The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of 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.
Raw ewe's milk
Semi soft