A small vivid and pungent washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop its tender, orange rind.
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened, the cheese is soft and full of flavours of beef stock, roast onions and peanuts.
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.
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes.
Made by David...
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...
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....
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
A small vivid and pungent washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop its tender, orange rind.
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