We are Sylvan Star
We’re making real authentic Gouda cheese in the heart of Alberta. It takes a lot of hard work, respect for age-old traditions, the best fresh ingredients and above all: a love of good cheese.
Where the story begins
1995
Sylvan Star Cheese is founded after the Schalkwijk family emigrates from Holland to Alberta, settling on a dairy farm near Sylvan Lake. With decades of cheesemaking experience passed down through multiple generations, John Schalkwijk begins crafting authentic Gouda in Alberta.
1999
The family imports cheesemaking equipment from Holland and officially launches Sylvan Star Cheese, quickly gaining recognition for their exceptional Gouda.
Sylvan Star’s commitment to quality leads to numerous awards, including several Canadian Champion titles at the Canadian Cheese Grand Prix. Their renowned Extra Aged Gouda, “Grizzly,” earns global acclaim, ranking as the #4 Gouda worldwide.
Long line of cheesemakers
2010
When Art was a 16-year-old boy, he visited Alberta for the first time, working for family friends during the summer. He already knew then that he wanted to live here.
2015
Art Snoek moves to Canada after completing his studies in Dairy Farming and Agricultural Management. Coming from a long line of cheesemakers near Gouda, he establishes his own cheesemaking business in Innisfail.
Art takes the (cheese)wheel
2022
John approaches Art with a proposal to take over Sylvan Star Cheese. Seeing a great opportunity to apply his expertise with an established brand, Art merges his business with Sylvan Star.
2023
Sylvan Star is taken over by Art. Since then, Sylvan Star has refreshed its branding, increased production, and added new product lines. The team is working hard to make the farm store a true tourist attraction. Under Art’s leadership, Sylvan Star aims to become a household name, bringing authentic, premium cheese to tables across Canada.
How we make our cheese
Gouda the way it was meant to be made.
Every morning at 4:00 am, fresh milk from our own cows is gently heat-treated to eliminate harmful bacteria while preserving essential enzymes. The milk is then cooled and combined with traditional bacterial cultures and natural rennet to allow curds to form.
These curds are then carefully cut into small pieces. The curds are washed multiple times with warm water, strengthening their texture. At this stage, unique flavors and herbs can be added to create distinctive flavors.
The curds are pressed into round wheels and bathed in brine. After a few days the wheels are coated with a wax to protect the cheese. Once coated, the wheels are aged for at least two months. As the cheese ages, it develops sharper flavors.
