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.
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
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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.
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