A distinct feature of Bonnechere cheese 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.
Comparable Cheese: Zach Cloutier, Le Fleur des Monts

  • Rind: Toasted
  • Vegetarian: No
  • Type: Semi-hard
  • Pairing: Dark Ale, Baco Noir