Tag Archives: findnaturalpasturescheese

✨ The Christmas Tree Star Who Wanted to Be Butter ✨

Butter, ,

Once upon a snowy Christmas Eve, a tiny Christmas star twinkled high atop a fir tree, feeling a little out of place. “Everyone loves butter at Christmas,” the star sighed, watching a family around the table spreading golden butter on fresh rolls. “I wish I could be Christmas butter!”

The North Wind, playful and kind, heard the little star’s wish. With a swirl of frosty magic, the wind gently lifted the star from the tree and floated it into the warm kitchen. The star landed gracefully in a golden butter dish—and something magical happened.

The warm heart of the Christmas tree star shaped the square of golden Natural Pastures Cheese Butter Star – European-style cultured butter into a perfect star, just like itself.

The family gasped in delight. “It looks just like the fancy French butter—but it’s made right here in Canada with Vancouver Island milk!” the mother smiled. “It’s our own little star of the season.”

The star glowed with joy. It hadn’t become butter, but it had made the butter magical. Later, they gently placed it back on top of the tree, where it twinkled brighter than ever.

And so, the little star discovered that bringing joy, and a little local magic, was more than enough to shine.

Natural Pastures Cultured Butter – Product Description

Product Name:

Natural Pastures Canadian Cultured Butter (86% M.F.)

Product Description:

Our Natural Pastures Cultured Butter is a premium, European-style butter crafted from 100% Canadian cow’s milk sourced from Vancouver Island dairy farms. Made in small batches using traditional fermentation methods, this butter delivers exceptional flavour, texture, and performance.

Slow-cultured with active bacterial cultures and churned to a rich 86% milk fat content, it features a smooth, creamy mouthfeel and a deep, tangy, slightly nutty flavour reminiscent of classic French butters like Beurre de Baratte. Ideal for both culinary professionals and home cooks seeking premium butter with clean, local provenance.

Key Features:

  • Milk Source: 100% Vancouver Island cow’s milk
  • Fat Content: 86% milk fat (M.F.)
  • Texture: Dense, silky, slow-churned texture
  • Flavour Profile: Rich, creamy, mildly tangy with deep cultured notes
  • Unsalted Only:
  • Color: Pale yellows, depending on season
  • Type: Cultured, lactic-fermented butter

Applications:

  • Perfect for holiday baking, croissants, laminated doughs, and pâte brisée
  • Ideal for sauces, finishing steaks, or melting over vegetables
  • Beautiful for table service in upscale restaurants and holiday meals
  • Suitable for spreading, sautéing, and making compound butters

Sizes: 200g, 454 g (pound), 5 Kilo, 10 kilo Available in our Artisan Cheese Shop and select Vancouver Island Shops

Available at Butch Block, Edible Island Foods, Honey Grove Bakery in Courtenay, Seeds Grocery in Cumberland and other specialty stores. For Wholesale please connect with us at sales@ naturalpastures.com or Lekker Foods.

Grapes and Grills at Beaufort Winery

Comox Valley, Specials and Events, ,

Join us for a Festive Melted-Cheese Cocktail Party at Beaufort Winery!

Saturday December 13th – 3-5 PM – Tickets can be purchased here

Step into the warmth of Beaufort’s beautiful barrel room for an afternoon of cozy holiday fun, great wine, and delicious melted cheese. Anyssa from Natural Pastures will be serving a raclette-style experience — not a traditional raclette setup, but our own Island take on the joy of warm cheese poured over tasty bites.

We’ll be melting four favourites: Smoked Boerenkaas, Amsterdammer, King’s Peak, and Garlic & Chives, ready to drizzle over chips, roasted veggies, cured meats, and more from As You Like It Catering.

To make each savoury bite even better, Beaufort has selected six of their top wines to pair with our cheeses — a beautiful mix of crisp whites, sparkling surprises, and cool-climate reds crafted for perfect sipping.

Gather, melt, sip, and celebrate the season with us — Island style.

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

Alberta 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/

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.

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!