Avonlea Clothbound 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.
- Aroma Earth.
- Taste Tangy and earthy closer to the rind.
- Texture Crumbly, but smooth and creamy.
basic info
Category: Firm
Family: Cheddar
Rind type:
Other rind
Appearance:
Clothbound wrapped, light yellow body coloured.
Milk type: Pasteurized
Moisture:
36
Milk fat:
32
Manufacturing process:
Artisanal
Province of Origin: Prince Edward Island
Distribution:
provincial
How are they made?
12 months ages-old wrapping method with clothbound helps preserve the moisture of the cheese during aging.
