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.
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Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
It has a delicate, bloomy rind that encases a rich, ivory-coloured paste. The flavour profile of St. Marcellin is mild and creamy, with subtle nutty and earthy undertones that become more...
It features a soft, creamy texture and a washed rind with a distinctive orange-yellow hue. Reblochon is celebrated for its rich, nutty flavour with a hint of earthiness and a buttery, slightly...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
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.
