In January 1999, Clarke and Nancy Gourlay with their 3 boys returned from Switzerland where they had been living for several years. Inspired by the magnificent Swiss cheeses, they set out to learn and practice the ancient and noble art of cheese making. The cool moist climate in the shadow of Vancouver Island's Mt. Arrowsmith proved to be ideal for the ripening of washed-rind cheeses, and Little Qualicum Cheeseworks found a home.