

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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Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
Inside, the paste is firm yet creamy, with a pale ivory colour. The flavour profile of Tomme De Chèvre is complex, combining tangy and nutty notes with a hint of sweetness and a pronounced earthy...