Creamy, and slightly crumbly in the core.
The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.
Aged in the same fashion as their spiced coppa, Tempus replace the spice with smoke. The result is a sweet, nutty flavour and a gentle aftertaste of chestnut smoke.
Silky smooth. Washed in brine and cider.
Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières.
Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes.
Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.
