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Cows Milk, Pasteurised & Animal Rennet
Made by David Jowett, Broadway
David Jowett works at Gorsehill Abbey Farm in the stunning Cotswolds producing this beauty of a cheese for Michael and Diane Stacey. Living on the site for over 35 years, the family have created a perfect spot for their herd of Montbeliarde and Friesian cows and this is reflected in this wonderful cheese. Made using organic milk, it is matured and eaten around 4-12 weeks. When young it is firm and mild. However, this quickly changes into a smooth, shiny cheese with a full and mushroomy flavour.
In 3 words: Silky, Creamy Textured with Luscious Finish