Maple Smoked Extra Old Cheddar

Our matured cheddars are gently bathed in the cool smoke from smoldering pure maple wood. The result is a full, smoky flavour that complements the complex, nutty taste of this aged cheese. Add it to an omelet for a smoky breakfast alternative.

FEATURED RECIPE

Bothwell

Maple Smoked Extra Old Cheddar and Beer Soup

The perfect comfort food, you’ll want to make this soup a staple on cold winter nights. The sharp taste of our award-winning Maple Smoked Extra Old Cheddar gives a deep, smoky taste to this classic rustic fare. Use a beer that’s light in flavour like a lager or pale ale and be sure to make enough for seconds! Serve in extra large bowls with sliced baguette on the side.

3 tablespoons butter
2 medium onions, finely chopped
1 clove minced fresh garlic
2 tablespoons flour
2 bottles beer (approx. 660 ml each)
2 cups whipping cream
¾ cup chicken stock
300g Bothwell Maple Smoked Extra Old Cheddar Cheese, shredded
Salt and pepper to taste
Chopped chives (optional)

Melt butter in a heavy saucepan over low heat. Cook onions and garlic until soft. Add flour and stir for 2 minutes. Pour in beer at an angle, stirring constantly. Add cream and stock and simmer gently for 30 minutes, stirring often. Gradually add grated cheese, stirring constantly until melted. Do not boil! Season to taste with salt and pepper and garnish with chives.

Pair the hearty and rich flavours of this soup with a bottle of Merlot or Cabernet Sauvignon.

Yield: 12 servings
Chef: Jason Wortzman