It’s a mild, creamy, and very rich cheese, with a smooth interior paste that becomes firmer, and a taste that becomes more tart, toward its centre.
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The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour. The cheese has a buttery, slightly elastic texture, with...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
It’s a mild, creamy, and very rich cheese, with a smooth interior paste that becomes firmer, and a taste that becomes more tart, toward its centre.
