Natural Pastures Cheese
Comox Brie
Product code: DA925
$8.99
@ $4.29/100g
package price and size approximately
~210g
Sold Out
Canadian Canadian
Ingredients
Pasteurized Milk, Penicillium Candidum, Microbial Culture & Enzyme, Calcium Chloride, Salt
About the product
A gentle flavour with a creamy buttery taste that exemplifies the traditional flavour of a superb, bloomy rind cheese. Winner of the 2008 World Championship Gold Medal and World Cheese Awards 2009 Silver Medal
This product traveled 194 km to reach our warehouse.
Features: Canadian
Nutritional Facts
Serving Size  28g
Amount Per Serving % Daily Value *
Calories  90
Total Fat  7g 0%
Saturated Fat  4g 0%
Trans Fat  0.4g
Cholesterol  15mg 0%
Sodium  160mg 0%
Total Carbohydrate  1g 0%
Dietary Fiber  0g 0%
Sugars  0g
Proteins  6g
Vitamin A 10%
Vitamin C 0%
Calcium 15%
Iron 0%
** Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
About the vendor
Natural Pastures Cheese
Courtenay, BC
There’s a story behind this line of fine, handmade, award winning specialty cheese. It is one rooted in the wisdom of simpler times.

Natural Pasture’s story is about green meadows, happy cows, fresh thinking and age-old cheese making traditions taking place in the lush landscape of Vancouver Island’s Comox Valley.

Their specialty artisan cheese are known for having a unique, delicious taste, or "terroir," developed from the fresh, pure milk, which the pristine soils, waters and pastures produce here in the Comox Valley. They only use fresh milk produced on their selected Heritage Dairy Farms, which practice sustainable farming and animal stewardship. The designation means that the farmers must be good stewards of the land. The animals are stress free and live in healthy environments. Because the cows eat local grass and herbs, generously watered by Pacific Ocean-soaked rain, the milk used to make the cheese has its own "terroir," or distinct flavor. The term is familiar to wine-makers, where different regions have their own distinct terroirs.

Teamwork triumphing over adversity is a theme throughout their journey in producing world-class, medal-winning, delicious cheese. Brothers Phillip, Edgar and Doug Smith operate their third generation family farm in the Comox Valley as well as Natural Pastures Artison Cheese production in the city of Courtenay. They’re a small, specialty cheese producer born out of adversity, turning to cheese making in 2001 to find a home for their exceptional milk produced in the Comox Valley

Disclaimer: Information on products may not be 100% as it appears on the website and that you should check the packages before consuming if you have allergies or similar.
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