BONNECHERRE

A semi-firm, cheese with a rind that had been toasted over an open flame before aging, which imparts a caramelized flavour to the tangy and fruity paste. Named after the Bonnecherre River and Bonnecherre Caves in the Ottawa Valley

Pairing: Baco Noir or Dark Ale
Producer: Back Forty Artisan Cheese
Milk: Raw sheep
Rennet: Animal