Fromage of the Day, 02.12.12: Avonlea

Fromage of the Day, 02.12.12: Avonlea.  Earthy, savory, and sharp, this clothbound cheddar is from Prince Edward Island.  I used to think this cheese was the bridge between the American clothbounds and the British originals, but I now find Avonlea to be best enjoyed as a beast of its own domain.  It pairs well with your favorite Merlot (or a Cab Franc/Merlot blend), a Hoften Dormaal Amber, an Elmer T. Lee bourbon, or almost any cider on the sweet side.  If it was an early ’70s performance by Aretha Franklin, it would be “Rock Steady,” lively, smoky and funky.    Joy of Cheese Late Winter events begin February 21 at Breukelen Bier Merchants with Cheese and Beer Rules Again.  For details visit here,


About jmartin437

I've worked in and around the world of high end cheese for 27 years. I've been everything from a department manager who hired and fired and trained staffs to a weekend warrior who shows up ties on an apron the middle of a rush and talks to customers and cleans up the place. I enjoy it all, and I especially like my current situation conducting informal seminars about cheese at area bars and in class at the 92nd St. Y. The current schedule is always up at In addition I conduct private events that are perfect to lead off birthday parties for foodies and sommeliers and also they make great entertainment for corporate team building events and associates meetings at law firms. In addition, I've been a freelance journalist for 27 years. Currently my profiles of leading musicians and filmmakers appear in the Wall Street Journal and I also wrote about sports for the Root, and for five loooong years, which included the entirety of the Isiah Thomas Knicks era, I wrote about the NBA for the New York Sun. I enjoyed writing about basketball so much that I now do it here at rotations for free.
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2 Responses to Fromage of the Day, 02.12.12: Avonlea

  1. I had a small nibble of this cheddar 3 or so years ago and I still remember it fondly. *sigh* Too bad it’s not available in Maine.

    • Roger says:

      I was charged with getting this cheese introduced into the US for a number of years. Had some good support among a few very well known Cheese Merchants. At one point, Formaggio Kitchen & Southend Formaggio in Boston carried it. That’s not too far from Maine (depending on your locale.

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