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.
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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.
