Sweet and Savory
For those who love a contrast of flavours, this platter offers a moment to savour. So why not start off your meal with an unforgettable appetizer/aperitif alliance?
First Course
Cendré des Prés
The very first step is to simply admire Cendré des Prés. It’s a great-looking cheese with a pleasing shape and thin, blue Maplewood ash line right through the centre. Then, have a taste and appreciate its mild creaminess and subtle flavour of hazelnuts and hay.
Ciel de Charlevoix
Here's a beautiful blue, much like the sky in Charlevoix, Quebec. The Ciel de Charlevoix has a certain degree of intensity while boasting aromas of mushroom and cream. Once on the palate, its flavours are reminiscent of hazelnut along with cream. Of course, it also provides all the flavours you'd come to expect from a blue-veined cheese!
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
Dark and fruity red
- well structured flavour
- strong notes of over-ripened fruit
- plenty of alcohol and fat overpowering the tannins
e.g. a Chilean Merlot, wines composed of genache, syrah or carignan (a Corbières or a Minervois) - make sure to steer clear of blends that are too tannic
White Wine
White rancio
- hints of nuts, hazelnuts and fruits
- dry (very litle perceptible sugar)
- full flavoured, medium body with spicy aromas
e.g. dry Savagnin du Jura, dry Xérès fino or Manzanilla, dry white Madère
