Leonard Conlin: Elevating Cheese Culture at Calgary Co-op in Alberta

StickyAlberta Cheese Shops, News, Specials and Events, , ,

When you browse the cheese case at Calgary Co-op, you might not see Leonard Conlin behind the counter — but you’ll certainly see his influence. As Calgary Co-op’s Deli Cheese Merchandising Coordinator and Alberta’s few active ACS Certified Cheese Professional®, Leonard is shaping how cheese is presented, understood, and enjoyed across all the Calgary Co-op locations.

Leonard has dedicated over 11 years to the art of cheesemongering. He began in a boutique cheese shop, spending eight years developing a deep understanding of artisan producers, before joining Calgary Co-op three years ago. His role today is both hands-on and educational. As an ACS Certified Cheese Professional®, he belongs to a select group in Western Canada recognized for mastery of cheese science, handling, and sensory evaluation. Beyond technical expertise, Leonard is a mentor and educator. He trains and inspires Calgary Co-op staff, building a stronger knowledge base so that customers can trust the advice they receive in-store. Our Master Cheese Maker Paul Sutter visited recently to present on one of their staff training days and was very impress on the training that has been put into place.

Leonard also oversees how cheese is sourced, displayed, and recommended, ensuring that Calgary Co-op members discover new flavours and pairings. With more than a decade of experience in pairing wine, beer, and spirits with cheese, his influence extends beyond the counter to the way customers experience food at home.

Leonard’s path to cheese is informed by a life full of eclectic experiences. A former national endurance cyclist, he also worked in fashion retail and pediatric orthotic care, careers that honed his eye for detail, kindness, and his commitment to improving people’s lives. This Renaissance perspective shapes how he approaches cheese. Just as he once curated clothing with style and precision, currently curates his own photography, he also curates food experiences with craftsmanship and individuality. His background makes him uniquely suited to bring depth and personality to Calgary Co-op’s cheese program.

Calgary Co-op has been a community-driven grocer since 1956, built on the principles of local ownership, sourcing, and reinvestment in Alberta. It is an organization that values quality, local partnerships, and member experience — exactly the values that guide Leonard’s work. With his leadership, Calgary Co-op customers encounter cheese cases that highlight artisan producers, showcase Canadian excellence, and encourage exploration. His influence ensures that cheeses like those from Natural Pastures are not just placed on shelves, but given context, pairing ideas, and the spotlight they deserve.

At Natural Pastures Cheese Company, we are proud to have Leonard championing our cheeses within Calgary Co-op. His training programs, merchandising vision, and educational leadership mean that when you pick up our cheese at Calgary Co-op, you are also benefiting from his expertise — whether through a staff recommendation, a pairing tip, or the thoughtful way the cheese is presented. Thanks to Leonard, Calgary Co-op shoppers don’t just buy cheese. They discover it.

Thank you to our Calgary Sales Co-Ordinator Danielle Smith for attending a members event and being a great photographer! If you are in Alberta and looking for our cheese just contact our us on our wholesale page: https://naturalpastures.com/wholesale/

Recall July 2025

News
Canadian cheese- Natural Pastures cheese Company

FOR IMMEDIATE RELEASE
Natural Pastures Cheese Company Issues Voluntary Recall of Buffalo Medium Cheese
— This product was not sold in grocery stores and did not reach any store shelves.

Courtenay, BC — July 21 — Natural Pastures Cheese Company issued a voluntary recall of a limited quantity of Buffalo Medium Cheese (Batch #854 179) following a positive test result regarding possible contamination with Listeria monocytogenes. A Single Wheel and 12 cut and wrap pieces.

Importantly, this batch was not sold in any grocery stores or our Artisan Cheese Shop. This product is not sold in any grocery stores. It was distributed in Ontario to a small number of direct-to-customer or specialty orders and the factory store. It was recalled before it went up for sale.
If you by chance you have purchased or received Natural Pastures Cheese Company-branded Buffalo Medium Cheese with batch number 854 179, please do not consume it. Dispose of the product or return it to us for a refund.

To date, no illnesses have been reported in connection with this product.

At Natural Pastures Cheese Company, food safety is our highest priority. We are cooperating fully with CFIA and taking immediate steps to investigate and ensure no further impact.

For more information or to arrange a return, please contact our Customer Service at 250-334-4422 #102 or cheese@naturalpastures.com with Recall – in the email title.

– 30 –

Media Contact:
Anyssa Jane
General Manager
Natural Pastures Cheese Company
cheese@naturalpastures.com

Award-Winning Natural Pastures Cheese Now Available at Dags & Willow in Ontario

Ontario Cheese Stores
Natural Pastures Water Buffalo Brie available at Dags & Willow Fine Cheese in Ontario.

Dags & Willow to Bring Award-Winning Artisan Cheese to Ontario

For Immediate Release  

Courtenay, BC – May 21, 2025 – Natural Pastures Cheese Company, an award-winning artisan cheesemaker based on Vancouver Island, British Columbia, is proud to announce a new distribution partnership with Dags & Willow, a cheese distribution company based in Collingwood, Ontario. This collaboration will make Natural Pastures’ celebrated cheeses more accessible to customers and retailers on the east coast of Canada.

Collingwood is located in Simcoe County, on the western edge of the region. It’s specifically situated on the southern shores of Georgian Bay, near Blue Mountain. Collingwood also serves as a gateway to the South Georgian Bay region, which encompasses a broader area including other municipalities and First Nation communities. 

 For over 20 years, Natural Pastures Cheese Company has crafted fine artisan cheeses using whole milk sourced exclusively from Vancouver Island farms. Their distinct collection includes cheeses made from many local cow herds and 2 water buffalo herds, both raised on the island. The unique coastal terroir, fresh island air, and commitment to simple ingredients create the exceptional flavor profiles that define Natural Pastures’ offerings.

 “We’re thrilled to partner with Dags & Willow — tastemakers who celebrate the richness of Canadian terroir, slow food, and the kind of cheese that tells a story with every bite,” said Anyssa Jane, General Manager at Natural Pastures Cheese Company. “By bringing our products to Ontario through Dags & Willow, we’re connecting even more Canadians to the rich agricultural traditions and incredible milk of Vancouver Island, British Columbia.”

 In addition to being a leading distributor or cheese and gourmet foods in Ontario, Dags & Willow is also a beloved destination in Collingwood, offering a curated selection of over 150 artisan cheeses, gourmet foods, fine wines, and hosting an upscale second-floor event space. Known for their commitment to quality, thoughtful sourcing, and exceptional customer service, they are the ideal partner to represent Natural Pastures’ premium range in Ontario.

 “With an increased demand for Canadian made products, Natural Pastures’ cheeses were an easy choice for us when we looked into expanding our selection — they are a true reflection of place and tradition, something we deeply value,” said Cassidy Sturch, Cheesemonger and Business Manager at Dags & Willow. “We’re excited to introduce our customers to their outstanding cheeses and the remarkable story behind them.”

Natural Pastures’ first shipment to Dags & Willow is scheduled in May 2025, with products expected to arrive in Collingwood just in time for summer entertaining and cottage season.

 Customers will soon find a curated selection of Natural Pastures Cheese Company’s products — including their acclaimed Water Buffalo Brie, Comox Brie, Boerenkaas, Buffeta, and Aged Farmhouse — at Dags & Willow’s shop at 25 Second Street in Collingwood. Products will also be available through their catering services, grazing tables, and custom gift baskets. Additionally, Dags & Willow will offer the entirety of Natural Pastures’ line to gourmet cheese shops across Ontario.

 For more information about Natural Pastures Cheese Company, please visit www.naturalpastures.com.

To explore Dags & Willow Fine Cheese & Gourmet Shop, visit www.dagsandwillow.ca.

Press contact :

Anyssa Jane – GM Natural Pastures Cheese Co.
Email : anyssa@naturalpastures.com
Desk : 250-3344422 *102
#Findnaturalpasturescheese

Click to get to Dags and Willow Instagram and see the magic they make with a share table!

Other stores in Ontario who list some of our cheese:

Sweet Cheeses – Guelph
Milk Maid – Owen Sound, Port Elgin & Meaford
Millbrook Mercantile – Millbrook
Cheese Bar – St. Clair Beach (Windsor)
Orchards Fresh Food Market – North Bay
Good Cheese – Toronto
Grape & Wedge – Apsley 
Perth Cheese Shop – Perth
Dover Cheese Shop – Port Dover
Le Firm Black River
The Cheese Boutique
Denninger’s – Experience Great Food

Meet the Heart Behind the Hive: Daniel of Big D’s Bees

Press Release, Vancouver Island Strong Stories, , , , ,

Meet the Heart Behind the Hive: Daniel of Big D’s Bees

Article by Anyssa Jane – Natural Pastures Cheese

Tucked into the fertile landscapes of the Comox Valley, Big D’s Bees is more than just a honey company—it’s the expression of a life rooted in family, faith, and the rhythms of the land. At the center of it all is Daniel, the beekeeper-turned-entrepreneur whose journey into the food world started not with a business plan, but with a fascination for bugs.

Daniel didn’t always picture himself running a honey business. Growing up in the dairy industry, he understood hard work and the value of honest food—but bees? That was an unexpected twist. What began as a curiosity quickly turned into a passion, and before long, a full-fledged business. Today, Big D’s Bees produces raw honey the old-fashioned way, with a deep respect for the bees, the land, and the people they feed.

“For me, honey isn’t just a product, it’s a way of life,” Daniel says. “Beekeeping connects me to generations of farmers who understood the importance of working with the seasons, not against them.”

There’s a moment Daniel often talks about—a defining one. Standing in a buzzing bee yard during his first harvest, he cracked open a fresh frame of honey, tasted it straight from the comb, and knew: this was it. It wasn’t just about honey. It was about creating something real—something people could taste, trust, and bring into their homes.

And it shows. Big D’s honey has become a staple in many kitchens, often enjoyed in tea, drizzled over toast, or folded into baked goods. But one of Daniel’s favourite unexpected pairings? Prosciutto & Pear Stone Oven Pizza finished with a delicate Fireweed Honey drizzle. Sweet, savory, rich and floral—it’s a local favourite that proves honey can do more than just sweeten your tea.

Over the past 20 years, Daniel and his wife have built Big D’s Bees together, learning as they go. One of the biggest lessons? Letting go of the idea that he had to do everything himself. “Building a team has made the business stronger—and the work more rewarding,” he reflects.

Daniel’s wife Justine works along side him doing marketing and distribution for the company. The couple enjoys raising their daughter and sons here in the beautiful Comox Valley region.

Through it all, Daniel’s food philosophy remains beautifully simple: “Rooted in faith, guided by the rhythms of farming, and fueled by a love for family—my food philosophy is all about creating honest, nourishing products that connect people back to what matters most.”

And if you ever found yourself at Daniel’s dream dinner party, you’d be in fine company: Jesus, Noah, and Ray Charles. Over steak, red wine, and ice cream, they’d talk faith, stories of old, and wrap up the evening with a drum and piano jam session.

Big D’s Bees is more than a local honey producer—it’s a reflection of a life lived with care, patience, and purpose. From hive to jar, Daniel’s honey is a golden reminder of what happens when we slow down, listen to the land, and let the bees do their magic.

We sell the honey here in our Artisan Cheese Shop at Natural Pastures Cheese open Monday to Friday 9-4 closed Holidays.

The mcdavid mozzarella natural pastures

McDavid Mozzarella is Only available in our Artisan Cheese Shop at Natural Pastures Cheese Company

Ideas & Info, Press Release,

In Canada we take hockey, lacrosse and cheese very seriously!

We’re celebrating Canada’s big hockey win this past week with something truly special—a new limited-edition mozzarella made with 100% Canadian water buffalo milk, rich in A2 protein!

On February 18, 2025, at 6:30 PM PST, Team Canada defeated Team USA 3-2 in overtime to win the 4 Nations Face-Off Championship. The game was a rematch of their intense preliminary-round battle, where Canada fell 3-1 to the Americans. This time, with gold on the line, Canada rose to the challenge, delivering a thrilling finish in overtime.

With the legendary rivalry between Canada and the USA intensified by both history and national pride, this game carried significance beyond sport. Fans on both sides were deeply invested, and the excitement extended beyond the rink—the CN Tower and Montreal’s Olympic Stadium glowed in red and white ahead of the final, while the Empire State Building was illuminated in red, white, and blue. Though the championship took place at TD Garden in Boston, a wave of Canadian fans made their presence felt, creating an electric atmosphere.

new pressed water buffalo mozzarella to celebrate team Canada's win in hockey

To honour this incredible victory, we’ve crafted McDavid Mozzarella—a cheese that embodies the same dedication and excellence that led Team Canada to gold.

Just like in hockey, making great cheese takes commitment and a strong team. From the farmers at McClintock’s Farm and Coleman Meadow Farms who supply our rich, creamy water buffalo milk, to our expert cheesemakers who carefully craft and age each wheel, and our packaging team who ensures every piece is perfect—this cheese is a true team effort.

McDavid Mozzarella is the ultimate cheese for pizza, lasagna, and breaded mozzarella sticks. Its creamy, stretchy texture and rich flavour make it the perfect addition to your favourite comfort foods. Whether melted over a bubbling homemade lasagna, topping a crispy, golden pizza, or coated and fried for the perfect crispy, gooey bite, this cheese delivers winning results every time.

While Connor McDavid’s leadership helped guide Team Canada to victory, he wouldn’t be where he is without his teammates. The same goes for cheesemaking—exceptional cheese comes from farmers, cheesemakers, aging specialists, and packaging experts all working together to bring out the best in every wheel.

Join us in celebrating Canada’s win with McDavid Mozzarella, a smooth, creamy cheese that’s as exciting as a game-winning overtime goal.

Available for a limited time only in our Artisan Cheese Shop at Natural Pastures Cheese Company—crafted with passion, teamwork, and the finest Vancouver Island water buffalo milk.

Ricotta natural Pastures cheese

5 Snow Day Recipes for Natural Pastures Ricotta

Fresh Cheese, Recipes

Check out these 5 Recipes to get you excited about having a day home making the coziest meal for tonight on this snow day!

We’ve got something fresh and delicious waiting for you at the Natural Pastures Cheese Company—our fresh ricotta is in stock this week! Made with care right here in Courtenay, BC. It’s light, creamy, with a slight caramel finish and perfect for adding a touch of indulgence to your favorite dishes.

Swing by our Artisan Cheese Shop on McPhee at 6th, open Monday to Friday from 9 AM to 4 PM, to pick up a tub of this freshly made goodness. Need some culinary inspiration? Keep reading for 5 easy and mouthwatering recipe ideas that showcase just how versatile fresh ricotta can be!

Items in the recipe you can also pick up while you are at the shop.
Natural Pastures Pacific Parmesan, Natural Pastures Cultured Churned Butter, and Jenny’s Crackers

5 Irresistible Ricotta Recipes to Elevate Your Culinary Creations

Ricotta cheese, with its creamy texture and mild flavor, is a versatile ingredient that can transform both sweet and savory dishes. Whether you’re looking for a light appetizer, a comforting main course, or a delightful dessert, ricotta is your go-to ingredient. Here are five irresistible ricotta recipes to inspire your next culinary adventure.

1. Whipped Ricotta with Honey and Fresh Herbs
Perfect as an appetizer or snack.

Ingredients:

  • 1 cup ricotta cheese
  • 2 tbsp honey
  • 1 tbsp olive oil
  • Fresh herbs (like thyme, basil, or mint), finely chopped
  • Salt and pepper to taste
  • Crusty bread or crackers for serving

Instructions:

  1. In a bowl, whip the ricotta with a hand mixer until light and creamy.
  2. Drizzle in the olive oil and honey, then fold in the fresh herbs.
  3. Season with salt and pepper to taste.
  4. Serve with crusty bread or crackers for a delightful, creamy spread.

2. Ricotta Stuffed Shells
A comforting, cheesy classic.
Ingredients:

  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh basil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions. Drain and set aside.
  3. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
  4. Fill each shell with the ricotta mixture.
  5. Spread a layer of marinara sauce in a baking dish, arrange the stuffed shells, and top with remaining sauce and mozzarella.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

3. Lemon Ricotta Pancakes
Fluffy, zesty, and perfect for brunch or breakfast for dinner!
Ingredients:

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 large eggs, separated
  • Zest and juice of 1 lemon
  • Butter for cooking

Instructions:

  1. In a bowl, whisk flour, baking powder, sugar, and salt.
  2. In another bowl, combine ricotta, milk, egg yolks, lemon zest, and juice.
  3. Fold the dry ingredients into the wet mixture.
  4. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
  5. Heat butter in a skillet over medium heat. Pour batter to form pancakes and cook until bubbles form, then flip and cook until golden.
  6. Serve with fresh berries and a dusting of powdered sugar.

4. Ricotta Gnocchi
Light, pillowy gnocchi with a delicate flavor.
Ingredients:

  • 1 cup ricotta cheese, drained
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 1 cup all-purpose flour (plus extra for dusting)
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine ricotta, Parmesan, egg, salt, and pepper.
  2. Gradually add flour until a soft dough forms.
  3. Turn the dough onto a floured surface, divide into portions, and roll into ropes.
  4. Cut into 1-inch pieces and lightly dust with flour.
  5. Boil salted water and cook gnocchi until they float to the surface (2-3 minutes).
  6. Serve with your favorite sauce, like brown butter and sage or marinara.

5. Ricotta Cheesecake
A creamy, slightly tangy dessert that’s lighter than traditional cheesecake.

Ingredients:

  • 2 cups ricotta cheese
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/4 cup all-purpose flour
  • Powdered sugar for dusting

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, beat ricotta and sugar until smooth.
  3. Add eggs one at a time, mixing well after each.
  4. Stir in vanilla, lemon zest, and flour.
  5. Pour into a greased springform pan.
  6. Bake for 50-60 minutes until set and lightly golden.
  7. Cool, then dust with powdered sugar before serving.

Ricotta cheese isn’t just for lasagna—its versatility shines in sweet and savory dishes alike. Try these recipes and discover new ways to enjoy this creamy, delightful ingredient. What’s your favorite ricotta recipe?
Post it to Instagram with #Findnaturalpasturescheese so we can check out your creations!
Have a great snow day Comox Valley!

Natural Pastusres cheese options

The perfect 7 cheeses for your cheese board

Ideas & Info, Recipes, ,

A Guide to Balanced Flavors and Pairings – by Anyssa Jane

When crafting the ultimate cheese board, achieving a harmonious balance of flavors, textures, and visual appeal is key. A well-thought-out selection can elevate any gathering, delighting your guests with each bite. Our suggested lineup of 7 cheeses, perfectly packaged in a catering pack, includes a mix of aged, creamy, smoky, and spicy options that cater to a variety of palates. And to top it all off, we’ll add a velvety Camembert for that extra touch of indulgence. Paired with local artisan jam, pickled grapes, and gourmet crackers, this board is sure to impress. Let’s dive into the details. (Order your 8 pack to pick up in THE Artisan Cheese Shop in Courtenay!)

The Perfect Cheese Selection

  1. Aged Farmhouse – With its nutty, complex flavors and crumbly texture, this cheese provides pair wonderfully with artisan jam. pair wonderfully with artisan jam. This Bourenkaas style cheese has been aged for 2 years to compete with the flavor crystals and stone fruit finish of a similar aged cheddar. Strong, sweet and crumbly it is perfect with wine or whiskey. 
  2. Boerenkaas – Dutch for ‘Farmer’s Cheese,’ award-winning Boerenkaas has a sweet nutty flavor and bold, tangy finish. A ripened cheese, it is superb in soups, salads, omelettes, and it also shines on a cheese board alongside pickled grapes.
  3. Smoked Boerenkaas – A smoky twist on the classic Boerenkaas, this cheese offers a bold, savory flavor that contrasts beautifully with the delicate creaminess of Camembert. Smoked from local apple trees right here in the Comox Valley it pair with honey, beer and coffee easily.
  4. Courtenay Cheddar – The ‘terroir’ is the sense of place of a cheese or a wine that is conveyed by the distinctive flavors of its geographical location and the environment in which it is ‘grown.’ Salty ocean air. Our cheddar embodies the essence of the lush Comox Valley. It’s creamy texture and a balanced tanginess, making it perfect for melting or adding depth to sandwiches and casseroles. Pair it with crisp crackers for a satisfying crunch.
  5. Pacific Pepper Verdelait – Vibrant, sassy cheese with the inferno finish of local Paper Lantern habañero peppers and premium, black pepper. Brilliant on it’s own, but it also shines on nachos, grilled on soup  and great with a robust red wine or full-bodied beer.
  6. Amsterdammer –  A favorite with Comox Valley locals. A perfect cheese for cooking, melting and sandwiches. It has a buttery creamy, mild, and fights with no one. Good on a sandwich, with a glass of wine, whisky or coffee. 
  7. Camembert – Soft and creamy, with a bloomy rind and earthy undertones, Camembert adds an element of indulgence. Serve it warmed slightly, with a dollop of jam or a sprinkling of fresh herbs.  We also make a triple cream camembert at Christmas and Mothers day! 

Building the Perfect Pairings

To complement the cheeses, we love to quote Brenda from 40 Knots Winery, “What grows together – Goes together”

Somethings to include!

  • Local Artisan Jam – The sweet and tangy flavors enhance the creamy and sharp profiles of the cheeses. Look for seasonal options like blackberry or fig.
  • Pickled Grapes – These provide a unique burst of tangy sweetness that cuts through the richness of the cheese.
  • Gourmet Crackers – A mix of plain, seeded, and flavored crackers adds texture and variety to your board.
  • Charcuterie from Powell River’s Brut Charcuterie – The rich, savory flavors of artisan meats from Brut Charcuterie complement the cheeses perfectly, adding an additional layer of indulgence and variety to your board.

Balancing and Contrasting Flavors

Each cheese brings something unique to the board, creating a delightful balance. The sharpness of Courtenay Cheddar plays against the creaminess of Camembert, while the smoky notes of Smoked Boerenkaas enhance the nutty undertones of Aged Farmhouse. Pacific Pepper Verdelait’s subtle heat is tamed by the sweetness of artisan jam.

Presentation Tips

  • Arrange cheeses in a clockwise pattern, starting from mild to bold.
  • Add small bowls of jam, local honey, mustard, and pickled grapes for easy serving.
  • Scatter crackers around the board for a cohesive and accessible display.
  • Include Natural Pastures Water Buffalo Cream Cheese for spreading or create a “Butter Board” with Natural Pastures Cultured Churned Butter to delight your guests with unique options.

This carefully curated selection, complete with thoughtful pairings, transforms any gathering into an unforgettable culinary experience. Whether it’s a cozy dinner party or a grand celebration, these eight cheeses and their accompaniments promise to impress every guest. So, grab a catering pack, add a Camembert, and let the feasting begin!

(Order your 8 pack to pick up in THE Artisan Cheese Shop in Courtenay!)

Natural Pastures Baked Brie

Baked Brie Party Trick!

Recipes, Soft Cheese, , ,

A Crowd-Pleasing Delight with Comox Baked Brie

There’s nothing quite like the warm, gooey perfection of a baked Brie. If we had a party trick, this would be it!

Whether you’re serving it as a show-stopping appetizer at a dinner party or indulging in a cozy treat, baked Brie is versatile, decadent, and easy to make. At Natural Pastures Cheese Company, we’re proud to offer our award-winning Comox Brie, crafted with care from locally sourced cow’s milk on Vancouver Island. It’s the star ingredient for this indulgent dish.

Curious about the difference between Brie and Camembert? While both are soft-ripened cheeses with creamy textures, Brie has a milder, buttery flavor, while Camembert tends to be earthier and more intense. Our Comox Brie offers a smooth, approachable profile that pairs beautifully with sweet and savory accompaniments.

Where to Find Baked Brie or Make Your Own

If you’re in the Comox Valley, you can pick up pre-made Baked Brie at The Butcher’s Block, Hot Chocolates, or at The Artisan Cheese Shop at Natural Pastures Cheese Company. Located at 635 McPhee Avenue at 6th Street in Courtenay, BC, we offer finished, frozen Baked Brie ready for you to enjoy. For a DIY adventure, making baked Brie at home is simple and rewarding. All you need is a round of Comox Brie, puff pastry (store-bought or homemade), and optional toppings like fruit preserves, nuts, or honey. To get notified of sale and deals or new blog posts sign up for sms notifications here! https://mailchi.mp/naturalpastures/fkgku2e75u

Just want the Comox Brie or Comox Camembert straight up? You can find it at many British Columbia grocery stores from Save on Foods, Quality Food, IGA / IGA Market Place, Old Farm Market, Co-Op’s, The Root Cellar in Victoria, Country Grocer, Loblaws, Safeway, Stong’s Sunterra Markets, Thrifty Foods, Whole Foods Markets and Your Independent Grocer, Edible Island Grocery ( and more!)

Perfect Puff Pastry Recipe

If you’re feeling ambitious, try making your own puff pastry from scratch. The flaky, buttery layers will elevate your baked Brie to gourmet levels.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup Unsalted Cultured Natural Pastures Butter, cold and cubed
  • 2/3 cup ice water

Instructions:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
  3. Gradually add the ice water, mixing until the dough comes together. Be careful not to overwork it.
  4. Turn the dough onto a floured surface and shape it into a rectangle. Roll it out, fold it into thirds (like a letter), and turn it 90 degrees. Repeat this process 4-5 times, chilling the dough for 30 minutes between folds.
  5. Once the pastry is smooth and layered, chill it in the fridge for at least 1 hour before using.

How to Make Baked Brie

Ingredients:

  • 1 round of Natural Pastures Comox Brie
  • 1 sheet of puff pastry (store-bought or homemade)
  • Optional toppings: fruit preserves (fig, apricot, or cranberry), chopped nuts, honey, or fresh herbs
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the puff pastry into a square large enough to wrap your Brie. Place the Brie in the center.
  3. Spread your desired toppings on top of the Brie.
  4. Wrap the pastry around the Brie, folding and pinching the edges to seal. Brush with the beaten egg for a golden finish.
  5. Place the wrapped Brie in a Brie baker or a dish with edges and a lid. Alternatively, cover it with parchment paper to prevent over-browning.
  6. Freeze the wrapped Brie for min 2 hours before baking. This ensures the pastry remains flaky and crisp and brie melts slowly while the exterior bakes..
  7. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  8. Let it cool for 5-10 minutes before serving. Pair with crackers, sliced baguette, or fresh fruit.

Whether you pick up a pre-made baked Brie or craft your own masterpiece, this dish is guaranteed to impress. Enjoy the creamy, buttery goodness of Comox Brie wrapped in flaky puff pastry, and savor the joy of sharing good food with great company! Visit our Instagram for the full video!

40 knots fondue with Natural Pastures Cheese

Fondue at 40 Knots Winery in Comox Valley

Fresh Cheese, News, Specials and Events

Elevate your Fridays with the enchanting experience of Fondue at 40 Knots Winery! Picture yourself surrounded by the breathtaking beauty of our vineyard, nestled in the warmth of their glass-enclosed Aurora Vineyard Terrace. Immerse yourself in the indulgence of Fondue Fridays as they proudly showcase a delectable spread featuring the finest local ingredients.

Owners Layne and Brenda Craig are dedicated to producing clean, ethical wines that reflect the terroir of Vancouver Island. Their commitment to sustainability and quality has made 40 Knots a beloved destination for both locals and visitors, offering a welcoming atmosphere to enjoy exceptional wines and the serene vineyard setting.

Dip into our exquisite Natural Pastures Fondue cheese blend, accompanied by a selection of local delights:

  • Honey Grove Bakery baguette
  • The Pretzel Guyz pretzels
  • Conscious Crackers (GF/Vegan)
  • Tart Granny Smith apples
  • Sweet bell peppers
  • 40 Knots pickled grapes
  • The Butcher’s Block cured meats

At 40 Knots, they embrace the philosophy that “what grows together goes together.” This approach highlights the harmony between our locally crafted cheeses and the bounty of Vancouver Island’s produce. The fondue night features Natural Pastures Cheese Company’s artisan fondue, made right here in the Comox Valley using milk from Vancouver Island cows. This commitment to local sourcing ensures a fresh and flavorful experience that truly embodies the essence of our region.

Here are some HELLO’s and intro’s from the staff! Photos to come I hope! Check back!

Edna is our Event and Decor Specialist at 40 Knots. She is your go to person for booking and helping with your celebration here at our Vineyard. She can be found decorating our beautiful venues or assisting with a wedding in progress and always with a smile on her face.

Hey I’m Kelem, I am the winemaker here at 40 Knots. The synergies of working at 40 Knots Winery and being located where we are on Vancouver Island coincides with my personal beliefs of living a pure life symbiotically with nature and all the beauty it has to offer, including grapes of course.

Hi! I’m Tara. I’m a chef and have had several opportunities to make meals at 40 Knots Winery.  Successful wine pairing will enhance the dining experience- potentially enhance the dining experience- potentially heightening flavours, textures and qualities in the food.  I like to encourage our customers to be more adventurous with their meal planning by providing confidence that their selections will work well together, creating a more memorable experience. Our wines will change how you perceive the taste of your food and your food will change how you perceive the wine!

Hey, I’m Kat. You will find me in the tasting room conversing with our guests, doing lot’s of tastings,and eating lots of Natural Pastures cheeses. I am lucky to be able to work in such a beautiful place and I am grateful for the opportunities to interact and meet new people.

Join 40 Knots Winery for Fondue Fridays and savor the perfect pairing of local flavors in a setting that celebrates the beauty and bounty of our community.

2024 prices are as follows – click to book! Seats are limited.