Semi-firm, toasted rind, and lightly pressed. Made from raw ewe's milk.
A distinct feature of Back Forty's 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.
Back Forty is a very small dairy and shop located on a farm in the small hamlet of Mississipi Station, ON. There, they craft their small line of high-quality small batch cheese made from unpasteurized ewe's milk.
This product travelled 296 km to reach our warehouse.