Category Archives: News

Meet the Contenders: Natural Pastures Award Winning Cheeses

Meet the Contenders

With 43 international awards in cheese making since 2002, we’ve found ourselves in great company. From the World Cheese Awards to Canada’s own Royal Agricultural Winter Fair – we’ve been making a name for ourselves across the globe.

We may have become known internationally, but our approach remains as homey as ever: the Comox Valley produces the best cheese on earth. But, you don’t have to take our word for it.

Boerenkaas

Pleasing to crowds and international judges alike, our Dutch ‘Farmer’s Cheese,’ is sweet and nutty, with a tangy finish. Best used for epic cheese pulls, delicious omelettes, and proper salads.

One reviewer states, “Dear Natural Pastures: I have never written a cheese fan letter before but… I tried a piece and nearly swooned… you are a cheese artist.” 

We’re blushing.

Winner of national and international awards, if you haven’t tried Boerenkaas – you must. It may become your dinner party dazzler.

Awards:

🏆 2013 British Empire Cheese Competition, Second Place, Class 2 Firm Cheese

🏆 2004 Canadian Cheese Grand Prix, Category Finalist, Firm Cheese

🏆 2004 The Royal Agricultural Winter Fair, Third Place

🏆 2002 Canadian Cheese Grand Prix, Category Winner, Semi-Soft Cheese


Smoked Boerenkaas

Many smoked cheeses are not actually smoked. Instead, smoke particulates are added to the cheese to give it a smoke-like flavour. That’s a process we weren’t interested in replicating. To make it right, we started by collaborating with neighbours Smoken Bones Cookshack, collected some local hardwood and mastered the process. According to the judges at the 2011 Canadian Cheese Grand Prix, our natural approach was exactly right. Since then we’ve moved our cheese smoking in-house and are loving the results.

Awards:

🏆 2014 Canadian Cheese Awards, Category Finalist, Smoked Cheese

🏆 2014 Canadian Cheese Grand Prix, Category Winner, Best B.C. Cheese

🏆 2011 Canadian Cheese Grand Prix, Category Winner, Flavoured Cheese (with Added Non‐Particulate Flavouring)


Aged Farmhouse

Our Boerenkaas, when aged, transforms into our sublime Aged Farmhouse. A taste of Comox Valley, its rich, bold flavour leaves a lingering sweetness on the tongue.

Awards:

🏆 2009 Pacific National Exhibition Cheese Competition, Overall Champion Cheese & Winner of Hard Cheese Category


Garlic & Chives Verdelait

What makes a World Championship Silver Medalist verdelait? We start with a combination of Cheddar, Dutch Gouda and Swiss Raclette. The flavour is further enhanced by garlic and shaved herbs. Our verdelait is semi-firm, creamy, and fantastic baked in eggy hors d’oeuvres like a quiche or frittatta. A champion melter, our verdelait transforms good dishes to sublime. 

Awards:

🏆 2008 World Championship Silver Medal

With all of this attention, we prefer to stick to what we know: producing some of the best artisan cheese on the planet. Luckily, you can find our cheeses at a grocery store near you.

Pacific Wildfire Verdelait: Made from BC.

Blending old world traditional cheese making with the heat and fire of inspiration – we pose a challenge to our most adventurous cheese eaters: Can you handle the heat?

Cheesemaking has existed for centuries. It’s a craft built on technique and tradition. We honour these principles to bring you the best cheese on earth. We take inspiration from the land and sea that surrounds us, and partner with local farmers who care for the animals producing our milk. Without tradition, we are nothing.

But sometimes you must part with tradition – to make way for something new, something a little more daring.

Today we introduce our boldest new creation: Pacific Wildfire Verdelait.

Smoke and Spice

You may have tried smoked cheeses in the past, and this is where we start. You’ll first notice the rich and complex smoke flavour, contrasted by the creaminess of our cheese blend. Then the heat kicks in. 

To imbue this new creation with heat, we chose locally grown hot peppers from family run Seal Bay Farm. This farm is run by the Lightfoot family, known for their hot sauces and pepper jellies. Their hot habanero is the one we chose for Pacific Wildfire – a fiery, fruity, and delicious pepper that packs a spicy punch.

To balance the heat from the peppers, we blend with our unique verdelait cheese, which has a hint of cheddar, raclette, and gouda. We finish with a touch of black pepper to accentuate the bold smokiness and turn up the flavour dial on the peppers. Believe us – you won’t find anything on the market quite like this. 

Pacific Wildfire. It’s vibrant and sassy, evocative with a lingering finish. It’s a bold cheese made for the very brave.

Help Support Our Firemen

Pick up Pacific Wildfire at your local market and help support your local firefighters. With every purchase, a percentage of sales will go to the Comox Fire Rescue Benevolent Fund. A fund to assist long-term sick or injured firefighters with costs not typically covered by insurance.

The Edible Valley Podcast, Episode 78 “Doug Smith of Natural Pastures Cheese” Comox Valley, B.C.

Doug Smith of Natural Pastures was gracious enough to join us tonight to discuss cheese! As one of the Comox Valley’s cornerstone food producers that help put our humble, beautiful Valley on the map, Doug is one of those key talents that took a small business idea, and turned it into a national brand! He walks us through the process of getting started, growing to fit your market, and establishing yourself amongst your peers. We had a great time with Doug – who is just a wealth of information of Valley history, business planning and above all: Cheese!… listen to The Edible Valley Podcast