made with raw ewe's milk

Semi-firm, toasted rind, lightly pressed

9” diameter, 2.5” high, 3.0 kg wheels


The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of our Bonnechere is the rind that is toasted over an open flame before aging. This painstaking process, traditional for certain Basque cheeses, imparts a delicious caramel essence which permeates the body of the cheeses as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese.


TASTING NOTES: Semi-firm, palest yellow, with striking textured mahogany brown rind. Moderate aroma of smouldering wood: a characterful smoke. Balanced sweetness and salt with predominant acidity. Moderately long finish with flavours of citrus and slightly sour hickory smoke. Unique smoky nature is very well integrated. Ultimately a gentle but expressive cheese.
WINE: Baco Noir
BEER: Dark ale, smoked beer




Back Forty’s tasting notes and beverages suggestions are provided by Julia Rogers of Cheese Culture. Julia Rogers is a Toronto-based cheese educator, writer and event co-coordinator. Her website lists other recommended cheese and beverage pairs, and her e-newsletter is a source of news, lore and bite-sized reviews.



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