Graceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton and Tim Jarvis at Blackwoods Cheese Company in Kent.
David and Tim have based their dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle.This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.
Initially, David and Tim soak the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.
The rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
Raw Cows' Milk 56%, Rapeseed Oil, Extra Virgin Olive Oil, Garlic, Thyme, Pepper, Bay
|Nutritional Info (per 100g)|| |
Energy : 2662 KJ, 645Kcal | Fat: 47.3g, Of Which Saturated 17g | Carbohydrate (g) 4.1g, Of Which Sugars (g) 0.5g | Protein 20g | Salt 2.7g
|Allergen Advice||For allergens see ingredients in bold.|
|Storage||Keep refrigerated below 4˚|
Throughout our history, we have sought, cared for and loved hand-made cheese. Search from over 600 delicatessens, farm shops and so on throughout the UK, and in over 30 countries (from Austria to Australia).
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The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.
We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.Read more about us >