Milner Valley Cheese

Milner Valley Cheese is about as close to the source as cheese gets in Langley. The goats are out back, the cheese is made on the farm, and you buy it from a small shop next to the family’s 1910 farmhouse on Smith Crescent.

What’s in the fridge

The selection follows the goats’ milking season, so it shifts through the year. Usually you’ll find:

• Milner Jack, plain or flavoured (mustard seed, stinging nettle and jalapeño have all been on the list)
• Fresh chèvre, goat feta and cheese curds
• Aged goat cheeses, including a Welsh-style Caerphilly
• Farm-raised lamb, when there’s some to sell

The farm’s goat-milk gelato has a following, but their own product page says it’s back in May 2027, so don’t plan on it this winter.

Six generations, then goats

John Smith bought part of the old Hudson’s Bay Company farmland in the 1880s, and the family dates its farming here to 1885. It was a cow dairy for a long time. The cows were sold in 1993, and by autumn 2010 Glenn and Marianne Smith had a goat herd (Saanen, Nubian and Alpine), a milking parlour, a cheese plant and the shop all running. Marianne trained as a cheesemaker for the switch. The farm is also a stop on the Langley Circle Farm Tour.

Before you go

The shop is open Tuesday to Saturday, 10 to 5, from April through December, and their site says this season runs to December 31. It’s closed Sundays, Mondays and all of January to March. Holiday weeks can change things, so check their website or call 604-880-8184 first. It’s a working farm, not a petting zoo, so come for the cheese.

For more food producers around the countryside, see our rural Langley guide and Shop Local.