One of my earliest & fondest cheese tasting memories is my cheese pick this week, Bonnechere, from local Back Forty Artisan Cheese, hailing from Ottawa Valley’s own Lanark Highlands. I was a young, unripened cheese enthusiast when I discovered Back Forty cheeses years ago, made from raw sheep’s milk & hand-crafted in the kitchen of owner Jim Keith. This special find is named after the rugged Bonnechere River & mysterious cave landmarks of our region.
Bonnechere is one-of- a-kind artisan cheese. It’s a semi-firm, double pressed and unique both inside and out. A beautiful, chestnut patterned toasted rind covers the interior smooth ivory paste. Hand torching gives Bonnechere smoky aromas and a very distinct caramel flavor. As it ages, these characteristics amplify the tangy, sweet, and fruity body of the cheese. Sour milk lingers with a slight amount of acidity. Produced in very small quantities with seasonal milk, it’s a hot commodity. If you see this cheese, don’t blink, don’t hesitate, snap it up immediately. I suggest The Piggy Market or Serious Cheese as a starting point. Make these cheesemongers your best friend and you’ll never miss out.
FACTBOX:
Cheese: Bonnechere
Producer: Back Forty Artisan Cheese
Interesting Fact: Pressing a cheese expels more whey and gives the paste a firm, dense texture.
Smokin’ Hot Bonnechere cheese
- April 5, 2012
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