Comfort Cream is a camembert style soft cheese. This cheese is a Canadian cheese produced in Jordon Station, Ontario.
The milk from this this cheese comes from a small herd of Guernsey cattle. Guernsey cows are not common in Canada. The guernsey cow is smaller than a Holstein and it only produces about half of the milk of a Holstein. The milk from the Guernsey cow is high in butter fat and beta-carotene. The milk is a rich golden colour which carries through to this cheese.
Comfort Cream is an artisanal cheese that is hand salted, hand turned and hand wrapped. This cheese is aged four weeks. It is recommend to let the cheese “ripen” a few more weeks to maximize the flavour.
Its velvety bloomy white rind – thinner than the rind on Brie – envelops a silky, golden interior. It’s more aromatic than an equally mature Brie, and its flavour is redolent of fresh truffles, with a hint of earth and tart cherries. Softer than a Brie, its texture is buttery, with a long, lingering finish. When warmed, Comfort Cream becomes creamier than Brie.