When you first arrived you were directed to a cheese and beer pairing reception (courtesy Sobeys and Molson). Although, I couldn't enjoy any of the beer offerings, I did enjoy the cheese. The first cheese was an aged cheddar with salami, paired with Mad Jack. The second, pictured above, was a 3 year aged Gouda with apricot, paired with Molson Canadian. This was by far the best cheese, as the apricot's sweetness cut the sharpness of the aged cheese. The balance was melt in your mouth, and I didn't regret trying it for a second time. The final cheese was a goat's cheese with herbs on a small crusty bread, paired with Coors Banquet.
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