May Hill Green is a full-fat vegetarian award-winning soft cheese, made by Charles Martell & Son at Dymock in Gloucestershire.
It's made with a mixture of pasteurised milk of rare-breed Gloucester and Friesian cattle like Stinking Bishop, except that the rind is not washed. Instead, the rind is topped with chopped nettles and coiled by a Beechwood lath to give the cheese a distinct character.
The pate is semi-soft with a soft, runny texture and a peppery finish. The flavour is lactic and has a fairly strong aroma. It is a great cheese to serve on a cheeseboard or spread on flavoured bread.
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May Hill Green is a full-fat vegetarian award-winning soft cheese, made by Charles Martell & Son at Dymock in Gloucestershire.
It's made with a mixture of pasteurised milk of rare-breed Gloucester and Friesian cattle like Stinking Bishop, except that the rind is not washed. Instead, the rind is topped with chopped nettles and coiled by a Beechwood lath to give the cheese a distinct character.
The pate is semi-soft with a soft, runny texture and a peppery finish. The flavour is lactic and has a fairly strong aroma. It is a great cheese to serve on a cheeseboard or spread on flavoured bread.
