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An unpasteurised sheeps" milk cheese, made by Mary Holbrook at Sleight Farm, near Bath. It"s similar to Emlett, but made in a larger mould. It"s more pungent and the interior often ripens to an oozy, Camembert-style softness. It"s made between March and November, and matured for between 2 to 4 weeks, so unavailable during winter months. See "Emlett"; "Feta"; "Tymsboro"; "Tyning"
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