This rustic, Alpine cheese, Moreton is aged between 3 to 5 months slowly in a cool room during which time the cheeses are turned and brushed weekly to form a mixed rind of native moulds and yeasts.
The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.
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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This rustic, Alpine cheese, Moreton is aged between 3 to 5 months slowly in a cool room during which time the cheeses are turned and brushed weekly to form a mixed rind of native moulds and yeasts.
