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An unpasteurised sheeps" milk cheese, made by Mary Holbrook at Sleight Farm, Timsbury near Bath. The rind has rust-red patches, and it smells sweet and earthy - and it tastes like that too. She also makes "Little Ryding" identically, but it"s drained differently, so tastes similar but has a different texture. Made between March and November, and aged for a maximum of 4 weeks, so not available during winter months. See "Feta"; "Tymsboro"; "Tyning"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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