A washed-rind sheep’s cheese with a supple, rich paste and a punchy rind that can offer a salty crunch.

Made by Village Maid in Berkshire, it’s savoury, bold, and occasionally hints at smoky bacon.

Average age 6 weeks

Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

[Portion Guide: post dinner allow 75 - 120g per person; cheese as main event: 100g - 150g]