The rugged Bonnechere River and the mysterious Bonnechere Caves are unique landmarks of the Ottawa Valley. A distinct feature of this Bonnechere is that the rind is toasted over an open flame before aging. This painstaking process, traditional for certain Basque cheeses, imparts a delicious caramel essence which permeates the body of the cheeses as it ages, and provides a delicious contrast to the tangy and fruity body of the cheese.
