Semi-firm, toasted rind, cooked (not pasteurized), lightly pressed, 9” diameter, 2.5” high, 3.0 kg
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.
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
WINE: Baco Noir
BEER: Dark ale, smoked beer