A truly interesting new cheese, made by Marcus Fergusson at Feltham’s Farm in Somerset. Marcus, who has a history of working in the music industry, left his job in London in December 2015, and decided it was time to make a living on his 22 acre smallholding in Somerset. He began making cheese in the Spring of 2016, and began selling it to the public in February 2017.
Marcus sources organic milk from a local farm, and then transforms it into this wild cheese, in extremely small batches. The rind is washed in ale from Milk Street Brewery in Frome, and blue cultures are added to enhance the flavour, even if the cheese remains vein-less when ripe. It is a bold and assertive little cheese, but the pungency is balanced by a pleasant sweetness, a slightly more floral taste than other washed rind cheeses, and a very subtle blue undertone.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Washed Rind|
|For Pregnant Women?||No|
|Ingredients||Cows’ milk (pasteurised) (97.60%), Salt, Starter culture, Ripening cultures, Vegetarian rennet, Ale|
|Nutritional Info (per 100g)||Energy (KJ) 1598KJ, 385Kcal / Fat 31.5g , Of Which Saturated 17.76g / Carbohydrate 1.7g, Of Which Sugars <0.1g / Protein 22.9g / Salt 2.4g|
|Allergen Advice||For allergens see ingredients in bold.|
|Storage||Keep refrigerated below 8˚. |
Longevity Once open, eat within 5 days
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 >