Bibury is a semi-hard, seasonal sheep's milk cheese, made by David Jowett at King Stone Dairy, Gloucestershire. Similar in style to a French mountain sheep's milk, like Ossau Iraty, it has a firm any fondant-like paste, with floral, nutty and sweet notes. As the sheep are milked March to October, it's available from midsummer until the end of winter or beginning of Spring. 

King Stone Dairy produce cow's and sheep's milk cheeses on their organic and  regenerative farm where they endeavour to promote excellent soil health and biodiversity. Their other cheeses include Ashcombe, Yarlington, and Little Rollright.

Ingredients: Pasteurised Sheep's Milk, Salt, Animal Rennet, Cheese Cultures, Lysozyme (Egg).

Allergens: Milk, Egg.