Small Town Success: How Little Qualicum Cheeseworks spreads the love

Chelsea and Albert Enns embarked on a journey nearly three years ago that took them from the prairies of Manitoba to the picturesque landscapes of Vancouver Island. Their destination? Little Qualicum Cheeseworks, a charming 90-acre farm.

The duo purchased the farm from its original owners, Clark and Nancy Gourlay. The roots of Little Qualicum Cheeseworks trace back to 2001, when the Gourlays first bought the land and began their farming venture with just two cows. Over the years, the farm grew, evolving into a thriving business centred on cheese and milk production. Tragedy struck in 2019 when Clark Gourlay had a fatal moun-taineering accident, leaving behind a legacy that his family wanted  to uphold. Raymond, their son, stepped in to carry forward his parents’ vision.

For Chelsea and Albert Enns, farming ran in their blood. Their encounter with Raymond through a dairy farming leadership program sparked a deep connection, leading them to envision a future intertwined with Little Qualicum Cheeseworks. After visiting the farm one spring, they left thinking that the business was their dream. “We told Raymond that if he ever decided to sell the farm, we wanted it,” says Chelsea.

That dream materialized sooner than expected when, a year later, the farm went up for sale. “Albert told Raymond to hold tight, because we were going to buy it,” laughs Chelsea. “It was a no-brainer for us to jump in and move across  the country.”

By September 1, 2021, the Enns officially became the proud owners of Little Qualicum Cheeseworks. Transitioning into their roles, the pair immersed themselves in learning the intricacies of the farm’s operations. Guided by Raymond and the company’s seasoned staff, they absorbed the original team’s insights and wisdom, laying the groundwork for their new chapter. Now, Albert oversees the farm’s day-to-day activities while Chelsea is the general manager for the Cheeseworks side of the business.

The first thing they did when they took over the farm was rebrand it—the couple designed new logos and packaging for all of the company’s labels and signage. They also improved the original recipes and have increased the quality of the milk by partnering with experts on the Island, like nutritionists and veterinarians, to enhance their cheeses’ texture and flavour.

The Enns pride themselves on transparency—they welcome visitors to their farm to see their processes first-hand, helping people develop a deeper appreciation for their products. “We want people to come to the farm and see what we’re doing here,” explains Chelsea. “We want to show people the difference between the milk that you buy in the grocery store as opposed to the milk that you would get through our -dispenser… you can easily taste the difference.”

Chelsea emphasizes her family’s dedication to sustainable farming practices, with their grass-fed cows grazing on mostly their own farm-grown feed. The Enns handcraft their products in small batches, seven days a week, using milk straight from the farm. Sold all over B.C. in major grocery retailers like Save On Foods, Thrifty’s, Choices Markets and Whole Foods, their cheeses conform to a standard of excellence that’s appreciated by customers across the province.

Reflecting on their journey, Chelsea acknowledges the warm reception she and Albert have received. “People in the community have come to the farm to tell us that they love the changes we’ve made,” she says. It’s a testament to the harmonious blend of tradition and innovation that defines their approach.

Looking ahead, the Enns remain steadfast in their pursuit of growth. Through continuous refinement of their processes and dedication to their craft, they strive to continue elevating Little Qualicum Cheeseworks, holding a vision that the legacy of Clark and Nancy Gourlay will continue for generations to come.