I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Back Forty Artisan Cheese. The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of this 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.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
SevenVeils0 on
I didn’t know about this technique at all, thank you! I’m going to have to check out this creamery for sure.
Cadentelenombre on
This crust on the cheese looks quite appetizing. I think this cheese has the perfect smell.
NoodleNeedles on
I need to try this!
Bigdog8520 on
That looks delicious !
t3hjs on
Toasted over an open flame… Wow.
Does that affect the enzymes and cultures that normally age the cheese?
6 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Back Forty Artisan Cheese. The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of this 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.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
I didn’t know about this technique at all, thank you! I’m going to have to check out this creamery for sure.
This crust on the cheese looks quite appetizing. I think this cheese has the perfect smell.
I need to try this!
That looks delicious !
Toasted over an open flame… Wow.
Does that affect the enzymes and cultures that normally age the cheese?