Mississipi Station, ON
Jeff & Jenna Fenwick
Back Forty uses raw ewe milk as the basis for most of their cheeses! Each cheese is hand crafted and carefully aged anywhere from 2-9 months.
Bonnechere - Moderate aroma of smouldering wood due to the rind being toasted over an open flame before aging. Long finish with flavours of citrus and slightly sour hickory smoke. Ultimately a gentle but expressive cheese. Pairs well with Baco Noir.
Flower Station - Authentic taste of the Mediterranean, a real wake up for the taste buds! Pairs well with Italian reds or crisp whites.
Highland Blue - A tangy and rich blue cheese with a natural rind and delicate overtones of blue mold, combined with butter and mushroom. Full-flavoured, earthy and savoury with less salt and acidity than many blues. Pairs well with Rieslings.
Madawaska - Named after the magnificent and rugged Madawaska River this beautiful rustic bloomy rind cheese provides a range of tastes and textures from a chalky, slightly tangy centre to a soft, sweet and slightly salty cream under the rind with a sweetly mineral finish.
Back Forty is a very small dairy and shop located on a farm in the small hamlet of Mississipi Station, ON. There, they craft their small line of high-quality small batch cheese made from unpasteurized ewe's milk. Their cheeses are named in a way to evoke a sense of place - Bonnechere is named for the beautiful Bonnechere caves; the Madawaska named for the river in that region, and Flower Station for another small and picturesque hamlet near by. They currently source their milk from neighbouring farms, but are working towards cultivating fields where they can raise their own sheep. In recent years, they opened a small shop and patio at their dairy that is open during cottage season. They have hopes to one day have a small restaurant and cabins for rent on their land!
CHECK OUT THEIR PRODUCTS BELOW!