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Made near Riseley, Berkshire by Anne and Andy Wigmore. It is a semi soft ewes milk cheese which develops a pinkish brown to grey-brown, uneven, wrinkled rind that has a yeasty, slightly sour aroma. The curd is washed to remove excess whey, creating a low-acid cheese. Sweet, Creamy, Veluptuous. pasteurised and vegetarian.

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