Our Comox Camembert is a distinctly different expression from our Comox Brie. While Brie is known for its softer, creamier and more delicate character, Camembert brings a deeper, richer and slightly more savoury profile.
As it ripens, Comox Camembert develops a slightly darker rind and paste, along with more pronounced nutty, earthy and mushroom-like notes. The flavour is fuller and more complex, with a rich finish that becomes increasingly expressive as the cheese matures.
Made on Vancouver Island, Comox Camembert reflects the same coastal milk and artisan cheesemaking traditions as our Brie, but with its own personality. It is a wonderful choice for customers who enjoy soft-ripened cheese but want something with a little more depth, character and intensity.
Comox Brie is soft, creamy, buttery, and elegant. Comox Camembert is richer, nuttier and more robust. Together, they show how two classic soft-ripened styles can begin with similar foundations and develop into very different cheeses.
Natural Pastures Earns Bronze Medal in World Cheese Championship
Natural Pastures took third place for its Comox Camembert in this year’s World Cheese Championship held in Wisconsin, upsetting the French media as two of their camemberts placed 10th and 12th. For more, click on the story below from the Comox Valley Record.