Bonnechere Cheese by Back Forty Artisan Cheese

Approximately 200g wedge

made with raw ewe’s milk
Semi-firm, toasted rind, lightly pressed

Just as the rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley, the distinguishing feature of Bonnechere cheese is its mahogany brown rind, which is toasted over an open flame prior to aging the cheese. This painstaking process (traditional for certain Basque cheeses) imparts a delicious caramel essence which permeates the body of the cheese as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese.

This semi-firm, pale yellow cheese has a moderate aroma of smouldering wood, which is pleasantly balanced with sweetness and salt.

Please note – Every wheel of Back Forty cheese is carefully crafted, cut and packaged by hand. As a result each wedge will slightly vary in size and weight. Wedge sizes are approximations based on our average wheel weight.

Pairs well with Baco Noir, or a dark ale.

Back Forty Artisan Cheese is 96km from Dalmeny Acres.