They are totally pan canadian and are making the notre dame brie here in BC.

They also make the Oka cheese and de rondoux.

No, it is not artisan cheese but it is available cheese.

And bries, truly, when daily staple, does not need to be coulant an old to the max. I was a total snob of goat cheese, and only liked it for the longest time. I could devore a long log with baguette in an evening, ravenously, hungry like if I had not eaten for the whole day. When sister contributed her great eggplant slice and tomato, onion slices, and gota cheese recipe topped with pre cooked bacon bite, I was in heaven. It is an amazing recipe. Drizzle with oil (olive) before baking for about 35 minutes at 380 or 375 rather.