This cheese is made at the Hawes' dairy in Wensleydale.
It has a supple, crumbly moist texture.
The flavour suggests wild honey balanced with fresh acidity, blending beautifully with the stem ginger.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
This cheese is made at the Hawes' dairy in Wensleydale.
It has a supple, crumbly moist texture.
The flavour suggests wild honey balanced with fresh acidity, blending beautifully with the stem ginger.
