Made from the same recipe as the Ford Farm traditional farmhouse Cheddar, this handmade cheese is made from cow's milk locally sourced and matured for 3 months.
The addition of annatto gives this cheese its amber-red Leicester colour, then is cold-smoked over oak chips.
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When young, this cheese has a soft and creamy texture, and a delicate flavour reminiscent of flowers, hazelnuts, and fresh milk. As it matures, it develops more complex aromas of grilled fruit and...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses. The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Made from the same recipe as the Ford Farm traditional farmhouse Cheddar, this handmade cheese is made from cow's milk locally sourced and matured for 3 months.
The addition of annatto gives this cheese its amber-red Leicester colour, then is cold-smoked over oak chips.
