Soft Cheeses

Brie and Camembert are bloomy rind cheeses characterized by their edible, downy white rinds. Comox Brie's buttery soft interior is a gentle, creamy flavour.

Comox Brie & Camembert are excellent served on their own. For optimal flavour, serve at room temperature. Delicious topped with chutney or tart jam. Great baked in oven 325°F for 10 minutes. Lovely with baguettes, crackers or toast. Perfect on cheese plates. Good with white or red wines.

  • Comox Brie

    2nd Place 2004 / 2nd Place 2005, Royal Agricultural Winter Fair Finalist 2011, Canadian Cheese Grand Prix Gold Medal 2008, World Championship Cheese Contest

    A gentle flavour with a creamy buttery taste that exemplifies the traditional flavour of a superb, bloomy rind cheese.

    Winner of the 2008 World Championship Gold Medal and World Cheese Awards 2009 Silver Medal

  • Comox Camembert

    World Championship Cheese Contest Gold Medal 2002, Canadian Cheese Grand Prix Category Finalis 2011, Canadian Cheese Grand Prix

    World Championship Award Winner! This creamy, rich Camembert has a delicate note of mushroom and a tender bloomy rind.

  • Triple Cream Camembert

    Seasonal Only

    A decadent, smooth, richer version of our Canadian and World Championship award-winner. A creamy finish complements the delicate note of mushroom.

How to select the Perfect Camembert.

Rind

How to Judge a Cheese? It's All In Your Rind

You can tell a lot about a cheese by its exterior, whether it’s fuzzy, craggy, smooth or smelly. Even before you taste a cheese, the rind gives hints to the style of cheese, allows you to evaluate its condition and even take a guess at its flavour profile. Read more… (or view as PDF.)

Curious about wine with cheese?

Nothing makes wine taste better than cheese. Natural Pastures Cheese Pairings for Beaufort Wines

Tea and cheese pairings? Pass the kettle

If I knew then what I know now, I could have avoided nine melancholy months of sipping sparkling water while hovering over the cheeseboard. Exploring the world of loose leaf has opened my eyes to the diversity of bouquets, flavours and styles of tea. A recent article about pairing tea and cheese in Culture magazine, written by Boston-based tea sommelier Cynthia Gold, sealed the deal. Read more...

Fresh Cheese

  • Fresh Curds

    Perennial Favourite

    Protein-rich, squeaky fresh plump nuggets of flavour. A favourite go-anywhere-anytime food. Great for soups, salads, omelet­tes and poutine. Enjoy them fresh by the handful!

  • Mozzarella di Bufala

    3rd Place 2007, British Empire Cheese Show

    Limited Availability

    More info...

    Authentic mozzarella is made of water buffalo milk and is a porcelain white, moist ball of fresh cheese. The fresher the better, hand made only from rare, rich water buffalo milk. Tender and moist delivering a simple yet profound taste that unfolds in layers of flavour and texture.

  • Bocconcini di Bufala

    Limited Availability

    More info...

    Experience authentic Natural Pastures Bocconcini di Bufala Fairburn, tender and moist, delivering a simple yet profound taste that unfolds in layers of flavour and texture. Savour the first Bocconcini di Bufala made in Canada.

  • Bocconcini

    100% Canadian Milk

    In Italy, mozzarella made of fresh cows milk is called Fior di Latte. Enjoy our moist, tender Fior di Latte made purely of fresh Island cows milk from Natural Pastures select Heritage Farms. Store in its brine, and for best flavours and texture, serve at room temperature or warm.

  • Cherry Bocconcini

    100% Canadian Milk

    Cherry-sized Bocconcini made purely of fresh Island cows milk from Natural Pastures select Heritage Farms. Store in its brine, and for best flavours and texture, serve at room temperature or warm.

Semi-Soft Cheese

  • Amsterdammer

    1st Place 2004, British Empire Cheese Show Finalist 2002, Canadian Cheese Grand Prix Finalist 2004, Canadian Cheese Grand Prix

    A favourite cheese with a sweet buttery taste with a mellow, soft infusion of herbs of the field. Nutty overtones with a tangy finish. All-around versatile cheese. Great for cooking, baking and sandwiches. Fabulous on cheese plates. Best with fruity white wines or well-balanced red wines.

Semi-Firm Cheeses

  • Courtenay Cheddar

    A mild Cheddar reflecting rare terroir of the Comox Valley. Versatile and delicious in cooked foods, as a snack and on cheese plates. Great with red wine or beer.

Firm Cheese

  • Boerenkaas

    3rd Place 2004, Royal Agricultural Winter Fair Gold Medal 2002, Canadian Cheese Grand Prix Finalist 2004, Canadian Cheese Grand Prix

    Boerenkaas is the Dutch word for “farmer’s cheese.” A rich tasting semi-hard cheese known for its slightly zippy taste and lovely seasonal flavours. Limited availability. Uniquely superb in soups, salads, omelettes, pizza and a star on cheese plates. Great with red or white wine.

  • Boerenkaas

    Category Champion 2011, Canadian Cheese Grand Prix

    Wonderful rich tasting National Champion Boerenkaas is carefully smoked using a blend of local hardwoods in Natural Pastures CFIA approved smoking facility at its Courtenay B.C. production facility. You'll enjoy west coast flavour on multiple levels when you taste 100% naturally Smoked Boerenkaas, National Grand Prix Champion.

Verdelait Artisan Cheeses

Verdelait is the delicious, award-winning blend of cheddar, Dutch gouda and Swiss raclette, developed by Natural Pastures in Courtenay. Verdelait is the base for the five superbly flavoured cheeses. Versatile and wonderful for cooking, grating, fondues, sandwiches; melts beautifully. Good with red or white wine.

  • Cracked Pepper Verdelait

    1st Place 2005, Royal Agricultural Winter Fair Reserve Champion 2005, Royal Agricultural Winter Fair Gold Medal 2004, Canadian Cheese Grand Prix

    Semi-firm and creamy spiked with a slightly warm, premium, cracked black pepper. Excellent in sandwiches, cheese plates, baked in quiche, omelettes; delicious melted.

  • Garlic & Chive Verdelait

    1st Place 2004, British Empire Cheese Show 2nd Place 2004, Royal Agricultural Winter Fair Silver Medal 2008, World Championship Cheese Contest

    Semi-firm with a bold, flavourful blend of garlic and chives. Excellent complement to any robust cuisine, pastas, soups, salads, sandwiches, pizza.

    Winner of the World Championship 2008 Silver Medal

  • Pacific Pepper

    3rd Place 2005, Royal Agricultural Winter Fair 2nd Place 2007, Royal Agricultural Winter Fair

    A vibrant, sassy cheese with an inferno finish. Amazing flavour of local Paper Lantern habañero peppers with premium black pepper. Brilliant on nachos, pizza and pastas, in sandwiches and on cheese plates. Great with a gutsy red wine or full-bodied beer.

  • Winterlude Spice

    Available Winter season only

    Semi-firm Verdelait, creamy with spicy, sweet flavours of cloves and cumin. A favourite during festive wintertime.

Aged Firm Cheeses

  • Aged Farmhouse

    "Overall Champion Cheese"
    More Info

    A firm cheese loaded with rich flavour. Slightly granular in texture. Delicious, rare terroir, leaving you a lingering sweetness on the tongue.

  • Parmadammer

    Limited Availability

    A parmesan style cheese with deep, rich nutty flavour. Available at the cheese shop and farmers markets.

Congratulations!

I have to go along with the “fan letter” on your website that hints at the possibility of swooning when given the opportunity to taste your Boerenkaas but this year’s Verdelait flavoured cheeses were spectacular. Thank you for joining us again in the competition and you have moved the notch quite high for next year’s competition.

Best wishes for a great year and look forward to a great 2006 competition

Sally Andrews
Royal Agricultural Winter Fair
Dairy Product Superintendent

Gold Medals 2002/2004, Canadian Cheese Grand Prix

5 Champions & 7 Finalists

Learn more, 2002 | Learn more, 2004 | Learn more, 2011

World Championship Cheese Contest

2008 Gold Medal
Learn More

2008 Silver Medal
Learn More

2004 World 4th Place

Royal Agricultural Winter Fair

2004 Winners
1st, 2nd, & 3rd Places
Learn More

2005 Winners
1st, 2nd, & 3rd Places
Learn More

2007 – 9 Awards:
Learn More

British Empire Cheese Show

2004 Winners
Two 1st Places

2005 Winners
One 1st Place

2007 Winners
One 3rd Place: Learn More

World Cheese Awards

2009 Silver Award

Learn More

We are proud members of the Conservation Partners Program (CPP).

The CPP, a province-wide initiative of The Land Conservancy (TLC), brings a collaborative approach to uniting ecological conservation with sustainable agriculture values and practices. The program supports and promotes the partners – exemplary farmers, ranchers and vineyard owners who use their land not only to produce food, but also to protect natural habitat and biodiversity. The partners are distinguished by the butterfly logo, a tool to spark public interest in this community and its contribution to the long-term viability of food production and ecosystem health in B.C.

Heritage Dairy Farm

We use only fresh milk produced on our selected Farms, which practice sustainable farming and animal stewardship. These Heritage Dairy Farms are committed to environmental sustainability, and the natural wildlife habitat has been enhanced. Our enhanced stream habitats raise thousands of wild Coho Salmon each year.

Mild seaside climatic conditions and “terroir” of the Farms’ location contribute to rare, ambrosial taste experiences for those savouring Natural Pastures cheeses.

Environmental and Business Awards Earned by Natural Pastures Cheese Company:

  • Comox Valley Tourism’s annual Land of Plenty Award, April 2006
  • Canada Habitat Award 2003
  • Comox Valley Economic Development Society, Certificate of Recognition and Achievement 2003
  • Entrepreneur of the Year Award at the Vancouver Island Business Excellence Awards 2002
  • Comox Valley Chamber of Commerce New Business of the Year 2002
  • Certificate of Appreciation For Exceptional Efforts
    to Enhance Fish Habitat in Little River Award,
    B.C. Ministry of Agriculture and Food 2000
  • Comox Valley Chamber of Commerce Environmental Initiative Award 1998
  • B.C. Canada Soil Conservation Program, Conservation Award 1992