In 2001, a desire to find other ways to get their fine quality milk to market prompted Comox Valley farmers and brothers, Phillip, Edgar and Doug Smith, to turn to cheesemaking. They've been winning awards for their products ever since. Natural Pastures says its cows live a stress-free life on heritage dairy farms committed to environmental sustainability. They eat lush local grass and herbs generously watered by West Coast rain and produce milk that gives their cheese its own terroir — distinct local flavour.
Some of the diverse styles of cheese they make include Comox Camembert, Courtenay Cheddar, Boerenkaas, Verdelait and Mozzarella di Bufala. The latter cheese is made from water buffalo milk obtained from Fairburn Farm near Duncan.
Natural Pastures operates a cheese shop in Courtney, 635 McPhee Ave.