King Stone Dairy, founded by David Jowett, is a small-scale, quality-focused farmhouse cheesemaking business located in the Gloucestershire Cotswolds. The dairy specialises in producing artisanal cheeses using single-herd, organic cow’s milk. David, who trained in culinary arts and studied at the School of Artisan Food, has extensive experience in the cheese industry, having worked at renowned establishments like Neal’s Yard Dairy and Jasper Hill Farm in Vermont before starting King Stone Dairy in 2015.
The dairy’s flagship cheese, Rollright, debuted in 2015 and quickly became popular for its rich, buttery flavour and distinctive spruce-bound rind. In response to the challenges posed by the COVID-19 pandemic, David developed Ashcombe, a Morbier-style cheese that has since won multiple awards, including Supreme Champion at the British Cheese Awards in 2022.
King Stone Dairy is committed to supporting regenerative agriculture and producing high-quality cheeses that reflect the unique character of their region.
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The rind is carefully washed in a special brine solution to develop a bright terracotta hue. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are...
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 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,...
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 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...
