Ripe Round and Robust
A beautiful meal should finish with a flourish! Here's a trio of cheeses that have different yet complementary personalities that cozy up nicely with a bottle of red.
First Course
Extra Aged Cheddar
Cheese-making techniques imported from the British Isles help add a rich, traditional flavour to Scott Linkletter’s Avonlea Clothbound Cheddar. The ages-old wrapping method helps preserve the moisture of the cheese during aging. In PEI, another island tradition puts a new spin on cheese appreciation.
Fou du roy
Fou du roy is a raw milk, organic, semi-soft, washed-rind artisanal farmhouse cheese. Under its beautiful rust-coloured rind, a supple and tasty body is sure to delight you. An absolutely irresistible cheese.
Triple cream Brie
A soft triple-cream cheese with a bloomy rind. It melts in your mouth and has a wonderful taste of hazelnut, mushroom and a hint of butter
We Suggest...
Red Wine
Light and fruity red
- subtle tannins
- cherry or fresh currant flavours
e.g. Gamay de Touraine or a wine from Bourgueil, Chinon or the Loire Valley
Red Wine
Dark and fruity red
- strong notes of over-ripened fruit
- alcohol and unctuousness dominate the tannins
e.g. Chilean Merlot, wines composed of genache, syrah or carignan (la Corbières or a Minervois) - make sure you steer clear of blends that are too tannic
