Storefront Hours

Currently we are open Saturdays from 12-5pm.  As soon as we're able to meet the demand with enough production, we will be expanding our hours.  


returns and Refunds

We at Blue Heron want to ensure that you enjoy your purchases. Sometimes, though, we know that you may not love what you bought (personal preference, product not optimal, etc), and may want to replace it or have it refunded. 

We do wish to accomodate these requests if they happen, but there are a few things that need to happen first:

  1. Please contact us via connect@blueheroncheese.com Email communication allows us to keep and retain communication and is an easier reference point for us with respect to record keeping than fielding direct messages from instagram or facebook.
  2. Please be specific in describing what the issue is, and send us a photo! Photos are very helpful, especially if it is something about the products themselves. This allows us to review and revisit processes internally. 
  3. If you live in the Vancouver area, please return the product to us. This is helpful for our chef/cheesemaker in 'diagnosing' and understanding both what the issue is and how to prevent it again. If it is an issue of your personal preference being out line with what was purchased, then it also allows us to help you find something more suited to you. 

We will be doing more sampling in-store eventually, but the shop space is small, and when it is busy, it is less than ideal from a food safety perspective to consideration for those waiting in line. 

We will be  hosting guided tastings and are working on details for those, and will be posting about these as we get closer to being able to schedule them. 


Samples and Guided tastings

We will be doing more sampling in-store eventually, but the shop space is small, and when it is busy, it is less than ideal from a food safety perspective to consideration for those waiting in line. 

We will be  hosting guided tastings and are working on details for those, and will be posting about these as we get closer to being able to schedule them.