Avonlea Clothbound Cheddar is an unpasteurised cow's milk cheese that has its roots in the Scottish Orkney Islands. Today, it is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.

The cheese was brought to Canada by cheesemaker Armand Bernard who learned the recipe for Avonlea while working in the United Kingdom. Milk of several small local Holstein herds is used to make the cheese, which is then wrapped in cloth for an ageing period of at least a year, before being sold.

Avonlea demonstrates a firm and slightly dry and crumbly pate. The colour varies according to the season and diet of cows with cheeses made during in winter being faint than in summer. The cheese has rich, hearty, savoury flavours of earth and mushrooms, underlined by a fruity tang.