A soft and supple washed-rind cheese, made with pasteurised cow's milk. During its 6-8 week maturation, the rind is washed with a solution of brine and Yarlington Mill cider from Oliver's, one of Britain's best cider producers. With a delicate, soft paste, the flavours range from fruity and vegetal, to meaty and deeply savoury. Made by David Jowett at King Stone Dairy in Gloucestershire. 

Try alongside one of our Oliver's ciders, or use as an alternative to Reblochon in a tartiflette.

Ingredients: Pasteurised Cow's Milk, Salt, Cheese Cultures, Cider, Animal Rennet.

Allergens: Milk.

Weight is approximately 220G.