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Globe and Mail article – February 3, 2010

‘Five years ago James Keith, owner of Back Forty Artisan Cheese, had an idea: What would happen if he torched a wheel of cheese?

His goal was to create a cheese with a toasted exterior rind – the challenge was not having the wheel turn into fondue during the process. This innovative idea would become Bonnechere, a raw milk sheep cheese named after the Ottawa Valley’s Bonnechere River.’

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