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A Camembert from Vancouver Island's Natural PasturesOysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?

Cheese: Our recent tasting of Soft-ripened Bloomy Rind Cheeses prompted questions from our tasters like  "how are Camembert and Brie different anyway?" It was a question that had frequently flitted across my mind, but one that I had never seriously set out to research. So now was the time.

So here goes with some foodie trivia: Without  any books on cheeses...

cheese board onecheese board twoAfter learning during my Vancouver Island Cooking Challenge 2011 that cheese makers from Vancouver Island produced the winner and both other finalists in the category of soft-ripened cheeses with bloomy rind at the 2011 Canadian Cheese Grand Prix, I went out to find whether I could buy them locally at stores in my Yaletown neighborhood. I also became curious...

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