Natural Pastures Cheese Co.

Comox Camembert

Creamy and rich Comox Camembert has a delicate note of mushroom and a tender, bloomy rind.

Made by Natural Pastures Cheese Co.

For over 90 years, and across three generations, the Smith family has been holistically managing their farm in the Comox Valley on Vancouver Island. Their commitment to sustainable farming is a priority every step of the way - even when choosing milk suppliers on the Island.

See all cheeses by Natural Pastures Cheese Co.

About this cheese

Creamy and rich Comox Camembert has a delicate note of mushroom and a tender, bloomy rind. The seaside conditions and farm location "terroir" contribute to the unique ambrosial taste.

Pair it with...


Pair with dry wines. (Cabernet Sauvignon)

See pairings article


Pair with sparkling cider.

See pairings article


Pair with light beers.

See pairings article

Additional Information

Family Camembert
Texture Soft
Province British Columbia
Rind type Bloomy
Milk type Pasteurized
Moisture 48%
Milk fat 28%
Distribution Federal

Keeping Cheese


Young Camembert cheeses will keep in the refrigerator for about 1 month. If the cheese is ripe and kept under good conditions, it will last for about 2 weeks.
Camembert cheeses are at their best when they emit an aroma of mushrooms and the rind gives when pressed slightly under your finger. A very strong smell or an ammonia-like odour is a sign that the cheese is overripe.

Store your Camembert in its original wrapping or rewrap in plastic wrap to prevent damage and drying. Make sure the wrapping adheres well to the cheese.


Freezing is not recommended for Soft cheeses.

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