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. 

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.