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.
Aged for a minimum of 12 to 24 months, Comté Saint Antoine has a firm yet smooth texture, with the occasional crunch of tyrosine crystals, a sign of perfect maturation. Its flavour profile is rich...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas.
Traditional Sage Derby has an open texture with a smooth,...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
Aged for a minimum of 4 months, but often matured for 12, 24, or even 36 months, Comté develops a complex flavour profile that can include notes of buttered hazelnuts, caramel, toasted bread, and a...
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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