Aged for 2 to 4 months and inspired by the recipe of the French Morbier with its characteristic ash layer across the middle, Ashcombe is a large, flat, disc-shaped cheese which features a striking line of wood ash running through the centre of the cheese.
The rind is carefully washed in a special brine solution to develop a bright terracotta hue. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are comforting and rich, reminding us of melted butter and fresh hazelnuts.
Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm’s mixed herd of traditional British breeds, including the Dairy Shorthorn, feed on pastures planted with plentiful clover and herbal leys, lending their milk an aromatic richness.
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...
The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
The flavour profile is bold yet balanced, offering a harmonious blend of sharp, tangy blue notes with a smooth, buttery finish. Its moist, creamy paste and slightly salty taste make it a versatile...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
Aged for 2 to 4 months and inspired by the recipe of the French Morbier with its characteristic ash layer across the middle, Ashcombe is a large, flat, disc-shaped cheese which features a striking line of wood ash running through the centre of the cheese.
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