Hard & aged Cow’s milk

Avonlea Clothbound Cheddar

Island milk, red soil, and a cheddar bound in cloth the old way.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Cows Creamery in Charlottetown makes it from the milk of a small group of Prince Edward Island herds, cheddars the curd by hand and binds the wheels in larded cloth to age for a year or more.

Dry, brothy and savoury with a long acidic finish and the crystalline crunch that a good clothbound develops. The best cheddar made in Canada, and it holds its own against the West Country originals.

Tastes of

broth grass toasted nut a long tangy finish

Put it next to

PEI cider Chutney Ale Apple