Bonus: Cheese Course
From LtoR:
Comfort Cream - buttery and beautiful (cow's)
1608 - single heard cheese made from the milk collected from the original strain (500) of cows originally brought into Canada by Samuel de Champlain. Cool.
Cheese from France done in the Belfort-style
Alphidon - cave aged cheese from BC (pasteurized) - really nice with crystals through out
Eweda Cru - aged and nutty (Ontario) - caramel nutty; like mild Parmesan
Thunder Oak Gouda
In front:
Grey Owl - a favourite
Served with Niagara apricot chutney and buttermilk biscuits using Chef Horne's mother's recipe. Aww...
Bonus: Cheese Course
From LtoR:
Comfort Cream - buttery and beautiful (cow's)
1608 - single heard cheese made from the milk collected from the original strain (500) of cows originally brought into Canada by Samuel de Champlain. Cool.
Cheese from France done in the Belfort-style
Alphidon - cave aged cheese from BC (pasteurized) - really nice with crystals through out
Eweda Cru - aged and nutty (Ontario) - caramel nutty; like mild Parmesan
Thunder Oak Gouda
In front:
Grey Owl - a favourite
Served with Niagara apricot chutney and buttermilk biscuits using Chef Horne's mother's recipe. Aww...