Description
Full flavoured hard cheese matured for 4- months minimum.The flavour is half way between a Caerphilly and a Cheddar, full, rounded, creamy, getting sweeter and more tangy with age.
Made with unpasteurised milk from a local farm and vegetarian rennet. Our batches are small and very much hand made, pressed in a traditional cast iron cheese press for 2 days before being placed in the maturing room.
The original 1917 recipe was found by a staff member in their grandmothers attic and was resurrected by us in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm. Only matured for 2 months in those days it was then taken off to the local buttermarket to sell.
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