Traditional farmhouse cheese with a lively balanced acidity giving a clean tangy flavour and a wonderful creamy texture. Pasteurised cows’ milk and vegetarian rennet.
Made by cutting the curd and pressing straight away so that the acidic whey included in the curd gives the cheese a traditional acidic cheesy flavour similar to other English cheddar style cheese, but with a creamy texture only achieved by hand cutting and stirring the curd.
Good clean lemony flavour great with fruit and chocolate. Try hard cooked pears filled with praline and served with a light Trelawny fondant.
Credits: Whalesborough Cheese