve been wanting to expand – and to know we have a good product helps,” said Jo-Ann Dykstra, who runs the farm with her husband Peter and the help of their kids.