Creekside Cheese + Creamery

Creekside Cheese + Creamery Farmstead store offering farm fresh milk and hand made artisan cheeses made with milk produced right here on our family farm. Wheelchair accessible

Visit the friendly animals and stock up on locally produced foods!

Since he was a toddler, Riley has been riding along in tractors. And as soon as his feet could reach the pedals, he was ...
06/04/2026

Since he was a toddler, Riley has been riding along in tractors. And as soon as his feet could reach the pedals, he was learning to drive them.

This year he’s taking on a new venture of his own.

A couple of weeks ago we brought home a round baler, with plans to do a few custom baling jobs alongside our own farm work. Before we’d even picked it up from the dealership, the first customer called.

We laughed and told him we’d better go get the baler first!

That first job is now complete, and with second cut forage approaching as soon as the weather turns back to sunshine, we’re hopeful it will be the first of many.

One thing we’ve learned very quickly is that today’s balers are a far cry from the equipment Johannes grew up with. These new-fangled machines seem to have a computer screen for everything and more settings than we knew existed. Much to our amusement, Riley has picked up the monitor and electronics much faster than we have. Apparently growing up with computers was good for something after all?

For those who enjoy the equipment side of farming, we ended up with a Goweil baler. We had the opportunity to trial one last year and loved the dense bales and fine cut produced by the knife system, which makes TMR mixing much easier. After feeding those bales through the winter, we were just as impressed with how well they fed out. That trial played a big role in our decision to bring one home this spring.

If you’re looking for custom round baling services in the Fraser Valley, Riley would be happy to hear from you.

📞 604.793.8625

The May long weekend always feels like the beginning of summer around here. And this year, we thought we’d mark it with ...
05/11/2026

The May long weekend always feels like the beginning of summer around here. And this year, we thought we’d mark it with a little giveaway. 💛

Although, if we’re honest, it already feels like we’re well into summer. So much sun, so little rain, and not much hope for any moisture in the forecast. Beautiful in one way, but it does have us watching the sky a little more closely.

Still, the long weekend invites a bit of slowing down.
A chance to gather, linger, and enjoy something good.
So we’re sending one of you into the weekend with a grazing board to match!

A simple spread for 2 to 4, built around our cheeses. Something to take with you to the lake, the backyard, or just the front step in the evening sun.

If you’d like to be entered:
• Make sure you’re following along here
• Like this post
• Tag someone you’d share it with. Each tag counts as an entry.
• If you feel like sharing this to your stories, we’ll count that as an extra entry. Just tag us so we see it.

We’ll draw a name on the morning of May 16 so it’s ready for you to enjoy any (or all) day of the long weekend.

And since these kind of posts can unfortunately sometimes bring out the scammers, if you get a message asking for links or personal info, it’s not us. We’ll only ever reach out directly by DM with pickup directions if you’ve won.

*Giveaway winner must be able to pick up at the farm on Saturday, May 16; no delivery/shipping available. Giveaway is not affiliated the Instagram/Facebook/Meta in any way.

Our 4th annual Long Table Dinner on the Farm is shaping up to be a really special evening. A long table set under the st...
05/04/2026

Our 4th annual Long Table Dinner on the Farm is shaping up to be a really special evening. A long table set under the stars, a welcome reception among the cows in the barn, with cider from and our own cheese + charcuterie grazing boards, and a multi-course dinner where each dish highlights our cheeses in its own way.

Chef Craig of will be creating exquisite dishes for us and sharing a bit about his creative process; he has such a thoughtful way of bringing ingredients together. There will be hot appetizers, seasonal dishes, and courses that really let the cheeses shine… a menu built to feel abundant, relaxed, and memorable.

Wine and non-alcoholic options will be available, and the whole evening is meant to feel warm and unhurried.

Tickets were released to our email newsletter subscribers a few weeks ago, but there are still seats left if you’d like to join us!

And if you’re looking ahead, this makes a really lovely Mother’s Day or Father’s Day gift. Something to look forward to, and something to share. ❤️

Register your spot at the table at the link below:

https://www.creeksidecreamery.ca/store-1/p/longtable2026

There’s been a growing curiosity around palm fat in dairy farming lately, and we’ve been getting asked about it more and...
04/30/2026

There’s been a growing curiosity around palm fat in dairy farming lately, and we’ve been getting asked about it more and more.

The short answer is no, we don’t use it. But the longer answer really comes down to how we think about feeding our cows and caring for the land.

Like so many things here, it starts in the field, with healthy soil, diverse forage, and cows grazing a mix of grasses and plants that naturally support rich milk.

Swipe through the slides above to read more!

P.S. The cows would also like it noted that their preferred diet includes fresh grass, alfalfa hay, with a sprinkling of first cut silage … and absolutely no palm trees 🌴😉

There’s something we notice every spring when the cows head back out onto fresh green fields.The milk changes.It’s hard ...
04/27/2026

There’s something we notice every spring when the cows head back out onto fresh green fields.

The milk changes.

It’s hard to describe unless you’ve tasted it side by side, but the mouthfeel is a little more creamy, and the flavour is… fuller somehow.

This year though, it didn’t happen right away.

The cows started the grazing season on our cover crop. Lush ryegrass and winter wheat, thick and fast growing. They were happy and well fed, doing exactly what they should. But the milk didn’t quite have that same depth.

Not until we moved them onto our perennial pastures. These fields are predominately grasses, yes, but also clover, dandelion, and all the other plants that quietly work their way into a field over time.

And then there it was again.
That fuller mouthfeel. That added sweetness.

Cows don’t just graze, they browse. They move through the field taking a bite here, then somewhere else. Clover, then grass, then something leafy you barely notice unless you go looking for it.

It’s not random.

Over time, they learn what feels good in their bodies. And when a pasture has more diversity, it gives them more to choose from. Some plants reach deeper into the soil and bring up minerals others don’t. Some add different types of fibre. Some carry subtle flavour compounds that make their way into the milk. It’s not about one perfect plant, it’s about the mix.

We can measure things like butterfat and protein and “other solids” in the milk. But there are parts of milk you only understand when you taste them. And for us, that shift to a diverse, well established pasture is where we notice it most.

And when the milk carries that much more flavour, you can imagine what happens when we turn it into cheese. And the flavour in our aged alpine style wheels? That depth, that nuttiness, that complexity… this is where it begins. It’s what gives cheeses like La Belle Vallée their true, Comté-like character.

And now I’m curious… has anyone else noticed our milk tasting extra-good lately?

04/23/2026

That first start of the mower in spring…

it’s not just a sound, it’s a feeling.

A little bit of “finally.”
A little bit of “let’s GO.”

It’s the sound of the season turning, from feeding through the winter… to growing it all over again.

The grass is growing, the fields are waking up,
and with it comes that familiar energy:
the urge to get out there, get moving, do it all.

Long days ahead. Dirty boots. Full hearts.

Big fields or small backyards, it all starts the same way.

If you know, you know.

We thought our family had been making cheese for 6 generations…Turns out it’s been over 500 years! We’ve always known, t...
04/22/2026

We thought our family had been making cheese for 6 generations…

Turns out it’s been over 500 years!

We’ve always known, through stories passed down around kitchen tables, that dairying and cheesemaking have been part of the Treur family for generations - at least 6 by our count, based on these stories.

But a few weeks ago, we discovered the story runs so much deeper than we ever imagined. A distant relative has been carefully tracing our family history, and in preserved Dutch records from the 1500s, we found a note about one of our ancestors renting farmland from a Catholic cloister near Schoonhoven, The Netherlands.

Part of the rent?

“4 goede kazen”
4 good cheeses.
Not just old country florins as payment, but also farm made CHEESE.

We had to stop and read that twice.

Our ancestors were not just making cheese for the family table…
but cheese valuable enough to be written into a lease over 500 years ago.

And then another detail made us smile even more.

A Treur family lease from 1568 also included payment in “2 meikazen” or 2 May cheeses. Even then, the first cheeses made from rich spring pasture milk were special enough to be named. This also feels especially meaningful to us, because every spring we wait for that same shift in the milk as the cows head back onto fresh grass, and we mark the season with our own “graskaas” or grass cheese. Five hundred years later, the first grass milk cheese of spring is still something worth celebrating.

It is so profoundly humbling to realize that what fills our cheese cave today is part of a story that stretches back through generations: on land that was once home to us and our forebears, and now here in this beautiful valley, so far from those old roots.

Different land. Different century.
But the same fulfilling work of turning milk into something worth sharing.

Thank you for helping us carry that story forward, one good cheese at a time. 🧀

START THE CAR… it’s Fresh Curds Day! 🧀🚗✨The day you’ve been waiting for has arrived: we’ve made our way through our froz...
04/16/2026

START THE CAR… it’s Fresh Curds Day! 🧀🚗✨

The day you’ve been waiting for has arrived: we’ve made our way through our frozen curd stock, which means this week’s fresh batch of squeaky cheese curds is here!

They’re soft, springy, milky, with just the right touch of salt, and giving you that quirky squeak that curd lovers dream about.

We always feel so flattered when customers tell us these are the best curds they’ve had outside of Quebec, especially because Quebec is the gold standard when it comes to cheese curds. Hearing that tells us we’re giving people that true fresh-curd experience they’re hoping for, and that makes us so happy. 😁

Best of all? These curds have NOT been refrigerated and won’t hit the fridge until the end of day Saturday, so you still have a few beautiful days to enjoy them at their squeakiest.

(Though between us… today is peak squeak 😉)

So yes: this may be your official sign to start the car and come claim a tub. Or three. When it comes to fresh curds, we’ll never judge you on your purchasing decisions. Just saying.

Scoops are back tomorrow - AND we have a new flavour to share! 🍦☀️Through the fall and winter, our gelato settles into ...
04/10/2026

Scoops are back tomorrow - AND we have a new flavour to share! 🍦☀️

Through the fall and winter, our gelato settles into its cozy pint-only season… perfect for tucking into freezers and sneaking spoonfuls straight from the container after supper 😉

But starting tomorrow, we’re scooping again at the farm store, served up in our little cups, just in time to help celebrate the beginning of pasture season.

And because a new scoop season (and a cow stampede into green fields) deserves something extra special, we’re also introducing a brand new flavour:

💙🍋Lemon Blueberry Cheesecake 💙🍋

Made with our own Creekside Fromage Blanc, it has that fresh, tangy cheesecake richness with bright lemon and swirls of blueberry throughout. Truly spring in gelato form.

Alongside it, your familiar favourites are back too:
✨ Vanilla Bean
🍒 Sweet + Sour Cherry
🍫 Nutella
☕️ And of course… AFFOGATO

A cup of gelato in hand, happy cows dancing into fresh grass, and the whole farm buzzing with that first real feeling of spring… tomorrow is going to be such a good day.

Who’s joining us to celebrate the first scoops of the season and the first day of pasture?

MOO LET THE COWS OUT is officially OPEN for reservations!The grass is greening up, the cows are lined up at the barn gat...
04/07/2026

MOO LET THE COWS OUT is officially OPEN for reservations!

The grass is greening up, the cows are lined up at the barn gates watching the fields, and the annual herd-organized stampede of joy is almost here.

Join us Saturday, April 11 as the Creekside girls gallop out to spring pasture for the very first time this year — one of the happiest, most joy-filled moments on the farm.

✨ Reservations are required due to limited parking
🚗 Please reserve by vehicle, not by person
🌦️ This event is weather dependent, with our final call happening Friday

And judging by the first few hours since we released the tickets to our email subscribers… these spots are going FAST.

If you’d love to be here for the happiest day of the year, head to the link below to reserve your vehicle.

https://www.creeksidecreamery.ca/store-1/p/moo2026

A few sprinkles won’t stop the fun, but heavier rain means we’ll postpone and keep everyone updated by email Friday.

We can’t wait to share this spring tradition with you. There is truly nothing like the joy of watching cows run for fresh grass after a long winter indoors. ❤️

Address

3990 Chaplin Road, Kent
Agassiz, BC
V0M1A2

Opening Hours

Thursday 9:30am - 5pm
Friday 9:30am - 5pm
Saturday 9:30am - 5pm

Telephone

+16047968485

Website

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