A touch of honey
Honey and cheese together? Is such a match possible? Absolutely! And what a delight! Give in to the temptation and see for yourself!
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.
Swiss
Sweet-tasting Swiss with a pronounced nutty taste is an extremely versatile cheese. Its excellent melting qualities make it an ideal choice for breakfast fare, sandwiches, and especially fondues. Firm cheeses like Swiss cheese are delicious by themselves as an appetizer or snack; and can also be used in hundreds of different ways in the kitchen.
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.
We Suggest...
Hydromel
Honey wine
- rich and full-bodied
- sweet yet well-balanced
- hint of bees wax and white flowers
e.g. a Quebec hydromel
Late Harvest
Sweet wine
- medium body
- apricot and honey aromas
e.g. Select late Harvest from Ontario, Coteaux du layon, Saint Croix du Mont
