Red Wine Cheddar, Date and Sunflower Seed Cheese Terrine

Recipe Creator: Chef Colin Holder (The Velvet Glove, Fairmont Hotel, Winnipeg)

Parlez-vous terrine? This fruity-cheesy-seedy mixture is prepared in advance and allowed to chill, overnight so flavours mellow.


  • ½ cup fresh or dried dates
  • ¾ cup red wine
  • 2 cups cream cheese, cubed
  • 2 Tbsp soft, unsalted butter
  • 1 cup Bothwell Red Wine Aged Cheddar, grated
  • ½ cup toasted sunflower seeds
  • 1 Tbsp chopped oregano


  1. Place the dates, red wine and oregano in a pot and simmer for 20 minutes.
  2. Strain, save the dates and discard the rest.
  3. Coarsely chop the dates.
  4. Blend the cream cheese and butter in a mixing bowl then add the Bothwell Red Wine Aged Cheddar.
  5. Add salt and pepper to taste.
  6. Coat the inside of a terrine pan with plastic wrap and spoon half of the mixture into the pan.
  7. Place the dates and sunflower seeds in a row down the center of the cheese mixture and cover with the remaining cheese.
  8. Cover and refrigerate overnight.
  9. Remove the terrine from the plastic wrap, slice and garnish with the remaining dates and seeds.
  10. Serve with your favourite salad or loaf of crusty bread.