Description

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.

Pairs well with Baco Noir, or a dark ale.