Cows Creamery was founded in 1983 making ice cream with an old-fashioned family recipe that originated in Cavendish, Prince Edward Island. As much as we love ice cream, we’re so glad that the creamery diversified into cheese in 2006. After a trip to the Orkney Islands in northern Scotland, owner Scott Linkletter was so impressed with the locally produced cheeses that he partnered with a local dairy to formulate the recipe that later evolved into their flagship cheese, Avonlea Clothbound Cheddar.
Made only with milk sourced from cows grazing on the lush grasses growing in iron-rich soil next to the sea on Canada’s Prince Edward Island, Avonlea Cheddar is a highly accoladed cheese, gathering up no less than 12 national U.S. and Canadian awards from the American Cheese Society, Canadian Cheese Grad Prix, and World Cheese Awards, when it was awarded Super Gold and the World’s Best Vintage Cheddar in 2015.
Avonlea Clothbound Cheddar is an English style cheddar, cave-aged between 12-16 months and showcasing a traditional bandaged rind with a gorgeous mottled pattern with specks of deep grey. We feel that the rind really influences the flavor of this cheese, that you can taste the sea in every bite. Look for big umami flavors and mineral notes contributed by the green, seaside pastures where the cows graze. This cheese has a complex sweet, nutty, and fruity tanginess that lingers pleasantly for quite some time. It pairs nicely with pineapple jalapeno jam, but any fruit preserve would complement this cheddar. As this cheese also has a bit of a toasted nut flavor, we like to pair it with marcona almonds or spiced pecans. It also works well with sweet white wines or strong stouts and ales.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!