david wood

David Wood started his career in fine food in 1984 when he opened David Wood Food Shop in a well-heeled Toronto neighbourhood.  His business quickly expanded to three stores and a catering company and set a new standard for the city’s gourmet shops.

In the early 1990s, David and his family left Toronto to open a sheep milking and cheese making business on Salt Spring Island.  Six years later, the first piece of cheese was sold, and the business has expanded steadily ever since.  The company became federally licensed in 2007.  The Salt Spring Cheese Company is now confidently entering its fifteenth year.

David’s cheese is derigueur for any serious Vancouver restaurant’s cheese plate and is widely recognized for its excellence throughout Canada.  He sells to wholesale markets in Vancouver, Whistler, Victoria, Toronto and Calgary but nonetheless maintains strong economic ties to the island.  A quarter of his production continues to be sold at his farm gate, in his quaint farm shop and at the Salt Spring Saturday Market where you will likely see David himself happily chatting about cheese with tourists and local islanders alike.