Made from rich Jersey milk we source from a local farm outside Picton this cheese is aged 10-12 months and is wonderful as a table cheese as well as melted in a classical French onion soup. Nutty, salty and with hints of butter, grass and meadows it is a perfect accompaniment for an unoaked Chardonnay, dry Riesling or Pinot Gris.
Gruyère Aged 12 months
Naturally Cave Aged Cheese made with 100% fresh local Water Buffalo’s Milk
A dense, hard cheese that is slightly nutty and complex with mineral accents. Naturally cave-aged for minimum of 12-18 months. The rich lactic and herbaceous flavour structure allows this cheese to represent the terroir of Prince Edward County. Mild saltiness makes it a perfect match for complex medium-bodied red wines such as Cabernet Francs of Merlots.