First Course
Brie
Comox Brie is a bloomy rind cheese characterized by their edible, downy white rinds. Winner of the World Championship 2008 Gold Medal.
Niagara Gold
Niagara Gold is a cheese fill of milki goodness that is sure to charm with its distinct mild and sweet flavours. While still young, it offers hints of hazelnut; when it ages, it matures into a cheese that is more robust and pronounced in flavour.
Victor et Berthold
With its semi-soft texture, washed rind and aroma of butter and herbs, Victor et Berthold has everything to win you over, and will dazzle your tastebuds with its unparalleled melt-in-your-mouth wuality and fruity flavours.
We Suggest...
Red Wine
Light Italian or Canadian red
- fruity
- discrete tannins
- slight cherry or currant flavours
e.g. a Pinot noir of Ontario, a Valpolicella, a Bardolino or a generic Chianti
White Wine
Fresh, highly aromatic white
- light and refreshingly bright
- fresh almond, white flower or citrus aromas
e.g. a Quebec Seyral or Vidal, an Italian Soave, a white Sauvignon from France (Sancerre, Pouilly Fumé) or from New Zealand
Second Course
Grizzly Gouda
In extra aged Gouda Grizzly, flavours are pronounced while retaining their subtlety. Discover hazelnut aromas with delicately spicy flavours. Take your time when enjoying this tour de force!
Laracam
Laracam is a soft, washed rind cheese with a light fruity aroma and butter and hazelnut flavour.
Pied-de-vent
The Pied-de-vent, which comes to us from the Îles-de-la-Madeleine, is simply a gift that keeps giving. Rich and creamy with strokes of freshly-cut herbs and wild flowers. Its cream flavours are enhanced with tones of mushroom and aromatics. A cheese masterpiece!
We Suggest...
Red Wine
Unctuous French or Canadian red
- rich and fruity
- alcohol and a sense of fullness dominate the tannins
e.g. a Merlot from the Okanagan Valley, a Corbières or a Minervois - Make sure to steer clear of blends that are too tannic
White Wine
White rancio or full-bodied white
- dry (very little perceptible sugar)
- very aromatic (nuts, cooked fruit)
- spicy flavours
e.g. rancio: Jura Savagnin, a white Madere or a dry Xeres fino
e.g. full-bodied: a Gewurztraminer or a Viognier from Ontario
Third Course
Double cream Camembert
What better way to start things off than with a velvety cheese? That’s exactly what a double cream Camembert has to offer. A mild cheese with a thin, bloomy rind, subtle aromas and flavours of butter, cream and mushroom. Decidedly tasty.
Ermite
You can recognize Ermite by its fine grey rind, which locks in wonderful aromas of fermentation and a unique spicy flavour, with a hint of saltiness. It's a magnificent cheese for those who would like to try a characteristic blue.
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.
We Suggest...
Red Wine
Vigorous red
- generous flavours of ripe fruit
- high in alcohol and in tannins
e.g. a wine composed of cabernet-syrah blends from Ontario, an Amarone della Valpolicella, an Australien Syrah or a great Merlot from California
White wine
Sweet and full-bodied white
- bold and aromatic
- vvery fat and full-bodied
- quince paste, citrus compote, honey, spices
e.g. a Quebec or Ontario ice wine, a Sauternes or a Vin santo from Tuscany (serve this one as to not overload the palate)
