At Natural Pastures Cheese one of our long time fan favorites is the Comox Camembert, so I thought I would take a time out in this busy season to do a deep dive on the how it evolves from our little cheese factory here in Courtenay, on Vancouver Island. Once this soft cheese leaves us to become a fabulous addition to your cheese boards, family dinner and the perfect pairing to your morning coffee -it is not a static cheese. It is alive, evolving, and meant to change over time.
*Understanding its life cycle helps explain why two people can taste the same Camembert and have completely different experiences — and why both can be “right.”
From Young to Fully Ripened
When Camembert is first wrapped, it is considered young. It is put in very special paper to let it stay active. At this stage, the paste is still firm and chalky in the centre, with mild dairy flavours and only the earliest signs of softening near the rind. Many people enjoy Camembert this way for its freshness and subtlety. As time passes, Camembert continues to ripen naturally in the refrigerator or even more quickly at room temperature. The white bloomy rind works inward, breaking down the proteins in the cheese. This process gradually transforms the texture from firm to creamy, then eventually to fully soft and spoonable. Alongside this textural change, flavours deepen — becoming more savoury, earthy, and complex. There is no single “correct” moment to eat Camembert. Its ideal stage is entirely a matter of personal preference.
How Distribution Impacts Ripeness — Especially in Canada
One important distinction to understand is where and how cheese ages. Many European cheeses historically developed flavour and maturity during long transport times. That is not the case for Canadian-made cheese. With strong domestic production and rapid distribution — especially through the Buy BC movement — cheese is reaching store shelves faster than ever. This means locally made Camembert may appear younger at purchase, not because it is unfinished, but because it is fresh and still evolving.
Internationally, Camembert is enjoyed at many stages of maturity. In France, it is common for enthusiasts to seek out very ripe Camembert — sometimes waiting far beyond the best-before date before enjoying it at peak softness and intensity. ( and strong smell) At the same time, others prefer Camembert the day it is wrapped, when it is fresh, structured, and mild. Both approaches are valid. Camembert is a cheese of patience and choice.
Aging your cheese : For those who prefer a softer Camembert, patience is the key. Stored properly in the refrigerator, the cheese will continue to soften and deepen in flavour over time. If you enjoy Camembert young, enjoy it fresh — that stage is just as intentional as full ripeness.
Choosing the Camembert That’s Right for You: Understanding Camembert means understanding that it is not “ready” or “not ready” — it is on a journey. Whether enjoyed young, mature, or fully ripened, Camembert offers a spectrum of experiences shaped by time, temperature, and personal taste. When you have fresh fluffy young camembert – you might want to age the outside until it’s brown and crusty and the inside is lovely and runny. It is your food to experiment with !
At Natural Pastures Cheese Company, we celebrate that journey — and invite cheese lovers to enjoy Camembert exactly the way they like it.
This is what a fully ripened Comox Camembert should look like, and you’ll notice its softness to the touch as well. It’s best enjoyed at peak ripeness, before it becomes overripe and the flavour begins to decline. When purchasing your Camembert, check the date stamp and, for a fully ripened experience, plan to enjoy it within the final five days.